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Post by admin on Aug 4, 2006 8:18:06 GMT -5
This recipe comes from one of the members of bringbacksimplicity on my yahoogroup. Posting it just as she wrote it. YUMMY! The first of my Cubanelles are ready! Wash and dry the just harvested chiles. Lay in a single layer on a cookie sheet. Roast in the oven under the broiler until blackened and blistered, flip over and do the same on all sides. You will be better served to do a few at a time rather than trying to do a lot. When done, wrap in a towel and leave alone for fifteen minutes. In the mean time, beat a couple of eggs, grate some cheese (any mixture you like, I favor my homemade goat mozz) and sift some flour into a bowl. In a cast iron skillet heat and put a bit of olive oil in it. Now, back to the chilies- unwrap from the towel, allow to cool to touch and peel off all that papery stuff which you discard. I also sort of remove the bulk of the seeds, too. In general, I end up with them sort of in one piece? and I lay one into the eggs, put some cheese on top, lay another chili on top and sort of gather it up and roll it over to coat well in the egg.... then dredge into the flour and lay in the skillet. Fry until golden brown, flip over and do same for other side. Salt, pepper and EAT!!! You can spice up and dress up as you like, but we just prefer to eat 'simple.' Donna Dandridge, TN
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