
The Great Chiles Rellenos Book
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- The only complete chile relleno cookbook, including 30 traditional Mexican recipes and modern variations from the Southwest and beyond.
- Includes recipes for batters and crusts, salsas and sauces, and salads and relishes.
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Persons
THE AUTHOR SCOOP
When did you know you were a writer?I've been writing since I was a kid and have always liked it. My Dad was the first one to teach me how to write. When I was about 10 or 11, I'd write in long, puffed up sentences using the biggest words I knew. When I'd proudly show my writing to my dad, he laugh and tell me that "I was enamored with the sound of my own words." It took me a while to understand what he was trying to tell me: that good writing is about communicating with your reader. It's the same thing with cooking. Good cooks don't cook for themselves but for their guests.What was your first job?Washing dishes in a Chinese food restaurantWhat's the first concert you ever attended?I'm the youngest of three raised in the Bay Area. In 1968, I was 13 and my sister was 15. This was soon after the Summer of Love in San Francisco and my sister had been bugging our mom to let her go to a rock concert. My Mom was not about to let her go on her own so she took us both to see the Jefferson Airplane and Buffalo Springfield and the University of San Francisco Gymnasium. What's the history of your name?My given first name is John. I was given the name Janos by a Native American Chef I worked with in Boulder, CO in the mid-70's. For the last 20-25 years I've been working with a lot of ingredients originally, and in many cases, still farmed by Native Americans. Many of our guests like the link between the name and the ingredients we use. In fact, it's purely coincidental. Janos is not a Native American name. The truth is there were just too many Johns in the kitchen at the time and the Chef, Robert, just started calling me by a nickname, which stuck.Who would you cast as yourself in a movie of your life?Danny DiVito
Content
- Intro
- Title Page
- Copyright
- Dedication
- Acknowledgments
- Contents
- Introduction
- About Chiles
- Basic Flavors
- A (Very) Brief History
- The Best Chiles for the Best Rellenos
- Preparing the Chiles
- Preparing the Chiles for Stuffing
- Batters, Breadings, and Crusts
- The Best Ways to Cook Rellenos
- Frying
- Baking
- Griddle or Grill Cooking
- Basic Beer Batter
- Blue Cornmeal Breading
- Pancake Batter
- Panko Breading
- Plantain Breading
- Tempura Batter
- Corn Tortilla Crust
- Untraditional, Traditional Cheese Chiles Rellenos
- Basic Monterey Jack Cheese Chiles Rellenos
- Chiles Rellenos de Carne
- Goat Cheese and Sun-Dried Tomato Rellenos
- Holiday Apple and Walnut Rellenos
- Calabacitas con Queso Rellenos
- Cuitlacoche, Queso Fresco, Corn, Sun-Dried Tomato, and Chipotle Morita Rellenos
- Justino's Breakfast Rellenos
- Lobster and Black Bean Rellenos with Champagne Sauce
- Lobster and Brie Rellenos with Nantua Sauce
- Mango, Apple, and Roquefort Rellenos
- Lamb Barbacoa
- Oaxacan Lamb Barbacoa Rellenos
- Leftover Lamb Barbacoa Soup
- Chiles Verdes Rellenos
- Shrimp, Cabrales, and Chorizo Rellenos with Andalusian Gazpacho Sauce
- Wild Mushroom and Madeira Rellenos
- Chiles en Nogado
- Chiles Rellenos Burrito "El Morro"
- Toritos "La Roca"
- Chiles Rellenos Casseroles, Poppers, and Salads
- Verduras Chiles Rellenos Casserole
- Chorizo Chiles Rellenos Casserole
- Crab Casserole Chiles Rellenos
- Culichi and Shredded Chicken Chiles Rellenos Casserole
- Shrimp, Ginger, Lemon Grass, and Mint Poppers
- Smoked Poblano, Mushroom, and Panela Poppers in Blue Cornmeal Crust
- Cabrales, Bacon, and Chive Poppers in Panko Crust
- Foie Gras Poppers
- Seared Sea Scallop, Morel Mushrooms, and Fava Bean Salad Rellenos
- Cheddar, Sun-Dried Tomato, and Chorizo Poppers in Tortilla Crust
- Queso de Oaxaca, Tomato, and Red Onion Bread Salad Rellenos
- Side Dishes and Side Salads
- Black Beans
- Refried Beans
- Frijoles de la Olla
- Green Rice
- Jicama Slaw
- Guacamole
- Mushroom Escabèche
- Figs Stuffed with Roasted Walnuts, Queso Casero, and Agave Nectar
- Figs Wrapped in Serrano Ham with Whole Roasted Almonds and Roquefort
- Bread Salad
- Chayote Salad
- Corn Salad
- Orange-Jicama Salad
- Golden Raisin and Lamb's Lettuce Salad
- Verdolagas Salad
- Green Apple-Pecan Salad
- Truffle and Celery Root Salad
- Dressings, Salsas, Relishes, and Sauces
- Cilantro Aioli
- Golden Tomato Vinaigrette
- Cuitlacoche Mojo
- Andalusian Gazpacho Sauce
- Caldillo de Tomate
- Chiltepín Salsa
- Culichi Sauce
- Nantua (Lobster) Sauce
- Lobster Stock
- Champagne Sauce
- Madeira Sauce
- Roasted Corn Vinaigrette
- Mango Coulis
- Salsa Fresca
- Spicy Pico de Gallo
- Sweetened Soy Dipping Sauce
- Walnut-Apple Sauce for Holiday Rellenos
- About the Author
- Index
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