Sunday, June 14, 2009
Miller Family reunion
We are in Yellowstone and having a wonderful time. I am enjoying sharing recipes and food. My uncle Jer is a great cook and loves to cook with me and vise versa. I squeezed 14 limes for him yesterday and he used them in salsa and lime cilantro chicken, my cousin Darin's favorite. Uncle Jer had to give me an adjustment this am because of the lime squeezing or the bed. I am not sure.....Thank goodness he is a Chiropractor! He wanted the recipes for the breakfast I made on their first day here and the dessert that evening. So here's for you uncle Jer-I love you
Baked chiles rellenos
Perfect for brunch....makes 8 servings and can be prepared days ahead and chilled, just bake an extra 5-10 minutes
8 poblano chiles
3/4 lbs fresh lean high quality chorizo
1 cup crumbled cotija cheese
1 tsp. minced oregano leaves
1/3 cup flour
1tsp baking powder
1/2 tsp salt
1 cup freshly grated jack cheese
Broil chiles for 4-5 min till charred
cover 20min and peel, cut off stem ends and remove seeds.
Cook chorizo, stirring occas to break up until cooked about 4 min.
Preheat oven 375 and mix chorizo, cotjia cheese and oregano. Stuff chiles and lay in 12x8 pan.
In large bowl whisk eggs until broken up and whisk in flour, baking powder and salt. Sprinkle chiles with 1/2 the jack and pour eggs over chiles and sprinkle with remaining jack. Bake until top starts to brown and eggs are set but soft, about 30 minutes.
Chocolate Walnut Tart
No hassle, no fuss and no leftovers! This chocolate walnut tart is so simple to make!
Pastry for single pie crust
1 cup coarsley broken walnuts
1 cup semisweet chocolate chips
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 tsp. vanilla extract
Press pastry into ungreased 9 inch fluted tart pan with removable bottom.
Sprinkle walnuts and choc into crust
In a small bowl, combine eggs, corn syrup, brown sugar, butter and vanilla.
Pour into crust.
Bake at 350 for 25-30- min or until bubbly and crust is golden brown. Cool on wire rack Enjoy