Sunday Gravy with yeah right: Request Line! Chili Relleno!

yeah right

yeah right

yeah right is a lifelong Vikings fan. Loves to cook but doesn’t plate. Loves to drink but hates hangovers. Loves to read. Has no regrets.
yeah right

Good morning DFO!

Welcome, welcome.

Good to have you back after a somewhat, let’s say less than immaculate recipe last week.

This week we’ve got real goddamn recipes and a shitload of photos to guide you along.

We go back to our request line for this one, actually I think there were 2 folks that requested it.

Chili Relleno!

You long time readers know I love Mexican food and we’ve featured plenty of recipes to support that claim.

Takes deep breath.

We’ve done fish tacos,

Enchiladas!
With photographic evidence.

Carne Guisada! So fucking good!

Carnitas!

Many, fucking, times. We made some again today in fact!

Chipotle chicken and Habanero Salsa!

Of course we’ve made carne asada!

My very first Sunday Gravy post ever featured my all time favorite condiment and constant addiction Chile tepin.

Tortilla Soup!

For WifeofSpam!

Tequila Lime Chicken!

For BallsofSteel!

Just know that my bonafides are in place and proper.

I’ve also made more pots of pinto beans and Mexican rice than I can keep track of. Don’t worry we’re going to do a batch of vegan pinto beans again today.

When the first suggestion was made for me to attempt making chili relleno – I believe it was from Blaxabbath – I remembered back to the time when I was married to the “former missus right.” She loved chile relleno and we made them on a fairly regular basis. The requesters for today’s inspiration both said they had issues with the batter staying on the chile rellenos during the cooking process and I too remember having similar issues in the past. Today’s challenge was not only cooking chile rellenos but solving the “Mystery of the Slipping Batter.”

Without Scooby Doo.

If you look at that banner photo again you can see that I had pretty good success with the batter. I did some serious fucking research to solve this issue and it turns out that it is pretty fucking common with home cooks who attempt this dish.

I narrowed the possible solution down to two potential fixes. Not sure if it was one, the other or both in conjunction that solved the dilemma but it was solved indeed.

Got a whole lot of shit to get to today and an ass ton of photos. So let’s do this motherfucker!

Chili Relleno!

2 Anaheim or poblano chilies – fire roasted and deseeded

2 eggs separated

2 tablespoons of flour

1 teaspoon of baking powder

Monterrey jack cheese

1 cup of cooking oil

That’s it. I left the amounts a little vague since the number of rellenos you cook will depend on how many you will be feeding. The above amounts are for only 2 chili rellenos which is how many I personally made.

Get some chilies!

These are Anaheim chilies. They tend to be a bit milder than a poblano or a pasilla chili.

Please note: none of these chilies would even remotely be considered hot or spicy. They all have that nice, rich, green chili taste that we all know and dig the shit out of.

First thing we gots to do is fire roast these sumbitches. You all know the drill by now.

The fire roasting gives us a nice flavor in addition to the removal of a pretty fucking chewy skin. Another thing it does is make the surface of the chili tacky. Remember we’re fixing that “batter falling off” shit today.

These will roast for a few minutes until the surface blackens. Next place the blackened chilies in a bowl and cover with some plastic wrap to steam the chilies and help loosen the skins. Let rest for about 10 minutes.

NOT a crime scene photo

Now the skins should be easy to remove.

Be sure to leave that stem on there for use as a little “handle.”

Once the chilies have been skinned it’s time to deseed them. Make one thin slit on the edge of the chili and carefully reach in, I found a standard spoon works well for gutting that chili. We don’t want to tear the outside of the chili so use a little caution.

Now they’re deseeded and ready to stuff.

Let’s get to work on the batter for these. You will be greatly rewarded in the preparation of these if you have a stand mixer. Just saying.

Separate your eggs, with the whites going into the working bowl of your mixer.

Standard egg separating rule of thumb is; you can get a little egg white into your yolks but do NOT get any egg yolk into your egg whites.

We are going to attach the whisk attachment to the mixer and let’s get after them whites.

These will mix on a medium-medium high speed for just a few minutes.

What are we looking for here?

Soft peaks!

Next, using a fork mix the egg yolks with the teaspoon of baking powder. Then add the yolk mix to the beaten whites and gently stir to incorporate.

Serious shit with the fold gently thing. The reason we beat the egg whites is we wanted a soft fluffy batter. Over mixing here can lead to breaking the egg mixture back down and back to that whole “batter falling off the fucking relleno” thing.

SCIENCE!

Next add the cooking oil to a fairly deep skillet and heat over a medium heat.

Let’s go ahead and stuff the prepared chilies with the cheese.

A couple of small wedges of the cheese for each chili. Don’t want to over-stuff here.

A quick note about the cheese. Monterrey jack is the standard boring Americanized/Mexican fare but it cooks well. You can vary up your cheese here. If you can find “asadero” use that. It’s a Mexican cheese similar in a lot of ways to a fresh mozzarella. I would not recommend using a flavor forward cheese like say aged cheddar. The relleno is a very subtle dish and the wrong cheese can overpower the chili flavor. I couldn’t find asadero so jack cheese it was.

Next thing we’re gonna do is coat the stuffed chili in some flour.

Grab that stem of the chili that you brilliantly left in place and gently dip that chili into our egg batter. Gentle is the key phrase here. Be sure to coat it well on all sides. Now gently place the relleno into the hot oil.

Two additional anti-stick tricks we are going to employ here; first, go ahead and spoon just a bit more batter to the top of each chili while it just starts to cook. This will ensure solid batter coverage.

The second trick, and a right proper motherfucker of a trick, is to employ the “slosh” technique.

AHA! Use a spoon or spatula to gently slosh some of the hot oil over the top of the chili while it’s cooking. If you’re like me and like a sunny side up fried egg as long as the white is cooked, this method may be familiar to you. It’s exactly how I finish cooking a fried egg. We’re doing it here to ensure the batter stays in place prior to flipping the chili over. Cook the chilies for about 5 minutes per side.

After the flip!

Nailed that fucker.

Five more minutes cooking, then gently remove to drain on a paper towel.

You, my friend, are now a goddamn chili relleno MASTER!

To summarize: the methods used to help the batter stay in place include; fire roasting and peeling the chili to get the surface tacky. Gently whipping the egg whites and mixing with the yolks to create a fluffy batter more likely to adhere to the surface. We also coated with flour prior to battering, giving the batter something additional to stick to. We also added a little extra batter to the top of the rellenos while they were cooking giving them ample batter coverage. Finally by employing the “slosh” technique of splashing oil over the top of the uncooked batter we helped it set firmly in place prior to flipping over.

Achievement. Unlocked!

Don’t worry, I ain’t gonna leave you with a plain old unadorned chili relleno. We got to dress that fucker up PROPER!

Let’s make a homemade enchilada sauce!

No more store bought shit for you!

Enchilada Sauce!

recipe via Allrecipes.com

1/4 cup of cooking oil

2 tablespoons of self rising flour

1/4 cup of chili powder, if you can find it use this shit.

That’s dried New Mexico chili powder.

Do you all have access to these little cellophane bags of cheap spices? Or is that just a Southwest US thing? These bags are dirt cheap and plentiful. All of my black peppercorns, chile tepin, cumin, garlic powder and many other spices come from these.

(1) 8 oz can of tomato sauce

1/2 teaspoon of cumin

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

Enough water to dilute the sauce to your desired consistency. About a cup or cup and a half.

Ingredients in visual form!

 

Heat up the oil in a skillet over medium heat then add in the flour and the chili powder.

Lower the heat to medium-low and cook to incorporate the spices. Just a minute or 2. Next add in the rest of the ingredients but just a cup of the water to start. We can thin it a little more later.

Simmer down for 10 minutes.

Let the sauce reduce a bit and season with salt to taste.

I made this a day ahead and refrigerated it overnight.

I also made a pot of pinto beans for this meal.

One of them links up there has the recipe but it’s 1/2 pound of dried pinto beans, picked through and rinsed. Half an onion chopped. Four cloves of garlic minced. 1 teaspoon of chili powder, 1 teaspoon of cumin. Salt and pepper. It’s about 4 cups of water.

Get everything into a pot and get to a boil, reduce heat and cook for about 3 hours until beans are tender, stirring occasionally. Mash or blend about 1/2 of the beans for texture and serve.

Please note that this entire meal at this point is vegan! There was no pork added to the beans today.

This was basically to prove that I could do it and also to show that Sunday Gravy can be vegan friendly.

Look!

Some of my photo pre-screeners mentioned that this photo was slightly, shall we say “fecal” in nature.

Is it? I can’t judge because I know that this meal was fucking delicious! Slightly smoky, a green chili tang, that enchilada sauce is a real keeper with a gentle simmering heat from the chili powder. Goddamn delicious.

Not to mention an all out successful prep on the chili relleno.

Now to answer the question that’s on everyone’s minds.

No I didn’t make an entire Sunday dinner that was vegan. I’ll send you out with some additional photos.

Then.

And.

Then just get ’em crispy.

The carnitas, while delicious had one minor issue today.

What the fuck is this shit Ralph’s?

Pork for stew? And no whole pork shoulder on hand?

Motherfuckers even trimmed the excess fat!

Goddammit I’m gonna write my congressman.

How the fuck are we supposed to have savory, porky deliciousness when you trimmed the motherfucking fat off.

Goddammit this is basically a war crime!

Thanks for being here folks.

I appreciate you.

PEACE!

 

And another thing, the next time I go to the fucking store there better be an entire section dedicated to full-fat slabs of Boston Butt. I will not settle for this bullshit… I will come down there and….

yeah right
yeah right
yeah right is a lifelong Vikings fan. Loves to cook but doesn't plate. Loves to drink but hates hangovers. Loves to read. Has no regrets.
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Moose -The End Is Well NighballsofsteelandfuryKing HippoDon Tlitre_cola Recent comment authors
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Don T

I asked an online woman out for a date. Gave her place and time. Her reply?
“😘”
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King Hippo

hope you like your bunny rabbit all boiled

ballsofsteelandfury

So, anal then?

Moose -The End Is Well Nigh
Moose -The End Is Well Nigh

Not sure Don is ready for the angry pegging…… let’s send him some booze.

Don T

Flares! For my taste, that’s the right amount of hooliganism. That and snorting coke. That’s it.

Moose -The End Is Well Nigh
Moose -The End Is Well Nigh

So, like a Tuesday?

Don T

Jesus expulsion not a factor. Unlike the thrashing the temple thing.

King Hippo

Jack Flaherty…pitching very nicely for #BFIB. Worth turning on, especially if favourably inclined.

litre_cola

Brazil a man down, this is delicious.

King Hippo

it was enough to get me to turn teevee box on, but sound still on #BFIB

litre_cola

Soon will be the wasteland unless you are in to Belarus footy.

Didja see what Mighty Whitey did today????

King Hippo

of course I’m into Belarus footy

/won a $50 bet on Slutsk this am, because I don’t believe in Slutsk shaming

//5-year deal for Mitro, ya mean? I was sure he was gone, y’all have a great owner

litre_cola

Yeah, we alll thought he was gone. Living in West London ain’t bad, I am sure Khan paid him big time. We have only lost Babel and look to lose Seri and Sess.

King Hippo

Mitro should suffice to yo-yo back up, at least. Especially with some complementary signings.

Don T

Jesus gets a red. Where’s your VAR now!?

litre_cola

This is just superb work right here.

Don T

Re, Argentina:
Love Maradona. Love Messi even more. Excepting my daughter, fans of La Albiceleste can go to hell. Yesterday I saw a dog that had an Argentina shirt. The owner can go get fucked.

ballsofsteelandfury

Brasil just scored. 2-1!

King Hippo

Praise Jesus?

ballsofsteelandfury

Wow! They actually called a penalty on Brasil!

King Hippo

don’t tempt me into turning this shite on

ballsofsteelandfury

Tied game…

King Hippo

makes me happy I didn’t bet the 1st half is all. Bet the final is at least 3 or 4-1. Peru sucks.

ballsofsteelandfury

And VAR upheld it! And Perú scored!

Maybe CONMEBOL just doesn’t like Argentina…

King Hippo

tbf, nobody does other than DonT 😀

ballsofsteelandfury

Don T likes Uruguay. He spits on Argentina.

King Hippo

I thought he liked both asshole sides? Or was it just a Messi thing?

ballsofsteelandfury

Loves Messi, as do I. Roots for Messi, not Argentina. As do I.

theeWeeBabySeamus

I haven’t slept in two days. I had two cross country flights in that time. One of my best friends is dead. And I’m not even close to being drunk and/or high.

Worst Sunday ever.

Also, I’m hungry.

theeWeeBabySeamus

Now we’re talking….
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theeWeeBabySeamus

Fortunately, I did manage not to run over another light pole at RDU this time though, so…..

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theeWeeBabySeamus

Oh, and the former tWLS hates me moar now because last night I couldn’t help but to point out to her that two weeks ago, in spite of our recent frictions over the past few months, when she needed a friend and msg’d me to please call her, I dropped everything I was doing and immediately called. Because I cared and still wanted her to be OK.

But then two days ago, when I asked the same thing of her when I found out my friend had died and I needed to talk, she said “no”.

Bitch.

theeWeeBabySeamus

She has asked me to never contact her again.
I was way ahead of you on that one, Honey.

ballsofsteelandfury

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theeWeeBabySeamus

yup

King Hippo

Rubber match of #BFIB/Los Gigantes. Both sides is turrible.

litre_cola

Oh it is a shit season. How the fuck they still run Pomeranz out there blows my mind.

scotchnaut

Here we are. The Copa Final. Gotta say, not a big fan of Bras.

King Hippo

Not even watching, foregone conclusion outcome

ballsofsteelandfury

Let them fly! Let them fly!

ballsofsteelandfury

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theeWeeBabySeamus

Wow, there IS a god.

scotchnaut

You spelled photoshop wrong.

ballsofsteelandfury

Hey, didn’t God invent Photoshop?

scotchnaut

Photoshop invented God. Everyone knows that. Jesus!

King Hippo

Without doing any research, Madagascar seems to give me some hope for the world. They have a kindly-seeming white coach, there are white folks and black folks, Muslims and Christians, all cheering together.

And their President appears to be of Asian heritage.

They are also through to the Afrikan Flacco Eight.

EDIT – this is also their first ever time participating. Lovely story.

herodotus450
herodotus450

They make a mean cinnamon stick. Or is it vanilla bean. Either way.

litre_cola

King Hippo

one always larns at the ol’ clubhouse

King Hippo

Kids’ Movie has a cool actual nickname – The Barrier

King Hippo

Down to pennos at the Afrikan Euros. Kids’ Movie! Run DRC!! Who shall triumph??

King Hippo

Run DRC with the equalizer in the 90th! These Afrikan Euros are fucking awesome.

Horatio Cornblower

Off to the gym, where I will break a heavy sweat doing far less heavy lifting than tonight’s Gold Cup announcers will when trying to equate that game with this one.

herodotus450
herodotus450

And now we wait for the fanfic authors of the world to do their part.

ballsofsteelandfury

ON IT!

– Balls and tWBS

herodotus450
herodotus450

If the phrase “legal hand in the box” doesn’t feature in somewhere, I will be dissapoint son.

Horatio Cornblower

’50 Shades Of Lavender’ is probably already in post-production over at Vivid.

They started production at half-time.

Rikki-Tikki-Deadly

World Champions!