We’re not always much for fancy-shmancy recipes that we see online, but this article from the Showbuzz website from CBS news that was obviously from a show that highlighted chile peppers as well as how to cook with them. We weren’t going to publish yet another version of Chile Peppers 101, but a couple of the recipes seemed worth the effort to show off. They are:
CHILES EN NOGADA (Stuffed Poblanos)
1/2 lb. ground beef
1/2 lb. ground pork
2 large garlic cloves, finely chopped
1/2 medium onion, finely chopped
1 1/2 Tablespoons vegetable oil
1 medium apple, peeled and cut into small cubes
1 medium pear, peeled and cut into small cubes
2 ounces blanched almonds, slivered
2 ounces raisins, soaked until soft, then drained
1 stick cinnamon
salt and pepper to taste
8 large poblano chiles, prepared for stuffing
4 eggs, separated, at room temperature
1/4 teaspoon salt
Oil for frying
1 quart unsweetened heavy cream
4 ounces walnut meat, soaked in milk, drained and chopped
pomegranates, peeled and separated into seeds
4 sprigs parsley, leaves only, chopped fine
Roast chiles over a gas flame or under a broiler until charred all over. Do not remove stems, but trim beforehand before roasting if they are long. Place chiles in a plastic bag for 10-15 minutes. Then peel by rubbing them gently, using rubber gloves, under a stream of running water. After the chiles have been roasted and cleaned, make a lengthwise slit up one side of each and carefully remove the seed sac and any loose seeds. Pat them dry and set them aside.
Heat oil in a large skillet; saute beef, pork, garlic, onion, apple, pear, almonds, raisins and cinnamon stick until the meat is no longer pink. Remove the cinnamon stick, add salt and pepper to taste and allow the filling to cool to room temperature. When cool, fill the chiles, dividing the mixture evenly.
Coating will be fluffier and more uniform if egg batter is made in two batches, as follows. Beat two of the egg whites to soft peaks. Lightly beat two yolks and half the salt together; fold egg yolk mixture gently into the beaten egg whites. Dip each of four filled chiles into the mixture, turning them gently to coat evenly. Place each one immediately into a large skillet with 1/2 cup hot oil. Fry them until golden on the bottom side (lift gently with a spatula to check) then turn and fry on the other side. Repeat this process with the rest of the chiles and the other two eggs. Remove and drain on paper towels before placing on serving dish.
Put the cream and the walnuts in a blender or food processor and puree until smooth. Pour over the chiles, and decorate with pomegranate seeds and chopped parsley.
Makes twenty-four 2 1/4 x 2 1/8-inch brownies
3/4 cup all-purpose flour, plus for the pan
1/4 cup plus 1 tablespoon pure chile powder
1 teaspoon baking powder
1 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, plus additional for the pan, at room temperature
5 ounces bittersweet or semisweet chocolate, chopped, or semisweet chocolate chips
5 ounces unsweetened chocolate, chopped
1 1/4 cups sugar
3 large eggs, at room temperature
Position the rack in the lower third of the oven. Preheat the oven to 350°F. Butter and flour a 9×13-inch baking pan; set it aside.
In a medium bowl, whisk the flour, chile powder, baking powder, and salt until well combined. Set aside.
Place the butter and both kinds of chocolate in the top of a double boiler set over simmering water. If you don’t have a double boiler, place the butter and both kinds of chocolate in a heat-safe bowl that fits snugly over a small pot of simmering water. Stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler or the bowl from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer to a large bowl and allow to cool for 10 minutes.
Beat the sugar into the melted chocolate mixture with a whisk or with an electric mixer at medium speed; continue beating until smooth and silky, about 5 minutes by hand or 2 minutes with a mixer. Beat in the eggs until well incorporated.
With a wooden spoon or a rubber spatula, stir in the flour mixture just until incorporated. Do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners.
Bake for 20 minutes, or until a toothpick or cake tester comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for at least 30 minutes.
Cut the brownies into 24 pieces while they’re still in the pan. Carefully remove them with an offset spatula. Serve immediately, or let cool completely before covering with plastic wrap for storage at room temperature. They will stay fresh for up to 3 days. The brownies can be tightly wrapped in wax paper, sealed in a freezer-safe bag, and frozen for up to 2 months; allow them to thaw at room temperature before serving.