Favorite Poblano Recipe

[HotPepperQueen]

I found a bag for roasted poblanos in the freezer and I must say, it is a very pleasant surprise! They are one of my favorite peppers in my garden. Here is the recipe I will be making tonight- it is a favorite around here! I found it on Allrecipes

Poblano Enchiladas
http://allrecipes.com/recipe/poblano-chile-enchiladas-a-la-gringa/detail.aspx

 

[digitS']

I could really use something "peppery" about now, HPQ!

Some of our better cooks may know something about this but I have no familiarity with smoking peppers. I don't even buy and use them :/. I know that this doesn't necessarily have anything to do with your post, HPQ. I'm just thinking you said "roasted Poblanos" and that made me think of some of the recipes I've been looking at for a slow cooker.

Peppery & Smoked would be good about now . . .

I haven't had a smoker in my backyard for years. Those days, I was seeing how well I could do with sausage. I'm getting to be a better cook but I'm not quite ready to tackle sausages just yet. (Well, I'll be making some breakfast beef sausage soon .)

Without that outdoor smoker, could I be smoking peppers indoors?

Steve

 

[thistlebloom]

My oldest brother did that! That little boy looks a lot like him too,...er, the before picture.

 

[journey11]

Those enchiladas sound really good, although I'm surprised it calls for mozzarella instead of cheddar or monterey jack.

 

[ducks4you]

AH, man, you'all must have iron stomachs! I dehydrated my ancho problanos to cracking dry, then stuck them in a canning jar. DH breaks them into little pieces to put into his chili bc they're so HOT!!!

 

[thistlebloom]

Those enchiladas sound really good, although I'm surprised it calls for mozzarella instead of cheddar or monterey jack.

Silly you! They're multicultural Mexitalian enchiladas Journey.

 

[so lucky]

My oldest brother did that! That little boy looks a lot like him too,...er, the before picture.

My son did that, but with a fork. He just threw a breaker. :/

 

[digitS']

I thought about bailing out here and pretending to start an "interesting" new topic about smoking in the kitchen.

Smoking peppers is so evocative! There are better cooks here. And, I so don't know what I'm talking about!

Take a look, if you will, at what this chef is doing: Cooking with Conifers (link)

Steve

 

[digitS']

Here . .

. is where I'm coming from on this. I've picked this recipe rather than the duck, chicken, salmon or trout that I mentioned in Rebbetzin's tea thread. It is really, about the same as the fish:

Tomato and Tea Smoked Mozzarella, Simply Ming

Steve
who always thinks things sound so simple & is so easily misled.

 

[thistlebloom]

That article on cooking with conifers was thought provoking. Hey, I'm capable of making that pine vinegar!
I wonder if they are talking about Abies concolor when they say white fir, or Abies grandis which is also called lowland white fir, and after doing a little looking around I found that the varieties can also cross and are found in NE Washington, Oregon, and central Idaho. I don't know why they wouldn't also be found here in N Idaho.... but I'm rambling.
I have made tea from White pine, which was interesting, and not at all bad tasting. Seems it has a lot of benefits health wise, but I can't remember what they are. Apparently they don't do much for memory.