Recipe - Goat Cheese Rellenos

CHILIES
12 Anaheim chili pepper; OR
12 Poblano peppers
2 Cloves garlic
One half pound Goat cheese; crumb, at room
temp
One half pound Monterey Jack Cheese; grated
2 tablespoon Shallots; chopped
2 small Sundried tomatoes;
oilpacked, minced
One fourth cup Fresh cilantro; chopped
One half cup Fresh basil; chopped
2 tablespoon Fresh marjoram; chopped
2 Thyme sprigs; OR
One fourth teaspoon Dried thyme
2 tablespoon Heavy cream
Cornmeal; blue or yellow,
for dredging
Oil; for deepfrying
1 Egg

SALSA
2 Shallots; finely minced
One fourth cup Champagne wine vinegar
One fourth cup Extravirgin olive oil
3 Tomatoes; peel,seed,fine
chop
1 Jalapeno chile pepper; seed,
chop OR
1 Serrano pepper; seed, chop
One fourth cup Fresh cilantro; chopped
One fourth cup Fresh basil; chopped
2 tablespoon Fresh thyme leaves; chopped
2 tablespoon Fresh marjoram; chopped
Salt; to taste
Fresh ground black pepper;
to taste

GARNISH
3 Avocadoes
6 Salad savory (purple kale)
leaves; OR
6 Radicchio leaves

***CHILIES*** Roast and peel the chilies. Carefully slice them down one
side and remove the seeds, leaving the stem attached. Set aside. Blanch the
garlic in boiling water for 5 minutes. Remove the garlic with a slotted
spoon, peel, and chop finely. In a bowl, combine the garlic with the
crumbled goat cheese, Monterey jack, shallots, sundried tomatoes,
cilantro, basil, marjoram, and thyme. Add salt and peper to taste. Mix well
and shape into 6 rollshaped pieces about the size of the chilies. Gently
insert the cheese rolls into the chilies, being careful not to overfill.
Close the chilies, securing with toothpicks, and refrigerate until needed.
Beat the egg into the cream and coat the filled chilies with the mixture.
Dredge the chilies in the cornmeal. Heat the oil in deepfryer or heavy
saucepan until hot, 375øF. Fry the chilies until they are lightly brown.
Remove them and drain well on paper towels. Remove the toothpick.

SALSA: Whisk the shallots in the vinegar. Add the oil slowly, continuing to
whisk, then stir in the remaining ingredients. To serve, peel and halve
the avocadoes. Cut each half into a fan and set on one side of each serving
plate. Place a chili in the center and spoon the salsa into a lettuce cup
on the other side of the plate. Serve immediately.

Recipe by: Naccarato, Rebecca & Gordon

Posted to recipeludigest by Nesb2@aol.com on Feb 18, 1998