Chilli Rellenos

27 07 2011

 To make  really great chile rellenos you need to balance three ingredients just right

The first and most important is the chile. The pod has to be of the right size, thick fleshed, and with the right heat level. You want something along the lines of a large Jalapeno or Poblano because it has these characteristics. Here in Ireland I often find it difficult to get large chillies so often use those long Romesco peppers that you can get in some supermarkets, because the heat in these isn’t much more than a bell pepper I often chop up a jalapeno or two and mix them in with my stuffing.

Next the stuffing, you want to use a cheese that will melt well and has just the right strength of flavour, I personally like to use asadero  as it is a traditional Mexican cheese and goes well with the chillies. The basic recipe calls for just cheese but I often like to mix things up a bit and throw in some shrimp some lightly fried lardons… delicious!

Finally, the batter must be light and with just  the right amount of salt and black pepper to enhance the combination, but not detract from the flavors of the chile and stuffing. A great chile relleno captures the unique TexMex flavours of the USA

Ingredients

  • 8 Jalapeno or Poblano chillies, roasted, peeled, and de-seeded.
  • 8 sticks of asadero or mozzarella about the size of a finger.
  • 4 eggs, yolks and whites separated
  • Salt and black pepper, to taste
  • ½ cup flour, plus more for the chiles
  • Oil, enough to cover 1½-inches deep in a skillet

Method:

Prepare chile pods. Peel and deseed the chiles. Remove the seeds by cutting a slit in the pod from just below the stem and slice about half way down the chile. Stuff the pods with the cheese, but don’t force things. The open edges of the chile must still come together. Hold the edges together with toothpicks.

Next, prepare the batter. Beat the egg whites with salt and pepper until stiff. In a separate bowl beat egg yolks, add salt and flour and mix well.

Fold the yolk mixture into egg whites just enough to mix. (Use quickly, as this batter will separate.) Roll chiles in flour to coat. Dip chiles into batter. Fry in hot oil until golden brown. If oil is hot enough, this will only take a few minutes. Turns chile once, then drain on several layer of paper towels.






Burger King Pizza Burger WHY???

15 12 2010

So I was happily trawling through the net earlier on today when I came across this…

The Burger King Burger Pizza

This 2,500 calorie behemoth has been available at the BK’s “Whopper Bar” in Times Square, New York City since September.

According to BK officials the Pizza Burger is the answer to the age old dilemma of whether to grab a pizza or a burger in order to sate your hunger.

Now I realise I’m not representative of the populace at large but…. a.) I have never asked that question & b.) That monstrosity would never be the answer!

For those who aren’t puking in disgust at the thought of this let me give you a quick run down of what makes a pizza burger…

 9 1/2 inch bun

4 x flame broiled whopper patties

Pepperoni slices

Marinara sauce

Mozzarella cheese

Tuscan pesto sauce

 Burger King have said that they have no plans to roll this out to any other restaurants across their chain and that it is an homage to NYC, now I’ve been to New York on several occasions and never was I put in mind of a gigantic burger topped in mushy crap.

With the pizza burger following on the heels of the equally repulsive Enormous Omelet Burger and the Triple whopper I wonder if at this point Burger King’s entire R&D budget isn’t being blown on trying to create the grossest most fattening sandwiches known to man?

 

 

 





Spicy Breaded Mozzarella Balls

2 12 2010
 I am at a loss to think of many things that are better than gooey melted mozzarella cheese and crunchy fried  breadcrumbs with a little hint of spice. That is why I simply love these little fried mozzarella balls, they are delicious either by themselves, with a spicy tomato sauce or a sweet chili dip.
 
 Your guests will love how they taste and you will love how easy they are to prepare.
 
Ingredients:
1 lb drained bocconcini (small mozzarella balls)
3 large eggs
1 cup panko dry bread crumbs
4tbsp white flour
salt and pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1tbsp milk

Method:

Drain the liquid from the mozzarella balls and pat dry with some kitchen paper

Beat together the eggs and the tablespoon of milk with a little bit of salt, the milk will help make the egg wash really smooth and the egg will break down the membrane in the egg helping it stick better.

Mix together the flour, salt and pepper in a ziplock bag and then poured in the drained mozzarella balls making sure that they get an even coating. Shake off any excess flour.

Dip the balls into the eggwash ensuring they are well coated

Mix the garlic powder, cayenne and paprika in with the breadcrumbs and make sure everything is well combined before adding the mozzarella balls

place the balls back in the egg wash and then dip them again in the breadcrumb. This double breading will help ensure an even coating and will make the balls extra crunchy and delicious.

Fry the balls in vegetable oil for about 1 – 2 minutes until they are lovely and golden.

Serve immediately with a nice dipping sauce or keep warm until needed in a low oven








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