Eggplant And Manchego Filled Chile Relleno With Red Pepper Balsamic Sauce Recipes

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CHILES RELLENOS WITH PICADILLO



Chiles Rellenos with Picadillo image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 30

1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tablespoons canola oil
1 pound ground beef
Salt and freshly ground black pepper
1 tablespoon fresh Mexican oregano leaves
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 to 1 cup tomato paste
2 chipotles in adobo sauce
3 to 6 tablespoons golden raisins
3 tablespoons slivered almonds, toasted
1/2 cup pimento stuffed green olives, sliced
1/2 to 1 cup crumbled queso blanco
8 large poblanos
Vegetable oil, for frying
Flour, for dredging
4 eggs, separated
Tomato Ranchero Sauce, recipe follows
28-ounce can diced tomatoes
1/2 onion, roughly chopped
1/2 cup cilantro, roughly chopped
Pinch cumin seeds, toasted
1 garlic clove
2 tablespoons canola oil
1/2 cup chicken broth
Salt
Sugar
Dash hot red pepper sauce

Steps:

  • To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.
  • Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.
  • Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.
  • Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.
  • Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.
  • Yield: about 2 cups

EGGPLANT AND CHOCOLATE PASTRIES (LUCUMIE)



Eggplant and Chocolate Pastries (Lucumie) image

Provided by Food Network

Categories     dessert

Yield Makes about 4 dozen

Number Of Ingredients 14

4 1/2 cups unbleached all-purpose flour
6 tablespoons sugar
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter or margarine, chilled
1 egg
6 tablespoons sweet wine, such as Marsala
1 large eggplant
2 tablespoons vegetable oil
One 8-ounce jar unsalted roasted almond butter (available in health food stores and some large supermarkets)
2 ounces unsweetened chocolate, chopped
1/4 cup sugar
1/2 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup thyme honey

Steps:

  • Preheat oven to 400 degrees.
  • For the dough: Sift together flour, sugar, and salt into a large mixing bowl. Cut in the chilled butter or margarine until the mixture resembles coarse cornmeal. In a small bowl, beat together the egg and wine just to blend, then add all at once to the flour mixture, tossing together until the dough forms a ball.
  • Transfer the dough to a lightly floured work surface and knead gently a few times until smooth. Wrap the dough in plastic wrap and chill while you make the filling.
  • For the filling: Cut the eggplant in half. Brush the cut side with the vegetable oil and place cut side down on a baking sheet. Bake until very soft, about 25 to 30 minutes. Let cool until easy to handle.
  • Scrape out 2 cups of the eggplant flesh, and discard the seeds and skin. Place the eggplant flesh and the remaining ingredients in a food processor fitted with the steel blade and process continuously until the mixture forms a very smooth paste.
  • For the pastries: Reduce the oven temperature to 350 degrees. Divide the dough into quarters. Work with one piece of dough at a time, keeping the remainder covered. On a lightly floured work surface, roll out each piece very thin (no thicker than 1/8 inch). With a 3-inch cookie cutter, cut out circles of dough. Place a teaspoonful of filling in the center of each, moisten the edges with a little water, and fold over. Pinch the edges together to seal and trim the edges with a fluted pastry wheel. Reroll the scraps of dough to make more circles.
  • Place the pastries 2 inches apart on ungreased baking sheets and bake for 15 to 20 minutes, or until light golden brown. Cool on a rack.

EGGPLANT AND MANCHEGO FILLED CHILE RELLENO WITH RED PEPPER-BALSAMIC SAUCE



Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce image

Provided by Bobby Flay

Categories     main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 25

3 Japanese eggplants, skin on and cut into 1/2-inch dice
1/4 cup olive oil
Salt and freshly ground black pepper
1 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh oregano leaves
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1 cup grated Manchego cheese
1 cup grated Monterey Jack
3 roasted red peppers, peeled, seeded and chopped
3 to 4 roasted garlic cloves
3 to 4 tablespoons creme fraiche
1 tablespoon red wine vinegar
1 tablespoons honey
1 tablespoon chopped chipotle in adobo
3 cups balsamic vinegar
1 tablespoon honey
1 bottle dark beer (1 1/2 cups)
3 large eggs
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
4 to 6 medium-sized, poblano peppers, oven roasted, seeded and carefully peeled
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
4 cups peanut oil
Freshly chopped parsley leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.
  • Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly.
  • Place the eggplant into a bowl and toss with the cheeses. Set aside.
  • Combine the ingredients in a blender and blend until smooth. Set aside.
  • Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside.
  • Whisk all ingredients together in a large bowl. Set aside.
  • Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).
  • Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
  • In a large frying pan, heat the oil to 370 degrees F.
  • Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction. Garnish with parsley.

WHITE CORN CRUSTED CHILE RELLENO FILLED WITH ROASTED BEETS AND GOAT CHEESE WITH GRILLED VEGETABLE SALAD



White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad image

Provided by Bobby Flay

Categories     main-dish

Time 24m

Yield 8 servings

Number Of Ingredients 21

1 1/2 cups dark beer
2 large eggs, lightly beaten
1/2 cup milk
2 1/2 cups all-purpose flour
2 tablespoons melted butter
Salt and freshly ground pepper
1 large beet, roasted, peeled and finely diced
1/2 cup crumbled goat cheese
1/2 cup grated Monterey Jack cheese
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
8 poblano peppers, roasted, seeded and peeled
4 cups white cornmeal
4 cups peanut oil
1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
Grilled Zucchini, sliced in half
Beets, roasted and sliced
Grilled Asparagus, whole

Steps:

  • In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
  • Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette.
  • Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

CHEESE-STUFFED PEPPERS: CHILE RELLENOS



Cheese-Stuffed Peppers: Chile Rellenos image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 58m

Yield 8 servings of 2 peppers each

Number Of Ingredients 8

16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal

Steps:

  • Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
  • In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
  • Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
  • Transfer to a platter and let rest for 5 minutes before serving.

EGGPLANT AND RED PEPPER BAKE



Eggplant and Red Pepper Bake image

Another thing to do with eggplant.

Provided by Anthony

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 55m

Yield 4

Number Of Ingredients 11

1 red bell pepper, cut into matchstick-sized pieces
1 small onion, cut into matchstick-sized pieces
4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon dried rosemary
salt and ground black pepper to taste
3 ⅓ tablespoons olive oil
3 ⅓ tablespoons balsamic vinegar
1 eggplant, sliced lengthwise 3/8-inch thick
2 tablespoons olive oil, or as needed
¼ cup grated mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix red bell pepper, onion, and garlic in a large mixing bowl; season with basil, rosemary, salt, and pepper. Drizzle olive oil and balsamic vinegar over the pepper mixture; toss to coat the vegetables evenly.
  • Brush eggplant slices with olive oil to coat thinly.
  • Spread about 1/3 of the pepper mixture into the bottom of a square glass baking dish; top with a layer of about 1/3 of the eggplant. Repeat layering twice more. Top final layer with mozzarella cheese.
  • Bake in preheated oven until the cheese is browned and the vegetables are bubbling, 35 to 40 minutes.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 11.6 g, Cholesterol 4.5 mg, Fat 19.5 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 3.3 g, Sodium 51.5 mg, Sugar 5.9 g

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