PEPPAHEAD'S DIVINE RELLENOS
1. With a small knife cut around stems at top of peppers. Clean out veins and seeds carefully so as not to break open pepper.2. Mix remaining ingredients (excluding chorizo) in a large bowl.3. Begin stuffing peppers using a spoon that will fit into pepper. Firmly pack mixture as you fill it. If using chorizo, add a teaspoon half way through filling.4. Place filled peppers in a lightly oiled casserole or baking dish upside down (opening on the bottom). I like to coat the peppers with a bit of olive oil. And if you are lucky, there will be some exquisite goodness that oozes out on to the dish to make a bit of savory flan.5. Bake at 350º for 45 minutes and the skins are nicely roasted. Because some peppers may be large, I let the dish sit in the oven for 20 minutes after I turn of the heat.6. Cut in half lengthwise and arrange on platter to serve. It's good to have the red and green piece for each serving as they compliment each other.Serve it with cilantro sauce drizzled over the top.
CILANTRO CREAM SAUCE1 cup cilantro, chopped5 large shallots1 clove garlicI pint sour cream1 cup milk1 tsp. salt1 tsp. white pepper2 Tbsp. extra virgin olive oil1. Sauté garlic and shallots in oil until translucent. Do not brown.2. Add milk, salt, pepper and simmer 5 minutes, stirring occasionally.3. Add cilantro and simmer another 5 minutes, stirring occasionally.4. Place mixture in blender and purée. Add cream and blend until smooth.This can be made ahead of time and kept refrigerated. Serve at room temperature.
2016 by Larry Noggle www.peppahead.com