Table Talk
It's Roasted Chile time again!!
It's September. The nights are cool, the days warm and clear. The leaves are changing all around and the smell of fall is in the air. Or is that the smell of roasted chilies? Along Federal Blvd, close to any Farmer's Market, and even outside Whole Foods, there are large roasters set up, the ground beneath them strewn with chile seeds and blackened skin. The smell is intoxicating. The roasted chilies can be purchased by the baggie, by the half-bushel or bushel, only during late summer/early fall. I use chilies year round, of course, roasting them myself over the flame on my cooktop or under a broiler. But what I really love is the convenience of opening up the refrigerator and pulling out a bag of perfectly roasted chilies, only in need of cleaning and seeding, ready to be eaten in something spicy and delicious. This year, we bought a bushel of roasted chilies: a half a bushel of medium hot peppers, meaty and firm and the size of half my hand; and a half a bushel of poblanos, large hand size peppers. I've never bought poblanos by the bushel, and it is my chile of choice for my favorite Mexican dish, Chile Rellenos. Last night, I pulled out some of my new chilies to make a new relleno dish that I've been wanting to try. I served them with Mexican Rice. They were absolutely delicious. Note: The filling was really only enough for 4 large chilies.
CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE
Instead of Panela, other soft white Mexican cheeses ? such as Oaxaca, or those used for making quesadillas ? work well in this recipe. If none is available, substitute Monterey Jack cheese. The stuffed chilies can be assembled one day before baking.
8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce (recipe follows)
Fresh basil leaves (optional)
Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
RED BELL PEPPER SAUCE
This bright, piquant sauce is also delicious spooned over sautéed chicken, fish, or steak.
This recipe is an accompaniment for Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce.
2 large red bell peppers
1 tablespoon olive oil
1/4 cup chopped shallots
2 garlic cloves, minced
1 serrano chili or jalapeño chili, seeded, minced
1 cup low-salt chicken broth
Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and coarsely chop bell peppers.
Heat oil in medium skillet over medium heat. Add shallots, garlic, and chili; sauté until shallots are tender, about 5 minutes. Cool slightly. Transfer mixture to blender; add bell peppers and chicken broth. Puree until smooth. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before serving.)
Bon Appétit, December 2002
