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Thread: Chili Rieno

  1. #1
    [email protected] Guest

    Default Chili Rieno

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

  2. #2
    bob Guest

    Default Re: 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>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

  3. #3
    Steve Pope Guest

    Default Re: Chili Rieno

    Mark Thorson <nos[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.

  4. #4
    Mark Thorson Guest

    Default Re: Chili Rieno

    "[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

  5. #5
    [email protected] Guest

    Default Re: Chili Rieno

    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

  6. #6
    Omelet Guest

    Default Re: Chili Rieno

    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

  7. #7
    James Silverton Guest

    Default Re: Chili Rieno

    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

  8. #8
    Victor Sack Guest

    Default Re: Chili Rieno

    [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


  9. #9
    [email protected] Guest

    Default Re: Chili Rieno

    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 !

  10. #10
    bob Guest

    Default Re: Chili Rieno

    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>
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

  11. #11
    modom (palindrome guy) Guest

    Default Re: Chili Rieno

    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

  12. #12
    notbob Guest

    Default Re: Chili Rieno

    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

  13. #13
    Steve Pope Guest

    Default Re: Chili Rieno

    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

  14. #14
    Christine Dabney Guest

    Default Re: Chili Rieno

    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

  15. #15
    James Silverton Guest

    Default Re: Chili Rieno

    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

  16. #16
    Dan Abel Guest

    Default Re: Chili Rieno

    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]

  17. #17
    James Silverton Guest

    Default Re: Chili Rieno

    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


  18. #18
    Christine Dabney Guest

    Default Re: Chili Rieno

    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

  19. #19
    James Silverton Guest

    Default Re: Chili Rieno

    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


  20. #20
    Christine Dabney Guest

    Default Re: Chili Rieno

    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

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