SOUTHWESTERN DINNER

Katie and Hillary had not had the chance to eat a special Southwestern dinner for quite some time, so we decided to give them the treat.  

Poblano peppers, which are mildly spicy, are available at a variety of markets in the area.  They are roasted over a flame, then deseeded and stuffed with shrimp, corn, Manchego cheese and spices.  We also served up some Black Bean Cakes with sour cream for an extraordinary meal.

BAKED STUFFED POBLANO PEPPERS

6 Poblano peppers, charred over grill or gas stove, cooled and peeled

Stuffing:

Olive oil

1 large onion, chopped and sautéed

1 lb. medium shrimp, cooked and chopped

1 ear cooked corn, stripped (or 1 can corn, drained)

1 cup shredded Manchego cheese

1 Tsp. smoked paprika

1 Tsp. ground cumin

10 drops green hot sauce

Char the peppers over a flame (gas grill or gas stove) until charred, turning regularly. Alternatively, place in broiler.  Place in bowl and cover with plastic wrap, to sweat off the skin.  Then peel off the skin, and slice a pocket in each pepper, to remove the seeds inside.

Sauté the onion in olive oil until soft.  Remove with slotted spoon to bowl.  Add shrimp and cook, 3 minutes, turning over once, until done.  Chop into small pieces.  Add to bowl, then add corn kernels, spices, and shredded cheese.

Stuff peppers with mixture, and bake in 375 degree oven for 15 minutes.  Serve with beans and rice.

Spicy Black Bean Cakes

Bon Appétit  | April 2001

2 15-ounce cans black beans, drained well

6 green onions, finely chopped

1/2 cup finely chopped seeded red bell pepper

1/4 cup chopped fresh cilantro

2 large garlic cloves, minced

1 1/2 tablespoons minced seeded jalapeño chili

2 teaspoons ground cumin

1 large egg

2 tablespoons plus 1 cup yellow cornmeal

6 tablespoons (about) olive oil

Sour cream

preparation

Place drained beans in large bowl. Using hand masher, mash beans coarsely. Mix in green onions, bell pepper, cilantro, garlic, jalapeño and cumin. Season to taste with salt and pepper. Mix in egg and 2 tablespoons cornmeal.

Place remaining 1 cup cornmeal in small dish. Drop heaping 1 tablespoon of bean mixture into cornmeal; turn to coat. Flatten into 1/2-inch-thick cake. Repeat with remaining bean mixture and cornmeal, forming 18 cakes.

Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, fry bean cakes until firm and crisp, adding more oil as needed, about 6 minutes per side. Drain bean cakes on paper towels. Transfer to platter. Serve warm with sour cream.