Translated as (Fruit-Stuffed Poblanos With Roasted Tomato Salsa)

Here is another variation on stuffed chiles, this one courtesy of Zarela Martinez, formerly of Zarelas Restaurant in New York City, who says that her version is based on the classic recipe served on national holidays in Mexico. She, however, bakes the chiles instead of deep-frying them. No matter—Zarela says the dish was “one of our most beloved at Zarela.” From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

For the Salsa de Tomate Asado:

1 1/2 cups heavy cream

6 medium garlic cloves, unpeeled

1 medium onion, unpeeled and halved crosswise

3 to 4 large tomatoes (2 3/4 pounds)

Salt to taste

For the Stuffed Poblanos:

1/2 cup unsalted butter

1 medium onion, peeled and chopped

2 medium garlic cloves, peeled and minced

1/2 cup pimiento-stuffed green olives, sliced

3/4 cup pitted prunes, diced

3/4 cup dried apricots, diced

3/4 cup dried peaches, diced

11/2 teaspoons cumin seed, ground

11/2 teaspoons ground cinnamon (Ceylon preferred)

1/4 teaspoon ground cloves

6 large green poblano chiles, roasted, peeled, and seeded, stems left on

Salt to taste

Instructions

To make the tomato salsa: In a small saucepan, simmer the cream until reduced to about 1 cup.

In a large skillet or griddle, roast the garlic and onion over high heat, turning several times, until the garlic is dark on all sides and somewhat softened and the onion is partly charred. Add the tomatoes and roast until the skins start to come off.

Peel the garlic, onions, and tomatoes and put them in a blender. (It’s okay if a few charred bits get into the mixture.) Purée on medium speed until smooth. Add the cream and purée until smooth. Season with salt to taste and keep warm.

To make the rellenos: Preheat the oven to 350°F (180°C). Grease a baking sheet.

To make the stuffed poblanos, melt the butter in a saucepan, add the onion and garlic and sauté until the onion is soft. Add the olives and the dried fruits and continue to sauté until the fruits are soft. Add the spices and cook for 1 more minute. Adjust taste for seasoning and add salt as needed.

Carefully fill the chiles with the mixture and bake them on a greased baking sheet for 7 minutes at 350 degrees F.

To serve, spoon the tomato salsa individual plates and place one chile on each plate, over the salsa.

Heat scale: Mild

Here’s a fruit-dominated mousse if there was one. Also dominating is the soft burn of the chile powder as it’s blended into the whipped cream. This recipe is extremely simple to make. From the article “Perfectly Pungent Peaches” by Dave DeWitt here.

Ingredients

2 cups whipping cream
1/3 cup powdered sugar
2 teaspoons vanilla
1/2 teaspoon habanero powder
2 cups pitted and diced ripe plums
2 bananas, peeled and sliced
1 cup peeled, pitted and diced ripe peaches
1/3 cup pecan or walnut halves
2 navel oranges, peeled and sectioned
Plum and peach slices for garnish

Instructions

In a large bowl, whip the cream with sugar, vanilla, and chile powder until stiff peaks form. Fold in the remaining ingredients.

Spoon the mixture into a serving bowl and chill for at least 3 hours. Serve garnished with plum and peach slices.

Heat Scale: Medium

European sailors in the 1700s called this “midshipman’s butter” because they liked to spread it on hardtack biscuits.  It’s a great vegan substitute for mayonnaise because it has no eggs in it, and you can also use it as a sandwich spread, a condiment for grilled meats, or as a dip for veggies or chips. From the article Avocado Madness!

Ingredients

2 ripe avocados, halved, pitted, scooped out of skins, and cubed
Large handful of fresh basil leaves
1/4 cup cilantro leaves
2 tablespoons extra virgin olive oil
2 teaspoon fresh lemon or lime juice
1 clove garlic, peeled and minced
Habanero hot sauce to taste
Sea salt and freshly ground black pepper to taste

Instructions

Combine all the ingredients in a small food processor and blend until ingredients form a paste.

Heat Scale: Varies

Ingredients

1 cup roux (recipe follows)
2 cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 tablespoon minced garlic
3 bay leaves
Pinch cayenne
Emeril’s Essence to taste (see recipe)
1 pound andouille sausage, cut into 1-inch pieces
Salt and pepper
6 cups venison stock (see recipe)
1 1/2 pounds bottom round cut of venison (or any cut, except for the loin and rib area), cut into 1-inch pieces
1/4 cup finely chopped parsley
1/2 cup chopped green onions
3 cups cooked white rice
2 tablespoons chopped green onions

Emeril’s Essence
This is an all-purpose seasoning blend that can be used in many dishes.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Roux:
1 cup vegetable oil
1 cup flour
2 teaspoons Emeril’s Essence (see recipe)

Venison stock:
7 pounds venison marrow bones, sawed into 2-inch pieces
1 (6-ounce) can tomato paste
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups Claret wine
20 peppercorns
5 garlic cloves, peeled
5 bay leaves
1 teaspoon dried leaf thyme
1 1/2 gallons water

Instructions

In a large stockpot, add the roux. Add the onions, celery, and bell peppers and stir constantly for 4 to 5 minutes, or until the vegetables are wilted. Add the garlic, bay leaves, cayenne, Essence, and sausage. Season with salt and pepper. Add the stock and mix until thoroughly incorporated. Bring the liquid up to a boil and reduce the heat to low. Cook for 2 hours, stirring occasionally.

Season the venison and add to the pot. Simmer for 1 hour. Skim off any fat that rises to the surface. Add the parsley and green onions. Season with salt and pepper, if needed. Ladle the gumbo into a bowl and top with rice. Garnish with green onions and Essence.

To make the Essence:
Combine all ingredients thoroughly. Store it in a sealed container.

To make the roux:
In a large pot, heat the oil. When the oil is almost smoking, whisk in the flour. Cook the roux for 12 to 15 minutes, stirring constantly for a dark roux.

To make the venison stock:
Preheat the oven to 400 degrees F. Place the bones on a roasting pan and roast for 1 hour. Remove from the oven and brush with the tomato paste. Lay the vegetables over the bones. Return to the oven and roast for 30 minutes. Place the pan on the stove and deglaze with the wine, scraping the bottom of the pan for browned particles. Put this mixture in a large stockpot. Add the peppercorns, garlic, and herbs. Season with salt. Bring the liquid up to a boil and reduce to a simmer. Cook for 4 hours. Remove from the heat and skim off any fat that has risen to the surface. Strain the liquid and discard the bones.