Ingredients
6 anaheim or poblano chilies
1 tbsp olive oil
1 tbsp minced shallots
2 tsp minced garlic
2 tbsp chopped fresh basil
1 tsp chopped fresh thyme (1/4 t d
1 tsp chopped fresh rosemary (1/4
2 tbsp chopped parsley
1/2 tsp salt
1 pinch white pepper
1/4 lb mild goat cheese, crumbled
1/4 lb mozzarella cheese, grated
1 oil or shortening for deep f
1 egg
2 tbsp milk
1 flour for dredging
1 fresh tomato salsa on the si
Directions
THE BEST WAY TO PEEL these peppers is to fry them in oil and then
plunge into ice water (see column). Carefully remove the skin,
keeping the cap and flesh whole. Make a slit down one side, and
carefully cut out the seeds. Rinse the peppers in cold water, and
drain on paper towels. Heat the olive oil in a small skillet over
medium heat. Add the shallots and garlic, and saute, stirring
constantly, for 3 minutes. Scrape the mixture into a bowl and add the
basil, thyme, rosemary, parsley, salt, pepper, goat cheese and
mozzarella. Mix well, and form the mixture into 6 cylinders the same
size as the peppers. Place one cylinder of the mixture in each
pepper, skewer the peppers shut with toothpicks, and chill for 1
hour. Heat the oil to 375F. Beat the egg with the milk, and dip the
filled peppers. Roll in flour, and fry in the hot oil until brown,
turning gently with tongs. Remove with tongs, drain on paper towels,
and serve immediately, accompanied by salsa, if desired. NOTE: The
peppers can be completed up to step 3 a day in advance and
refrigerated, tightly covered with plastic wrap.
Servings: 6 servings
Chilies Rellenos Stuffed With Herbed Chevre Recipe brought to you by Recipe Ideas
Categories: Chili; Mexican; Vegetable
The History of Recipes
Written cooking instructions as a concept can be found way back into history, at least as far as pharonic Egypt, and possibly even further. Having said that, these, old cookbooks were just primitive pictorial instructions for preparing food.
As our culinary historical trip moves to more modern times there were two interesting books which were published in the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the spicy food that appears on menues today, but instead accounts of the types of food cooked for the upper classes of the time. In the 15th century, people returning from the crusades brought us many foods and spices from Arab countries, such as basil and coriander. These new culinary innovations led to a torrent in manuscripts on cookery, some of which are kept safe in private cookery archives. The arrival of TV brings us cooking programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chilies Rellenos Stuffed With Herbed Chevre recipe.
