Stuffed Peppers

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                            FOOD FUNNY
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Here's a little test some of you might want to take. Thanks to
Rosemary Zwick for sending it in.

You might be a caffeine addict if...

The dishes in your house are all coffee cups.

You believe that the coffee bean is a vegetable.

You've ever carried your coffee cup into the shower with you
in the morning.

Your heart beats noticeably faster as a reaction to the smell
of coffee.

Your coffee pot is next to your bed and your alarm clock is
in the kitchen.

Your slogan is "Save water, drink coffee."

You suck on a used coffee filter (full of coffee grounds) whenever
the can runs out of coffee.

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                            TODAY'S RECIPE
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This is a popular dish in Mexico, but I think it's even more
ubiquitous north of the border. Every Mexican restaurant and
home cook has a different version, and experimentation is
encouraged. Mexican food purists (including me) will pale at
the thought of using any chile other than the poblano, but if
these aren't available in your area you have my permission to
use green bell peppers instead.

Stuffed Peppers (Chiles Rellenos)

4-6 poblano chiles
Flour for dredging
2 eggs, beaten
Vegetable oil for frying

For the filling:
2 Tbs (30 ml) olive oil
1 lb (450 g) ground beef
1 onion, chopped
1-2 cloves garlic, chopped
2 tomatoes, seeded and chopped
1 jalapeño chile, seeded and finely chopped
1/4 cup (60 ml) raisins
1/4 cup (60 ml) chopped pimiento-stuffed olives
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste

For the sauce:
3 tomatoes, seeded and chopped
1 onion, chopped
2-4 cloves garlic, chopped
1 cup (250 ml) chicken stock
Salt and freshly ground pepper to taste
1 Tbs (15 ml) olive oil

Cook the chiles over an open flame or under a broiler until the
skin is blistered and black all over. Place in a paper bag and
allow to cool for at least 15 minutes. Scrape off and discard the
blackened parts. Cut a slit in the chiles from top to bottom and
remove the seeds and core. Set the chiles aside.

To prepare the filling, heat the oil in a skillet over moderate heat
and cook the beef, onion, and garlic until the meat is browned,
about 10 minutes. Add the remaining ingredients and cook
uncovered for 10 minutes.

To prepare the sauce, combine the tomatoes, onion, garlic, stock,
salt, and pepper in an electric blender and puree until smooth.
Heat the oil in a skillet over high heat and cook the tomato mixture,
stirring frequently, for 5 minutes.

Fill the chiles with the meat filling. Dredge them in flour, dip in the
eggs, and fry in a skillet with about 1/2 inch (1 cm) oil over high
heat until lightly browned on all sides. Spoon the sauce over the
chiles and serve immediately.
Serves 4 to 6.
Received on Wed Nov 17 06:20:49 2010