Tuesday, February 12, 2008

CHILES 'CAUSE IT'S CHILLY!!

I did some grocery shopping yesterday and when I go into those stores, it's really like a normal, stereotypical gal going into a mall or department store. I am definately in my element and am inspired pushing the cart around. I am currently planning a field trip to the new Whole Foods that recently opened in Green Hills like some folks plan a trip to an outlet mall. I get excited when produce is big, fresh, bright and crunchy looking. I love to find the names of products I only fantasize about when reading food articles or watching cooking shows. Publix comes close most of the time and Kroger has definately picked up its creative pace, but I'm chomping at the bit (literally) to get to Whole Foods and check out "SHOPRYLAND." That's the newest food theme park to hit Middle Tennesse, and one I definately want a season pass for.

I have been to some great food shows in the past and tried cheeses and foods I couldn't pronounce or identify. One cheese monger offered me a sample of the best Bleu Cheese I have ever eaten and after I came back down to earth, I asked him where I could get it. He asked if I had a Whole Foods in my area. This was in Louisville and a few years ago, so I was so excited when I heard the announcement that Nashville was finally staking a real claim on the consumer culinary map. I look forward to getting there soon and sharing the excitement with you. Back to my meager shopping trip yesterday......

I found some great shiny, bright green , crunchy Poblano peppers on sale and immediately knew that Geraldo and I would be enjoying Chile Rellenos this week. I make mine with Picadillo (meat filling) and cheese. I saw this recipe years ago on a 911 episode with Tyler (How Cute Is He?) Florence. I've made this recipe quite a few times and changed it each time. I am not a fan of the spicy to the "front of the mouth" taste, I'm more a "back of the throat" kinda gal. Therefore, as this recipe calls for 2 Chipotles in adobo, I use one. I also make sure all the membranes and seeds are out of the peppers. This recipe is a little bit time consuming, but it really flows and goes smoothly. The results are really worth it!! Invite some real foodies over to enjoy this one with you 'cause this is a real culinary homerun and not something someone gets served everyday. If you don't like raisins, then leave them out. Same with the olives. Do trust me and go with the spices (cinnamon, cloves, etc.) cause that really gives this recipe it's distinctive flavor. I follow it pretty exact and stuff Con Queso cheese (or Monterrey Jack) right inside with the meat filling. You can use canned Enchilada (Red) sauce instead of making the Ranchero Sauce, also. My mouth is watering right now thinking about tonight's supper!! OLE!!!
http://www.foodnetwork.com/recipes/tyler-florence/chiles-rellenos-with-picadillo-recipe/index.html

COMFORT COOK CATERING 615-525-8336

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