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!
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.
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!
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.
James and I met the nicest family while fishing at Taneycomo in Branson, Missouri. On the first day, Percy didn’t hesitate to share his fishing spot and tackle. Saved us a ton of time. We spend half the week just finding the fish. We fished everyday and got our limit almost daily.
Percy and his family were staying in the cabins next to us. One day we were drawn outside by the most wonderful smell. I am all about cooking, and when I found out he was from Baton Rouge, Louisiana I knew he was someone I could learn from.
Jambalaya was on the menu today. I found out that he has competed with his recipe and he knew all the “ins and outs” about it. I’m still listening, taking pictures and soaking it all in.
Percy starts by browning the meat until it is tender and cuts easy
Once you add the water, taste for seasonings. The color of the water will be the color of the rice- nice and brown. Once the rice is added, the Jambalaya is stirred until it starts to thicken.Reduce the fire to low and put a lid on the pot.Percy is a true Cajun, understanding the importance of developing flavor by browning, scraping and deglazing.
I wasn’t there for the finished product, but we got a large plate later and it was so good- simple yet full of flavor. And i learned about the rice that browns and sticks on the bottom of the pan that a lot of people like. I loved it, it adds to the texture and flavor of the dish.
His recipe serves 12, so I halved it for you and surprisingly, it turned out great! Enjoy and thanks Percy for sharing.
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 first four items are similar to what Percy used for the 12 cup recipe. I halved the recipe and used a dutch oven as shown in the last picture. Thank you for your support.
Bolognese is another name for a meat sauce with milk or cream. This recipe develops flavor by reducing the milk and wine while leaving all the flavor. If you turn the heat up and stir constantly, it does not take long and well worth the flavor imparted. I have included two types of pasta; one using regular penne pasta and another low calorie option of pasta made with zucchini and a Veggetti. Topping with Parmesan cheese packs a lot of flavor in one tablespoon. Both are delicious and nice to have as options when trying to reduce calories. Enjoy!
Bolognese over Pasta
Zucchini noodles made with Veggetti
Lower calorie Bolognese served over Zucchini noodles
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.
