Stuffed Portabello Mushrooms

2 Portabello mushrooms
Balsamic vinegar
1 T olive oil
2 cloves garlic, minced
1/4 onion, chopped
2 large strips of roasted red pepper, chopped (from a jar)
1 Roma tomato, chopped
2 c fresh baby spinach
1/4 c breadcrumbs
1/2 tsp dried parsley
1/2 tsp freshly ground black pepper
1 tsp Old Bay Seasoning
Mozarella cheese

Preheat oven to 375F.

Remove stem and gills from mushrooms. Drizzle about 1/2 tsp Balsamic vinegar over each mushroom.

Chop stems and saute with onions, garlic, tomatoes and seasonings in olive oil until vegetables are tender. Add chopped red peppers to heat through. Add spinach and cook until wilted.

Spoon filling on top of mushrooms, top with breadcrumbs and cheese. Bake for 15-18 minutes until mushrooms are cooked.

Chile Rellenos with Salsa

Salsa
3 tomatoes, coarsley chopped
2 bell peppers, coarsely chopped
2 Anaheim chiles, roasted, peeled and coarsely chopped
1/2 medium onion, coarsely chopped
3 garlic cloves, sliced
3 T caldo de pollo (powdered chicken broth)
½ tsp oregano
2 T tomato paste

Cover vegetables with water in large pot. Cover pot and boil vegetables for 15 minutes. Turn down heat and simmer for one hour, adding more water if necessary.

Add caldo de pollo, oregano and tomato paste and stir to combine. Using a slotted spoon, spoon salsa over cooked rellenos.

This salsa is good over fried eggs and excess broth can be used as a soup base.

Chile Rellenos
CHILE RELLENO
6 Anaheim chiles, roasted and peeled
6 egg whites
6 egg yolks
Jack cheese, cut into thin strips
Flour, small amount

Lay chiles on broiler tray and broil; turn chiles until charred and blistered on all sides. Remove from broiler pan and place in large Ziplock bag. Close bag and allow chiles to steam for 15 minutes.

Remove chiles from bag and peel carefully so as not to tear the chiles. Put peeled chiles on a plate and refrigerate for 20 minutes. Cut small slit in each chile and insert cheese.

Whip egg whites at high speed with electric mixer until stiff peaks have formed.

Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat egg yolks with 1 T flour.

Mix yolks into egg whites and stir until you have a thick paste.

Roll stuffed chiles in flour then dip in egg mixture, shaking off excess. Fry seam side down on both sides until golden brown. Place on paper towels to drain.

Put chiles on a serving plate, top with shredded cheese and microwave until cheese melts. Spoon salsa over chiles and serve.

Mexican Risotto

1/2 cup Arborio rice
1/2 onion, finely chopped
1 small jalapeno, finely diced
1 T olive oil
2 T tomato paste
2 cups hot water
1/4 cup white wine
1/4 cup pepper jack cheese, shredded
1/2 tsp chicken bouillon
1/8 tsp cumin

Heat olive oil in small saucepan. Add onion and jalapeno and cook for five minutes. Add rice and white wine. Cook until liquid has been absorbed. Add bouillon and cumin and stir well. Put tomato paste into hot water and stir until blended. Add 1/2 cup of hot water at a time into the rice until all is absorbed. If you need more liquid, plain hot water can be used.When risotto is done, add jack cheese and stir until melted.

Chile Verde

10 tomatillos

5 lbs boneless pork shoulder

2 T olive oil

1 T chicken bouillon

5 cloves garlic, peeled

1 onion, coarsley chopped (divided use)

2 large jalapenos, stemmed and seeded

1 (7 oz) can whole green chiles

2 corn tortillas

Remove wrapper from tomatillos and wash. In food processor, puree tomatillos, bouillon, garlic, jalapenos and green chiles. Add half the onion.

Remove fat from pork and cut into 1" pieces.

In large pan, fry meat until it loses its color. Add the sauce and mix well. Cook on low for 4 hours until meat is very tender.

During last half-hour of cooking, add the other half of the coarsley chopped onion and two corn tortillas which have been cut into 1/2" dice.