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White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad
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Dark Beer Batter:
1 1/2 cups dark beer
2 large eggs, lightly beaten
1/2 cup milk
2 1/2 cups all-purpose flour
2 tablespoons melted butter
Salt and freshly ground pepperIn a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.Filling:
1 large beet, roasted, peeled and finely diced
1/2 cup crumbled goat cheese
1/2 cup grated Monterey Jack cheese
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
8 poblano peppers, roasted, seeded and peeled
4 cups white cornmeal
4 cups peanut oilMix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigretteBalsamic Vinaigrette:
1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepperWhisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.
Vegetable Salad: Grilled Zucchini, sliced in half Beets, roasted and sliced Grilled Asparagus, whole
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