chiles rellanos
Aug. 3rd, 2005 07:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nibotSo here I am, updating Livejournal using Lynx. Console-mode browsers: they bring back the warm, homey feeling of 1993.
I am writing to tell you that Melissa, Ben, and I made the awesomest dinner. Chiles rellanos, black beans, rice, and refried beans, all from fresh ingredients, served with limes, cucumbers, and tomatoes, all either fresh from our garden or the public market. Chiles rellanos: the chili peppers are scorched in the broiler, pealed, eviscerated, filled (with cheese--authentic from a mexican supplier in brockport), coated (with flour), dunked (in merangue), and then fried. Rice was browned in oil, garlicked, cumined, tomatoed, and let simmer. Red beans were prepared from dry beans, soaked, cooked, then cast into a pan full of very hot oil, mushed, simmered. Two kinds of peppers, poblano and some hotter, pointier, yellow ones frmo the market. Cerveza. I do believe it was a success.
My hands are still stinging from disembowling the hot peppers. It's not an unpleasant sensation.
I am writing to tell you that Melissa, Ben, and I made the awesomest dinner. Chiles rellanos, black beans, rice, and refried beans, all from fresh ingredients, served with limes, cucumbers, and tomatoes, all either fresh from our garden or the public market. Chiles rellanos: the chili peppers are scorched in the broiler, pealed, eviscerated, filled (with cheese--authentic from a mexican supplier in brockport), coated (with flour), dunked (in merangue), and then fried. Rice was browned in oil, garlicked, cumined, tomatoed, and let simmer. Red beans were prepared from dry beans, soaked, cooked, then cast into a pan full of very hot oil, mushed, simmered. Two kinds of peppers, poblano and some hotter, pointier, yellow ones frmo the market. Cerveza. I do believe it was a success.
My hands are still stinging from disembowling the hot peppers. It's not an unpleasant sensation.
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Date: 2005-08-04 03:02 am (UTC)I've made chile relleno twice. It's a huge amount of work but it's damn good.
I hear you on the hands. I knowingly committed an act of idiocy once (only once of course) when I cut up habaneros with bare hands. My fingers blistered and crusted over as if they'd touched a hot stove and they hurt almost continuously for two days. Moral of the story: don't be an idiot.
Fresh garden stuff is the best. Can't wait to have some of that myself!