Chiles Rellenos with Plantains, Soyrizo and Cheddar Teese, Grilled Corn, Wild Mushroom Quesadilla, Guacamole, Asparagus Rice Pilaf
Chiles Rellenos with Plantains, Soyrizo and Cheddar Teese
Wild Mushroom Quesadilla
Asparagus Rice Pilaf
We're starting to see corn trickle into the stores here, and although it's not as good as the Ohio stuff that will come later in the summer, it's still nice to have some on the plate. The top and bottom are trimmed, the husks pulled off until there are only 2 or 3 layers remaining, then they are submerged in water for 15 minutes. To cook, they're put on the grill and rotated as needed, until the husks are blackened evenly. Finished with Earth Balance, nooch, smoked paprika, salt and pepper.
The rice pilaf had the addition of 1/2 cup of pureed asparagus stems (leftover from the risotto the other night), along with Mexican oregano, smoked paprika, onions, garlic, veg stock and basmati rice. It was a standard pilaf recipe -- sweat the onions, garlic & spices in olive oil, add the rice to coat for 1 minute, add in 1 1/2 cups of stock and pureed asparagus, bring to a boil, cover, reduce to low heat, cook for 15 minutes, turn off the heat, uncover, fluff the rice, let sit for five minutes, check seasoning, serve hot.