Mexican Night In East Tennessee

Bev was getting ready to head for Florida for a week and she didn’t want to cook and I was watching college football, and I didn’t want to cook much, and I wanted to try some of the stuffed chile peppers I recently froze, and we had some roasted red pepper sauce left over, and we had some avocados going bad, and I wanted to try Pam’s recipe for Grilled Corn, Poblano, and Onion Salad with Lime Vinaigrette from For The Love Of Cooking.  Guess what we had for dinner?

I got out two each of the stuffed Anaheim and Poblano peppers from our pepper roasting day a couple of weeks ago and let them thaw and come to room temperature – basically they sat on the counter all day.  When SIL Pat delivered six ears of corn, I grilled it and the peppers Bev had just picked (2 red and 1 green).  When you buy poblanos in the store they are nearly always green, but when you pick your own they can be red – I guess the commercial red ones are dried for anchos.

After they were done, I re-read the recipe and found I was supposed to grill an onion so back to the grill I went.  While they were cooking, I cut off the corn and seeded and chopped the peppers and ate the little corn from the cob left by the knife  – it was sooo sweet and likely our last of the season from the guy up the road.  I mixed it up per Pam’s recipe then made adjustments (more cilantro and lime juice) based on our larger amount of corn

and then Bev decided a can of black beans would be good for color and this is what we ended up with – we had limited usable avocado and added it to our individual servings (after I took the photos – CRS you know).

I reheated the peppers in the toaster-oven at 350* for 30 minutes, brushing with oil half way thru, and added some cilantro and cumin, to taste, to our leftover roasted pepper sauce for a reheat in the microwave.  The peppers would have been better nuked or covered in the oven as they got a little chewy. 

This is my plate and the sauce worked well for this. 

Next batch, I’ll make up the tomato and pepper sauces with only S&P, then add the herbs and spices while reheating the 50/50 mix for the specific dish.  As for the salad, we both thought it was delicious and will definitely make it again - I couldn't tell if the beans affected the taste or not.  Thanks Pam and Marie for a delicious meal.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago:   Corn Chowder Ala Lea Ann - Sorta

Two years ago:  None

Larry