Tim Love's Chile Rellenos

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Tim Love's Chile Rellenos

Postby Loader » Sun Aug 01, 2010 10:48 am

We found this recipe in the July edition of Food and Wine; Tim Love's (Ft Worth Chef) for Chile Rellenos with Corn and Okra Succotash.


Turned out pretty tasty!

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Postby bc toys » Sun Aug 01, 2010 12:02 pm

well whats the reciept and how you cook it :o :o I love mexican food
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Postby caseydog » Sun Aug 01, 2010 1:31 pm

Dude, you got our attention with the pictures -- now, how do we make it? :duh


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Postby Loader » Sun Aug 01, 2010 1:43 pm

Took a little time to prep, but I think it was worth it!


From the Food and Wine website:

http://www.foodandwine.com/recipes/chil ... -succotash

Ingredients

*
1. 1 head of garlic, halved crosswise
2. 1 tablespoon olive oil, plus more for rubbing
3. 10 poblano chiles
4. 3 ounces thickly sliced bacon, cut into small dice ( 1/2 cup)
5. 2 ounces dry Spanish chorizo, cut into small dice
6. 2 ears of corn, kernels cut off
7. 1/2 medium red onion, cut into small dice
8. 1/2 red bell pepper, cut into small dice
9. 1 celery rib, minced
10. 1/2 pound okra, sliced crosswise 1/2 inch thick (about 2 cups)
11. 1/2 teaspoon Tim Love's Wild Game Rub - Link/recipe below
12. 1 bay leaf
13. 1 cup low-sodium chicken broth
14. Salt and freshly ground pepper
15. 6 ounces Monterey Jack cheese, shredded (2 cups)

Directions

1. Preheat the oven to 350°. In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes. Squeeze the garlic cloves out of the skins.

2. Meanwhile, light a grill. Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over. Transfer the chiles to a plate, let cool slightly, then rub off the skins. Make a slit along one side of each chile. Using scissors, snip out the cores and scoop out the seeds.

3. Heat a large saucepan. Add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring. Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes. Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer. Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes. Season the succotash with salt and pepper, remove from the heat and let cool. Discard the bay leaf.

4. Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole. Spoon the filling into the poblanos and sprinkle with the cheese. Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted. Alternatively, cover the skillet and bake in a 350° oven for 20 minutes. Serve hot.


Rub Mix

http://www.foodandwine.com/recipes/tim- ... d-game-rub

Ingredients

*
1. 1/4 cup kosher salt
2. 1/4 cup freshly ground pepper
3. 1/4 cup pure chile powder, such as guajillo or ancho
4. 2 tablespoons ground cumin
5. 2 tablespoons fresh thyme leaves
6. 2 tablespoons fresh rosemary

Directions

1. Mix all of the ingredients in a jar and store in the refrigerator for up to 6 months.
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