stuffed

Stuffed Poblano Chiles With Chorizo and Goat Cheese

by Anne Maxfield on September 23, 2019

I picked up some nice looking poblano chiles from my CSA last week and wanted something other than chiles rellenos to make with them. This looked good, with chorizo and goat cheese. Serves 4:

  • 4 large (about 1 1/4 pounds total) fresh poblano chiles, look for straight ones
  • 1 pound Mexican chorizo
  • 2 cups diced white onion (about 1 medium onion)
  • Salt
  • 1 pound zucchini, diced
  • 6 ounces goat cheese
  • 1 ½ tablespoons olive oil
  • ½ cup panko breadcrumbs
  • ¼ cup chopped pine nuts
  • 2 tablespoon finely chopped cilantro

Roast the poblano chiles directly over a gas flame or under a very hot broiler on a baking sheet, turning regularly until the skins have blistered and blackened on all sides, about 5 minutes for open flame, about 10 minutes for broiler. Place in a bowl, cover with plastic wrap and let stand 5 minutes.

Rub off the blackened skin, then cut an incision in the side of each one, starting 1/2-inch below the stem end and continuing to the tip. Make two more cuts on either side of that opening, next to the stem, to extend the open at the top, about 1/2-inch on both sides. Open up the poblanos and remove all the seeds. Rinse the the chiles,to remove the remaining seeds, being careful not to rip the opening any wider; and drain on paper towels, cut-side down.

Remove the casings and crumble the chorizo into a 12” non-stick skillet set over high heat. Cook for 5 minutes, using a spoon to break up any large pieces, until the chorizo is nicely browned and cooked through. Lower the temperature to medium, scoop in the diced onion, zucchini, and 1 1/2 teaspoons salt. Stir to combine, then cover and cook for about 15 minutes, stirring occasionally until the zucchini has softened. Remove from the heat and cool completely.

Preheat the oven to 375°. Crumble the goat cheese over the chorizo mixture and stir to combine. Stuff each poblano with 1/4 of the chorizo-goat cheese mixture and then fold the chile around the sides of the filling leaving a gap in the center. Place the filled chiles into a 13 x 9-inch casserole dish and wrap tightly with aluminum foil. Bake for 30 minutes.

Heat the olive oil in a 10-inch non-stick skillet over medium-high heat. Once the oil is hot, scoop in the panko crumbs and pine nuts. Cook for about 3 minutes, stirring constantly, until the mixture is golden brown. Cool completely. While the chiles are baking, stir the chopped cilantro and 1/4 teaspoon salt into the panko/almond mixture. Remove the casserole from the oven, slide the chiles onto a serving dish and sprinkle the panko topping over the top. Serve and enjoy!

My verdict: I think I liked this more than Frank did. The stuffed poblanos were a little dry. It may have been from a slightly overcooked chorizo mix, or the fact that no one remembered to buy a zucchini, so we went without. If I made them again, I’d probably only cook the mix for about 10 minutes, since it will have more cooking time in the oven.

It was funny, because we both had one poblano that was really hot and one that was totally mild. I preferred the hot chile—it gave the dish more flavor.

I roasted and prepped the poblanos ahead of time, stuffed and baked them the next day. You can stuff them and refrigerate until you’re ready to bake them.

 

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Stuffed Zucchini With Lamb and Rice

by Anne Maxfield on August 26, 2019

This is a perfect summer dish, good for using up that CSA zucchini and much easier than my other favorite stuffed zucchini.

Stuffed Zucchini With Lamb and Rice

  • 4 medium zucchini
  • 1/2 cup short-grain rice, such as arborio, soaked for 20 minutes and drained
  • 1/4 teaspoon turmeric
  • 1/2 pound ground lamb
  • 1 tablespoon unsalted butter, softened
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 pound tomatoes sliced 1/4” thick
  • Labne or Greek yogurt for garnish (optional)

Halve the zucchini lengthwise and scoop out the flesh, leaving 1/4-inch-thick shells. Reserve 1 cup of the zucchini flesh and finely chop it.

In a large bowl, mix the drained rice with the turmeric. Add the chopped zucchini, lamb, butter, cumin seeds, ground cumin and 1/4 teaspoon each of salt and pepper. Using your hands, gently knead the mixture until blended. Add 1/4 cup of the water and knead until evenly moistened. Stuff the zucchini halves with the lamb filling.

Line the bottom of a large, deep skillet with the tomato slices and season lightly with salt and pepper. Arrange the stuffed zucchini halves on top of the tomatoes in a single layer. Add the remaining 1 cup of water to the skillet and bring to a boil. Cover and simmer over moderately low heat for about 25 minutes, until the lamb is cooked through and the rice is tender.

Transfer the zucchini to a platter. Cook the tomatoes over high heat, mashing them, until thickened, about 4 minutes. Spoon the tomatoes over the zucchini, top with a spoonful of labne or Greek yogurt, serve and enjoy!

My verdict: This was a winner! Frank said “you can make this any time” (his highest compliment) so I made it again about a week later.

You’ll have lots of zucchini “guts” so when you’re putting the 1 cup aside choose the parts with the least amount of seeds.

I’ve done it with both aborio and bomba rice, but haven’t really noticed a difference in flavor, so I’m guessing that almost any rice would work. I was thinking of subbing some chicken broth for the water the last time I made it, but totally forgot.

 

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Stuffed Poblano Peppers with Chorizo and Cheese

by Anne Maxfield on November 26, 2018

Accidental Locavore Peppers Stuffed With ChorizoOne of the best parts of being in a CSA (besides the farm-fresh veggies) is the chance to try different veggies. Not that poblano peppers are so “weird,” but on an average day  I’d probably only pick up a couple for a specific dish. When they were part of our share a couple of weeks ago, I thought it was time to see what I could do with them.

Stuffing them seemed like the thing to do and this interesting recipe from Rick Bayliss—his take on chile rellenos – was my starting point. Serves 4.

Accidental Locavore Peppers Stuffed and FinishedStuffed Poblano Peppers with Chorizo and Cheese

For the peppers:

  • 4 large poblano peppers, as smooth as possible
  • 1 pound chorizo
  • 2 cups onion, diced
  • Salt
  • 6 ounces goat cheese

For the topping: 

  • 1 ½ tablespoons olive oil
  • ½ cup panko bread crumbs
  • ¼ cup pine nuts, coarsely chopped
  • 2 tablespoons cilantro, finely chopped

Make the peppers: 

Accidental Locavore Peppers for RoastingRoast the chiles directly over a gas flame or on a baking sheet 4” below a very hot broiler, turning regularly to make sure all the surfaces are well blackened and blistered.

Place in a bowl, cover and let stand for 5 minutes.

Rub the skins off the peppers and then cut a slit starting ½” from the top and going to the tip of the pepper. At the top, make a ½” cut on either side of the opening.

Open up the chiles and remove the seeds. Rinse the insides and place them cut side down on a paper towel to drain.

Remove the chorizo from the casings and crumble into a 12” non-stick skillet over high heat. Cook for 5 minutes, using a spoon to break up any large chunks, until the sausage is nicely browned.

Lower the temperature to medium, add the onions and salt. Stir to combine, then cover and cook until the onion is soft, about 10 minutes.

Remove from the heat and let cool completely.

Once cooled, crumble the goat cheese over the mixture and stir to combine.

Stuff each pepper with ¼ of the mixture. Fold the chile around the stuffing, leaving a gap in the center (see top photo).

Place the stuffed chiles in a 13×9” casserole and cover tightly with aluminum foil.

To bake the chiles, heat the oven to 375°. Place the foil covered dish in the oven and bake for 30 minutes.

Make the topping:

Heat the olive oil in a small non-stick skillet over medium-high heat. When the oil is hot, add the bread crumbs and nuts. Cook for about 3 minutes, stirring until the mixture is golden brown. Remove from heat, add the cilantro and set aside.

When the chiles are cooked, remove the dish from the oven, sprinkle the topping over the dish, serve and enjoy!

Accidental Locavore Peppers PlatedMy verdict: These were good, but not great and I’m not sure why. It could have been that I was too cautious about the potential for heat from the peppers and the chorizo and neither of them were hot at all.

The poblanos I got from the farm were small, so I used 9 of them and had some filling left. We had some lovely Argentinian chorizo from Barb’s Butchery and it was good with the goat cheese. The original recipe called for chayote or zucchini to be cooked with the onion, but we didn’t have any, so I left it out.

What’s good about this recipe is that you can stuff the peppers and make the breadcrumb mix ahead of time and bake them at your convenience, which is what I did.

While the chiles were baking, I made a batch of green rice to serve with them. When I had them as leftovers the next day for lunch, I chopped up the peppers and mixed them in with the rice and liked that just as much as the original dish.

 

 

 

 

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Pumpkin Stuffed With Everything Good

by Anne Maxfield on October 1, 2018

accidental-locavore-stuffed-pumpkinsThere are certain recipes you just don’t mess with.

Pumpkin stuffed with everything good is not one of them.

It actually begs to be messed with.

And is a great way to use up some of those bits of leftovers in the fridge.

It’s from Dorrie Greenspan’s Around My French Table (where you can find the original recipe) and this is my recent riff on it for 2 people:

accidental-locavore-pumpkin-stuffingPumpkin Stuffed With Everything Good

  • 2 small pumpkins
  • A handful of croutons
  • 2 cooked Italian sausage, sliced
  • 3 strips of bacon, cooked and crumbled
  • ½ cup thinly sliced leeks (green tops fine)
  • ¼ pound any cheese cut into ¼” cubes
  • 2 garlic cloves, minced
  • 2 sage leaves, finely chopped
  • Salt and pepper
  • ½ cup heavy cream
  • Freshly grated nutmeg

Preheat the oven to 350°. Line a baking sheet with a sheet of parchment and set aside

Carefully cut a cap out of the top of the pumpkin (like you were carving a Halloween pumpkin), clean off the bottom edge and set aside.

accidental-locavore-pumpkin-for-stuffingClean out the seeds and guts of the pumpkin. If you want to roast the pumpkin seeds just put all the stuff in a bowl for later. Salt and pepper the insides of the pumpkins.

Toss everything except the heavy cream and nutmeg in a bowl and toss.

Pack the mix into the pumpkins. They should be well filled because some of the stuffing will condense when it’s cooked.

Mix the cream and nutmeg together and pour into the pumpkins. You don’t want the stuffing to be drowned in cream, but you want it be moist.

Put the caps back on and bake for 90 minutes.

Remove the caps and back for an additional 20-30 minutes. The pumpkins should be tender and easily pierced by the tip of a knife.

Serve and enjoy!

accidental-locavore-finished-pumpkinMy verdict: This is a great way to use up leftovers and it tastes great! You can use a single (larger) pumpkin and either serve it in wedges or just bring the whole thing to the table and let everyone scoop out a serving (much more impressive). It takes time to cook and a little prep time to clean the pumpkin, but that can be done ahead of time.

Let me know if you try it and what you put into it.

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