Stuffed Poblanos, Horchata and Grapefruit Ginger Key Lime Granita
|April 29, 2010||Posted by Vianney under Dinners, Mexican, Sweet Treats, Uncategorized|
Hey guys we had a small fiesta at our house last night and had every intention to post this last night, but we all started jabbering at the table-the conversation kept going, going, and going. Does your family break into intense conversations at the dinner table? So we had a fiesta what was the occasion? Let's see..clean house, clean underwear, clean bathrooms, little sis upcoming wedding, video chatted with my two nieces form Kansas.....the list is endless... The truth is I woke up this morning with a intense craving fro chiles rellenos. Any one who has ever made chile rellenos knows these babies are soul satisfying, kiss your mama good. The things is I wasn't looking forward to roasting, peeling and frying the poblanos -not today when the Texas heat is shining strong. I decided on a version you bake in the oven, which freed my hands to make horchata- a blended agua made with rice, almonds and Mexican cinnamon. With the time saved I also made a quick granita of grapefruit, ginger and key limes- tart yet refreshing. Nothing complicated, easy to put together and all veggies, yup my stuffed poblanos are stuffed with black beans. Enjoy and Hey make time to have your own fiesta--celebrate yourself, your accomplishments, your future, your present, celebrate life..
A quick sauce of pureed tomatoes, jalapeno, onion and garlic keep the chiles moist while baking. I made a side of brown rice, then added finely chopped cilantro, lime juice, salt and pepper. I sprayed a mold with olive oil and dusted it with smoked paprika.
The chiles are stuffed with black beans, onions, cheese and cornmeal to give the texture of the original version that are batter dipped in flour and egg and slightly fried.
End your fiesta with this slightly tart grapefruit granita...Key lime, ginger and a sprinkle of pepitas for crunch.
Grapefruit, ginger and Key lime granita
4 large grapefruits ( you need 4 cups of juice)
3 tbsp key lime juice
1 tbsp finely grated ginger, peeled
3/ 4 cups sugar (taste your juice and sweeten to your taste)
garnish grapefruit sections or pepitas
Add grapefruit juice, key lime juice, ginger and sugar. Stir until sugar dissolves and pour into a 9 inch pan.
Freeze 4-6 hours stirring ever 30 minutes. Serve or cover with foil and freeze for up to a week.
To serve scrape surface of granita with a metal spoon and mound in dish of your choice..garnish.
by Rick Bayless
6 tbsp rice
6 ounces (1 1/4) cups blanched almonds
1 inch cinnamon stick
Three 2 inch strips of lime zest (colored rind only), 3/4 inch wide
about 1 cup sugar
Thoroughly pulverize the rice in a blender or spice grinder. Transfer to a medium- size bowl and add the almonds, cinnamon stick and lime zest. stir in 2 1/4 cups of hot tap water, cover and let stand at least 6 hours, or preferably, overnight.
Scoop the mixture into the blender jar and blend for 3 or 4 minutes, until it no longer feels very gritty. Add 2 cups of water, then blend for a few seconds more. set a large sieve over a mixing bowl and line wit 3 layers of dampened cheesecloth. Pour in the almond rice mixture a little at a time, gently stirring to help the liquid pass through. When all has been strained, gather up the corners of the cheesecloth and twist them together to trap the dregs inside. squeeze the package firmly to expel all the remaining liquid.
Add 2 cups of water and stir in enough sugar to sweeten the drink to your taste. If the consistency is too thick, add additional water. Cover and refrigerate until your ready to serve. Stir before pouring.
Enjoy..See ya soon..Sweet Life
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