'poblano peppers' on Serious Eats

Sandwiched: Chorizo, Pork, and Poblano Pepper

This sandwich was born of a late-night prowl in the barren kitchen of a bachelor friend I stay with when working in Boston. Other than leftover Super Bowl beer, a desiccated apple I had abandoned on a previous trip, and a bag of insipid rice cakes, there was nothing to feed on but this fantasy sandwich: crisp Spanish chorizo, bright poblano peppers, garlic and smoked paprika ground pork, toasted bread, mayonnaise, and crumbles of milky queso fresco. More

Dinner Tonight: Roasted Poblano-Potato Salad with Grilled Steak

It's not exactly Mexican and not exactly European, but a nice compromise between the two. The recipe can be made with a high-quality canned tuna or, in this variation, topped with thin slices of medium-rare skirt steak. But the real star is the mixture of warm potatoes, poblanos, and sweet slices of red onion, dressed lightly with rice vinegar and olive oil and seasoned with a little oregano. More

Blogwatch: Cheese-Grits Chile Rellenos

It's early as I write this. Strike one. My mind is fried from all the turkey coverage of the last two weeks. Strike two. But when I look at this "breakfast of champions" created by Rebecca of Ezra Pound Cake, I experience a moment of clarity. A singularity of purpose. And that purpose is to procure the ingredients for this cheese-grits chile relleno dish and knock one out of the park. I mean, look at that thing. Based on a recipe by Matt Lee and Ted Lee, it's all roasted poblano peppers (yum) filled with cheese grits (also yum), topped with roasted tomato gravy (oh, yeah). Plus, don't you love it when a food also serves as a serving... More

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