When I was growing up it seemed as if once a week my mom would prepare stuffed bell peppers. I loved the texture of them and the taste combinations of the pepper, the meat and the spices she would use. I also loved to make sandwiches from the leftovers. When it comes to comfort foods, stuffed bell peppers are one of my fondest memories. So a few years ago, when I was in a rebellious mood, I did what I am known for -- I took a comfort food and blasted that baby into another dimension.
I guess you could say this is a stuffed pepper with pizzazz! Instead of the usual bell pepper, you have a lovely poblano pepper. Instead of the usual (stuffing) you have the tastes of the southwest and instead of the blah of a tomato sauce base... you have TEQUILA!
Mind you, this is not as easy to prepare as the usual stuffed bell pepper but have no fear as once you've made them a few times, the process will become second nature. It can get a little messy stuffing poblano peppers but you know what, that's part of the fun.
So slam back a few shots of tequila and get ready to go comfort food hardcore!
Ingredients needed to make Tequila Poached Poblano Peppers (serves 4) :
- 1 lb. chorizo sausage, casing removed
- 4 cloves garlic, minced
- 4 dates, pitted and chopped
- 1 tsp. ground cumin
- 2 Tbs. yellow cornmeal
- 2 cups grated Monterey Jack cheese
- 4 poblano peppers, stemmed and seeded
- 1 cup tequila
- 1/2 cup Grenadine syrup (found the in liquor department of markets)
- After removing the chorizo sausage from it casing, place the sausage into a large saute pan or skillet and cook it over medium heat for about 5 minutes. There is no need to add any oil as the chorizo is a very fatty sausage and will basically liquefy into itself.
- Into the pan stir the garlic, dates, cumin, cornmeal and cheese. Let this mixture cook about 5 minutes.
- Remove the pan from the heat and let cool to the point where it won't burn your hands when filling the peppers.
- Take each of the poblano peppers and core out the inside (see pictures in slideshow). Make sure the peppers stay whole.
- Fill a pastry bag with the sausage/cheese filling and pipe the filling into the peppers.
- Set the filled peppers aside about 10 minutes.
- Into the saute pan, and off the heat, stir together the tequila and Grenadine syrup. Place onto the heat and bring to a simmer over medium heat.
- Carefully place the filled peppers into the pan, cover and poach (cook) about 7 minutes.
- Remove the poached peppers from the pan and place on serving plates. Spoon some of the poaching liquid over the peppers and serve.
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