Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon olive oil
1/2 Cup chopped onions
1 jalapeno -- stemmed, seeded and
minced
2 bay leaves
1 Cup dried kidney beans -- soaked overnight
and drain
1/4 Cup chopped fresh cilantro
4 Cups chicken stock
Salt and pepper
For the Rellenos:
1 Tablespoon olive oil
1/2 Pound crawfish tails -- chopped
1/3 Cup chopped green onions
2 Teaspoons minced garlic
Essence
1/3 Cup heavy cream
1/4 Cup grated Monterey Jack cheese
1 Teaspoon minced jalapeno
2 Tablespoons bread crumbs
1 Cup masa harnia
1 Cup flour
2 Large egg whites -- beaten until foamy
1 1/2 Cups milk
4 medium-large Poblano peppers with their -- roasted
and peeled,
stems
slit up one side and
seeded
Oil for frying
1/2 cilantro sour cream
1 Tablespoon finely chopped parsley
1 Tablespoon brunoise red peppers |
Preparation:
Preheat the fryer. In a sauce pan, heat the olive oil. When the oil is
hot, sauté the onions and
jalapenos for 1 minute. Add the bay leaves, beans, and cilantro and
continue sautéing for 1 minute.
Add the stock and bring up to a boil. Reduce the heat to a simmer and
cook for about 2 hours or
until the beans are very tender. Season with salt and pepper. Remove
from the heat and puree, using
a hand-held blender. For the rellenos: In a sauté pan, heat the olive
oil. When the oil is hot, sauté the
crawfish, green onions, and garlic for 2 minutes. Season with Essence.
Add the cream and cheese.
Cook for 1 minute. Stir in the jalapeno and bread crumbs and remove from
the heat. Season with salt
and pepper. Turn the mixture into a mixing bowl and allow to cool. In a
mixing bowl, combine the
masa with 1/2 cup of the flour. Season the mixture with Essence.
Fold in the egg whites and add the milk 1/4 cup at a time, mixing
thoroughly between additions until
all the milk is incorporated and the mixture is smooth. In another bowl,
combine the remaining flour
and season with Essence. Fill each Poblano with 1/4 cup of the crawfish
stuffing. Dip the peppers in
the batter, letting the excess drip off and dredge in the seasoned
flour, coating each side completely.
Fry the rellenos until golden brown, about 3-4 minutes. Remove from the
fryer and drain on a
paper-lined plate. Season the rellenos with Essence. Spoon the sauce in
the center of the plate. Lay
the rellenos in the center of the sauce. Garnish with the cilantro sour
cream, parsley, and peppers. |
