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Recipe tweaking

A few years ago I was in Austin on an audition and took myself out to a "well, you borked that, you should eat something redonk" dinner afterward. I can't remember the name of the place, but it was on Capitol and 3rd? MANUEL'S at Congress and 3rd, yay! Anyway, I got their cream of poblano soup as a starter and the best margarita of my LIFE and had an out of body experience, it was so delicious. I got to thinking about it at the store and decided to try and figure it out, since I couldn't find any recipes online that looked like they would be similar.

I think I've come pretty close. Warning though, if you don't like spicy foods, you should not make this. I mean, hello, poblano peppers. A soup of hot peppers. If you love chile rellenos and don't think they're too hot, then this is for you.

I can't help it, I always shrug when I seed hot peppers. And then I do something stupid like rub my eye and spend the next two hours sobbing into a tea towel. Ha ha. If you happen to get a burn from hot peppers, soak it in milk. Instant relief. (I always tells visitors to drink a glass of milk when they go out for Tex Mex with me and have sensitive palates. Mmmm, milk.)

I might make a few changes (like adding a few cloves of roasted garlic, but no more than 2 because it could overpower the pepper flavor) and see how that affects the outcome. This was pretty dark green and not the lovely emerald of the restaurant's soup, but they may have put something else in to get that color, IDK.

Cream of Poblano Soup 6 C of soup or 3-4 main course servings

1 pat of butter (you determine the amount, I went on the scant side)
4 - 5 poblanos, roasted, skinned, unseeded, diced
1 small yellow onion, diced
2 TBSP Masa flour (if you don't have access, try 1 TBSP flour + 1 TBSP cornmeal. That'll be kinda close)
2 C water
2 C chicken stock
3/4 C cream or half and half or whole milk, whichever you dig most

Queso fresco and tortillas for serving (could sub in Monterrey Jack for queso fresco, but if you can get it, go for the fresco.)

Heat oven to HIGH BROIL, and put poblanos on a baking sheet right up under the heating unit. You want them to char a bit. Feel free to flip, but it isn't necessary. Pull out from oven and lay a tea towel over them to steam and cool down so you can handle them. Peel off skin, cut off stem and pull out ALL SEEDS (guys, I can't stress that enough) and the veins to which they're attached. Roughly dice.

Heat a large pot with the butter, toss in the onion and stir to coat. Sweat the onions, then add in the peppers, stir. Cook about 5 minutes, stirring occasionally, then sprinkle the masa over the veggies. Stir to coat for about a minute, then stir in the liquids. Bring to a simmer and cook for about 30 minutes, or until everything is softened and the liquid has reduced a bit.

Use a submersible blender or ladle out the veggies and a few splashes of stock and blend in a food processor or blender until smooth, add back to liquid and stir to combine. Remove from heat, add in the cream (slowly and stirring constantly so it doesn't curdle) and allow to heat through while you get the bowls out.

Ladle soup into bowls, top with a generous pinch of queso fresco (or Monterrey Jack if you can't find it) and some cheeps, om nom nom, chapstick the lips, suck in air, then om nom and repeat.

It's HOT. But it's the kind of heat that goes away, it doesn't linger and burn like a jalapeño or Sriracha sauce. If you can get your hands on Hatch chiles, oh, man, that's the best here. (I had half Hatch in my batch, I saved some in the freezer.)

I have too much to do today which means I should not be contemplating Fallout: New Vegas FANFIC for chrissake. I'm frowning at my brain, too, guys, I don't even know any more. I also didn't need to spend a half hour ironing my PILLOWCASES. I think I'm having a mental breakdown, quick, someone send chocolate and a pool boy!


( 15 comments — Leave a comment )
Dec. 8th, 2010 07:13 pm (UTC)
That would be Manuel's at 3rd and Congress. Their Crema de Chile Poblano sopa is delicious! Yeah, don't substitute Monterrey jack, the queso fresco has a nice bite against the rich bisque.

Yeah, it's soup weather! I made a pot of chili and am thinking about some posole for the weekend. I love it when it gets cold enough to start baking again, too!
Dec. 8th, 2010 07:17 pm (UTC)
I knew it started with an M! LOL, Congress, not Capital. Hey-o, I'm the one native Texan that didn't go to UT, therefore I know next to nothing about getting around Austin aside from 35 sucking. :D

I feel badly for people that live where they can't get good Mexican ingredients like adobo and queso fresco.

Mmmm, posole! Do you make it from a favorite recipe? *hint* I looooove soup weather. We had a venison stew over the weekend. Om nom.
Dec. 8th, 2010 07:36 pm (UTC)
I wing the recipe - Pork shoulder, onion, garlic, homemade chicken broth and hominy with Mexican oregano and ground red chilies for color and flavor. This time of year, I like it hot, hot, hot.

When we first moved here I lamented at the Tex Mex restaurants everyone recommended - Velveeta and Wolf's chili enchiladas? Blasphemy! Of course, we just had to dig a bit deeper.
Dec. 8th, 2010 07:54 pm (UTC)
Oh, and roasted green chilies, too - poblanos or Hatches and some roasted jalapenos for heat.
Dec. 8th, 2010 09:03 pm (UTC)
I like it super hot, too!

This was a good reminder of something to make this weekend, so thanks! And I hoarked a little in my mouth at the idea of velveeta and wolf brand chili enchiladas.

Wolf Brand chili belongs in one dish, and one dish only: Frito Pie. :)
Dec. 8th, 2010 07:42 pm (UTC)
Oh, that recipe sounds delicious! Mmmmm.

So I take your need to write fanfic means that Fallout: New Vegas is awesome? That's what I'm getting my mister for Christmas and I really want it to be as awesome as it looks.
Dec. 8th, 2010 09:05 pm (UTC)
I've had it for two lunches now, and have been happy with it each time. (I do think a little roasted garlic will give it some oomph, though.)

I enjoy it, for sure. I've already gone through the game once and am going through again on the "Hardcore" setting. The ending feels a bit... deflated, but I had so much fun playing it that I don't mind. And you get awesome companions, too!
Dec. 8th, 2010 07:49 pm (UTC)
ok, this sounds delicious. Are the poblanos you get different from ours? I've never thought they were hot...
Dec. 8th, 2010 09:06 pm (UTC)
I guess they're a little different? I mean, they're coming up to us from San Antonio/south Texas, so maybe they're just hotter? When you roast them (with the seeds intact) they're pretty hot. I have a steel tongue so I don't know what you consider hot. This wasn't like bird's eye pepper hot, but they're spicy for sure.

These ain't yo daddy's poblanos?
Dec. 8th, 2010 07:51 pm (UTC)
I've never used poblanos. How hot are they?
Dec. 8th, 2010 09:07 pm (UTC)
Not as hot as a jalapeno, but hotter than an Anaheim.

...you know that's like asking someone what a strawberry tastes like, right? Hee.
Dec. 8th, 2010 09:15 pm (UTC)
Hmm. I've never used Anaheim peppers either. But if it's not as hot as a jalapeno .. hmm. *saves* It's worth a try. Even if I end up not liking it, hubby probably will.

you know that's like asking someone what a strawberry tastes like, right? Hee.

LOL! That's undoubtedly true.

Dec. 8th, 2010 09:49 pm (UTC)
Ironing pillowcaeses? Is this code for something? Something kinky hopefully?
Dec. 8th, 2010 10:10 pm (UTC)
...no? I ironed my wrinkly pillowcases?
Dec. 8th, 2010 10:15 pm (UTC)
See, I don't iron anything. Not part of my contract.
( 15 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

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