Chile - Poblano
Scott BeBell, chef and owner of Guppy's On The Beach Seafood Grill & Bar, contributes a recipe representative of his restaurant's style. His menu combines a variety ethnic styles, using the freshest local produce and seafood.
(Recipe from Kent Rathburn, owner, executive chef Abacus, Dallas)
"You can serve this as chili in a bowl," says Chef Kent Rathburn. "But I like it with flour tortillas, guacamole, cheese and sour cream and a full-flavored beer like bock or Belgian ale."
Pomegranates go with green chile too, as demonstrated in this tasty twist on fresh avocado salad. This recipe (and many others) can be found on the "official" pomegranate industry website, www.pomegranates.org, along with the answers to deep existential questions such as "can you eat the seeds?"
Be sure to serve this dish right out of the oven for the best taste.
There are many ingredients in this recipe. Please read the entire recipe before you start.
The final result of this stuffed chile salad is the pleasantly contrasting flavors of the sweet stuffing, the smoky chiles, and the tangy vinaigrette. Piloncillo
is unrefined, dark brown sugar that is sold in Mexico in cone shapes, and you can purchase it in Latin American markets.
Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)
Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article "Perfectly Pungent Peaches" by Dave DeWitt here.
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
The use of chipotle chiles in this recipe from Sinaloa adds a smoky depth of taste to the crab. We recommend the meat from freshly cooked crab legs, but if they are unavailable, good quality canned crab meat can be substituted. But, nothing beats the fresh crab! For other wonderful rellenos recipes, go here.
Chef Chris Fernandez, originally from Mexico, is now the Master Chef of Red Mesa Restaurant in St. Petersburg. This recipe reflects his "Nuevo Latino with a Mexican Twist" style. He specializes in using nouveau techniques to combine traditional Mexican recipes with Latin flavors.