On 10/12/2010 3:08 PM, The Cook wrote:
> I just picked about a dozen and there are still more on the plant.
> Right now I am at a loss for ideas to use them for.

Here is Jack Schidt's recipe for the chiles he made for
the 2001 Vermont cook-in. You can vary the ingredients to
suit yourself. He kind of made this up on the fly. It's
really good.

JACK SCHIDT’S STUFFED CHILES

I won’t call these rellenos because they’re not fried and I won’t call
them wolf turds because I used poblanos instead of jalapenos.

fresh poblano chiles for some
fresh cubanelle chiles for others

stuffed with:
diced pork loin (I grilled up some pork tenderloins previously)
ancho chile powder
diced garlic
chopped white onion
diced granny smith apple
allspice
cinnamon
mex oregano
salt
pepper
smoked mozzarella (you knew there hadda be cheese in there someplace, no?)

I started out grilling these at the cook-in, but soon realized there
should be a cover over them as well, so I transferred them to the oven.
At home I would have used my kamado, which is basically an oven when
it’s closed. Funny thing, when we tasted these, we found that some
poblanos were hot, much hotter than the 3 on the scoville scale that
they’re touted as having. The cubanelles were, of course, as mild as usual.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?