Cookin' with Carol recipes on NBC5 - September 2002

Easy Chiles Rellenos

Serves 4

 

Once you master the art of roasting chile peppers, the rest is easy! Plus, this recipe is broiled, rather than fried, for a leaner choice.

 

4 poblano (or 8 Anaheim) chile peppers

1 1/2 cups shredded Monterey jack cheese

1/2 cup ricotta cheese

1/4 teaspoon cayenne pepper (optional)

1 egg, lightly beaten

1 cup plain dry breadcrumbs

 

Roast, peel, stem and seed peppers: To roast peppers, using a knife, make a slit near the stem of the pepper (no need with bell peppers) to allow steam to escape while roasting. The pepper could explode if you do not do this. [On a gas stove,] place peppers on the burner above the flame. Turn the peppers frequently with tongs and evenly blister and char the entire surface of the pepper. Do not burn. [On an electric stove,] place a metal grid, such as a cake cooling rack, above the heating element and turn heat to medium. Set the peppers on the metal rack and turn with tongs until evenly charred. [To broil,] preheat the broiler and leave the oven door ajar (you want to heat the element, not the oven). Place peppers in a broiler-safe pan, roughly 3 inches from the broiler element. Turn the peppers with tongs occasionally until evenly charred. You can also throw peppers on the grill and char on each side. When peppers are charred, place them in a bowl and cover with plastic wrap (this will help to steam the skins off) and let stand for 5 to 10 minutes. Peel peppers with a knife and rinse under cold water. After peeling, cut a slit halfway down the side of each pepper. Remove the stem and scrape the seeds away. Pat dry with paper towels.

 

For filling, combine in a bowl, the Monterey jack cheese, ricotta cheese, and cayenne pepper, mixing well. Spoon a scant 1/3 cup of the cheese mixture (or 1/4 cup if using Anaheim peppers) into each roasted pepper through the stem-end slit. Dip each stuffed pepper into the beaten egg and then into the breadcrumbs. Place the coated stuffed peppers in a broiler-safe pan and broil for 2 minutes on one side, then turn the peppers over and broil for another 2 minutes (being careful not to burn them), or until the peppers are heated through. Remove from pan and serve.

 

Notes:

 

Hatch chiles are a type of Anaheim chile that hail from New Mexico’s Mesilla Valley and are available during the fall months. Find fresh and roasted Hatch chiles at Central Market. To learn more about the 6th Annual Green Chile Festival at Blue Mesa Grill, and the kick-off parties for their month long celebration of the Hatch Chile harvest, visit: www.bluemesagrill.com

 

(Air Date: September 7, 2002)

Wilted Spinach Salad

 

Serves 6

 

This classic salad is perfect for any season or any reason. A warm bacon-flavored dressing is poured over tender spinach greens, then tossed and topped with hard-cooked eggs and chopped pecans.

 

8 cups fresh spinach, torn

1/4 cup thinly sliced green onion

black pepper to taste

3 slices bacon

1 tablespoon red wine vinegar

2 teaspoon lemon juice

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 cup chopped pecans

1 hard-cooked egg, chopped

 

Place torn spinach in a large bowl. Add sliced green onions and freshly ground black pepper. Toss lightly. Cut uncooked bacon into small pieces. Cook in a skillet until bacon is crisp. Do not drain off drippings. Leaving bacon in skillet, stir in red wine vinegar, lemon juice, sugar, and salt. Remove skillet from heat. Pour warm "dressing" over spinach. Toss gently. Top with chopped pecans and egg. Serve immediately.

 

(Air Date: September 14, 2002)

Chicken Fajita Pizza

Serves 4

 

Gourmet pizza is all the rage. Start a new weekend tradition by creating your own pizzas at home. Mamma Mia... Olé!

 

1 unbaked pizza crust dough

1 teaspoon chili powder

1/2 cup salsa

2 cups shredded Monterey jack cheese

1 cup sliced cooked chicken fajita meat

1 green bell pepper, thinly sliced

1/2 red onion, thinly sliced

1 tomato, sliced

2 serrano chile peppers, stemmed, seeded & chopped

 

Preheat oven to 450° F. Spray a 14-inch pizza pan with vegetable oil spray. Flatten dough out to the edges of the prepared pan. Sprinkle the edges of the dough with chili powder. Spread salsa over surface of dough, up to 1-inch from edge. Sprinkle cheese evenly over surface. Arrange chicken, bell pepper, onion, tomato, and serranos on top. Bake for 15 to 17 minutes, until crust is golden brown and cheese is melted.

 

Notes:

 

If using a pre-baked crust, layer the ingredients as listed above and bake on a pizza pan for 12 to 14 minutes in a preheated 450° F oven.

 

For more gourmet pizza ideas, check out Carol’s upcoming Basic Bread and Gourmet Pizzas cooking class. Find more information about this class at: www.cookinwithcarol.com/cwcclass.htm

 

(Air Date: September 21, 2002)