You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Again I am going to attempt to get someone to make this Corn and Poblano Lasagna
- Thread starter orchid
- Start date
When I first saw this recipe in my magazine I never thought of
it as a main dish. I thought of it as a side and I first made it at Christmas as a side with my ham. It is a vegetable lasagna and I think the corn puree really has wonderful flavor. I never like roasting any peppers but I love the results, so roast I do. I'm sorry you didn't enjoy it.
it as a main dish. I thought of it as a side and I first made it at Christmas as a side with my ham. It is a vegetable lasagna and I think the corn puree really has wonderful flavor. I never like roasting any peppers but I love the results, so roast I do. I'm sorry you didn't enjoy it.
No, I haven't. I stuff bell peppers without boiling, but the poblanos need to be
precooked for the recipe and the seed pod, etc needs to come out while leaving the pepper whole. The recipe requires doing this through a slit in the side of the pepper. I do think the charring adds to the flavor. Thanks for the idea, it sure would make the recipe easier to prepare.
http://www.finecooking.com/recipes/poblanos-stuffed-cheddar-chicken.aspx
precooked for the recipe and the seed pod, etc needs to come out while leaving the pepper whole. The recipe requires doing this through a slit in the side of the pepper. I do think the charring adds to the flavor. Thanks for the idea, it sure would make the recipe easier to prepare.
http://www.finecooking.com/recipes/poblanos-stuffed-cheddar-chicken.aspx
You're welcome. I have found that a pair of kitchen shears works well to snip out the seed pod and
to snip those ribs that always want to split the pepper open when they're pulled down. At least for me they do. I do think preparing those poblanos for stuffing is a labor of love.
to snip those ribs that always want to split the pepper open when they're pulled down. At least for me they do. I do think preparing those poblanos for stuffing is a labor of love.
I do the same and the ribs are the biggest problem for me. I just
love poblanos so much and so does John. He's even started roasting and peeling them for me! I have this Chili Rellano that Joe post on the top of my list. My back started acting up so it's on hold for now.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=228029
love poblanos so much and so does John. He's even started roasting and peeling them for me! I have this Chili Rellano that Joe post on the top of my list. My back started acting up so it's on hold for now.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=228029
I made it as a side dish for a prime rib roast on the grill. we all enjoyed it but I would do a few
things differently next time. I needed more moisture for the noodles to get soft. and I would add some cumin and oregano to the veggies for more flavor. we loved the corn sauce and the dish itself. I used 3 cups of corn and left 1 cup whole. liked the crunch and texture of that.
things differently next time. I needed more moisture for the noodles to get soft. and I would add some cumin and oregano to the veggies for more flavor. we loved the corn sauce and the dish itself. I used 3 cups of corn and left 1 cup whole. liked the crunch and texture of that.
Ang, Cook's Illustrated suggests a quick soak in hot water for the noodles, about 5 min. It works
great with Barilla no-boil noodles. That's the only brand I've tried with soaking. I use a large glass pyrex flat dish so as not to stack them and if necessary, do them in batches. Lay them on a towel to drain and then proceed as usual.
great with Barilla no-boil noodles. That's the only brand I've tried with soaking. I use a large glass pyrex flat dish so as not to stack them and if necessary, do them in batches. Lay them on a towel to drain and then proceed as usual.