Foodies BS Thread.

Chile relleno under that goodness???

 

Absolutely

 

Breakfast of champions hash.

Potatoes, onion garlic sweet pepper, Sun dried black olive, and ham, two easy over, tomato sauce, fresh grated parmesan.

 

I was a prep cook at Casa Gallardo when I was in college. I made thousands of chile rellenos. Amazingly enough I still love them. Smothered in chile con carne......

 

So whats the secret to stuffing the Pablano and dipping to keep the cheese from running out? Just want to try at home.

 

Stuffed them with big chunks of jack cheese. We par fried at prep time just enough to set the batter and then stored them in the fridge on speed racks on parchment covered with cambro lids. When we got an order, we took them off the speed rack and put them in the deep fryer. The cold center didnt melt enough to leak out, but the batter would finish getting golden brown.

 

Cut off the stem and remove the seed head? Slice1 side of pepper, remove seed head and leave stem and stuff? Inquiring minds

 

The stem is usually on chile rellenos here in NM, also gives you something to hold onto when you dip into batter and oil. Slice enough of the side of chile to put in the and remove seeds that way, then stuff the chile with jack. At least that’s how I have made them.

 

Yep the stem is the handle. In the restaurant we fried them in a big ass shallow fryer seam side up, splashed grease over top until batter sets. At home I've used toothpicks. But practice and being careful keeps cheese in also....

 

I had no idea sun dried olives existed, now I need them...must have terrific flavor

 

In the restaurant, the chef would pit them then dry them in a low oven (pilot night over a couple of nights) until rock hard then grind then up to use as a salt when plating tenderloin.

 

That sounds amazing

 

Because this thread needs pictures here's a Weinerschnitzel (<--who makes up a name like that) chili dog.

 

This takes me back to to college days….12am…..after a beverage….or….who knows how many…

 

It is a hangover cure lol

 

Grilling wings is a PITA, but worth it every once in a while.

 

What do you consider painful about the process?

 

Keeping them from flaming. Lots of turning.

 

Try it on the Weber 22” with a vortex accessory, that puts all the heat in the middle and the wings cook on the outside.

 

Wife and son are out tonight….so…i must fend for myself.