Entree

Chili Rellenos Meal

We have all ordered Chili Rellenos at a Mexican Restaurant. You know, the poblano peppers, stuffed with a cheese mixture, dipped in a batter and deep fried. Heavenly, and now let’s make them at home. I got the recipe at a Teacher’s Workshop at the Art Institute of Houston. The recipe was all in ounces. Of course, all culinary students weigh everything. Never fear all you cooks who do not own a scale, I have converted it for you. I am also including what I serve it with: Mexican Rice and (no, not beans) Oven Roasted Okra seasoned with chili powder and cumin. It’s a great combination and even though the Chili Rellenos require a little work, they are well worth it. Enjoy!

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Chili Rellenos

Recipe inspired by Art Institute of Houston
Course Main Course
Cuisine Mexican
Keyword batter, corn meal, monterrey cheese, poblano
Servings 4

Equipment

  • skillet
  • infrared thermometer

Ingredients

  • 4 each poblano peppers

Filling

  • 2 tablespoons butter
  • 1 each medium yellow onion chopped
  • 1 clove garlic fine diced
  • 1/2 can whole kernel corn drained
  • 2 tablespoons sour cream
  • 1 1/2 cups Monterrey Jack cheese grated
  • pinch oregano
  • salt and pepper to taste

Batter

  • 3 each eggs
  • 1 1/2 tablespoons water cold
  • 1 1/2 tablespoons flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • oil for frying

Instructions

Peppers

  • Roast peppers by placing on grill, or directly on burner or in a skillet. Turn frequently and roast until blisters form. Place in paper bag to sweat and cool.
  • When cool, peel off skin. Split on one side only and cut out the seed pod leaving the stem.

Filling

  • Heat the butter, add onions, garlic and saute' until soft. Add the whole kernel corn and oregano. Heat for about 2 minutes.
  • Cool and then blend with the sour cream and grated Monterey jack cheese. Season with salt and pepper to taste.
  • Stuff the chiles with the cheese mixture, reshape and chill for 30 minutes.

Frying

  • Separate the egg yolks and egg whites. In a bowl, beat the egg yolks and water. Whisk in the flour, salt and baking powder.
  • In a larger bowl, whip the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the egg yolk mixture.
  • When ready to serve, heat 1/2 inch oil in an iron skillet. When 350 degrees, dip the stuffed chiles in flour and then in the batter. Fry in the hot oil until golden brown on one side, turn them over and fry until golden brown on the other side. Remove from oil and drain on paper towels. Keep warm. Serve immediately.

Notes

This recipe can be made in stages.  Roast the peppers, make the filling and stuff ahead of time.  Then all that is left is making the batter, heating the oil and frying.  

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

Rustic Pot Roast- an easy Italian roast

Stevens Catering had the opportunity to cater the annual Lufkin Landscape Taskforce Dinner several times. It was a fundraiser that always had a food theme. This particular year was Italian, so the committee and I had the challenge of developing a menu with an Italian theme. They wanted to stay away from the traditional tomato based entrees, so this is a version I developed from the recipe they gave me. Rustic Pot Roast was so good and easy, we continued to serve it at events. It can be served over polenta or mashed potatoes. We loved it served over Decadent Mashed Potatoes. And the gravy it makes– it is to die for!

Mirepoix

Rustic Pot Roast starts with a mirepoix or Holy Trinity. It is a mixture of grated onion, carrots and celery used in French and Cajun cooking. It is a great source of flavor.

Trimming and Seasoning

Place trimmed brisket in an aluminum pan and cover with sliced bacon. Generously salt and pepper.

Wine for Marinating

Add the mirepoix to the brisket and top with 1/2 bottle of Chianti Wine. Thus, baking will cook off the alcohol leaving only that tremedous flavor.

Garlic and Herbs, Marinating and Baking

Add the garlic and several sprigs of rosemary. Cover with foil and place in the refrigerator to marinate overnight. The next day place the pan in a 300 degree oven and bake for 4 to 5 hours until the brisket is fork tender.

Serving

To serve, remove the sprigs of rosemary and slice the brisket across the grain to increase tenderness and avoid stringiness. The slow baking allows the mireproix and bacon to cook down along with the wine into a creamy sauce perfect for serving over the meat or with potatoes.

The recipe calls for a 3 pound brisket. Ours was very large therefore we doubled the recipe. The alcohol cooks out of the wine, so feel free to serve the broth as a sauce over the meat. Enjoy!

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Rustic Pot Roast

a brisket slow roasted until fork tender
Course Entree, Main Course
Cuisine Italian
Keyword bacon, brisket, Chanti Wine, mira poix, pot roast, slow roasting
Servings 10
Author stevens1951

Equipment

  • large roaster
  • aluminum foil for lid
  • food processor with a grater blade

Ingredients

  • 3 pounds brisket trimmed
  • 1 bottle Chianti Wine
  • 4 ounces bacon
  • 1 stalk celery
  • 3 each yellow onions
  • 4 each carrots medium
  • 2 cloves garlic
  • 2 sprigs rosemary
  • salt and pepper

Instructions

  • Trim the brisket by cutting off the large chunks of fat. Use the fat to make a delicious broth. Place the brisket in the roaster pan.
  • Prepare the mirepoix by grating the onions, celery, carrots and garlic in a food processor.
  • Place strips of bacon on the brisket. Salt and pepper generously.
  • Cover the brisket with the mirepoix. Lay sprigs of rosemary on top and add at least 1/2 bottle of Chianti Wine to marinate the brisket.
  • Cover with a lid or foil and place overnight in the refrigerator to marinate.
  • The next day, place brisket in a 300 to 350 degree oven. Slow roasting adds flavor. Cook until tender, about 4 to 5 hours or until fork tender.
  • To serve, remove rosemary and slice brisket across the grain. Serve over polenta or mashed potatoes.

This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. The Waring Food Processor is the brand I use. I broke many center posts for the blade and finally realized I needed an all metal food processor. If you don’t use one that much, you can always hand grate or use a less expensive food processor. Thank you for your support.

    Velvet Shrimp

    • Picture from Louisiana Cajun Magic Cookbook
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    Velvet Shrimp

    Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
    Servings 4

    Equipment

    • Pasta cooker
    • 10 inch skillet

    Ingredients

    • 3 tablespoons butter
    • 1/2 cup finely chopped green onion tops
    • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
    • 1/2 teaspoon minced garlic
    • 1 pound medium to large shelled shrimp deveined
    • 2 cups heavy cream in all
    • 1 cup 4 oz. Shredded Muenster cheese
    • 1 pound Hot cooked spiral pasta

    Instructions

    • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

    This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

      Grilled Chicken and Peppers

      For a quick and easy meal, try my Grilled Chicken and Peppers. It is the perfect entree to serve with pasta and a side. Enjoy!

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      Grilled Chicken and Peppers

      Inspired by Deena Damron
      Course Main Course
      Cuisine American
      Keyword chicken breast, mozzeralla cheese, peppers
      Cook Time 30 minutes
      Servings 4 people

      Equipment

      • large skillet with lid

      Ingredients

      • 4 boneless chicken breasts
      • 1 green bell pepper cut into strips
      • 1 large onion sliced and separated into rings
      • 4 slices Provolone cheese
      • olive oil
      • salt and pepper to taste

      Instructions

      • Heat a large heavy skillet to 350 degrees F about 7 minutes over medium heat on a gas range, or about 23 minutes over medium to medium-low heat on an electric range.
      • Place each chicken breast on a cutting board and slice horizontally to create two thin pieces. Lightly rub each piece of chicken on both sides with olive oil, salt and pepper. Place chicken in skillet and cook 3 to 4 minutes. Turn and cook other side 3 to 4 minutes. Watch for the white line coming up the sides as the chicken cooks. When it is about one-half the thickness, chicken is ready to turn.
      • Place the chicken on a warmed plate. Add 1 tablespoon of olive oil, peppers and onion to skillet and saute' until tender crisp.
      • Push onion and pepper mixture to one side of the skillet and add cooked chicken, piling the pepper mixture on each piece. Remove from heat and place 1/2 slice of Provolone cheese on each piece of chicken. Cover with a lid until cheese melts. Serve immediately.

        Thai Ribbons

        Here is another recipe at Stevens Catering that you cannot make enough of. I once saw a teenage girl with a plate full of only Thai Ribbons. It was the first time we served them and I knew we would not have enough to serve everyone the 2 per person serving the recipe allowed. It is one of the joys of catering and I love it when people enjoy food.

        This recipe calls for Mr. Yoshida’s Original Gourmet Sauce which I haven’t found lately in local stores, but you can order online. Teriyaki Sauce is a good substitute . I served it as an appetizer but it would be great as a meal served with stir-fried rice. Enjoy!

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        Thai Ribbons

        Inspired by The Texas Beef Council, http://www.txbeef.org
        Course Appetizer, Main Course
        Cuisine Asian
        Keyword chili peppers, flank steak, ginger root
        Servings 24 servings
        Author stevens1951

        Equipment

        • grill
        • 24 bamboo skewers

        Ingredients

        • 1 1/2 pounds flank steak
        • 3/4 cup Mr Yoshida's Original Gourmet Sauce
        • 6 tablespoons vegetable oil
        • 3 ounces fresh ginger root finely chopped
        • 1/3 cup garlic minced
        • 1/2 teaspoon red chili peppers crushed

        Instructions

        • Prepare marinade mixture by mixing Mr. Yoshida's, oil, ginger, garlic and peppers. Cover and refrigerate. Soak bamboo skewers in water so they won't burn.
        • Cut beef diagonally, against the grain, into 1/2 inch slices. Marinate in mixture for a few hours in the refrigerator. Beef can be marinated overnight.
        • Thread each slice on a bamboo skewer. Grill until desired doneness.
        • Serve as an appetizer or over rice as a main dish.

        This post includes affiliate links where I may get a small commission if you make a purchase, at no additional cost to you. Thanks for your support.

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