Caponata With Poblanos And Roasted Garlic Recipes

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CALIFORNIA CAPONATA



California Caponata image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 20

2 cloves garlic, smashed
1 teaspoon capers
3 to 4 anchovy fillets
1 tablespoon avocado oil
Sea salt
3/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh basil leaves
2 tablespoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 medium eggplants, diced
2 small zucchini, diced
1 poblano chile, diced small
1 pint cherry tomatoes, halved crosswise
1 small onion, diced small
Sea salt
3 cloves garlic, minced
1 teaspoon honey
1 teaspoon red wine vinegar

Steps:

  • For the salsa verde: Combine the garlic, capers, anchovies, avocado oil and some sea salt in a mortar and pestle. Grind to a paste; then add the parsley, basil, olive oil, pepper flakes and some black pepper. Taste and adjust the seasoning. Set aside.
  • For the caponata: Heat the olive oil in a large cast-iron pan over medium-high heat. Add the eggplant, zucchini, poblano, tomatoes and onion. Sprinkle with sea salt and saute until the vegetables have softened and begun to brown, about 10 minutes. Stir in the garlic and cook for another minute. Turn off the heat and mix in the honey and vinegar, and the salsa verde. Serve warm or at room temperature.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Steps:

  • On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
  • Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
  • In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
  • Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
  • In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
  • Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY



Roasted Poblano Guacamole with Garlic and Parsley image

Provided by Food Network

Categories     appetizer

Yield Makes 2 1/2 cups, serving 6 as

Number Of Ingredients 9

2 medium (about 6 ounces) fresh poblano chiles
6 ounces (1 medium round or 2 plum) ripe tomatoes
2 garlic cloves, unpeeled
3 tablespoons chopped fresh flat-leaf parsley
3 medium-large (about 1 1/4 pounds total) ripe avocadoes
Salt
1 to 2 tablespoons fresh lime juice
2 tablespoons grated Mexican queso anejo or other dry grating cheese, such as Romano or Parmesan
A few slices of radish for garnish

Steps:

  • The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
  • Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
  • To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

ROASTED GARLIC AND EGGPLANT CAPONATA



Roasted Garlic and Eggplant Caponata image

Dip into our Roasted Garlic and Eggplant Caponata! One taste of this caponata and you'll wonder whether your favorite part is the aroma or the flavor.

Provided by My Food and Family

Categories     Home

Time 3h25m

Yield 16 servings, 2 Tbsp. dip and 16 crackers

Number Of Ingredients 9

1 head of garlic
1 Tbsp. olive oil
1 large eggplant (1-1/2 lb.)
1 can (14-1/2 oz.) diced tomatoes, drained
1/4 cup chopped fresh parsley
2 Tbsp. chopped red onions
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. KRAFT Shredded Parmesan Cheese
thin wheat snack crackers

Steps:

  • Heat oven to 375°F.
  • Cut 1/2-inch-thick slice off top of garlic, exposing cloves; discard top. Brush cut-side of garlic lightly with oil; wrap tightly in foil. Place on baking sheet. Pierce eggplant in several places with fork or sharp knife. Place on baking sheet with garlic. Bake 50 min. to 1 hour or until both are tender; cool slightly.
  • Peel eggplant, then cut into small pieces; place in medium bowl. Mince 3 garlic cloves. Add to eggplant along with tomatoes, parsley, onions and vinegar; mix well. Refrigerate 2 hours. Meanwhile, refrigerate remaining garlic for another use.
  • Sprinkle eggplant mixture with cheese just before serving. Serve as a dip with the crackers.

Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

ROASTED POBLANO AND ROASTED GARLIC SALSA



Roasted Poblano and Roasted Garlic Salsa image

For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.

Provided by Rita1652

Categories     Sauces

Time 1h

Yield 7 12 ounce jars

Number Of Ingredients 14

1/2 tablespoon olive oil
1 large vidalia onion, onionsonion diced (3 cups)
1 habanero, very finely minced (can use more to kick up the heat)
1/2 head roasted garlic, Roasted Garlic & Pearl Onions With Herbs
1 tablespoon brown sugar
8 cups diced tomatoes, seeds and liquid discarded
4 roasted poblano peppers, stemmed seeded and diced (1 cup, To make check out Roasted Fresh Chilies Like Poblanos Jalapenos Bell Peppers..)
1/4 cup fresh basil, minced
fresh cilantro, minced (a mixture of the herbs as great as well)
1 teaspoon cumin
1 teaspoon salt
1 fresh lime juice (2 tablespoon)
3/4 cup vinegar
6 ounces tomato paste

Steps:

  • In a large pot heat oil.
  • Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
  • Add remaining ingredients and bring to a boil then simmer for 15 minutes.
  • Adjust seasoning and place in hot sterilized jars.
  • Process in a hot water bath for 15 minutes to seal.

Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1

CAPONATA WITH POBLANOS AND ROASTED GARLIC



Caponata With Poblanos and Roasted Garlic image

A spicy, tangy and sweet Sicilian cooked vegetable salad with an added Mexican touch. Which gives this significant heat depending on the poblanos. They tend to be mild, to unpredictably hot. Adding 1 whole bulb of roasted garlic bring this to aaaaaAAAAAHHHhhhh YUM levels!!!!.. You can use Recipe #243689 Recipe #248301 these recipes as a guide. Or follow my directions here.I have also Recipe #102724 posted here on zaar which is equally delish.

Provided by Rita1652

Categories     Onions

Time 1h

Yield 8 cups, 25 serving(s)

Number Of Ingredients 20

2 bulbs garlic, tops cut off
oil, for garlic just to drizzle
4 poblano chiles
1/3 cup olive oil or 1/3 cup walnut oil
5 cups peeled diced eggplants
1 cup diced yellow squash
1 celery, diced
2 cups diced onions
2 cups diced tomatoes
1/2 cup diced black olives
1/4 cup rinsed capers
1/4 cup pine nuts
2 tablespoons raisins, chopped or 2 tablespoons dried currants
1 tablespoon fresh minced basil
1 tablespoon fresh minced oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cocoa
2 tablespoons sugar
1/2 cup balsamic vinegar (Red or white)

Steps:

  • Place garlic in foil cut side up, drizzle with oil and wrap in foil.
  • In a very hot oven as hot as it can go place the poblano's and wrapped garlic on a cookie sheet. Let chili`s crisp and brown turning. Remove poblano`s and place in a bowl with a cover. When cool enough to handle remove skin, seeds and stem. Dice.
  • Turn oven off and leave garlic in oven.
  • In a large pot place oil to heat add eggplant and brown about 10 minutes, add squash, celery, onions, and tomatoes cook for 5 minutes.
  • Add remaining ingredients ( garlic if tender to squeeze)bring to a boil then simmer for 15 minutes.
  • If garlic wasn`t tender add now squeezing it into the mix of veggies.
  • Stirring occasionally!
  • Jar or place in a sealed container and refrigerate.

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From cookingcurries.com


HOW TO ROAST POBLANO PEPPERS - CHILI PEPPER MADNESS
2018-10-25 To roast the poblano peppers over an open flame, turn a gas flame to HIGH. Set the poblanos directly over the flame. Turn the poblanos occasionally with tongs until all sides are blackened and blistered. Do not let them burn or turn white. To roast the poblano peppers in the oven, preheat oven to 400 degrees or set it to broil.
From chilipeppermadness.com


ROASTED CAPONATA SALAD | LINDA'S ITALIAN TABLE
2013-05-28 ROASTED CAPONATA SALAD. Serves: about 6. Prep: 15-20 minutes. Cook: about 20 minutes. Ingredients. DRESSING: 1/3 C. Olive Oil. 1/8 C. Balsamic Vinegar. 1/2 Tbsp. Sugar. Kosher Salt and Pepper to taste. VEGETABLES: 4 Baby Eggplants or a 1 Medium sized Eggplant – chopped in good size pieces (about an inch) skins left on. 1 Clove Fresh Garlic ...
From lindasitaliantable.com


CHEESE ENCHILADAS WITH ROASTED POBLANO PEPPERS - 24BITE® RECIPES
2020-12-04 Place one poblano in the center with about 3 tablespoons shredded cheese on top. Roll up the tortilla and place in baking dish with seam side down. Repeat for remaining tortillas. Sprinkle the ½ cup of remaining cheese on the top. Place in preheated oven, uncovered, and bake for 10 minutes, until cheese is melty.
From 24bite.com


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