Saturday, April 23, 2005

Stuffed Roasted Poblano With Walnut Sauce and Pomegranates

STUFFED ROASTED POBLANO WITH WALNUT SAUCE AND POMEGRANATES
Yield:6

Preparation time is 50 minutes.

* 6 large Poblano pepper
* 1 1/2 cups soft dried fruits, golden, raisin, sultana, apricots
* 1 cup mascarpone cheese
* 1/2 cup chopped walnuts
* 1/2 cup sauteed leek
* 1 canned chipotle pepper, chopped
* 2 cups sauteed mesclun greens
* 1/4 cup sliced kumquat
* 1/3 cup diced sauteed plantain
* 1/2 tsp salt
* pinch pinch of salt
Walnut sauce

* 1/2 cup sour cream
* 3 tbsp walnut oil
* 1 tbsp sherry vinegar
* pinch of salt

Directions:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Make a small slit along the top of the peppers and remove the seeds and veins, leaving the peppers whole. Rub the peppers with a little oil and roast them in the oven until charred, about 30 minutes. Remove them from the oven and wrap them with plastic wrap. Peel off their skins using rubber gloves.
3. Combine the dried fruits, walnuts, mascarpone, kumquats, chipotle, leeks, plantains and mesclun in a non-reactive bowl and season with salt and sugar. Mix the filling well and stuff the peppers with the mixture and put them back in the oven to cook for another 25 minutes. Remove them from the oven and set aside for a few minutes.

Walnut sauce

1. For the sauce, mix the ingredients well in a small bowl. Divide the peppers among 6 serving plates, spoon the sauce on top and garnish with pomegranate seed. Serve with sweet potato puree on the side.

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