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Chicken Salad with Poblano Vinaigrette


• 1 large poblano, chopped
• 1 large garlic clove, smashed
• 1 scallion, cut into 1-inch lengths
• 1/4 cup cilantro leaves
• 1/4 cup fresh lime juice
• Pinch each of salt and sugar
• 1/4 cup plus 3 tablespoons vegetable oil
• 2 ears of corn, shucked
• 1 large roasted chicken breast, boned and sliced crosswise
• 1 large bunch of watercress, thick stems discarded
• 1 cup mixed small tomatoes, quartered lengthwise
• 1 small Hass avocado, cut into 1/2-inch pieces
• Freshly ground pepper


1. Light a grill. In a mini food processor, combine the poblano, garlic, scallion, cilantro, lime juice, salt and sugar and puree. With the machine on, add 6 tablespoons of the oil in a thin stream.
2. Rub the corn with the remaining 1 tablespoon of oil and grill until lightly charred. Cut the kernels off the cobs.
3. Arrange the chicken on plates and surround it with the watercress, grilled corn, tomatoes and avocado; season lightly with salt and pepper. Pass the poblano vinaigrette at the table.

Pinot Grigios to consider:
King Estate
Sokol Blosser
Elk Cove Willamette Valley

Meat-Stuffed Poblanos with Cilantro-Lime Sauce


• Canola oil
• 1 small onion, finely chopped
• 2 large garlic cloves, minced
• 1/2 pound ground pork
• 1/2 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon dried oregano
• Pinch of cayenne
• Salt
• 1/4 cup toasted sunflower seeds
• 1/4 cup freshly grated Cotija or Pecorino Romano cheese
• 3 tablespoons raisins, chopped
• 4 large poblanos (1 1/2 pounds)
• 1/2 cup shredded Cheddar cheese
• 1/4 cup sour cream
• 2 tablespoons milk
• 1 tablespoon chopped cilantro
• 1/2 tablespoon fresh lime juice


1. Preheat the broiler. Position a rack 8 inches from the heat. In a skillet, heat 1 tablespoon of oil until shimmering. Add the onion and garlic; cook over high heat until softened. Add the pork, beef, cumin, coriander, oregano and cayenne and stir until the meat is no longer pink, 7 minutes. Season with salt. Stir in the sunflower seeds, Cotija and raisins.
2. Rub the poblanos with oil and broil, turning occasionally, until charred all over, 7 minutes. Transfer to a plate, let cool slightly, then peel. Slit the chiles along 1 side. Using scissors, snip out the cores. Scoop out the seeds. Fill the chiles with the meat mixture, sprinkle with the Cheddar and broil until the cheese is golden. Transfer to plates.
3. In a bowl, blend the sour cream, milk, cilantro and lime juice. Season with salt, spoon over the poblanos and serve.

Zinfandels that might be nice:
St. Francis Old Vines
Ravenswood Napa Valley
Dry Creek Heritage Clone Sonoma County
Ridge Geyserville

Charred Poblano and Garlic Pesto


• 2 large poblanos (6 ounces each), halved lengthwise and cored
• Canola oil
• 4 large unpeeled garlic cloves, lightly smashed
• 2 scallions
• 1/4 cup cilantro leaves
• 1/3 cup crumbled queso fresco or feta cheese
• Salt and freshly ground pepper


1. Heat a cast-iron skillet. Rub the chiles with oil and set in the skillet, skin side down. Add the garlic and scallions and cook over moderately high heat, flattening the chiles with a spatula, until charred all over, 6 minutes. Transfer to a plate; let cool slightly. Peel the chiles and garlic and chop; transfer to a mini food processor. Add the scallions and cilantro; pulse until minced. With the machine on, add 3 tablespoons of oil and process to a coarse paste. Add the cheese; pulse to blend. Season with salt and pepper.


To qoute a very famous desert, ....................
"Eat me."
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