I’ll admit that my Chili Relleno Recipe can be a little bit tedious the way I like to make them, but they are most certainly well worth it. I like to stuff them with a lot more than just cheese which for me makes them taste so much better than just a battered chili. This recipe I use Spanish rice which I prepared just before I started broiling the chilies, but I believe you can stuff them with any of your favorite cooked meats.
This Chili Relleno Recipe requires just a few items that you can get from any regular grocery store. Of course the number one priority on your list should be some large green Chili’s. The only other item’s you’ll need is some jack cheese, eggs and some Spanish rice or your favorite meat. I think you could stuff these chilies with more vegetables if you like and they would be fantastic; maybe some spinach, or tomatoes, or even some sautéed zucchini; all of the above even. Get creative and don’t be scared about it. The best thing I think you can always do when you follow someone else’s basic “how to guide” with their personal take on a recipe is to take it with a grain of salt; meaning, you should realize that yes they may have some good experience cooking what they’re teaching about but what they are teaching is also based on their own personal tastes as well. So when it comes to any recipe you make, I strongly encourage people to improvise and throw in items that are personal favorites. I’m not saying you should get crazy and change out the seasonings and the overall preparation of the recipe, especially if you’ve never made anything like it before. I’m just saying that if you know for sure that you would possibly prefer vegetables over meat for example, then swap it out and go for it! Especially when it comes to this Chili Relleno Recipe Okay, enough said!
Chili Relleno Recipe steps and preperation
Now the best way to start any Chili Relleno Recipe is of course with your Chilies. Wash them, clean them and get them ready for a broil in the oven; or if you would like to take it a step further, throw them on a grill. It doesn’t matter really. You’re just going for the general desired color and texture of a fired cooked Chili. Just make sure which ever you decide, you give them a turn now and then to make the coloring even on every side. In the oven, I turn them every 2 minutes or so. After you’ve cooked them evenly, pull them out and throw a moist towel over them so the chili can soften up a bit. 5 to 10 minutes is all it will take. Then make a small incision in each one of the Chilies and stuff each one with only enough rice and cheese to be able to close back with a partial flap. This will ensure that there isn’t any spillage. At this point you can pull the seads out as well if you’ve got your mind set on all of the tedious pet peeves of traditional authenticity, but if your not trying to impress the President of the United States, I’m pretty sure you can live without doing it. Traditionally you’re also suppose to peal the skins off at this point, then you roll them in flour and dip them into the egg mixture and fry. Just so we’re clear, I don’t peel skins. I think it’s pointless and it adds a chard effect to the flavoring of the Relleno.
When it comes to the egg mixture, you’re going need to separate the yokes from the whites, and blend the whites separately with a little bit of water and baking powder to make the eggs frothy. Then slowly add the yokes one at a time, all the while mixing the eggs on high speed. This is very important. The yokes have got to be very frothy and bubbly or the batter is going to run all over the place when you drop the chili in the fryer. All you have to do from here is dip and submerge one chili completely in the egg mixture ever so gently to ensure the flap doesn’t open and dump out the filling, then slowly add the chili to the hot oil in your fryer or your pan with oil. Oil in a pan doesn’t need to be more than one inch, and once you’ve browned one side just flip it over to the other and do the same. Then strain on to some paper towels and serve. Hope you enjoy my Chili Relleno Recipe!
There are a lot of different traditions out there when it comes to making curry. If you read about it, you’ll find that it is more or less complex combinations of spices and/or herbs, usually including fresh or dried hot chilies. Many Asian and Indian cultures have different methods in their preparations as well. There are two ways to make curry; dry or wet curry. This curry recipe that I’m going to be sharing with everyone is preparing a wet curry. Wet curries contain significant amounts of sauce or gravy based on yoghurt, coconut milk, legume purée (dal), or stock. And the easiest way I can show you how to do it is with coconut milk, not to be confused with coconut cream(very important).
1 12 oz can coconut milk
2 tbls curry powder
Salt and Pepper to taste
One 12 oz can of coconut milk, 2 tbls of curry is all you’re going to need for the basic curry recipe. Heat a pan on High Heat, add the milk and stir in the curry. As soon as it comes to a complete boil remove it from the heat immediately and then add salt and pepper to taste. Now, this basic sauce can be turned into anything and will set up and get really thick in the refrigerator if you want to save it for other things; cold curry chicken salad for example is one of my favorites. 7 oz of pulled cooked chicken breast to 1 ½ oz of curry dressing and a handful of raisons mixed together and mashed into a snowball sized lump in the middle of your favorite greens makes for an excellent chicken salad. However, using the curry recipe right away for a Masala over rice like what I have demonstrated in the photo is just as easy but will take a few other preparations to kick it up a notch.
Wikipedia says a survey found that of 48 different Tikki Masala recipes, the only common ingredient was chicken; which tells me you can substitute anything you want in the curry recipe and completely make it your own! All I did here is diced up some bell pepper, green onions, pureed a couple of tomatoes in a blender with a clove of garlic and pinch of Cumin, and I was ready to roll. Originally I was going to make the Tikki, meaning chicken, but I remembered that I already had a cooked beef brisket in the refrigerator; so essentially that alone cut my cooked time in half right there.
Here’s how I did it: In a hot skillet a few tbls of canola oil, added the diced green onions and bell pepper and sautéed for just a minute before I added the sliced brisket portion. Now the beauty to doing this yourself people is that you can add as much onion, pepper, beef brisket, chicken, shrimp, WHATEVER as you want. Completely make this dish your own! Now, after you toss all of that together for just a few minutes add and combine your curry and your tomato puree. Add if you happen to have some cilantro, now is a good time to add that too. I know cilantro is one of those things you either love or you hate it. Anyway, just let this reduce just a bit, maybe 10 minutes is all and serve over your favorite rice. Now if you don’t want the Masala and you want to just stick with the curry, NO PROBLEM! Just eliminate the tomato puree and add the garlic to the pan directly instead, it’s just that simple. But don’t stop here, look around and experiment with your own curry recipe and make it your own.
I saw this advertised in the paper last week when Pizza Hut introduced their Garlic Bread Pizza. my first thought was, “Man, they’re gettin’ desperate”, but the more I thought about how much I love Garlic Bread and how much I love Pizza I decided to try making it myself. I mean, I already know I make a bad ass pizza so I figured I might as well combine the two for myself and see how it turns out! LET ME TELL YOU, Garlic Bread Pizza is THE BOMB! Honestly though, I still haven’t tried the Hut’s yet but I’m definitely doing this in my own kitchen again and you can do it to. Whether you want to dig in and make everything from scratch or if you want to keep it as simple as possible and just buy a few pre made ingredients, you’re going to love Garlic Bread Pizza.
For those that want to keep it simple and maybe even have some fun with the kids, watch my video. Then pick up some pre made sliced buttered and seasoned garlic bread from your local grocery, a jar of your favorite spaghetti or pizza sauce, some Pepperoni or favorite toppings, and some Mozzarella cheese with Provolone mix. Layer it on a pan, bread, sauce, cheese then toppings and bake 500 degrees f. for 6 to 8 minutes. Once you try your own Garlic Bread Pizza you’ll understand and you won’t regret it!