Subj : 23's Top 50 Recipes - 24
To   : All
From : Dave Drum
Date : Tue Jan 09 2024 16:40:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegetarian Tamale Pie
 Categories: Chilies, Herbs, Breads, Beans
      Yield: 7 servings
 
MMMMM---------------------------CHILLI--------------------------------
      1 lg Red or white onion; halved
      2    Jalapenos; halved lengthwise
           - seeded
      1    Poblano pepper; halved
           - lengthwise, seeded
      2 tb Extra-virgin olive oil; more
           - for brushing
  1 1/4 ts Kosher salt; more as needed
     28 oz Can whole plum or diced
           - tomatoes
      3    Fat garlic cloves; fine
           - grated or minced
      2 tb Mild or hot chilli spice
           - mix; more as needed
      2 ts Dried oregano
  1 3/4 ts Ground cumin
     45 oz (3 cans) black or pinto
           - beans; drained, rinsed
      1 c  Chopped fresh cilantro;
           -leaves and tender stems,
           - opt

MMMMM-------------------------CORNBREAD------------------------------
    1/4 c  (135 g) fine cornmeal
      2 tb A-P flour
  1 1/2 ts Baking powder
    1/2 ts Kosher salt
      1 lg Egg; room temp
    1/3 c  (80 g) sour cream or
           Whole-milk yogurt; more for
           - serving
    1/4 c  (57 g) unsalted butter;
           - melted and cooled
      2 ts Honey
      2    Scallions; whites & greens
           - thin sliced; more to serve
      1 c  Grated Cheddar (opt)
 
  PREPARE THE CHILLI: Move a rack as close to the heating
  element as possible and heat the broiler. Cover a baking
  sheet with foil. Finely dice half of the onion and set
  aside for later.
  
  Slice remaining onion half into 1/2" thick half-moons
  and arrange on the prepared baking sheet. Place
  jalapeños and poblano next to onions, cut sides down.
  Lightly brush vegetables with oil and sprinkle with a
  pinch of salt. Broil 2 to 4 minutes, until vegetables
  are charred on one side. (If the chilies are small, they
  will be charred after 1 to 2 minutes.) Flip vegetables
  and broil until the other side is charred, 1 to 3
  minutes.
  
  Transfer pan to a rack until cool enough to handle, then
  stem the peppers. Transfer charred vegetables and any
  accumulated juices to a blender (or use a bowl and
  immersion blender). Add canned tomato and 1/4 teaspoon
  salt, and blend to a coarse purée. You can make this up
  to 4 days ahead, and store in the refrigerator until
  needed.)
  
  Set oven @ 425ºF/218ºC. In a large Dutch oven, heat the
  2 tablespoons olive oil over medium-high. Add diced
  onion and sauté until lightly browned, 6 to 9 minutes.
  Add garlic and cook until fragrant, about 1 minute. Stir
  in chilli powder, oregano, remaining 1 1/2 teaspoons
  salt and cumin, and cook until spices darken, about 30
  seconds.
  
  Add beans and the reserved tomato purée, and let mixture
  simmer until thick like a chilli, 10 to 15 minutes. Stir
  in cilantro, if using. Taste and add more salt and
  chilli powder, if needed.
  
  While the chilli simmers, prepare the cornbread: In a
  medium bowl, whisk together cornmeal, flour, baking
  powder and salt.
  
  In a small bowl, whisk together egg, sour cream, butter
  and honey. Whisk egg mixture into cornmeal mixture until
  combined. Fold in scallions.
  
  Spread cornbread topping over the chilli, then top with
  grated cheese, if using. Bake, uncovered, until
  cornbread is golden brown, 20 to 25 minutes. Serve hot
  or warm, topped with sour cream and more scallions.
  
  By: Melissa Clark
  
  Yield: 6 to 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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