|
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
 |
|
|
Thread Tools |
08-06-2013, 09:56 AM
|
#1 |
|
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
|
Chile rellenos on the weber
Sunday afternoon in Southern California is very laid back... Listening to oldies is almost a must...
 First the Poblanos chiles get a nice char.Then they go to a plastic bag to steam and remove all the skin and seeds.  Then they got stuffed with queso fresco and lightly dusted flour on top and bottom.   Action shots of the rice being made in the grill.  Maribel said rice must be cooked in a little oil and onions and browned before adding water and tomato sauce   The sauce was made for the Poblano chiles..6 tomatoes, 5 jalapenos ,1 bunch of cilantro, 4 garlic cloves, 1/2 onion , salt and pepper.  After it was blended it was brought to a boil.  Now we get ready to finish the chiles. The batter is an egg whites only at first 6 eggs white only batter until fluffy and then the yolks get added one by one.  The chiles get dipped in the batter then they go in the oil.  After that the go in the pot with the sauce and brought up to a simmer.  Plated and ready to eat.  This dish was so good. Alot of work but it was worth it. Here we are me and my kids. 
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
|
|
| Thanks from: ---> |
|
08-06-2013, 10:24 AM
|
#4 |
|
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
|
That's how we do!
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
|
|
|
| Thanks from:---> |
|
08-06-2013, 10:34 AM
|
#5 |
|
is one Smokin' Farker
  Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
|
Chile rellenos are my favorite when done right, those look fantastic!
__________________
CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal. [COLOR=DarkOrange] [/COLOR] |
|
|
|
| Thanks from:---> |
|
08-06-2013, 10:44 AM
|
#8 |
|
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
|
It Is "taco Tuesday" in our home and I happen to have everything!!
Could you expound a little on the rice? What ratio is tomato sauce to water? Are any other seasoning added? It looks like cilantro on top? Any other important details to add? Thanks a ton, I will be a hero if I make this tonight!!!
__________________
42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
|
|
|
| Thanks from:---> |
|
08-06-2013, 12:44 PM
|
#10 |
|
is One Chatty Farker
Join Date: 11-24-10
Location: Duluth MN
|
I know from experience that his particular dish is a lot of work. Nice Job and now I'm super hungry.
__________________
[COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE] |
|
|
|
| Thanks from:---> |
|
08-06-2013, 02:09 PM
|
#11 |
|
somebody shut me the fark up.
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
|
Great work, Tony!
Just curious, do you find the rellenos a bit soggy after putting them in the sauce? We usually top with sauce right before serving so the outer batter stays nice and firm.
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
|
|
|
| Thanks from:---> |
|
08-06-2013, 02:09 PM
|
#12 | |
|
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
|
Quote:
2 cups of rice and 1/4 onion finely chopped. Get your pot and add a little oil and brown the ingridients. Then add 4 cups of water and 8oz of tomato sauce. Then add 1 tbs of knorr chicken broth( the powder stuff). Add 1 tsp of salt and taste it and add salt if needed. Before covering add a little cilantro and cover on low heat and check after 20 min too see if done. If not ready check every 5 min. I hope you like it. Let me know if you have any more questions.
__________________
Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
|
|
|
|
| Thanks from: ---> |
|
08-06-2013, 02:52 PM
|
#14 |
|
Moderator
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
|
OMG!!! That's the main reason I don't make rellenos very often! The work. But they are definitely worth it. Maribel is spot on about browning the rice first. Something that I have started adding to my Spanish Rice is capers. Try em if you like em. I go the old school route and add a can of peas and carrots like my Grandmother would do. Man, this thread reminds me of all of excellent cooking and how much I miss it.
I like that sauce for the rellenos. My mom's go to sauce is based more on a roux and chunkier with pretty much the same ingredients but not blended. Looking good. I'd hit all of that! Last thing. If you like old style oldies, tune into the this station net Sunday from 12-8. Mike Guerrero does his Oldies Show and plays some really good oldies tunes. Also, if you like 80's, Lorraine Austin does and 80's show on Saturday nights from 6-10. I never miss the oldies show on Sundays. http://www.923thefox.com/ Bob
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
|
|
|
08-06-2013, 03:05 PM
|
#15 |
|
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
|
Man O Man! I love those babies. I like to make a tri-fecta, Chicken,beef & cheese stuffing. I have a problem getting nice fresh Poblanos. I have too small a garden to grow enough for barely one dinner. So I cheat and eat them out at my favorite Cantina. With a bucket of Mescal! Thanks Tony, now it's off to dinner tonight!
__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
|
|
|
| Thanks from:---> |
|
|
|
