Thread: Chili Rieno

On Sun, 15 Feb 2009 14:30:09 -0800 (PST), "[email protected]"
<[email protected]> shouted from the highest rooftop:

>I am having a hard time finding a recipe for this. Does anyone have
>one to share?
>Thanks,
>MJb

Spelling it correctly might help. Chili Relleno.

There are tons of recipes:

http://www.google.com/search?num=100...elleno&spell=1


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Mark Thorson <[email protected]> wrote:

>"[email protected]" wrote:

>> I am having a hard time finding a recipe for this. Does anyone have
>> one to share?

>It helps to know how to spell it.

Yeah, but at least he/she knows how to pronounce it....

S.

"[email protected]" wrote:
>
> I am having a hard time finding a recipe for this. Does anyone have
> one to share?

It helps to know how to spell it.

http://en.wikipedia.org/wiki/Chile_relleno

On Feb 15, 5:39*pm, bob <aka...@surfwriter.net.not> wrote:
> On Sun, 15 Feb 2009 14:30:09 -0800 (PST), "mjcicca...@gmail.com"
> <mjcicca...@gmail.com> shouted from the highest rooftop:
>
> >I am having a hard time finding a recipe for this. Does anyone have
> >one to share?
> >Thanks,
> >MJb
>
> Spelling it correctly might help. Chili Relleno.
>
> There are tons of recipes:
>
> http://www.google.com/search?num=100...=1B3GGGL_en___...
>
> --
>
> una cerveza mas por favor ...
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
> Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Yes that helps a lot. Thanks for the links
MJ

In article
<[email protected]>,
"[email protected]" <[email protected]> wrote:

> I am having a hard time finding a recipe for this. Does anyone have
> one to share?
> Thanks,
> MJb

Might help if you spelled it right and google. :-)
"Chile Relleno"


<http://www.google.com/search?hl=en&q...ogle+Search&aq
=f&oq=>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote on Sun, 15 Feb 2009 16:51:35 -0600:

>> I am having a hard time finding a recipe for this. Does
>> anyone have one to share? Thanks, MJb

> Might help if you spelled it right and google. :-)
> "Chile Relleno"

> <http://www.google.com/search?hl=en&q...eno&btnG=Googl
> e+Search&aq =f&oq=>
>Might help if you spelled it right and google. :-)
>"Chile Relleno"

On the other hand, it wasn't a bad guess from the pronunciation!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

[email protected] <[email protected]> wrote:

> I am having a hard time finding a recipe for this. Does anyone have
> one to share?

Look up "chile relleno" or "chiles rellenos" (plural), stuffed/filled
chile peppers and you will find many recipes.

One chile pepper particularly suitable for stuffing/filling is the
poblano. Here is a recipe for poblanos rellenos by Zarela Martínez,
from her _Food from My Heart_.

Victor


Poblanos Rellenos
Stuffed Poblano Chiles

6 large poblano chiles
Vegetable oil for frying
1/2 cup (1 stick; 1/4 pound) unsalted butter
1 medium-size onion, chopped (about 1 cup)
2 garlic cloves, minced
1/2 cup pimiento-stuffed green olives, sliced
1/2 cup pitted prunes, coarsely diced
1/2 cup dried apricots, coarsely diced
1/2 cup dried peaches, coarsely diced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground true (Ceylon) cinnamon, preferably freshly ground
in a spice grinder, or 1/2 teaspoon U.S. "cinnamon"
1/4 teaspoon ground cloves
2 cups shredded cooked chicken
Salt to taste
Salsa de Tomate Asado (recipe follows)

Preheat the oven to 500°F.

Make a small (1 to 1 1/2 inches long) lengthwise slit in each chile.
Pour the oil into a large, heavy skillet to a depth of about 1/2 inch
and heat over high heat until very hot, but not quite smoking. Fry the
chiles, two at a time, turning once or twice, until they puff up and
take on an olive-beige color. Remove from the pan as they are done.
Carefully peel the chiles under cold running water. Very gently pull
out the seeds through the slit in each chile, being sure not to tear the
flesh. Set aside.

Melt the butter in a large skillet over medium heat until very hot and
fragrant. Add the onion and garlic and cook, stirring, for 3 minutes.
Add the olives and dried fruit and cook, stirring, another 3 minutes.
Add the spices and chicken and cook, stirring, to combine, for 2 minutes
or more. Season with salt.

Carefully fill the chiles with the mixture through the slit in each.
Bake on a greased baking sheet or shallow pan for 7 minutes.

Spoon the tomato sauce onto individual plates or a large serving platter
and arrange the chiles on top.

Yield: 6 servings


Salsa de Tomate Asada
Roasted tomato sauce

1 1/2 cups heavy cream
8 garlic cloves, unpeeled
1 medium size-onion, unpeeled, halved crosswise
3 to 4 large ripe, red tomatoes (about 2 3/4 pounds total)
Salt

Cook down the cream in a small, heavy saucepan over medium heat until
reduced by about a third. Set aside.

Heat a heavy cast-iron griddle or skillet over high heat until a drop of
water sizzles on contact. Roast the unpeeled garlic cloves and onion,
turning several times, until the garlic is dark on all sides and
somewhat softened and the onion is partly blackened and fragrant. Set
aside. Roast the tomatoes in the same way, turning several times, until
blistered on all sides. Let cool until just cool enough to handle.
Peel the garlic cloves and place in blender. Peel the onion, rubbing
away any charred bits, and add to the garlic. Peel the tomatoes directly
over the blender so as not to lose any juice and add to the garlic and
onion. Puree on medium speed until smooth. Add the cream and process
until blended. Season with salt.

Can be stored, tightly covered, in the refrigerator for 2 to 3 days. I
don't recommend freezing.

Yield: About 4 cups

On Feb 15, 5:56*pm, "James Silverton" <not.jim.silver...@verizon.not>
wrote:
> *Omelet *wrote *on Sun, 15 Feb 2009 16:51:35 -0600:
>
> >> I am having a hard time finding a recipe for this. Does
> >> anyone have one to share? Thanks, MJb
> > Might help if you spelled it right and google. :-)
> > "Chile Relleno"
> > <http://www.google.com/search?hl=en&q...eno&btnG=Googl
> > e+Search&aq =f&oq=>
> >Might help if you spelled it right and google. :-)
> >"Chile Relleno"
>
> On the other hand, it wasn't a bad guess from the pronunciation!
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

Thank you James !

On Sun, 15 Feb 2009 22:46:21 +0000 (UTC), [email protected]
(Steve Pope) shouted from the highest rooftop:

>Mark Thorson <[email protected]> wrote:
>
>>"[email protected]" wrote:
>
>>> I am having a hard time finding a recipe for this. Does anyone have
>>> one to share?
>
>>It helps to know how to spell it.
>
>Yeah, but at least he/she knows how to pronounce it....
>
>S.

It wasn't *that* long ago that chili con carne, tortillas and tacos
were pronounced "chili con carn," "tor-til-lee-ahs" and "tay-cohs" in
New Zealand.

In fact, most Spanish or Latin American words & places names are still
mispronounced.

For example, Las Vegas becomes "Lass Vegas" and Managua, Nicaragua
becomes "Maah-nag-you-wah, Nick-ah-rag-gou-wah." It's a legacy of the
BBC and the English penchant for pronouncing Latin soft "a's" with a
hard "a."


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

On Sun, 15 Feb 2009 14:30:09 -0800 (PST), "[email protected]"
<[email protected]> wrote:

>I am having a hard time finding a recipe for this. Does anyone have
>one to share?
>Thanks,
>MJb

Do you mean chiles rellenos? AKA stuffed peppers? Here's one recipe:
http://mexicanfood.about.com/od/tech...ilerelleno.htm

I don't think that recipe specifies a chile variety, but I like
poblanos.
--
modom

ambitious when it comes to fiddling with meat

On 2009-02-15, James Silverton <[email protected]> wrote:

> On the other hand, it wasn't a bad guess from the pronunciation!

yes, even as a guess, it's not good. Try reh-yay-no.

nb

modom (palindrome guy) <[email protected]> wrote:

>http://mexicanfood.about.com/od/tech...ilerelleno.htm

Looks good except for advising to roast the chilis before
de-seeding them. Doing this the other way around is better.

Tangential: anybody have any good techniques for making
something that's like a relleno, but without involving
deep-frying (or serious pan-frying)?

Steve

On Sun, 15 Feb 2009 14:30:09 -0800 (PST), "[email protected]"
<[email protected]> wrote:

>I am having a hard time finding a recipe for this. Does anyone have
>one to share?
>Thanks,
>MJb

It might work better if you put in chile rellenos into your search.
That is the correct spelling. The way you spelled it, is the way it
"sounds"....

Christine
--
http://nightstirrings.blogspot.com

notbob wrote on Sun, 15 Feb 2009 23:10:53 GMT:

>> On the other hand, it wasn't a bad guess from the
>> pronunciation!

> yes, even as a guess, it's not good. Try reh-yay-no.

Oh come on!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article <gna7mp$iu4$[email protected]>,
[email protected] (Steve Pope) wrote:

> modom (palindrome guy) <[email protected]> wrote:
>
> >http://mexicanfood.about.com/od/tech...ilerelleno.htm
>
> Looks good except for advising to roast the chilis before
> de-seeding them. Doing this the other way around is better.
>
> Tangential: anybody have any good techniques for making
> something that's like a relleno, but without involving
> deep-frying (or serious pan-frying)?

I've seen a ton of recipes for "chile relleno casserole" (is it "chili"
or "chile"?).

--
Dan Abel
Petaluma, California USA
[email protected]

Dan wrote on Sun, 15 Feb 2009 16:29:23 -0800:

>> modom (palindrome guy) <[email protected]> wrote:
>>
> >> http://mexicanfood.about.com/od/tech...ilerelleno.htm
>>
>> Looks good except for advising to roast the chilis before
>> de-seeding them. Doing this the other way around is better.
>>
>> Tangential: anybody have any good techniques for making
>> something that's like a relleno, but without involving
>> deep-frying (or serious pan-frying)?

> I've seen a ton of recipes for "chile relleno casserole" (is
> it "chili" or "chile"?).

Who knows? I can be quite inconsistent and tend to use both? But I'd
guess that the pronunciation I'd use for "rienos" would be ree yen ohs
and that's not too far off!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 16 Feb 2009 00:35:39 GMT, "James Silverton"
<[email protected]> wrote:

> Dan wrote on Sun, 15 Feb 2009 16:29:23 -0800:

>> I've seen a ton of recipes for "chile relleno casserole" (is
>> it "chili" or "chile"?).
>
>Who knows? I can be quite inconsistent and tend to use both? But I'd
>guess that the pronunciation I'd use for "rienos" would be ree yen ohs
>and that's not too far off!

Here in NM, if you spell it chili, it shows that you are not from
here...LOL. In NM, we spell it chile.

Christine
--
http://nightstirrings.blogspot.com

Christine wrote on Sun, 15 Feb 2009 17:49:38 -0700:

>> Dan wrote on Sun, 15 Feb 2009 16:29:23 -0800:

>>> I've seen a ton of recipes for "chile relleno casserole" (is
>>> it "chili" or "chile"?).
>>
>> Who knows? I can be quite inconsistent and tend to use both?
>> But I'd guess that the pronunciation I'd use for "rienos"
>> would be ree yen ohs and that's not too far off!

> Here in NM, if you spell it chili, it shows that you are not
> from here...LOL. In NM, we spell it chile.

As a patriotic New Mexican, is it your opinion that chili (or chilli)
comes from Chile? What's Ms. Bachelet's view?
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 16 Feb 2009 01:02:56 GMT, "James Silverton"
<[email protected]> wrote:


>As a patriotic New Mexican, is it your opinion that chili (or chilli)
>comes from Chile? What's Ms. Bachelet's view?

No idea

But here, chile is both the pepper, and the sauce made from those
peppers. The chile is the star. Not like in Texas, or some other
parts of the southwest.

Christine
--
http://nightstirrings.blogspot.com