CHILES RELLENOS

 CHILES RELLENOS

RANCHERO SAUCE:

·         1 jalapeño

·         2 sweet mini peppers

·         1 tablespoon olive oil

·         1 cup chopped white onion

·         1/2 celery stalk, chopped

·         3 small tomatoes, chopped

·         1 clove garlic, minced

·         1 tablespoon all-purpose flour

·         1 1/2 cups water

·         salt to taste

·         freshly ground black pepper to taste

·         1 teaspoon chicken bouillon, granules

CHILES RELLENOS:

·         12 large Anaheim, Hatch, or poblano chiles, roasted and peeled (see note)

·         4 cups sliced Queso Oaxaca, Monterey Jack, Muenster, quesadilla, or asadero cheese (or Mexican blend)

·         1 cup all-purpose flour

·         2 1/2 teaspoons salt, divided

·         1 teaspoon ground black pepper, divided

·         4 eggs, separated

·         1/8 teaspoon cream of tartar

·         2 cups canola oil for frying

INSTRUCTIONS 

RANCHERO SAUCE:

1.       Boil jalapeño, chiles güeros or peppers until soft. Remove stems and seeds and chop. Heat olive oil in a saucepan and sauté onion, celery, and boiled chiles for 3 minutes. Add tomatoes and garlic, and sauté for an additional 3 minutes. Add flour and stir for 2 minutes. Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes. (Can make first and simmer on stove while rellenos fry).

CHILES RELLENOS:

1.                   After roasting and peeling the chiles (Line cookie sheet with foil, preheat oven to broil setting, lay peppers in single layer on sheet and pierce with knife. Let roast until skin is nearly black (turn with tongs as each side blackens). Place in plastic bag (open) and cover with damp washcloth and let sweat for about 5-10 min. Peel off skins and, if possible, remove seeds while not tearing open the chile).

2.                   Carefully slit the bottom half of the chiles. Fill each chile with some cheese and set aside.

3.       On a plate combine flour, 1⁄2 teaspoon salt, and 1⁄2 teaspoon black pepper. Place the filled chiles in the flour and coat all sides well. Shake off any excess flour.

4.       Using a stand mixer or an electric hand mixer beat the egg whites and cream of tartar, 1 teaspoon salt, and 1⁄4 teaspoon pepper on high speed until soft peaks form.

5.       Add in the egg yolks, and carefully fold the egg yolks into the egg whites being careful not to mix too much so the egg whites don’t fall.

6.       Fill a large heavy-bottomed saucepan about a third of the way up with canola or peanut oil and heat on medium-high heat.

7.       Dip the filled and flour-dusted chiles into the egg mixture until well coated, forming a little cocoon. Coat each chile one at a time just prior to frying. Carefully place the egg-coated chile rellenos in the hot oil, about 2 at a time. Fry until golden brown, turning once. Drain on paper towels. Change paper towels 2 to 3 times to absorb excess oil.

8.       Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

NOTES

·         Make ahead tip: After you have roasted, peeled and stuffed the chiles, refrigerate them overnight. When you're ready to eat, proceed with dipping them in flour, battering them and frying them. 

 

https://muybuenocookbook.com/chiles-rellenos-video/

Blueberry Cheesecake Turnovers

 Blueberry Cheesecake Turnovers

Ingredients

• Pie crust dough (enough for two pies) chilled
• 2 ½ cups frozen blueberries
• ¼ cup sugar (50g)
• 1 Tablespoon cornstarch
• 2 teaspoons lemon juice

Cheesecake Filling

• 8 ounces cream cheese softened to room temperature (225g)
• ⅓ cup sugar (65g)
• ½ teaspoon vanilla extract
• 1 large egg + 1 teaspoon water beaten together in a small dish (for egg wash)
• Coarse sugar for sprinkling (optional)

Glaze

·          1 cup powdered sugar

·          Half and half

·          Vanilla extract

Instructions

1.                    Preheat oven to 400F

2.                    Prepare your blueberry pie filling by combining blueberries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.

3.                    Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.

4.                    Remove from heat and place in refrigerator to cool.

5.        While your pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.

6.                    Divide your chilled pie dough into two pieces that are roughly the same size (make sure dough isn’t overly dry or it will be hard to manipulate and will crumble).

7.                    Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.

8.                    Using a pizza cutter or a knife, neatly cut dough into 4" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).

9.                    Place squares on a parchment paper lined cookie sheet and return to the refrigerator.

10.                 Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.

11.                 Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator.

12.                 Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and spread it over the square, leaving about ½ inch on each side. Top with 1 ½ Tablespoons of pie filling. Gently fold over one corner to the other to envelope the. Use the tines of a fork to press and seal the turnovers.

13.                 Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.

14.     Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.

15.                 Meanwhile, mix powdered sugar, vanilla and half and half to make a glaze.

16.                 Allow to cool several minutes before drizzling with glaze.

 

Instant Pot Pork Chops in Creamy Mushroom Sauce

 Instant Pot Pork Chops in Creamy Mushroom Sauce

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Ingredients

• 2 lbs center cut pork loin chops, bone in or out (about 4 large)
• salt and fresh cracked black pepper
• olive oil
• 1 large shallot, minced
• 1/2 cup chicken broth
• 1 1/2 cups chicken broth
• a bundle of fresh thyme (or 1 tsp dried)

gravy

• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 package sliced mushrooms
• 1/2 cup heavy cream
• 2 ½ Tbsp grainy Dijon mustard
• 2 Tbsp fresh thyme leaves (or 2 tsp dried)
• salt and fresh cracked black pepper to taste
• 1/2 cup of broth from the pressure cooker, instructions below.

Instructions

1.                   Season the pork chops on both sides with salt and pepper.

2.                   Put a tablespoon of oil into the Instant Pot and press Sauté. When it gets nice and hot, brown the chops for several minutes on each side to get a nice caramelization going. Work in batches so you don't crowd the pan. Remove and set aside.

3.                   Add another tablespoon of oil to the pot and add the shallots, stir for a minute or two to soften. Add ½ cup chicken broth and let it bubble while you scrape up any browned bits from the bottom of the pot.

4.                   Press Off. Stir in the rest of the chicken broth, then layer the chops back into the pot. Add the bundle of fresh thyme. Close the lid, set the vent to Seal. Press pressure cook and set the timer for 10 minutes.

5.                   In the meantime cook the mushrooms in the butter and olive oil in a large skillet until they release their moisture and start to brown. Add the heavy cream, mustard, and the thyme leaves.

6.                   When the machine beeps, let it sit for 10 minutes, then press Off.

7.                   Release the vent and wait for the pressure to come down. Then open the lid and remove the chops to a plate. Pour about 1/2 cup of the chicken broth to the skillet and bring the sauce up to a gentle simmer. Add salt and pepper to taste.

8.                   Nestle the pork chops down into the sauce in the skillet. Spoon some of the sauce and mushrooms over the meat, and heat everything through.

9.                   Serve sprinkled with a little fresh thyme.

 

WHITE FISH STREET TACOS

 White FISH street TACOS

Fish:

·         2 pounds white fish, like tilapia, cod, rockfish or halibut

·         1/4 cup olive oil

·         1/4 cup fresh lime juice

·         2 teaspoons chili powder

·         2 teaspoons ground cumin

·         1 teaspoon garlic powder

·         1 teaspoon smoked paprika

·         1 teaspoon coarse, kosher salt, use a bit less if using table salt

·         1/8 teaspoon cayenne pepper

Sauce:

·         1/2 cup sour cream

·         1/2 cup mayonnaise

·         3 tablespoons fresh lime juice

·         1 teaspoons sriracha sauce, heaping

·         1 teaspoon garlic powder

Tortillas + Toppings:

·         12 (6-inch) corn or flour tortillas

·         finely shredded cabbage (angel hair coleslaw mix works well)

·         fresh cilantro

·         diced avocados

·         pico de gallo – tomatoes, cilantro, salt, lime juice and onion

·         Cotija or queso fresco cheese

INSTRUCTIONS 

1.       Place fish in shallow dish or ziploc bag. Whisk together the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt and cayenne. Pour the marinade over the fish and toss to coat all sides of the fish. Cover and place in the refrigerator to marinate for 30-45 minutes.

2.       For the sauce, whisk together all the ingredients until well-combined. Refrigerate until ready to use. The sauce can be made several days in advance.

3.       Cook the fish using a grill, air fryer, oven or stovetop. Timing will depend on the thickness of the fish and exact temperature. Keep a close eye on the fish and cook until it easily flakes with a fork and is no longer translucent/raw in the center.

Grill: preheat a grill to medium-high, lightly oil the grates (or use a grill basket), and cook the fish for 2-3 minutes per side.

Air Fryer: preheat an air fryer to 370 degrees for 2-3 minutes. Lightly grease insert of air fryer. Add fish in a single layer and cook for 6-7 minutes.

Oven: preheat oven to 375 degrees F. Line baking dish with aluminum foil and lightly grease with cooking spray. Add fish in a single layer and bake for 3-5 minutes per side.

Stovetop: heat 1-2 tablespoon olive oil in a large nonstick skillet over medium heat. Add the fish in a single layer (don't crowd the pan; may need to cook in batches), and cook for 3-4 minutes per side.

After cooking, season to taste with additional salt and pepper!

4.                   Serve the fish on warmed corn or flour tortillas piled high with toppings and drizzled with sauce. (warm tortillas 5 at a time in microwave with damp dish cloth over top for 30 seconds)

Churro Toffee, Disneyland Copycat Recipe

 Churro Toffee, Disneyland Copycat Recipe

Ingredients

• 2 sticks butter equal to 1 cup
• 1 cup white sugar
• ½ teaspoon salt
• ½ bag Ghirardelli White Melting Wafers

Cinnamon Sugar Churro Topping

• ¼ to ½ cup granulated sugar mixed with ½ - 1 tablespoon ground cinnamon

Instructions

1.                   Place parchment paper in 9x13 pan.

2.                   Place the butter, sugar and salt in a large saucepan over medium heat, stirring until the butter is melted. Mixture will come to a boil, and cook until the mixture becomes a dark golden color. Cook and boil until the temperature has reached 285 degrees F (137 degrees C). Continue stirring occasionally.

3.                   As soon as toffee reaches temperature, pour into prepared pan (don’t let it get dark or it will burn). Let set up for 20 minutes in refrigerator. Melt wafers according to package directions and pour over toffee. Sprinkle with cinnamon/sugar mixture and let set up another 40 minutes. When set, break toffee into pieces and enjoy!