The Great Indoors: Beyond tacos for Cinco de MayoTim Rosendahl has been awfully busy holding classes at Casey Steele’s Square One Rental Kitchens. So when we asked the two of them to help us out by creating an extra special Cinco de Mayo meal for “The Great Indoors,” we were thrilled that they could squeeze us in.
By: Tracy Briggs, INFORUM
Tim Rosendahl has been awfully busy holding classes at Casey Steele’s Square One Rental Kitchens.
So when we asked the two of them to help us out by creating an extra special Cinco de Mayo meal for “The Great Indoors,” we were thrilled that they could squeeze us in.
I, for one, was tired of the Mexican food in my repertoire. I’ve gotten pretty complacent when my family craves food from south of the border. It’s usually tacos or enchiladas and maybe a queso dip.
But this Shrimp and Tomatillo-Stuffed Chile Relleno with Black Garlic Aioli was something pretty spectacular.
With a Mexican meal this out of the ordinary, a regular margarita didn’t seem to fit the bill. Instead, Rosendahl suggests a mango margarita. The light and fruity taste is a nice balance for the rich chile relleno. Enjoy!
Shrimp and Tomatillo Stuffed Chile Relleno with Black Garlic Aioli
4 whole fresh poblano or serrano peppers
Fresh ground pepper
3 cups Monterey Jack cheese, shredded
2 tomatillos, paper skin peeled off and tomatillo small diced
4 large eggs, separated
1/2 teaspoon sea salt
1 cup vegetable or canola oil
1 large shrimp, peeled, deveined and split lengthwise
Char peppers until black on all sides over an open flame. Put under running water and peel off blackened portion.
Split pepper on one side and remove seeds and core very carefully
Stuff with cheese, sautéed tomatillos and shrimp. Season with salt and pepper. Refrigerate.
Mix egg whites until stiff. Mix egg yolks until pale yellow. Fold yolks into whites and reserve for peppers.
Dredge peppers with flour and then cover in egg mixture.
Pan-fry in oil until golden brown on both sides. Bake at 300 until cheese is melted
Serve with black garlic aioli – mayonnaise mixed with pureed black garlic. If black garlic is not available, use roasted garlic.
Cilantro, sour cream, salsa verde, pico de gallo, salsa ranchero, avocado, aioli, black bean and corn salsa.
3 tablespoons coarse sugar
2 fresh mangos or 2 (20-ounce) jars of mango chunks, drained
2 cups tequila
1 1/2 cups triple sec
1/3 cup sugar
Place peeled and cut up mango (or jarred mango) into blender. Add tequila, triple sec and sugar. Squeeze in the juice of the limes. For a fun touch make lime zest from the leftover limes and add it to the mixture as well. Add ice and blend until smooth. Serve margaritas with lime wedge in glasses rimmed with sugar.
Watch “The Great Indoors” with Tracy Briggs every Thursday on www.InforumTV.com