Take a little steak. Pound it like you just don’t care. Egg it then bread it and mark it with a ‘b’ and serve it up warm for kiddies and me.
Fried in tallow, you can take a tasty steak and make it accessible to children. Looks like chook, tastes like a chook finger. But it’s so much better for you.
After the steak is cooked, chuck in some veg. Tonight we have mushies and pepps with some shallot, garlic and surpeez.
… And for zee adults, foie gras. Our freezer is running down and … well … it’s all we have. Salt, pep, a bit of sweet, a dash of nutmeg. Sure to be yum.
Surprise! It’s not actually chile relleno, but rather a lovely layered relleno pie to the tune of my fav Puebla dish. And probably the only Puebla dish I’m aware of.
I saw these gorgeous peppers that spoke to me. I wasn’t sure where to go with them. Stuffed with cheese in an eggy mess was the first thing that came to mind.
You ever skin a pepper? It’s very simple.
– A quick roast on a pan ( I used some lard. That’s how I roll. ).
– After ten minutes of hot heat oven action, sweat it in a bag. — Prepare some cheese or chop something while you wait some minutes.
– Pull one out and peel off the skin. It’s very thin. Like a Kimono bursted.
– You are left with soft, silky peppers.
With last night’s mushies and green beans, I layered like this in a lard coated loaf pan:
– mushie bean mix
– roughly mixed egg
– cheese, easy going melty stuff
: rinse and repeat
The last layer is pepper followed by cheese
I cooked in an average oven until browny and melty.
If in France, a young Gouda and/or Comte
Otherwise, Jack or Moz
Where there is beef, there are beef bones.
Massaged with lard, salted and pepped. Then roasted until brown.
Extra flavor rescued with a spatula or a little red wine.
Add then the celery, carrots, onions punctured with cloves, the bay leaves, the thyme and anything else you can find.
Things bubble and toil. Hours later, some healthy beef broth to sip or soup.