RAJAS POBLANO CON CREMA TACOS

Our garden has been amazing this summer. One of my treats is being able to walk through it as I look for inspiration for dinner. We have plenty of tomatoes and lettuce for a side but I was looking for a main course. Our Poblano chili plants have done well this year. We have made chili rellenos, grilled them and used them in fajitas. I was looking at the Poblano plant with bright green peppers hanging from it and I thought about Rajas con Crema, translated means slices with cream. Something I haven't had in years. Rajas are sliced roasted Poblano peppers, sliced roasted onions, then simmered in cream and cheese. I used the recipe below as a guide but I spotted a small zucchini growing and added that. I also added one serrano for a little heat. I used 1/2 and 1/2 for the cream and Trader Joe's Quattro Formaggio-a blend of Parmesan, Asiago, Fontina, and Provolone. This was one of the best tacos ever and the zucchini added a nice crunch.

When shopping for Poblano peppers don't get confused. Many times markets mislabel them as Pasilla chilies.

These are Poblano peppers. When dried they are called ancho peppers.

These are Pasilla chiles. It is the dried form of a long and narrow pepper called a chilaca.

RAJAS POBLANO CON CREMA TACOS

2 pounds fresh large poblano chiles

      1 onion, quartered, cut crosswise into 1/4-inch slices

4 garlic cloves, minced

2 teaspoons dried oregano, preferably Mexican

3/4 cup crème fraîche, sour cream, or 1/2 and 1/2

1/4 cup shredded Monterey Jack or white cheese blend

Kosher salt 
Artisanal Corn Tortillas

Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chilies on a rimmed baking sheet. If grilling, put chilies directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.

Transfer chilies to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chilies. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.

Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.

Add chilies; cook until flavors meld, about 5 minutes. 

Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. 

Season to taste with salt.

Serve inside warm corn tortillas.

Recipe adapted from Epicurious

CHILE RELLENOS

These are not your typical Mexican battered, deep fried and delicious chile rellenos. These are your non-greasy, healthy, and even better tasting chile rellenos.

I love making chile rellenos this way. Start with fresh poblano chiles (sometimes called pasilla in stores but if they are a deep green and wide in the middle they are poblanos).

 

Char them on a grill or gas flame and put them in a plastic or paper bag to steam. After about 20 minutes peel the skin off, cut the stem off and pull out the seeds and pith. I stuff them with a slice of jack cheese and put them in the fridge until lunch or dinner. When you are ready to eat just microwave them for about a minute (until the cheese melts) and serve. I love them this way, especially this time of the year when poblanos are growing in my garden and the Farmer's Market is overflowing with fresh peppers. You really get to taste what a chili should taste like. When I want to make these a little less rustic, I serve them with a Red Chili Sauce and a Avocado Cilantro Cream Sauce. Put your sauces in squeeze bottles and get artistic with your designs.

GRILLED POBLANO PEPPERS

Grill whole poblano peppers over a gas burner or grill until skins are charred. Immediately put them in a plastic or paper bag and close for about 20 minutes. Peel the skin off, remove the stem, seeds, and pith. Stuff each chili with a slice of jack cheese. Heat in oven at 350~ or until cheese has melted, or microwave for a minute until cheese melts.

Arrange on a plate and garnish with Red Chili Sauce, Avocado Cilantro Cream Sauce, and some chopped cilantro on top.

RED CHILI SAUCE

2 red bell peppers, seeds and membranes removed, chopped

1 shallot, peeled and chopped

1 clove garlic, peeled and chopped

1-2 red chilis, chopped

1/4 cup chopped fresh cilantro

1/4 cup chicken broth

Fresh lime juice (to taste)

Salt (to taste)

Combine all ingredients except lime juice and salt in a medium sauce pan over high heat. Bring to a boil. Lower heat and simmer for 15 minutes. Pour into a blender and puree until smooth. Strain through a fine sieve and season with lime juice and salt. Pour into a plastic squirt bottle.

AVOCADO CILANTRO CREAM SAUCE

1/2 avocado

1 small bunch fresh cilantro, chopped

1 clove garlic, peeled and chopped

1 serrano chili, chopped

1 cup sour cream

2 TBSP. chicken broth

Fresh lime juice to taste (about 1/2 lime)

Blend cilantro, garlic, and serrano in a blender until smooth. Do not use a food processor.

Remove from blender, season with salt and lime juice. Pour into a plastic squeeze bottle.

CEVICHE

It's another week of cooking from Mark Bittman's The Food Matters Cookbook. This week our recipe was chosen by Jen of Vanilla Lemon. Jen chose Corn-Avocado Salad (with a Little Something Seared on Top.) You can find the orginal recipe here . We follow the recipe as written or use it as inspiration for our own creation. This week while I was reading the ingredients Ceviche came to mind. Ceviche, pronounced "seh-BEE-chay" is a popular South American dish where raw fish is marinated in the juice of an acidic fruit. The juice basically "cooks" the fish. With the warm summer weather outside you can stay out of the kitchen while the fish cooks in the marinade.

I started off down at the harbor to see what looked good. Using Mark's recipe as a guide I checked out the scallops and they looked great. You can use bay scallops ( the small scallops) but I prefer diver scallops.

I cut each scallop in half (to make two round scallops) and each scallop into quarters. Covered it with lemon, lime, and orange juice and let it marinate for three hours. Then I added avocado, onion, cucumber, serrano peppers, and cilantro. You let it sit another hour and it is ready to serve. The perfect appetizer for a warm summer day.

 CEVICHE

Makes 4 servings

1 pound scallops (bay or diver, if using diver scallops cut them into bite size pieces)
or 1 pound white fish, cut into bite size pieces

1 cup lime juice (about 10 limes) or any other citrus

1/3 cup minced red onion

1/3 cup seeded and diced tomato

1/2 cup peeled, seeded and diced cucumber

1 avocado cut into bite sized pieced

1 serrano pepper, seeded and minced

3/4 cup chopped cilantro

Salt and freshly ground black pepper

In a glass bowl or dish cover the scallops or fish with the lime juice and marinate in the refrigerator for 3 hours. Toss gently about every hour.

Add the onion, tomato, cucumber, avocado, serrano, salt and pepper to taste, and chopped cilantro. Let sit in the refrigerator one more hour. Drain out most of the juice before serving.

Serve with tortilla chips.

Notes- We prefer the flavor of white fish in this recipe because we like the texture better than the scallops. After marinating overnight the texture of the scallops were much better.

For all of the Food Project Members creative takes on this recipe click here.

CILANTRO LIME BASMATI BROWN RICE

This is my go to recipe for Mexican style rice. It pairs well with Mexican dishes and also Indian dishes. I really like the nuttiness of the basmati brown rice. It's flavorful and healthy. 

Cilantro Lime Basmati Brown Rice

·         1-1/2 cups (1 pound) uncooked basmati brown rice

·         4 cups (1 quart) vegetable broth (low sodium preferred)

·         2 garlic cloves, minced

·         1/4 cup fresh lime juice

·         1-1/2 tablespoons olive oil

·         1/2 to 1 teaspoon kosher salt (or more, to taste, if using low-sodium broth)

·         1-1/2 teaspoons dried oregano (Mexican preferred)

·         1-1/2 teaspoons ground cumin

·         1/2 teaspoon ground white pepper

·         1-1/4 cups fresh cilantro, chopped

·         ½ - 1 jalapeno, finely chopped

Add rice and vegetable broth to 3 quart pan; bring to boil over high heat, give it a quick stir, cover and lower heat to lowest simmer setting. Continue to simmer on low for 45 minutes. Remove from heat and let stand covered for 5 minutes, or until any remaining liquid in bottom of pan is absorbed. Fluff with fork.

While rice cooks, whisk together the garlic, lime juice, olive oil, salt, oregano, cumin, and pepper. Pour over cooked rice, add the cilantro, and lightly toss with fork until combined. Taste and add salt, if desired.

Freezes and reheats well. Rice and broth may be cooked in a rice cooker instead of on stove top. Recipe may be doubled or cut in half.

Recipe slightly adapted from The Yummy Life.

HALIBUT VERACRUZ

Red Snapper Veracruz is the signature dish of the major port city Veracruz on the Gulf of Mexico.

Veracruz is known for it's abundance of seafood and a rich culinary history which was heavily influenced by the Spanish. The tomatoes, garlic, and onions (and sometimes jalapeno) marry Mexico with the olives, olive oil, and capers of Spain.  And I must say, this is a marriage made in heaven.

It's very low fat, healthy, and a dish that comes together in about 30 minutes. You can use a variety of fish in this recipe. I'm not a fan of Red Snapper which is the more traditional fish used in Mexico, so I use Halibut, Swordfish and Chilean Sea Bass (although the Chilean Sea Bass is now on the avoid list of the Sea Food Watch Guide). My favorite is Alaskan Halibut and that is what I used this time. I didn't use any jalapenos in my sauce because I wanted to taste the halibut in it's pure, delicate state.

This is a perfect dish to make in the summertime when tomatoes are at their peak.

HALIBUT VERACRUZ

3 TBSP. Olive oil

1 medium brown onion, chopped

3 garlic cloves, minced

5 medium tomatoes, peeled, seeds removed, and chopped

10 Spanish style green olives, pitted and chopped (stuffed with pimiento are fine)

2 TBSP. capers

3 Bay leaves

A couple of grinds of pepper

Salt to taste

2 pounds Halibut or other white fish

Heat oil in a large saucepan. Add onion and garlic. Cook until tender but not browned. Add tomatoes,  olives, capers, bay leaves, and salt to taste. Bring to a boil and reduce heat to simmer. Simmer gently uncovered for 10 minutes.

Sprinkle fish with salt and place in skillet with sauce. Cover fish with the sauce and bring to a boil. Reduce heat and cover skillet. Simmer for 10 minutes or until fish flakes easily when tested with a fork.

Serves 6

VEGETARIAN TACOS

I'm a carnivore. I LOVE meat...any kind, any time. I decided to try eating less meat this year. I know this will be hard for me but I think I can find some recipes where you will not even notice that meat is missing. Like this taco. These were so good and Ron gave it a two thumbs up. I must add that all the ingredients in the recipe must be used or it will not be good. I mean that. The taco filling was not so good on it's own but when combined with a delicious salsa and topped with avocado this taco will rival any beef taco in town. I found some really good tortillas that I topped with cheese and warmed in the oven.

These are my favorite tortillas from Trader Joe's.

I topped the tortillas with cheese and put them in a 200~oven until the cheese melted, about 5-10 minutes. If you take them out as soon as the cheese melts they will stay soft and really tasty. Watch them carefully, you don't want to toast them.

VEGETARIAN TACOS

1 tsp. chipotle powder

1/2 tsp. ground cumin

3 tsp. fresh lime juice

1 package firm tofu

12 corn tortillas

1 tsp. olive oil

1/2 onion, chopped

2 cloves garlic, minced

1-15 oz. can black beans, drained and rinsed

1/2 cup fresh or frozen corn kernels

Chopped cilantro

Your favorite salsa

Sliced avocado

Shredded cheese

Put the chipotle powder, cumin, and lime juice in a bowl and whisk to combine.

Add the tofu and mash with a fork until crumbled and coated with marinade.

Heat the olive oil over medium heat and saute the onions and garlic until onions are soft, about 3-4 minutes. Add the black beans and corn and cook until heated through and thickened, 5-10 minutes. Add the tofu mixture to the beans and corn and stir until liquid has reduce about 5 minutes.

Lay the tortillas on a baking sheet and sprinkle tortillas with shredded cheese. Put in a 200~ oven until the cheese has melted.

Spoon bean mixture into corn tortilla, top with chopped cilantro, sliced avocado and salsa.

SALSA VERDE

Sharon made this salsa and saved some for me to taste.

This salsa is amazing. It is served over the Staff Meal Chicken in the poultry category but I thought it deserved it's own post.

It's a tomatillo salsa without onion or garlic. My favorite salsa is tomatillo salsa WITH ONION AND GARLIC but....there are just times when you want your breath to smell fresh. You can eat this salsa and have a close encounter without any fear. And, you can use this recipe and add garlic and onion when you want the real deal.

All you need to make this amazing salsa are some jalapenos, tomatillos, cilantro, and chicken broth.

Cook the jalapenos in chicken broth until tender.

Add the tomatillos and cook until soft but not mushy.

Transfer the vegetables to a blender or food processor and process until chunky. Transfer to a bowl and add the cilantro and salt

SALSA VERDE

1/4 pound jalapeno peppers (3-4 large), stems removed (not seeded)

2 to 3 cups chicken broth

1 1/4 pounds tomatillos, husked and rinsed

1 small bunch cilantro, leaves and stems chopped (1/2 cup)

1 tsp. salt

Place  the jalapenos in a medium saucepan and add enough broth to cover. Bring to a boil, then reduce to a simmer and cook until the jalapenos are slightly tender, about 6-8 minutes.

Add the tomatillos and cook for about 5 minutes, until the tomatillos have lost their brightness and the vegetables are soft but not mushy.

Using a slotted spoon, transfer the vegetables to a blender or food processor and process until chunky, add cooking liquid as needed to make a thick but loose puree. Transfer to a bowl and stir in the cilantro and salt.

Serve warm, or at room temperature.

Makes about 2 cups.


Recipe from The Essential New York Times Cook Book



PUMPKIN, BLACK BEAN, AND JALAPENO QUESADILLA WITH CHIPOTLE PUMPKIN CREMA

A quesadilla filled with pumpkin? Perfect for Halloween. These were great. Next time I make these I will use some butternut squash puree. It will be just as good if not better.


 PUMPKIN, BLACK BEAN, AND JALAPENO QUESADILLA WITH CHIPOTLE PUMPKIN CREMA

2  tsp. canola oil
4 TBSP. finely chopped red onion
2 TBSP. minced jalapeno pepper
2 small garlic cloves, minced
2/3 cup black beans, drained and rinsed
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper, to taste
1/2 cup pumpkin puree or butternut squash puree
1 tsp. chopped canned chipotle pepper in adobo and some of the adobo sauce reserved
2 TBSP. chopped fresh cilantro

2 flour tortillas
1 cup freshly grated jalapeno cheddar or jack cheese

1/2 cup Greek yogurt
2 TBSP. pure pumpkin or butternut squash puree
1 tsp. chipotle sauce

Guacamole or salsa (optional)

Heat oil in a medium non-stick skillet over medium heat. Add in the chopped onion and minced jalapeno, and cook, stirring often, until softened, about 3-5 minutes . Add the minced garlic and cook, stirring constantly, until fragrant about 30 seconds.

Reduce heat to medium low. Add in the drained black beans, cumin, and salt and pepper to taste. Cook stirring often, about 2 minutes. Add in the pumpkin puree, chipotle pepper, and cilantro and stir until warmed through, about 2 additional minutes. Transfer to a bowl and wipe out skillet.

Sprinkle 1/2 of the cheese evenly over 1/2 of the tortilla. Spoon the pumpkin and black bean mixture evenly over the cheese. Top with remaining cheese and fold in half.

Place filled tortillas into the clean skillet and cook, turning halfway through, until the cheese has melted and the tortilla is crisp, about 4 minutes total.

Meanwhile, prepare the chipotle pumpkin crema. In a small bowl, whisk together the yogurt, pumpkin puree, and chipotle sauce until smooth and well combined.

Cut the quesadilla into 3 wedges and serve with the crema and guacamole or salsa if desired.

Recipe adapted from http://www.thebackburner.com/

WILD MUSHROOM QUESADILLAS

Sharon chose to make Wild Mushroom Quesadillas as this weeks recipe from The Essential New York Times Cook Book. She brought me a sample and it was great!



Start off with some great tortillas. The recipes calls for flour or corn, Sharon chose corn. If you use corn forget about the regular store bought tortillas we have been using for years. Make your own!!! Or, buy these Hand Made Style Corn Tortillas. She bought La Tortilla Factory brand at Ralph's but I have found Trader Joe's hand made brand  is excellent as well. They have so much flavor. They don't keep as long as those regular tortillas so plan on using them rather quickly.

The mushrooms are sauteed until the liquid evaporates.

Then the onions are added and cooked until golden brown.

The mixture is finely chopped and combined with the cheese, cilantro, oregano, and coriander.

The mixture is place on a tortilla, folded over and ready to cook.

The filled tortillas are cooked in oil until browned on both sides and the cheese has melted.

This mushroom mixture is so good. Sharon mentioned it would be good in meatloaf. I'm thinking of mini quesadillas for an appetizer party. Give it a try and get creative.

                                                   

                                                                WILD MUSHROOM QUESADILLAS

1/4 cup vegetable oil

1 pound chanterelles, black trumpets, or other wild mushrooms (or substitute oyster, cremini, or clamshell mushrooms; do not use shitake), trimmed and roughly chopped

Salt

1/2 cup minced onion

1/4 pound Oaxaca or domestic Muenster cheese, grated

1/4 pound panela or fresh or smoked mozzarella cheese, grated

1/4 pound cotija or Parmesan cheese, grated

1/3 cup finely chopped cilantro

1/2 tsp. dried oregano

Pinch of ground coriander

Freshly ground black pepper

Eight 8-inch flour or corn tortillas

Place a medium saute pan over medium heat and add 2 TBSP. vegetable oil. When the oil shimmers, add the mushrooms and a generous pinch of salt and saute until the mushrooms release their liquid, the liquid evaporates, and the mushrooms begin to brown, 7-10 minutes.

Add the onion and saute, adjusting the heat as necessary, until the onion is soft and the entire mixture is golden brown, about 5 minutes. Remove from the heat and allow to cool slightly.

Using a food processor or a knife, finely chop the mushroom-onion mixture, then transfer to a large bowl. Add the grated cheeses, cilantro, oregano, and coriander. Season to taste with salt and pepper.

Place a nonstick or well-seasoned cast-iron skillet over medium heat and add the remaining 2 TBSP. vegetable oil. While the pan heats, place a large spoonful of the mushroom-cheese mixture into the center of a tortilla and fold the tortilla in half to make a half-moon. Place the filled tortilla in the hot skillet and cook, turning once, until the tortilla is nicely browned on both sides and the cheese is melted.

Transfer to a platter. Repeat to make a total of 8 filled tortillas.

Serve immediately.

Serves 8

Recipe form The Essential New York Times Cook Book