Garys Smoked Poblano Sauce Recipes

GARY,S SMOKED POBLANO SAUCE

GARY,S SMOKED POBLANO SAUCE image

Number Of Ingredients 10

Ingredients

2 large poblano peppers
2 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, chopped or grated
1 teaspoon cumin
Kosher salt and freshly ground black pepper
2 tablespoons flour
1 cup chicken stock
A handful cilantro, chopped
1 cup heavy cream

Steps:

Preheat broiler to high. With the oven door ajar to allow steam to escape, broil the poblanos until charred all over. Place chilies in a bowl, cover with plastic wrap and let cool. Peel, seed and roughly chop.

POBLANO CHICKEN WITH SMOKED PAPRIKA SAUCE

Poblano Chicken With Smoked Paprika Sauce image

Make and share this Poblano Chicken With Smoked Paprika Sauce recipe from Food.com.

Provided by drskyles1

Categories < 60 Mins

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Ingredients

3 chicken breasts
4 poblano peppers
1/4 cup cilantro, chopped
3/4 cup green onion
2 cups mexican cheese
1 cup salsa, fresco
1 tablespoon flour
1 tablespoon butter
1 cup half-and-half cream
2 limes juice
4 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons chili powder
1/4 cup olive oil
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper

Steps:

for the marinade:.
olive oil.
kosher salt
fresh cracked pepper.
lime juice.
ground cumin.
smoked paprika.
chili powder.
Fire grill marinated chicken breast
roast peppers remove seeds, skin, and stems.
open the pepper by making a slice down one side, leave the pepper whole.
place poblano pepper on a baking tray.
add: chicken, green onions, cheese and cilantro.
bake @ 425 for 8 minute.
top with smoked paprika sauce.
serve on bed of rice.
smoked paprika sauce:.
make rue from flour and butter.
add:.
1 cup half and half cream.
1 diced poblano pepper.
1/2 cup green onions.
1/2 cup mexican cheese.
2 teaspoons smoked paprika.
1 cup salsa fresco.
lime juice 1/2 lime.

Nutrition Facts : Calories 750.9, Fat 55.5, SaturatedFat 23.8, Cholesterol 168.9, Sodium 1726.3, Carbohydrate 24.1, Fiber 6.8, Sugar 6, Protein 43

SMOKED SHRIMP WITH POBLANO-TOMATILLO SAUCE

Smoked Shrimp With Poblano-Tomatillo Sauce image

I came across this recipe for summer-time barbecues while looking for interesting ideas for using a smoker/barbecue and will be making this soon. Recipe source: Bon Appetit (November 1985)

Provided by ellie_

Categories Very Low Carbs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1/2 lb tomatillo, husked
2 poblano chiles, roasted and peeled
1/2 cup whipping cream
1 shallot, minced
1/4 cup butter, cut into pieces
salt
mesquite charcoal
hickory wood chunks, soaked and drained
24 unshelled jumbo shrimp

Steps:

Using a blender puree tomatillos and chilies. Transfer pureed mixture to a skillet and add cream and shallot, cooking over medium high heat, stirring until thickened (4-5 minutes). Strain sauce. Over low heat whisk in butter 1 tablespoon at a time and season with salt. Keep warm.
In a barbecue, heat the mesquite charcoal and hickory chunks until coals are white. Add more hickory chunks. As soon as smoke rises, push coals and chunks to one side of barbecue. Oil grill well.
Arrange shrimp on side of grill not over heat source. Cover and smoke for 6-8 minutes or until shrimp is opaque.
Serve shrimp with sauce.

Nutrition Facts : Calories 354.4, Fat 24.8, SaturatedFat 14.4, Cholesterol 282.9, Sodium 1066.2, Carbohydrate 8.7, Fiber 1.4, Sugar 3.4, Protein 24.7

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Preheat your gas or charcoal grill to medium heat. Over a direct flame, char your poblano peppers, the jalapeno, the half and onion, and the limes (halved).
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