I don’t know how many Mexicans will be celebrating Cinco de Mayo this year because of the health problems they are currently facing. But, here in South Florida in FOODalogue’s kitchen, with a heart full of hope and good wishes for the health and prosperity of a wonderful country, I decided to make a Mexican-inspired dinner. It started with a poblano pepper I bought at the market.
Interestingly, while Cinco de Mayo is considered only a “regional” holiday in Mexico, it’s a big deal in the U.S. It’s a day when everyone comes together and celebrates all things Mexican. And, for many, it’s a real good excuse to go out and consume pitchers of Margaritas!
I recently saw a Bobby Flay ‘Throw-Down’ where the subject was stuffed poblanos. His was stuffed with an eggplant mixture and the Mexican chefs he was battling made vegetarian stuffed poblanos with nogales (cactus). P.S. The Mexicans won.
Neither one of these thrilled me so I decided to stuff mine with rice, grill some shrimp, and serve them over a cilantro sauce with a rough-salsa.
First you have to char the pepper. I did it in a 450 degree oven and then placed it in a paper bag to sweat the skin off. As I saw on that Throw-Down show, I then cut a T in the pepper to ready it for stuffing.
Rice
• Saute finely minced onion, green pepper and garlic in a little olive oil and soften.
• Add rice to toast for a minute or two.
• Then add liquid (I always use chicken broth).
Seasonings: Sazón with culantro & achiote, S&P, a little chipolte powder and some fresh cilantro.
Cilantro Sauce
• Pulse a bunch of fresh cilantro with the juice of a lime, a dash of hot sauce, olive oil, a little salt, and a drop or two of honey.
Shrimp
• Marinate shrimp in olive oil, garlic, lime, salt, and a little Sazón. Sear on high in dry pan, then add a little of the marinade and cover for 1-2 minutes to cook shrimp through.
Salsa
• Chop fresh tomato, toss with cilantro, fresh lime juice and a little salt.
To Finish
Stuff poblano with rice and cover with cheddar cheese. Place under broiler a few minutes until cheese begins to bubble.
Final Comment
The drop or two of honey in the cilantro sauce was just the right counterpoint to the heat of the rest of the meal. Good call!
Other Mexican-inspired dishes from FOODalogue:
: FOODalogue suggests this recipe as a guide to food pairings and techniques to be experimented with…in your own kitchen…to your own spice and taste levels…and to your preferred portion sizes.
14 Comments
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Joan, your photos are amazing. Do you use a light box? Whatever you do, it works!
Ooh! A wonderful Mexican inspired dish Joan. I love all the ingredients used in this. let’s hope things look a lot better for Mexico in the near future.
Thanks, Arlene. Yes, I do use a light box but my camera is only point-and-shoot.
Thanks for a great dish, Joan. I’m inspired so I’m off to the market. I know what I’m having for dinner tonight!
I love poblanos. This looks great!
Where has this year gone if it is already May???
Roasted and stuffed poblano…droool….poblano peppers are a top five pepper to have.
Interestingly, it’s not something I’ve used often but I will in the future!
Amazingly beautiful dish Joan. I love Mexican food, though I don’t make them very often.
Yours is mouth watering!
Love it all…they sound very tasty…and the color are very tempting. Great pictures. Happy Cinco de Mayo!
Love the whole plate. Looks so delicious!
Joan, I would eat this whole plate! I have to try the shrimp like that. Love it!
When one puts shrimp or seafood on the plate, it’s usually the star but not here…the stuffed poblano rules!
Oh, wowzas! Wish I’d been at your house for Cince de Mayo!!! Not really a big deal here in Japan.
I’ve never had poblanos before – are they really really spicy?
Not so much, Abby.
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