|
Joined: Dec 2013
Posts: 23,686 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2013
Posts: 23,686 Likes: 1 |
Fresh out the garden and was grilling burgers so threw it on. It was good but what’s the best way? Season them?
|
|
|
|
Joined: Oct 2006
Posts: 1,918 Likes: 1
Campfire Regular
|
Campfire Regular
Joined: Oct 2006
Posts: 1,918 Likes: 1 |
I've done them two ways: Cut into strips and deseeded along with a sweet onion and tossed with olive oil, worcestershire and fajita seasoning. Cook in a grill pan on the grill. We put these in beef and chicken fajitas.
The other is to cook on a hot grill until the skin blackens. Let cool then peel the skin off, chop and deseed. These are good in a grilled corn, poblano and avocado salad, with some chipotle peppers in adobo sauce, red onion, honey and lime juice.,
|
|
|
|
Joined: Aug 2005
Posts: 15,648 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2005
Posts: 15,648 Likes: 1 |
Char the hell outta them, skin off, garlic salt on. Rest.
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
Joined: Aug 2005
Posts: 28,263 Likes: 7
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2005
Posts: 28,263 Likes: 7 |
Char the hell outta them, skin off, garlic salt on. Rest. Ditto!
It is irrelevant what you think. What matters is the TRUTH.
|
|
|
|
Joined: Aug 2005
Posts: 15,648 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2005
Posts: 15,648 Likes: 1 |
Char the hell outta them, skin off, garlic salt on. Rest.
Burgers, add to Chile stews, nacho or hot dog topping, eggs, etc.
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
Joined: Aug 2005
Posts: 15,648 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2005
Posts: 15,648 Likes: 1 |
Oops, double tap. Sorry...
- Greg
Success is found at the intersection of planning, hard work, and stubbornness.
|
|
|
|
Joined: Dec 2007
Posts: 25,109 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2007
Posts: 25,109 Likes: 1 |
I char them over an open flame, grill or gas range burner, then toss them in a plastic sack for 15 minutes or so to soften and loosen the skin.
I do all peppers the same way. Just red bells, roasted, then blended with sour cream, S&P, and a bit of garlic is killer.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
Joined: May 2002
Posts: 4,081 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: May 2002
Posts: 4,081 Likes: 1 |
double post
Last edited by erich; 06/28/21.
After the first shot the rest are just noise.
Make mine a Minaska
Heaven has walls and rules, H-ll has open borders
|
|
|
|
Joined: May 2002
Posts: 4,081 Likes: 1
Campfire Tracker
|
Campfire Tracker
Joined: May 2002
Posts: 4,081 Likes: 1 |
Poblanos have a thin tender skin and work well for cooking without having to sweat the skins off.
I use them for chili rellenos when I'm in a hurry, plus they tend to be milder than Anaheim chilis.
I use them for stuffed peppers as they are more flavorful than bell peppers. Slit down the side and fill.
Sliced and fried with equal amounts of onion and mushroom make a great side for grilled steaks.
My goto breakfast is dice poblanos and onions sautéed with onions and when they are partially done I break a couple eggs over them and cook until the white are solid and the yokes are still runny.
Chilis are a staple in this house, we do get into some arguments though as my daughter and granddaughter live in Pueblo and we live near Hatch.
After the first shot the rest are just noise.
Make mine a Minaska
Heaven has walls and rules, H-ll has open borders
|
|
|
|
Joined: Dec 2013
Posts: 23,686 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2013
Posts: 23,686 Likes: 1 |
I char them over an open flame, grill or gas range burner, then toss them in a plastic sack for 15 minutes or so to soften and loosen the skin.
I do all peppers the same way. Just red bells, roasted, then blended with sour cream, S&P, and a bit of garlic is killer. Dice the peppers into the sour cream or blended?
|
|
|
|
Joined: Dec 2013
Posts: 23,686 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2013
Posts: 23,686 Likes: 1 |
Got a bunch coming on and Chile replenish is top of the list for some.
|
|
|
|
Joined: Dec 2007
Posts: 25,109 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2007
Posts: 25,109 Likes: 1 |
Put the roasted and peeled pepper flesh in a blender with seasoning. Liquid from the peppers too. Stir the purée into the SC.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
Joined: Dec 2013
Posts: 23,686 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2013
Posts: 23,686 Likes: 1 |
Put the roasted and peeled pepper flesh in a blender with seasoning. Liquid from the peppers too. Stir the purée into the SC.
Use it like queso as a dip or a sauce on tacos? Sounds really good.
|
|
|
|
Joined: Aug 2005
Posts: 28,263 Likes: 7
Campfire Ranger
|
Campfire Ranger
Joined: Aug 2005
Posts: 28,263 Likes: 7 |
Work great in mac'n chesse too.
It is irrelevant what you think. What matters is the TRUTH.
|
|
|
|
Joined: Dec 2007
Posts: 25,109 Likes: 1
Campfire Ranger
|
Campfire Ranger
Joined: Dec 2007
Posts: 25,109 Likes: 1 |
Typically serve with beef like a prime rib. A cold condiment along the lines of horseradish.
Add cumin or hot sauce and it’d be killer with pork or chicken. Whatever floats your boat. Just a real simple sauce with lots of flavor and possibilities.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
|
|
|
|
Joined: Dec 2013
Posts: 23,686 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2013
Posts: 23,686 Likes: 1 |
Typically serve with beef like a prime rib. A cold condiment along the lines of horseradish.
Add cumin or hot sauce and it’d be killer with pork or chicken. Whatever floats your boat. Just a real simple sauce with lots of flavor and possibilities. Thanks for the post. I’ll definitely be dedicating a few I harvest to trying it. First year. Always grown red and green bell, pimento, banana and jalapeño. First year for poblano’s.
|
|
|
|
Joined: Mar 2011
Posts: 4,874
Campfire Tracker
|
Campfire Tracker
Joined: Mar 2011
Posts: 4,874 |
I char them on a grill, then put them in a bowl and cover for a bit. Then remove the skin and seeds, after they've softened. Slice or chop as needed.
Don't be afraid to use them raw either. I like various peppers for dipping, similar to chips.
|
|
|
|
Joined: Apr 2017
Posts: 19,748 Likes: 15
Campfire Ranger
|
Campfire Ranger
Joined: Apr 2017
Posts: 19,748 Likes: 15 |
"Maybe we're all happy."
"Go to the sporting goods store. From the files, obtain form 4473. These will contain descriptions of weapons and lists of private ownership."
|
|
|
|
Joined: Dec 2013
Posts: 2,462 Likes: 2
Campfire Regular
|
Campfire Regular
Joined: Dec 2013
Posts: 2,462 Likes: 2 |
Fats is that a Chile relleno casserole?
Whatever it is, find that dammed recipe
|
|
|
|
Joined: Dec 2013
Posts: 23,686 Likes: 1
Campfire Ranger
|
OP
Campfire Ranger
Joined: Dec 2013
Posts: 23,686 Likes: 1 |
Fats is that a Chile relleno casserole?
Whatever it is, find that dammed recipe Second that
|
|
|
|
632 members (1minute, 160user, 12344mag, 219DW, 219 Wasp, 1moredeer, 70 invisible),
2,781
guests, and
1,179
robots. |
Key:
Admin,
Global Mod,
Mod
|
|
Forums81
Topics1,192,854
Posts18,497,032
Members73,979
|
Most Online11,491 Jul 7th, 2023
|
|
|
|