Anyone out there looking for a cholesterol bomb they can fire up on the grill?
A cheesy, meaty, slightly spicy handful that’s a little deep-fried and a little barbequed.
I wouldn’t make this my everyday burger (I’d like to live past 50), but I will proudly serve them up to a large crowd on a long weekend — afterall, it’s OK to go overboard every once in a while…
I’ve attempted chile rellenos more times than I care to admit without much success. But I’m stubborn, if nothing else, when it comes to the food I love. Being marooned on an island without a mexican restaurant is also inducement to keep trying.
And this time, success! I followed this simple pictoral guide from Saveur and used Poblano peppers, because that’s what I had, but the next time I’m in town, I’ll pick up some Anaheims. They’re a little smaller and (probably) easier to work with.
Let’s just say a Poblano chile relleno is a BIG chile relleno. (Not that there’s anything wrong with that.)
I made the chile rellenos a couple of hours before we ate, and drained them well on lots of paper toweling. Then I reheated them on the top shelf of the barbecue as the burgers were on the grill. This gave them a hint of smoke, and meant I wasn’t dashing back and forth between the grill on the deck and the hot, sputtering oil on the stove.
Safety first, kids.
Our beef comes from Steveston Stock and Seed Farm. Ethically, grass-fed meat raised in Richmond and Cache Creek, BC. Great beef, from local farmers, for a good price — a product that I feel safe serving medium rare.
Now get out there and grill!