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One of my favorite foods of all time has got to be the chile relleno. I make chiles relleno as often as I can and then I make them more often in the summer when the chiles are abundant.
So whats the process? You roast a chile, you peel the chile and you stuff the chile (thats the relleno part, relleno means stuffed) then you batter and fry the chile. I love them. Well for this challenge I did a Reverse Relleno - I did all the normal things except I put the chile on the inside.
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I used both red and green peppers for contrast and flavor. For the green pepper I used a poblano and for the red pepper I used a nice big pimento pepper. I also roasted a yellow pepper and another pimento to use as a sauce on the plate.
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A little wilted spinach with some garlic, a bit of avocado and some cotija cheese rounded it all out.
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My Reverse Relleno will be making an appearance again and again, you can count on that. Its certainly more of a process than the standard relleno since I had to make the roulades then wrap them in plastic wrap and poach at 150 for 6 minutes then let cool then freeze until firm and then batter and fry before slicing into medallions for plating. In fact its a lot more of a process but way worth it in wow factor alone - and yes it is more than just one bite but after one bite you will want more, each bite is loaded with everything a good bite needs to have.
Just for fun here is another plate that wasn't quite what I was looking for in presentation terms. I wasn't happy with the cotija cheese all over everything. Picky me.
I also did one with some radish florets, and while it does look nice I felt like it was a little too nice, if thats at all possible. Trial and error, practice makes perfect and like a perfect bite - it is all highly subjective. Check back later and I will post the link to all the others.
7 comments:
Fantastic flavors, presentation, and execution. One bite I would love to enjoy.
Bravo.
… and that's why you're a Chef! Very creative and great presentation. I want a lesson in radish flowers.
OMG magnÃfico relleno colorido y sabroso ,sus fotos son muy hermosas y sus comidas se comen con los ojos,abrazos
I love the way your mind works. This is something I could get addicted to easily as I LOVE chilies in all forms (yes, I even put them in ice cream). Your issues with plating made me smile too, I often err in excess and then pull back to get the image I want....
Really love your creation for the perfect bite. Gorgeous plate and the reverse concept works so well.
The colors alone make me want to take a bite or more, the whole dish.
Original idea, Christo. I love chili rellenos, so this would be right up my alley. Do I notice a bit of meat in there? What is the ingredient between the rice and the batter? Well done!
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