Chile Rellenos al HornoA featured Wine Club recipe for Kenneth Volk Vineyards.
Tip: use good quality thick-fleshed canned chiles. Make a slit down the side and spread them flat. Line the baking dish, then spoon the filling over instead of trying to stuff them. Bell peppers should be used only in desperation. The following recipe gives both the customary meat version and an optional cheese version. Pair with the 2012 Kenneth Volk Tempranillo.Yield: 6 - 8
Prep Time: 50 Minutes
Cook Time: 35 Minutes
The Chile Preparation:
• 1 recipe meat of or cheese filling (recipes follow)
•10-12 fresh green chiles, roasted and peeled or canned whole green chiles, drained
• 4 eggs, separated
• 1 tablespoon flour
• Pinch salt
• Paprika or chile powder
• 1 large fresh tomato
• 3 sprigs fresh parsley
• 2 cloves garlic, peeled
• 2 tablespoons vegetable oil
• 1 teaspoon vinegar
• 1 (14½ ounce) can Italian Plum tomatoes including juices
• ½ cup beef or chicken stock
• 2 tablespoons tomato paste
• ½ teaspoon oregano
• ½ teaspoon salt or to taste
• ½ teaspoon white pepper
• 1/8 teaspoon ground cloves, optional
• 1 cup sour cream
• ½ cup heavy cream
Stir together the sour cream and heavy cream and let stand 30 minutes at room temperature. Set aside for garnish.
Have ready filling of choice. Generously butter two 9 inch pie plates. Remove seeds from chiles and leave stem intact if using fresh chiles. Make a slit half-way down one side of each fresh chile to allow for the filling. (Lay canned chiles flat in the prepared pan.) Set aside.
Beat the egg yolks with the flour until very thick. In a separate bowl, use electric mixer to beat the egg whites and salt to stiff peaks. Fold the whites into the yolks and mound this batter of the chiles. Leave stems uncovered for a nice presentation. Sprinkle with paprika or chile powder and bake 20-25 minutes in a preheated 325 oven until the batter is lightly browned on top.
While the chiles are baking, prepare the tomato sauce. Use the shedding disc to Pulp and Peel the tomato and remove from work bowl.
In the same work bowl using the metal blade, drop parsley and garlic through the feed tube with the motor running to mince. In a medium saucepan, sauté the garlic and parsley in the oil for 1 minute, then stir in the tomato pulp, vinegar, canned tomatoes, stock, tomato paste, oregano, salt, sugar, pepper and cloves. Simmer 15 minutes and adjust seasonings to taste.
To serve the chiles, spoon some of the sauce into each of the 6-8 shallow dishes. Cut the baked chiles into wedges and place each atop the sauce. Top with a dollop of the sour cream mixture and serve any remaining sauce separately.