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Cabernet-crusted Chile Rellenos

September 23 by Priscilla 27 Comments

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Chile Rellenos4

On Monday night, Chef Rachel Klemek of BlackMarket Bakery in Irvine invited a group of Orange County foodies to her kitchen to experiment with sister company Marche Noir Food’s cabernet flour and cabernet pasta. It began with an ecologically creative idea to utilize the skins and seeds of crushed grapes, a byproduct of wine processing, that vitners disposed of as a cost of production.  What’s fascinating about the wine flour that Marche Noir has created is that it adds a luscious new dimension of flavor, is gluten-free, and contains the health benefits of Resveratrol and antioxidants present in red wine and the iron, potassium and fiber from the grape skins. It’s a win, win!

Chef Rachel and Chef Louise Mellor ignited our creative juices and helped us navigate the kitchen. We brainstormed, partnered up and, fueled by our imaginations, conceived such inspired dishes as ravioli stuffed with aged gouda and fig paste in a cream sauce, fusilli with smoked, candied salmon, carmelized cipollini onions and mushrooms, and cabernet hazelnut torte with a chocolate ganache. I’ll share those creations in a post next week, because today, it’s all about my love for chile rellenos and how cabernet flour and two simple, flavorful sauces transformed a classic Mexican dish into an innovative delight.

Char the peppers

6 poblano (pasilla)  peppers, charred directly on the gas range (can also be done in the oven or on the grill). Put in a paper bag and allow to steam for a few minutes. Remove the charred skin, make a slit and gently remove the seeds and membrane from inside the peppers.

Chile Relleno2

Meanwhile, my partner Kim prepared the butternut and roasted pepper sauces:

For the butternut squash sauce: Peel and dice the squash, boiled in salt water until tender. Meanwhile, sauté two diced shallots in butter and olive oil, salt and pepper. Puree the squash and shallot mixture together and soften the mixure by adding a little bit of cream (poured straight into the food processor).

For the roasted red peppers she took roasted red peppers from the ingredient table, pureed as-is with some fig balsamic vinegar. Then threw in some dried oregano  and some fresh basil leaves, torn apart. Seasoned with salt and pepper, and that was it!

Chile Relleno3

Stuff the peppers with a mixture of 1 cup shredded Manchego cheese, 1 cup shredded Asiago cheese and 1 cup roasted, chopped hazelnuts.

Chile Relleno6Combine 1 cup cabernet flour and 1/2 cup gluten-free or unbleached flour. When you’re ready to coat the peppers, whisk in 1 cup of sparkling mineral water.

Chile Rellenor

Fill skillet with 1 inch of grapeseed oil (or canola or olive oil) and heat over medium high heat until it begins to smoke. Gently pull the stuffed peppers through the batter and carefully place in the hot oil. Cook turning once, about 2-3 minutes per side. Remove from pan, place on paper towels. For presentation: spoon the two sauces alternately on a plate and artfully position the peppers.

Chile Relleno5

Enjoy ๐Ÿ™‚

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Category Main Dish| Meatless| She's Cookin'| Veggies Tags Blackmarket Bakery| cabernet flour| cabernet pasta| Cabernet-crusted Chile Rellenos| Chile Rellenos| Marche Noir Foods| pasilla chiles| poblano chiles

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Reader Interactions

Comments

  1. Victoria

    September 23 at 6:54 am

    Wow, those look intense!! Great job ๐Ÿ™‚

    Reply
  2. Kim - Liv Life

    September 23 at 9:50 am

    Wow!!! Those look pretty darn amazing! I have never heard of the Cab flour… you have definitely piqued my interest!
    .-= Kim – Liv Lifeยดs last blog ..Sour Cream Coffee Cake with Maple Glaze =-.

    Reply
    • Priscilla

      September 23 at 9:57 am

      @Victoria – Thanks! Chile rellenos are my all time favorite Mexican dish and I really enjoyed giving them an innovative twist ๐Ÿ™‚

      @Kim – I’m writing more about the Cab flour and pasta next week. Thanks for visiting!

      Reply
  3. Mahesh

    September 23 at 10:18 am

    Looks yummy…

    Nice meeting you at ConnectOC Priscilla. I am the friend of Anita L’s.

    Mahesh.

    Reply
  4. Chris Louie

    September 23 at 10:54 am

    Oh My, these look and sound fabulous,. I LOVE chile rellenos – one of my absolute favs – tamales are a close second! thanks for the unique twist.

    Reply
  5. Lazaro

    September 23 at 7:30 pm

    Wonderful chile relleno recipe. Great flavor and execution.

    Reply
  6. pachecopatty

    September 23 at 8:18 pm

    Such an interesting and you’re right, innovative chile relleno recipe, great photos showing your process. The sauces are just beautiful on the plate:)

    Reply
  7. laura

    September 23 at 8:51 pm

    oh man those look so good!! another hit! ๐Ÿ™‚

    Reply
  8. Chef Louise

    September 23 at 8:53 pm

    Great color on your sauces, they really were great! Way to go with your “secret” ingredient…
    Here is my post;
    http://2besatisfied.blogspot.com/2010/09/six-degrees-of-seperation-bloggers-at.html

    ~Chef Louise

    Reply
  9. Monet

    September 23 at 9:22 pm

    Very creative…very delicious! I love it when foodies get together…great things end up happening! I love chile rellenos…and this has to be the most unique version I’ve ever seen!

    Reply
  10. RavieNomNoms

    September 24 at 7:23 am

    WOW, how very unique! This looks so delicious! I cannot tell you how much I love chile rellenos and this is just awesome, such a great idea.

    Reply
  11. fooddreamer

    September 24 at 7:36 am

    This is really interesting. I love the way they are using the skins to make a flour. It looks really good, I do love spicy rellenos! So creative, Priscilla.

    Reply
  12. Priscilla

    September 24 at 8:59 am

    @Maheesh – Yes, I remember you! Thanks for visiting my website ๐Ÿ™‚

    Thanks everyone for your kind comments! I’ll be making these again for sure. And, am going to post more info about the cabernet flour and pasta next week. Have a wonderful weekend ๐Ÿ™‚

    Reply
  13. Angie's Recipes

    September 24 at 9:31 am

    What a sensational dish! The idea of using cabernet flavoured crust is just magnificent!

    Reply
  14. Sommer @ A Spicy Perspective

    September 24 at 6:08 pm

    LOVE chile rellenos! The batter looks really unique. I usually just roast mine, with no batter. This looks amazing!

    Reply
  15. Nancy/SpicieFoodie

    September 26 at 7:01 am

    This is fusion food at it’s finest! I love that they are using all of the normally discarded parts of wine production. As you said it this is absolutely a win -win! I am so intrigued by this, In France you can find grape seed oil and many cosmetics make from grape seeds. But I had no idea there was also flour. Great post Priscilla and the chiles look muy ricos ๐Ÿ™‚

    Reply
  16. Chef Dennis

    September 26 at 3:15 pm

    I love chili rellenos!! you did such a great job with this recipe, thank Kim for helping you, she is a cutie!

    Reply
  17. Jean at The Delightful Repast

    September 26 at 8:54 pm

    Priscilla, these look and sound amazing! I love it when two sauces are offered with a dish, and I know I would really like both of these.

    Reply
  18. Tanantha @ I Just Love My Apron

    September 27 at 1:07 pm

    Oh Wow this is new to me but it makes me mouth water! They sound terrific. Your partner seemed very happy there ๐Ÿ˜€ Everything looks well blended together!

    Reply
  19. marla {family fresh cooking}

    September 28 at 6:10 pm

    Priscilla, I am so happy you were able to attend this workshop. Your Chile Rellenos were awesome & a very creative way to use the cabernet wine flour. It was great to see you 2X in one week. See you soon at BlogHer Food! xo

    Reply
  20. chefrenee

    September 28 at 8:54 pm

    Hey Priscilla, Boy did this week fly! Can you believe how hot it’s been? Loved the chili rellenos ala Cabernet Flour. I will show them in my next blog post. Right now I have a general about the bakery/ flour, it’s at http://tinyurl.com/35l2uu6 or [email protected]

    Reply
  21. Quyen - Kitchen Runway

    September 28 at 11:36 pm

    Priscilla! These were delicious!! I love that you took something so good to begin with and added your own gourmet twist to it! It was so nice to see you twice last week!!! =) Take care and hope to see you again soon!

    Reply
  22. Lisa { AuthenticSuburbanGourmet }

    October 5 at 7:18 pm

    Boy these look FANTASTIC! I am so hungry right now and I wish I could pluck it from the screen. NICE JOB!

    Reply
  23. Adele Forbes

    December 29 at 7:17 am

    My mouth is watering…and toes are twitching…I want to jump into your blog and taste and smell of that entire plate of chiles…marvelous job….

    Reply
  24. Nancy/SpicieFoodie

    January 1 at 4:00 pm

    Happy New Year Priscilla! Thanks for participating in the YBR and this was such a great choice for your best 2010 recipe.

    Reply

Trackbacks

  1. Roasted Tomato Soup with Crispy Manchego Wafers | She's Cookin' says:
    September 29 at 8:34 am

    […] « Cabernet-crusted Chile Rellenos Blackmarket Bakery […]

    Reply
  2. Cabernet Wine Linguine with Porcini and Cream Reduction | Sunday Shout-out to Blackmarket Bakery says:
    October 10 at 12:03 pm

    […] come with my Iron Chef secret ingredient. Yep, that was me. I am so, so incredibly sorry. But, Priscilla took pity on me and let me in on her chiles so we could pair up and make a chile […]

    Reply

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