Foodology: Chili Rellenos

So, I do enjoy cooking… when I do some of the things I remember from my childhood, experiment, or recreate some of the better dishes I’ve
had, I’ll post them.

Tonight, I tried my hand at chili rellenos. They’re not complex, but they are difficult.

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The basics…separate 4 eggs. Whip the whites, fold in the yolks. Stuff roasted, peeled large chillies with cheese. Heat oil. Lay a layer of the whipped egg in the hot oil, lay the stuffed chili in the batter, cover with more batter. Fry on both sides. I dress with a little enchilada sauce. Ain’t as pretty as a resturaunt,  and not as good as your abula…but, I’m satisfied. 

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Easter delights

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We dyed eggs with Mate’, tea, saffron,  and red kale. We layered ferns and leaves on some and wrapped them in old nylon socks. They came out pretty cool.

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I’ve also been working on deviled egg recipes. Greek, Mexican, Thai, and American.
The Greek still needs tweaking, it’s a little bland. *figured it out greek olives*

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Black olives, capers, feta and Greek yogurt with a little lemon juice.

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Bacon cooked up and crumbled, with parmigiana and ranch dressing. The BBC sauce is just for a drizzle on top.

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That’s chorizo crumbled with guacamole,  salsa and sour cream.

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Peanut butter, Asian spice mix and rice wine vinegar mixed with the yolk. Crumbled peanuts on top with a little more of the spice mix.

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