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chiles en nogada
CHILES EN NOGADA
January, 2008, Page 300
Serves 7 to 8
2 tablespoons unsalted butter
2 tablespoons vegetable oil
5 whole cloves garlic
1 cup diced onion
3 cloves garlic, chopped
1 ¼ pounds cooked stewing beef, shredded or chopped
1/3 cup raisins
½ cup chopped ripe pear
½ cup chopped ripe peach
½ cup chopped apple
½ cup chopped ripe banana
1 pound ripe tomatoes, chopped
½ cup chopped walnuts
½ cup pine nuts
¾ teaspoon freshly ground black pepper
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
½ cup dry white wine
Kosher salt, to taste
7 to 8 equal-size poblano chiles; firm, unbroken and without “bad” spots
6 large eggs, separated
2 large egg whites
1 ½ teaspoons kosher salt
2 tablespoons all-purpose flour
1 quart vegetable oil
1 cup all-purpose flour; placed in a large shallow bowl for coating
¾ pound walnuts, peeled, chopped and covered with milk to soak overnight
4 ounces blanched almonds, covered with milk to soak overnight
¾ cup heavy cream
½ cup light cream
2 ounces fresh goat cheese
1 tablespoon grated onion
3 teaspoons sugar
¾ teaspoon ground cinnamon
¼ cup dry sherry
Kosher salt to taste
Seeds from 2 pomegranates
¾ cup whole parsley leaves, washed and dried
2½ pounds beef chuck, fat trimmed and cut into 2-inch pieces 1 large onion, chopped 3 cloves garlic, minced Kosher salt to taste
Fresh ground black pepper to taste
Place all the ingredients into a 3-quart Dutch oven. Add enough water to cover by 2 inches. Mix well.
Place on high heat and bring to a boil. Reduce heat to low and simmer covered for 1 ½ to 2 hours, or until fork tender. Let cool and chop or shred.
Place back into the cooking liquid, mix well and store in an air-tight container in the refrigerator for 1 week or in the freezer for 1 month.
Photo By Werner Segarra
In a large Dutch oven or heavy-bottomed pot over medium heat, melt butter with the oil and, when hot, add whole garlic cloves. When cloves are golden brown, remove them and discard. Add onion and sauté 5 minutes or until onion starts to brown. Stir in chopped garlic and continue cooking until onion and garlic have caramelized.
Add shredded beef to pot along with its cooking liquid, mix well and cook 5 minutes. Incorporate raisins and all fresh fruit and lower heat to a simmer. Cook covered 20 minutes, stirring every 5 minutes.
Add tomatoes, walnuts, pine nuts, all dry spices and fresh herbs and white wine; mix well and check seasoning, adding salt if desired. Bring to a simmer and cook uncovered 45 to 60 minutes or until mixture is very thick but not dry. Remove from heat and cool completely.
Place chiles over a very hot grill or open flame, rotating them so skins don’t burn (just blister the skin). Remove from heat and put chiles in a paper bag or bowl and close or cover to steam. They should be firm and crunchy rather than soft.
Peel the skin off chiles and discard. Make a small slit starting at the top of each chile and remove seeds, trying to keep the chile relatively intact.
When stuffing is cool, gently fill each chile with stuffing and close up. Place stuffed chiles on a platter and cover with a towel until ready to batter and fry.
Place 8 egg whites in a mixing bowl and whip until you see soft peaks. In a small bowl, combine yolks and salt, then mix yolks with egg whites. Sift 2 tablespoons of flour into the egg mixture, fold in and put batter in a large shallow bowl.
In a large pot, heat oil to 350 degrees (use a thermometer). When hot, toss each chile in flour to coat. Pat off the excess, then place in batter to coat the whole chile except stem.
Gently lay chile in the hot oil and cook 5 to 6 minutes, turning to brown all sides. When done, place on paper towel to drain and cool. Repeat with the remaining stuffed chiles.
Drain walnuts and almonds, place nuts in a blender with heavy and light creams and blend until smooth. Add goat cheese and onion and blend again until smooth.
Pour sauce into a bowl and whisk in the last 3 ingredients, season with salt, cover and place in refrigerator for 2 hours.
To serve, place a couple of tablespoons of Nogada sauce in the center of the plate and spread out. Place the chile in the center of the sauce and cover with more sauce, leaving the stem exposed.
Scatter a couple of tablespoons of pomegranate seeds over the chile and top with parsley leaves. Repeat with the other chiles and serve at room temperature.
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