I have been crazy busy with interviews for a new job opportunity and, in the meantime in between contract designer roles, I have been putting in plenty of time on this site. I wish I could focus my attention to it full time, but the time isn’t right so back to the office I go. Fortunately this new position has me going to different clients on-site initially, but after planning and development meetings I will be able to do follow up creative from my home office. This will be fantastic and I am looking forward to working for a company that has offices in Orange County, my home town of San Francisco, Portland, and some of our favorite cities like New York and London.
So how does this tie into today’s recipe? Well I love to go to local international stores, investigate the aisles, ingredients and try new things. That’s what I do in my spare time and Chiles en Nogada were what I wanted to make after seeing a picture in a cookbook recently. WOW are these fantastic! A must try I’m forewarning you – delicious!
Recently I had been going over different cookbooks, reflecting on different shows where the dishes intrigued me and decided, while at one of my favorites La Tiendita Mexican Market, that I was going to be stuffing these incredible poblano chilies. My main focus was getting ingredients for making Pork Mole Negro for a dinner party we were having this coming weekend. My mind is always on, ideas are percolating and recipes are flying, and I love it.
What I like most about Chiles en Nogada is the nuanced flavors, layered one after another of spice and acid, the creamy textures and, while this dish is of Mexican origin, it’s name comes from the Spanish word for the walnut tree, nogal. In the recipe I found for this the original used almonds and shallots and I kept with the namesake of the delicious walnut which takes center stage in the beautiful, creamy white sauce that is spooned over the stuffed chilies.
These roasted chiles get stuffed with a wonderfully flavored chicken, fruit and vegetable based mixture that incorporates apricots, pear, apple, cranberries, onions and garlic to name a few of the ingredients. The sauce that binds it all together uses tomato paste and white wine, which slowly reduces and coats the chicken mixture beautifully. This one may have a lot of ingredients, but comes together rather quickly, delivers big time on flavor and I know it will be one of your favorites, too.
So let’s start your grill, broiler, or over an open flame on the stove top and char the outside of the peppers completely. Allow to cool and scrape off the outer skin off. I like to drop the roasted and charred peppers in a brown paper bag and close it tight. Let them steam and cool down, it makes it easier to remove the charred outer skin. Make a small incision down one side and open partially. Remove any membrane threads and seeds. Set aside.
Add the vegetable oil to a medium sauté pan over medium heat. Add the chicken and cumin and cook for about 5 minutes.
Add half of the diced onions and cook until translucent, about 5 minutes. Add the diced apples, apricots, cranberries, pears and garlic and cook for 3 minutes.
Stir in the tomato paste and cook for 3 more minutes. Add the white wine and simmer until the chicken is tender and sauce has thickened, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat. Set aside to cool slightly.
Stuff each poblano pepper with a quarter of the chicken mixture and set aside. Gently wrap the sides together so pepper encases filling.
Check Out the Last 10 Recent Recipes Here
October 29th, 2014
I have been crazy busy with interviews for a new job opportunity and, in the meantime in between contract designer roles, I have been putting in plenty of time on this site. I wish I could focus my attention to it full time, but the time isn’t right so back to the office I go. Fortunately this new position has me going ... Read More
October 25th, 2014
Over the years now Dave has slowly but surely got me into eating more and more sushi. I love all sorts of rolls, especially with tempura inside and ahi fish. As a result whenever I see the amazing ruby red fresh ahi at Costco I have get some. Not every time does it make it to sushi, sometimes it gets grilled or blackene... Read More
October 24th, 2014
The Mexican lime tree we have out in the yard was pruned back pretty good last year and this year it appears to be making up for lost time. The amount of fruit it has been producing has been incredible. I give away a bag of 50 at least every week to friends and neighbors. Hence the idea to make more lime recipes, but... Read More
October 22nd, 2014
Looking for something different in a dipping sauce? Does it have to be a sauce? I came across this little gem years ago when in Cairo and again further south in an off the road little restaurant in Luxor, Egypt. It's name is Dukkah, (pronounced DOO-kah). It's primarily made of nuts and spices, which are toasted, then gr... Read More
October 20th, 2014
If it's one thing I like it's variety, and around this house for food, it's all about having a different culture's as often as possible. Spice is definitely something I do not hold back on and this Szechwan Eggplant and Pork Stir-Fry serves up the heat. If my head starts sweating I know I hit the mark. Feel free to adju... Read More
October 19th, 2014
Matcha, a finely ground green tea powder, is a subtle flavor. Beautiful brewed as a tea, it can be found in soba noodles to desserts. I wanted to make one of my favorite cookies, shortbread, and incorporate the matcha powder and almonds. Match ice cream is next on my list and I'll keep you updated on that version. I ... Read More
October 17th, 2014
These little lovlies are so dang good. So good in fact I bet your kids will never know what the secret ingredient actually is, and that it's good for them. Oh, and the other cool thing is these can be made so quickly. It's all mix, refrigerate and layer. Easy peasy, right? My Cinnamon Chocolate Chia Mousse Parfai... Read More
October 16th, 2014
Thinking of new ideas, or at least new to me, is always fun when deciding on a new recipe. Some are not rocket science and others are super detailed. I enjoy making them all and couldn't make up my mind the other day. See, it all started when in the midst of a downpour of rare rain here in San Diego I had the overwhe... Read More
October 14th, 2014
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