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Saturday, July 28, 2012
Poblano Cream Sauce
I bought these Poblano peppers, knowing that I like Chile Rellano
(sp) and knowing that these particular two Poblano peppers looked absolutely
stunning. Dark green and perfect skin. Still slightly dirty from the field
(clearly not waxed) and perfectly ripe. I knew from the moment that I layed
eyes on them that these babies were going to make something special. I just didn’t
know what. Then I found a recipe for a Poblano chile sauce online. Pretty simple
I thought, but needed some adjustment. So here is my rendition. This sauce is
slightly spicy, very savory, and complements the herb roasted chicken in my
previous post quite nicely.
Ingredients-
2 poblano
chiles
2 cloves
garlic (minced)
¼ red onion
(finely chopped)
3 Tbsp Extra
Virgin Olive Oil
¾ cup sour
cream
¼ cup milk
1 tsp chicken seasoning (recipe in “Herb
Roasted Chicken with Brussels Sprouts…”)
1 tsp Everglades Seasoning (see the
“Grocer” tag for more info)
1.
Wash the poblanos and cut the tops off. Then cut
them in half and remove the membrane and seeds, leaving only the skin and the
green meat of the pepper.
2.
Roast the peppers. There are several ways to do
this, under the broiler, on the grill, or in a hot skillet. The important part
is you want the skin to blister and start to turn black. The pepper should be
soft and pliable when you are done.
3.
Cut the pepper into thin strips and set it aside
to rest.
4.
In a skillet, heat up the olive oil on
medium-high heat. Do not let it smoke or the dish will taste burnt.
5.
Brown the onions until almost crispy. They should
still be somewhat pliable but fairly dark in color.
6.
Add the minced garlic and cook only until the
garlic begins to caramelize.
7.
Add the slices of poblano pepper and roughly
half of the sour cream. Allow the mixture to simmer for about 2-3 minuets on
medium-low heat. The mixture should begin to take on a golden-brown/greenish
hue.
8.
Put the mixture in a blender as well as the
remaining sour cream. Blend on high until mixture becomes smooth.
In order to use the sauce as an attractive plate
dressing/drizzle, add small amounts of milk while blending to thin out the
sauce as needed. Remember, you can always add more milk, but you can’t take it
back out again.
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