[HoosierBrew]

The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry 

Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter. 

I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually).  I put a little baking powder in the batter and it makes the casserole nice and fluffy.

mmm tasty!

The egg whit part is only to make it fluffy, I fold the yolks back in once the whites are at stiff peak along with a little flour, salt, pepper, and cumin. I can see hybridizing the two recipes and using the fluffy egg batter on top as a meringue like topping.

Isn't that the traditional way Mort - to dip in egg whites and fry ?  That's how I always did it, except for when I grill/smoke them like Euge.

[morticaixavier]

The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry 

Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter. 

I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually).  I put a little baking powder in the batter and it makes the casserole nice and fluffy.

mmm tasty!

The egg whit part is only to make it fluffy, I fold the yolks back in once the whites are at stiff peak along with a little flour, salt, pepper, and cumin. I can see hybridizing the two recipes and using the fluffy egg batter on top as a meringue like topping.

Isn't that the traditional way Mort - to dip in egg whites and fry ?  That's how I always did it, except for when I grill/smoke them like Euge.

as far as I can tell it is. NEver had them in mexico though.

[pete b]

The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.

I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry 

This is how I do it. you don't need them to seal perfectly because the egg white batter and the cheese that melts right away and tries to escape actually crisps up pretty quick and seals itself while frying.

[garc_mall]

This is attempt #2 at the stuffed poblano. Used pepper jack this time, instead of queso fresco which worked out nice, as the jack melts far more easily, and helped hold it all together. Used a couple of bamboo skewers to keep the pepper closed, and it worked great. Served with a glass of Founder's Centennial IPA which my wife brought back from Minnesota last week.

[BrewBama]

Sent from my iPhone using Tapatalk

[garc_mall]

I'm gonna bump this thread. Whats everyone cooking these days?

For myself, I am starting the move into winter squash with meatloaf stuffed Acorn Squash.

[HoosierBrew]

Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.

[thebigbaker]

Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.

wow that sounds great!  Care to share that habanero/ tomatillo salsa recipe?

[HoosierBrew]

Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.

wow that sounds great!  Care to share that habanero/ tomatillo salsa recipe?

Sure. This is a fire roasted salsa. I'm gonna use this recipe for a fermented hot sauce soon, but it's great as is.

Fire Roast:
6 tomatillos
2 Roma tomatos
1 medium onion - big slices
5 habaneros (or to taste)
5 jalapenos
5 garlic cloves wrapped in foil - ie., roasted garlic


Puree with ~ 1/2 cup each of white vinegar and water, along with salt, black pepper, and 1 tsp cumin. Killer stuff !

[BrewBama]

BBQed a 14lb Packer Brisket for a party this afternoon.

[thebigbaker]

Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.

wow that sounds great!  Care to share that habanero/ tomatillo salsa recipe?

Sure. This is a fire roasted salsa. I'm gonna use this recipe for a fermented hot sauce soon, but it's great as is.

Fire Roast:
6 tomatillos
2 Roma tomatos
1 medium onion - big slices
5 habaneros (or to taste)
5 jalapenos
5 garlic cloves wrapped in foil - ie., roasted garlic


Puree with ~ 1/2 cup each of white vinegar and water, along with salt, black pepper, and 1 tsp cumin. Killer stuff !

Thanks for sharing!  Looking forward to making this.