H
Harvey Balboner
Guest
Recipe Summary
Yield: 4 or 6 servings
12 large, fresh poblano or New Mexico chiles
1 tablespoon olive oil
1 cup corn kernels
1 tablespoon chopped yellow onions
1 tablespoon minced jalapeno
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon salt
1 1/2 tablespoons chopped cilantro leaves
2 cups grated Monterey jack cheese
8 ounces cream cheese, at room temperature
Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon Essence, recipe follows
4 large eggs, separated
1/8 teaspoon cayenne
1 1/2 cups grated queso blanco or mozzarella
Rock Shrimp Salsa Fresca, recipe follows
Sprigs fresh cilantro, for garnish
Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, 10 to 15 minutes. Carefully peel and seed the chiles, leaving the stem ends intact and without splitting the sides. Set aside.
In a large non-stick skillet, heat the olive oil over high heat. Add the corn and cook, stirring occasionally, until the corn is deep golden brown and begins to pop, about 4 minutes. Reduce the heat to medium-high. Add the onions, jalapenos, garlic, chili powder, and salt and cook, stirring, for 1 minute. Remove from the heat. Add the cilantro and stir well.
In a bowl, mash together the jack cheese with the cream cheese. Stir in the cooled corn mixture and mix well. Divide the mixture into 12 equal portions, forming each into a log to fit inside the chiles. Stuff the chiles with the cheese-corn mixture, and if necessary, secure with toothpicks.
In a large, deep saute pan, heat enough oil to come about 1 inch up the sides of the pan to 360 degrees F.
Preheat the broiler.
In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In a second bowl, beat the egg yolks with the remaining teaspoon of Essence and the cayenne. In another bowl, beat the egg whites until foamy. Fold the whites into the yolks, being careful not to deflate.
One at a time, dredge the peppers into the seasoned flour, then into the egg mixture, turning to coat and shaking to remove any excess. In batches, add the chiles to the oil and cook, turning once, until golden brown, about 3 minutes. Remove and drain on paper towels.
Arrange the chiles on a baking sheet or in a large baking dish. Sprinkle with the queso blanco or mozzarella cheese. Place under the broiler until the cheese is melted and creamy and the chiles are completely heated through, 1 to 2 minutes. Remove from the oven.
Arrange 2 chiles on each of 4 or 6 plates and top with the shrimp salsa. Garnish with the cilantro sprigs, and serve immediately.
Rock Shrimp Salsa Fresca:
8 ounces peeled and deveined rock shrimp
1 teaspoon Essence, recipe follows
2 teaspoons olive oil
1 cup peeled, seeded, and chopped vine-ripened tomatoes
1/4 cup finely chopped red onions
1/4 cup fresh lime juice
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons minced jalapenos
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
In a bowl, toss the shrimp with the Essence to coat.
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until firm and pink, 2 to 3 minutes. Remove from the heat and cool completely.
In a medium bowl, combine the tomatoes, onions, lime juice, cilantro, jalapenos, and garlic, and mix well. Add the shrimp, salt, pepper, and extra-virgin olive oil, mix well, and let sit for 15 minutes. Adjust the seasoning, to taste, and serve.
Yield: about 2 1/2 cups
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Yield: 4 or 6 servings
12 large, fresh poblano or New Mexico chiles
1 tablespoon olive oil
1 cup corn kernels
1 tablespoon chopped yellow onions
1 tablespoon minced jalapeno
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/4 teaspoon salt
1 1/2 tablespoons chopped cilantro leaves
2 cups grated Monterey jack cheese
8 ounces cream cheese, at room temperature
Vegetable oil, for frying
1 cup all-purpose flour
1 tablespoon plus 1 teaspoon Essence, recipe follows
4 large eggs, separated
1/8 teaspoon cayenne
1 1/2 cups grated queso blanco or mozzarella
Rock Shrimp Salsa Fresca, recipe follows
Sprigs fresh cilantro, for garnish
Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, 10 to 15 minutes. Carefully peel and seed the chiles, leaving the stem ends intact and without splitting the sides. Set aside.
In a large non-stick skillet, heat the olive oil over high heat. Add the corn and cook, stirring occasionally, until the corn is deep golden brown and begins to pop, about 4 minutes. Reduce the heat to medium-high. Add the onions, jalapenos, garlic, chili powder, and salt and cook, stirring, for 1 minute. Remove from the heat. Add the cilantro and stir well.
In a bowl, mash together the jack cheese with the cream cheese. Stir in the cooled corn mixture and mix well. Divide the mixture into 12 equal portions, forming each into a log to fit inside the chiles. Stuff the chiles with the cheese-corn mixture, and if necessary, secure with toothpicks.
In a large, deep saute pan, heat enough oil to come about 1 inch up the sides of the pan to 360 degrees F.
Preheat the broiler.
In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In a second bowl, beat the egg yolks with the remaining teaspoon of Essence and the cayenne. In another bowl, beat the egg whites until foamy. Fold the whites into the yolks, being careful not to deflate.
One at a time, dredge the peppers into the seasoned flour, then into the egg mixture, turning to coat and shaking to remove any excess. In batches, add the chiles to the oil and cook, turning once, until golden brown, about 3 minutes. Remove and drain on paper towels.
Arrange the chiles on a baking sheet or in a large baking dish. Sprinkle with the queso blanco or mozzarella cheese. Place under the broiler until the cheese is melted and creamy and the chiles are completely heated through, 1 to 2 minutes. Remove from the oven.
Arrange 2 chiles on each of 4 or 6 plates and top with the shrimp salsa. Garnish with the cilantro sprigs, and serve immediately.
Rock Shrimp Salsa Fresca:
8 ounces peeled and deveined rock shrimp
1 teaspoon Essence, recipe follows
2 teaspoons olive oil
1 cup peeled, seeded, and chopped vine-ripened tomatoes
1/4 cup finely chopped red onions
1/4 cup fresh lime juice
1 tablespoon chopped fresh cilantro leaves
1 1/2 teaspoons minced jalapenos
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
In a bowl, toss the shrimp with the Essence to coat.
In a medium skillet, heat the olive oil over medium-high heat. Add the shrimp and cook until firm and pink, 2 to 3 minutes. Remove from the heat and cool completely.
In a medium bowl, combine the tomatoes, onions, lime juice, cilantro, jalapenos, and garlic, and mix well. Add the shrimp, salt, pepper, and extra-virgin olive oil, mix well, and let sit for 15 minutes. Adjust the seasoning, to taste, and serve.
Yield: about 2 1/2 cups
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
