Langoustine-Stuffed Anaheim "Chile Relleno" with Smoked Gouda, Goat Cheese, Saffron-Scented Rice, Roasted Chile Tomato Sauce
Anaheim "Chile Relleno" Recipe
6 large, fresh Anaheim chiles
2 tablespoons vegetable oil
1/2 cup onion, chopped
1/2 cup long-grain white rice
pinch of saffron
1 cup chicken stock
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 pound langoustine tail meat
1 tablespoon lime juice, fresh squeezed
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander seed
1 teaspoon fresh oregano
pinch fresh grated lime zest
2 medium-size fresh, red, ripe tomatoes, chopped with juices
3 ounces each shredded smoked gouda and goat cheese
1/2 bunch fresh Italian parsley, tough stems removed, leaves chopped
- Preheat oven to 350 degrees F. Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and slit open pepper on one side. Remove seeds but do not remove stems. Arrange the prepared chiles "open face" in a lightly oiled 9 by 13-inch nonstick baking dish.
- Heat oil in a 10- to 12-inch skillet until hot.
- Add the onion and sauté until translucent, about 2 to 3 minutes. Add the rice and toast in the oil with the onions for 2 minutes, stirring constantly.
- Add the chicken broth, saffron, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
- While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the langoustine tail meat and stir or toss to coat them with the butter and sauté for 2 to 3 minutes. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
- Preheat the oven to 350 degrees F.
- After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the langoustine meat along with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, gouda and goat cheese and chopped parsley. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! You want the chili to look like it did before you slit it open so pull up the sides and squish together. If there is any extra filling, let it spill over into the baking dish. Bake for about 20 minutes, or until the filling is heated through. Finish with roasted tomato chile sauce.
Roasted Chile Tomato Sauce Recipe
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, crushed
4 roma tomatoes, quartered
Pinch of Salt and pepper
1 can (28 oz.) tomato puree
6 fresh basil leaves
2 chipotle peppers in adobo
- Preheat broiler in oven.
- Toss onions, garlic and quartered roma tomatoes with the olive oil, salt and pepper.
- Place mix in roasting pan/sheet pan and place under broiler. Cook for 8-10 minutes, stirring periodically. Take care to char the vegetables without overly burning them. Remove and allow to cool slightly.
- Place tomato puree, basil, chipotles and the roasted onion/tomato mix in a blender and pulse thoroughly to combine but not completely puree. So leave a bit of texture. Place tomato and chile sauce into a small saucepan and gently heat through.