[bluesman]

Haven't seen much food pron lately. Figured I've salt the mine.

Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top

Nice! 

[redbeerman]

Haven't seen much food pron lately. Figured I've salt the mine.

Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top

Nice! 

Looks good, Jonathan.  Did you put a little heat in the peanut sauce?

[morticaixavier]

I didn't because I'm trying to get my three year old to branch out(he did not try out in the end). It is awesome with a couple shots of habenero sauce on though.

[garc_mall]

Tonight, I grilled up Chorizo and Queso Fresco stuffed Poblano peppers. I figured I would share here. Had it with a homebrewed Cascade/Topaz APA.

[HoosierBrew]

Man, that looks great.  THE pepper for stuffing IMO.

[euge]

I agree. Bell peppers are a little bland and tame when compared to the poblano. Makin' me hungry...

[morticaixavier]

man, stuffed pepper season. I agree on the pablano v bell. bell peppers are the iceberg of peppers.

I've been eyeing the squash blossoms in my garden. I figure I didn't actually plant any of the squash so if i just eat the flowers I'm not out anything right?

[euge]

I love volunteers. I say eat away. The plants will produce even more blossoms and fruit if you do so.

[garc_mall]

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.

[HoosierBrew]

When I make chiles rellenos I use toothpicks to sort of 'sew' the seams together. I saw some chef on tv do it-works pretty well.

[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 

[euge]

I make a small slit towards the top after roasting and peeling. Then carefully slice/scoop out the seeds. Stuff even more carefully as to not increase the length of the slit. Works pretty well I don't expect to turn them on the grill.

Stuff with precooked meats, beans, cheese etc... Place on grill or in smoker after chilling.

[redbeerman]

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.

[euge]

That sounds quite good actually.

[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.