Stuffed Peppers With Goat Cheese Walnut Sauce

Stuffed Peppers With Goat Cheese Walnut Sauce

[Music] good morning welcome to S coffee online my name is Chef Caesar today I want to prepare for you uh this is very typical in a Mexican Cuisines called Chile and AA which translates to a stock peppers and a walnut cream sauce and uh to give you a little bit history in this dish I believe this s was prepared for the Spanish Emperor to Mexico by a group of nuns and the state so since then it’s been like a typical dish and it’s prepared between the months of uh November to January when the walnuts are in season and also you know pomegranates which is one of the important ingredients to go on this dish is a garnish so uh this is one the dish is most time uh most of the time is done so we going to start by you know making our filling I’m using some poblano peppers which I already roasted and uh they’re ready to go and you want a roast this of an open fire which is uh very easy to just Char the skin and then you put them in a plastic B to make it easy to peel them uh but let’s get going with our filling uh there’s a lot of ingredients I’m going to kind of go through all of them once I add them to the uh pan here but let’s start by sautéing some onions and garlic I got a little oil here just regular oil will be fine uh so we’re going to sweat our onions here sometimes you’re going to see this uh recipe done with some uh chicken or pork or even like shredded beef I’m using some ground beef today but you know there’s some uh little variations sometimes that uh can be done but there’s a lot of fruits in here some uh spices they go on this dish and if you are using like fresh walnuts uh one thing you want to do you want to actually peel them before you do any of this because it’s a little timec consuming uh they’re actually better when you use fresh but you can also use peel I kind of went ahead and did some fresh so you want to get them out of the shell and peel them the way to do them you want to boil some water and just uh put over the peel U walnuts and uh leave them there for uh until the water cools down enough where you can able able to handle them so you can peel the skin that’s an easy way to do them but sometimes you might have to add a second a set of hot water because sometimes the Skins a little tough but if you want to use uh just a peel walnuts that’s okay too it’s going to save you a lot of time but I like to use fresh because you know in my opinion the better sometimes when you’re using a already peel walnuts it might be a little rancid and you don’t want that you want a really nice uh fresh walnuts for this sauce okay now that we have our onions I got garlic sweater here I’m going to add my GR Thief if you guys have any questions along the way please feel free to let me know a little bit salt and pepper okay now that my meat is cooked I’m going to go over the ingredients I got some uh apples some uh peaches and some pears in this stit also got some Citron uh some green olives some Capers some uh Tomatoes peel and seated also I got over here some uh on I mean some uh uh almond slivers and also some some uh raisins here I got some uh Cherry I’m going to be using a little bit of cinnamon some cloves be careful when you’re using cloves if very strong so you don’t want to put too much because you give you a really strong uh flavor I got some little bit of sugar here a little chicken stock I got some plantain over here so there’s a lot of ingredients that go to the filling but you know I’m going to just cook the meat a little bit more before I start adding all the uh fruits and spices in here and you want to break down the meat when you’re cooking this otherwise it’s going to stick together and you’re going to to put some uh like big chunks of meat uh stuck together so you want to kind of break it down if you see there’s a lot of liquid in the pan you want to drain some of that I got some uh really lean need so there’s not a lot of fat in there and I’m going to add some of my my raisins my almonds this a little harder so some plantains once you have all the ingredients ready to go really uh very simple to put this dish together also you know the classic ways to serve this dish is a room temperature you don’t server hot so you want to kind of cool down today I’m not going to do that because uh you know short in time but normally you would like make the filling and they allow it to cool down so uh once you stuff the pepper it’s very cold and it’s uh just uh sort of a room temperature normally I’m going to add the rest of the fruits apples I’m using one of each one apple one pach and one pair yes we have a question okay it’s actually the same thing CIT what’s the difference between Citron and lemon normally for this uh dish uh the Citron is made with a cactus leap but I wasn’t able to find it but I was just getting I got the regular Citron that you find like an Italian uh cooking for example the canol is so you can just use the same thing but normally for this dish is uh Citron is uh they make it from uh it’s a crystallized Cactus Leaf so I’m going to add some of my seasoning here cinnamon I a little chicken stock here too my tomatoes we’re going to simmer this for a few minutes here to get all the ingredients nice and soft if you want it’s optional I’m made a little bit of sugar about one teaspoon get a little sweet flavor in there so we’re going to let it simmer here in the meantime I want to start making my sauce I got some already peel walnuts here they’re done I got some uh gold cheese if you guys don’t care for gold cheese uh cream cheese will definitely work also I used in the past mascaron cheese uh the cheese that we use in uh for in Italian cooking for like tiu for example and it’s really creamy works really well so you can also use that so we’re going to throw this in the blender excuse me so my walnuts go in the blender I’m usually about a cup and a half of walnuts here got to be careful my uh dish is not too big my blender here about 6 oz of gold cheese I’m adding some uh evaporated milk and some uh half and half just a half cream so it’s going to be a nice and creamy sauce about one teaspoon of sugar little Cherry 1 tspoon it’s a nice sweet flavor and now I’m going to add some of my evaporated milk I’m not want to use all of it because in case it gets a little bit too runny I don’t want this so I want to make sure it has a nice consistency so I’m going to just use like 3/4 of the can first about one uh teaspoon of cinnamon here now we’re going to blend all this together to a nice uh puree as you can see I’m going to add a little bit of cherry to to my uh filling here I’m going to check make sure it’s got enough seasons in there maybe doesn’t need more salt that’s a nice and sweet flavor all the fruits in there oh [Music] okay now we going to check for the nice consistency oops should be nice and smooth I’m going to use some of this cou of the Sher so you can see has a nice uh creamy smooth consistency in my sauce that’s a beautiful sweet naughty flavor and that’s what you want so I’m going to put it back in here till I’m ready to Plate my Dish as you can see my stuffing is almost done at this point you want to turn it off and normally I want to you know allow it to cool down a little bit but since we like shorten time I’m going to kind of stuff the peppers right ways to show you you know how to play this dish but you know at home you want to let it cool down so it’s easier for you guys when you handle this and stuff in the peppers you don’t want to burn yourself uh so let’s let sit here for a while I’m going to get my Peppers here like I told you guys before this is already uh this Peppers has been fire roasted I already took the seeds out and the membranes and be careful when you do that because sometimes the seeds and the membranes could be a little hot so I definitely recommend you know wearing that gloves so you can you know get everything out you can see they’re really nice here so I’m going to take couple spoonfuls of this uh f that we got here with the beef all the fruits got one there yes we have another question here go right ahead how will the pbl okay uh the question was how would the pablano peppers prepar I I fire roed this on my in the stove top so you you know turn the flame on you can also do them in the grill and it works really good just you want to make sure to char the skin uh T nice you know dark brown and you just put them in a plastic bag for 5 minutes to get all the skin nice and soft and you just kind of rinse them off on a cold water water and really it’s all you do uh some people fry them in oil I don’t like that because they get really oily so as you can see they’re nice and um clean and there’s no uh skin on them so it’s really easy uh to to get them done it’s no not complicated you just want to be careful not to burn them too much you want to you know rotate them so all the skin gets nice and Char and uh it’s really uh easy to take off like I say yes okay another suggest question for goat cheese okay like I said before if you guys don’t like goat cheese I would use u a cream cheese works well also masarone cheese uh the cheese that we use for like terisu and Italian cooking that works really well too it’s very U creamy and has a beautiful flavor so if you guys don’t like go cheese uh that’s something you guys can also uh use instead so now we’re ready to Plate our our Peppers here a little Ladle so I got my pomegranate seeds already uh ready here to garnish my dish and this dish really kind of resembles they wanted to resemble the colors of the Mexican flag you know the green of the peppers the white of the sauce and then you top it with pomegranate seeds so we’re going to put some of the sauce down in the plate so you guys can really see the consistency of the sauce look at that now we’re going to just put peppers over here and want to just top it off with some more little more sauce right across the middle now we just going to top this with some pomegranate seeds maybe a little spring of parsley you can put in there that’s it you know very uh nice test to prepare like I said before it’s really uh all the prep should be done ahead of time and once everything’s ready to go just put it together it’s very simple so I just want to thank you guys for being here this morning and I will see you again in a couple weeks [Music]

FULL RECIPE BELOW

Also known as chiles en nogada, this classic Mexican Christmas dish is the perfect way to spice up your holiday meals. Learn to make it with our culinary chef.

CHILES EN NOGADA RECIPE: http://www.escoffieronline.com/stuffed-peppers-with-goat-cheese-walnut-sauce/

Ingredients
10 poblano peppers (fire roasted, seeded and pealed)

Stuffing Ingredients
1 tbsp vegetable oil
1 medium onion (diced)
2 garlic cloves (chopped fine)
1 lb ground beef
2 tomatoes (peeled, chopped)
1 plantain (peeled, chopped)
1 medium apple (peeled, chopped)
1 medium peach (chopped)
1 pear (peeled and chopped)
¼ cup acitrón
7 green olives (chopped)
¼ cup almond slivers
¼ cup raisins
¼ cup chicken stock
¼ tsp ground clove
½ tbsp capers
1 tbsp sugar (optional)
¼ tbsp salt
½ tbsp black pepper
¼ tsp ground cinnamon
¼ cup dry sherry

Stuffing Preparation
1. In a large skillet over medium heat, add the oil and sweat the garlic and onions without any color. Add the ground beef. Cook to golden brown, stirring the pan often; drain the excess fat.
2. Add the rest of the ingredients except the sherry. Lower the heat and keep a simmer, stirring frequently, until most of the liquid evaporates-about 15 minutes. Add the sherry and cook for another five minutes. Remove from heat and set aside, cool before stuffing the peppers.

Walnut Sauce Ingredients
2 cups of walnuts (peeled)
Boilied water
1 (12 oz. can) evaporated milk
1 (7.6 oz.) half cream
5 oz goat cheese or mascarpone cheese
¼ tsp ground cinnamon
2 tbsp dry sherry
1 tbsp granulated sugar
Pomegranate seeds
Fresh parsley

Walnut Sauce Directions
1. Place walnuts in a medium bowl and cover with boiling water. Let them sit for about 5 minutes. Drain when cool enough to handle and peel the skin off. If need be, you can cover the walnuts again with hot water for a second time to finish the peeling.
2. Place the peeled walnuts in a blender with the evaporated milk, half cream, goat cheese, cinnamon, sherry and sugar. Puree until you get a smooth consistency. Strain to remove any large pieces.

Stuffed Peppers Assembly
1. Add about ½ cup of stuffing to each pepper; place the peppers in a serving dish. Top with walnut sauce. Garnish with pomegranate seeds and a sprig of parsley.

Note: Acitrón is the crystalized leaf of the biznaga Mexican cactus.

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