Tag: poblano peppers
Mexican Stew with Roasted Corn
I had a cup of leftover poblano raisin sauce from the weekend. I decided to make my favorite kind of meal- a one pot meal. I bought some boneless skinless chicken thighs. That is all I needed since I took the rest out of my fridge and pantry.
I sauteed some onion and carrots with olive oil. I added the sauce, chicken and chicken broth. I let the chicken cook for a while.. until it was ready to fall apart. Considering it is a stew, it took me all of 45 minutes to make. The trick to really good flavor was of course the yummy sauce.. but I also sauteed the chicken pieces in some hot olive oil before I cooked the onions and the garlic. The browning of the meat gives the stew a delicious, nutty flavor and the chicken tastes really good also. The roasted corn complemented the dish really well. I always have a few packs in my freezer was such occasions. A generous helping of fresh cilantro completed the dish. I served it with a big salad and a dollop of guacamole… delish!
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Poblano Peppers and Raisin Sauce
This was a new sauce I tried after reading about La Esquina’s chef and how easy his signature sauces are to make. The salsa verde was easy with tomatillos, lime juice, cilantro and avocado. It was delicious with shrimp and then yummy used in the fish and rice I made with the leftover sauce. This particular sauce used a particular kind of dried Mexican chilies I couldn’t find at the store… so, I decided to make some substitutions. I am sure the actual sauce is delicious especially since my version was yummy as well.
I recently made my way to the La Esquina brasserie and the food was unbelievable.. by far the best Mexican food I have had in New York. It is hard to get reservations but it is definitely worth it once you are able to get in there.
Anyway, I roasted poblano peppers, tomatoes, garlic, onion and paired it with raisins. It resulted in a well balanced, delicious sauce. I grilled some steak and served the delicious sauce on top- it was a big hit. I had a lot leftover and made a delicious stew.. recipe to follow…
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Avocado and Poblano Pepper Crema
I am not sure how this recipe came about. I was at the farmer’s market and I found these great looking poblano peppers. Once I had decided to make grilled steak fajitas, I wanted to make some kind of a salsa to serve on top. Instead I thought of making an avocado crema- what is that you ask??? Well, it is essentially a combination of creamed sour cream and avocado.
In this case, I grilled the poblano peppers, green onions, garlic and yellow onion with a drizzle of olive oil and salt. Once all the vegetables turned golden brown, I blended them with a cut up avocado, lime juice, Greek yogurt and salt. That was it- super simple and so flavorful.
I drizzled the crema over the steak and the vegetables. It complemented the spiced in the steak really well. The tang and the creaminess was delicious with the crunchy vegetables. I used up half of it for the meal and stored the rest away for another meal- hmm, how will I use it up??
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