Grilled Poblanos In Garlic Oil Recipes

GRILLED POBLANO AND RED ONION VINAIGRETTE

Steps:

• Combine all of the ingredients, except for the olive oil and salt and pepper, into a medium size mixing bowl and mix well. Whisk the olive oil into the mixture in a slow steady stream until fully incorporated. Season with salt and pepper.

GRILLED POBLANOS IN GARLIC OIL

Steps:

• Heat a grill or griddle until very hot. Place whole peppers on cooking surface (if using a grill, lay a sheet of aluminum foil under peppers) and cook until skin is completely black and flesh is soft, about 20 minutes. Turn peppers every 2 to 3 minutes for even cooking.
• When completely charred, wrap peppers in newspaper or place in paper bag; set aside to cool at least 15 minutes. When cool enough to handle, remove stems, seeds and skin, working gently to limit breakage.
• Cut peppers lengthwise in half, then into strips about 1/4-inch thick. Arrange peppers in a shallow dish and sprinkle with sliced garlic, salt and pepper. Add olive oil and thyme, cover and marinate at least 2 hours or, preferably, overnight.
• Serve at room temperature with crusty bread as an appetizer, or as a side dish with grilled fish, steak or pork. To serve on toast, slice bread and toast or grill just before serving. Drizzle toast with a little oil from dish, add a few pepper strips, and top with an anchovy.

ROASTED POBLANO GUACAMOLE WITH GARLIC AND PARSLEY

Steps:

• The poblanos, tomatoes, and garlic: Lay the poblanos, tomatoes, and garlic on a baking sheet and set 4 inches below a very hot broiler. Roast, turning every couple of minutes, until the chiles and tomatoes are soft, blistered, and blackened in spots and the garlic is soft, 12 to 13 minutes. Place the chiles in a bowl, cover with a towel, and let stand for 5 minutes, then wipe off the blackened skin. Pull or cut out the stems, seed pods, and seeds; rinse quickly to remove any stray seeds and bits of char. When the tomatoes are cool, peel off and discard their skins. Slip the papery skins off the garlic. In a mortar or food processor, make a coarse puree of the roasted garlic and poblanos (with both mortar and processor, it's best to start with the garlic, then add the poblanos); place in a large bowl. Chop the roasted tomatoes (for this recipe, it's best not to use any of the juice from the baking sheet) and add to the poblano mixture along with the parsley.
• Finishing the guacamole: Cut the avocado lengthwise in half around the pit, twist the halves apart and remove the pits. Scoop out the flesh into the bowl with the flavorings. Using a potato masher or the back of a large spoon, coarsely mash everything together. Taste and season with salt, usually a scant teaspoon, then add enough lime juice to enliven all the flavors. Cover with plastic wrap, placing it directly on the surface, and refrigerate until you're ready to eat.
• To serve, scoop into a decorative bowl or Mexican mortar, sprinkle with the queso anejo and stud with radish slices.

GRILLED PORK AND POBLANO PEPPERS

Steps:

• Cut each pepper in half and remove the seeds. Stuff peppers with cheese; set aside., Combine the seasonings; rub over pork. Grill, covered, over medium-hot heat until a thermometer reads 145°, about 15 minutes. Place peppers over indirect heat; cook until peppers are tender and cheese is melted, about 8-10 minutes.

GRILLED PORTABELLA AND POBLANO TACOS

Steps:

• Preheat a lightly oiled grill on medium-high heat.
• While the grill is heating up, prepare the pico de gallo. In a small mixing bowl, combine tomatoes, onion, cilantro, garlic, salt and lime juice. Set aside.
• Next, prepare the grilled portabella filling. Remove the stems from the portabellas, and discard. Using a spoon, scrape out the dark gills from the underside of the mushroom caps.
• Lightly brush the portabellas and the onions on both sides with canola oil, and sprinkle generously with salt and pepper.
• Arrange the mushrooms, onion, and poblano on the hot grill, and cook for 5-6 minutes per side or until the mushrooms are softened and the onion is lightly charred. Remove from heat and transfer to a cutting board.
• Remove the stem and seeds from the poblano, and discard. Cut the poblano and the portabellas into thin strips, and roughly chop the onion. Transfer to a mixing bowl and toss with lime juice and chipotle powder until well coated.
• To assemble, arrange 2 tortillas per plate, and divide the mushroom filling evenly between them. Serve with pico de gallo and bowls of the different toppings so that everyone can garnish their tacos as they please.

ROASTED POBLANO AND ROASTED GARLIC SALSA

Steps:

• In a large pot heat oil.
• Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
• Add remaining ingredients and bring to a boil then simmer for 15 minutes.
• Adjust seasoning and place in hot sterilized jars.
• Process in a hot water bath for 15 minutes to seal.

GRILLED CAULIFLOWER TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a wide, shallow dish, combine the avocado oil, lime juice, brown sugar, cumin, oregano, paprika, chipotle powder, chile powder, garlic powder, and salt and whisk well. Add the cauliflower to the dish and coat each piece thoroughly with the marinade. Cover and refrigerate while you prepare the poblano-pepita sauce, or for up to 2 hours.
• On a rimmed baking sheet, toss the poblanos, garlic, and jalapeños with 1 tablespoon of avocado oil. Roast for 30 minutes, or until the skin is beginning to pull away from the flesh of the peppers and the garlic is soft and golden brown. Add the pepitas to the pan and return to the oven for another 5-8 minutes, until beginning to brown.
• Transfer the poblanos, jalapeños, and garlic to a medium bowl and cover with a plate or plastic wrap. Set aside to cool for 30 minutes.
• Once cool enough to handle, carefully remove the skins, stem, and seeds from the poblanos and skins and stems from the jalapeños (remove the seeds too, if desired, for a more mild sauce, or keep them in for a little more heat). Peel the garlic.
• Add the poblanos, jalapeños, garlic, pepitas, cilantro, remaining tablespoon of avocado oil, the lime juice, and salt to a blender. Blend on high speed until completely smooth. If the sauce is very thick, add cold water, 1 tablespoon at a time, until the consistency is smooth and spreadable. Transfer to a serving bowl and set aside until ready to serve. Alternatively, cover and refrigerate until ready to serve.
• Grill the cauliflower: Brush a cast-iron griddle pan with avocado oil and turn the heat to high. When the pan starts to smoke, add a few pieces of the marinated cauliflower. Grill for 7-8 minutes, until the cauliflower lifts easily from the pan and grill marks are visible. Flip and grill for another 4-5 minutes on the other side, until the cauliflower is easily pierced with a fork. Repeat with the remaining cauliflower.
• Transfer the cauliflower to a cutting board and roughly chop into ½-inch pieces. Discard any slightly tough or undercooked pieces of stem.
• Assemble the tacos: Spread about 1 tablespoon of the poblano-pepita sauce across a warm tortilla and top with cauliflower, cabbage, cilantro, and crema. Serve with lime wedges alongside.
• Store any leftover poblano-pepita sauce in the refrigerator for up to 5 days. It can be served with eggs, in rice bowls, or tossed with grilled shrimp or your favorite protein.
• Enjoy!

GRILLED POBLANO FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Make the salsa: Place the poblano peppers and the tomatoes over a medium gas flame, either on a grill or right on the burners. Rotate the vegetables every few minutes so that the skins don't completely blacken. Remove the vegetables once their skins are blistering and just partially charred. Let the vegetables cool a bit. Remove the skins of the vegetables with a paring knife. Cut the poblanos into 1/2 inch wide strips, and set them aside.
• Cut the tomatoes into 1/2 inch cubes, and put them into a bowl. Add onions, lime juice, cilantro, jalapeno, salt and pepper to the bowl. Mix well. Chill the salsa if you won't be making the frittata within the next few hours.
• Make the chips: Stack the tortillas and cut the stack into six wedges. Spread the pieces on a baking sheet, lightly salt them and bake them for 10 minutes or until they are crisp. Remove the chips from the oven but keep the oven on.
• Make the frittata: Heat the olive oil in a 10 to 12 inch non-stick oven-proof skillet over medium heat. Add the eggs, and stir them for the first minute of cooking with a plastic spatula. Let the eggs rest for a few seconds, then push the frittata to one side of the pan so the uncooked egg runs underneath.
• When the frittata is still moist but no longer runny, sprinkle it with salt, pepper and the shredded Jack cheese.
• Place the poblano strips in a star shape on top of the cheese. Bake the frittata in the oven for 3 to 4 minutes or until it is just set. Remove the skillet from the oven and stick the tortilla chips around the edge of the frittata. Take the skillet to the table and cut the frittata into wedges. Serve with the salsa.