[CH] Poblano Pesto
RST G (synapse7@home.com)
Sun, 01 Aug 1999 21:39:44 -0400
Today I made some poblano pesto from a book I just bought called HOME
FOOD, 44 Great American Chefs Cook 160 Recipes On Their Night Off. It is
a recipe from Mark Miller of Coyote Cafe. It came out delicious. I only
made 2 changes - I didn't roast the red pepper right then. I used some
yellow peppers that were roasted and jarred that I had in the
refrigerator and some homemade roasted peppers from the freezer (thawed
of course). I also used the George Foreman Grill to roaste the poblanos
and I let them roast a little longer than he says to cook them only
because it doesn't roast them thoroughly enough for my taste unless I
let it do it for awhile. Otherwise, I made the rest of the recipe
exactly. Here is the real recipe from the book:
* Exported from MasterCook *
Poblano Pesto
Recipe By : Mark Miller
Serving Size : 1 Preparation Time :0:00
Categories : Chiles Recipecafe
Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups peanut oil
4 lg poblano peppers
1 cup fresh cilantro leaves -- loosely packed
1/4 cup red pepper -- roasted/peeled/diced
2 tbsp extra-virgin olive oil
1 tbsp fresh lime juice
1/4 tsp salt
1 cup pumpkin seeds, toasted
Heat the oil in a medium skillet over medium-high heat. Add the poblano
peppers and cook for 1 minute or less, just enough to blister them
quickly on all sides; do not allow them to blacken. Using a pair of
tongs, transfer them to a bowl and cover with a damp cloth or plastic
wrap. Set aside for 20 minutes to steam. Remove the skins, stems, and
seeds and place them in a food processor along with the cilantro.
Process until a rough paste forms. Add the roasted red peppers, olive
oil, lime juice, salt and pumpkin seeds and process until smooth. Makes
3 cups.
- - - - - - - - - - - - - - - - - -
NOTES : From HOME FOOD, 44 Great American Chefs Cook 160 Recipes On
Their Night Off by Debbie Shore and Catherine Townsend of Share Our
Strength., Clarkson Potter/Publishers-New York, Copyright 1995, ISBN
0-517-59778-0.
I am going to use it tomorrow in a salad with quinoa, chiles, corn and
the olives I just bought that are stuffed with jalapenos. I am going to
thin it out in the food processor with a bit of oil and stock. Use it as
a dressing.
RisaG