leeatmg
Jetboaters Lieutenant
- Messages
- 421
- Reaction score
- 141
- Points
- 152
- Location
- Chandler, AZ 85249
- Boat Make
- Yamaha
- Year
- 2009
- Boat Model
- SX
- Boat Length
- 23
Here's a recipe I like to make for anything vaguely southwestern, from brisket to tacos (to brisket tacos!)
2 tablespoons butter
4 -6 poblano chiles, peeled* and sliced in 1/4 inch strips
1 large white onion, sliced
1 tablespoon chicken stock paste or equivalent in bouillon cubes
1 1/2 cups fresh corn kernels (cut from cob, or use frozen)
1 cup sour cream
In a large pot, melt the butter, and sautee the peppers and onions together until soft, about 10 minutes or less. Add the corn and chicken stock paste. Stir, to distribute then add the sour cream. Bring to a simmer and let simmer for 10-15 minutes. Serve as a side dish or on corn or flour tortillas.
This reheats well and can be brought on the boat in an insulated container. Doesn't freeze badly but the sauce separates a bit.
* To peel the chiles, drop them in boiling water for a minute or two, then into an ice bath. The skin should peel off easily. You can also roast them on a hot grill for a few minutes, then place in a plastic bag and the skins will steam off, though you will get a different, smokier flavor.
2 tablespoons butter
4 -6 poblano chiles, peeled* and sliced in 1/4 inch strips
1 large white onion, sliced
1 tablespoon chicken stock paste or equivalent in bouillon cubes
1 1/2 cups fresh corn kernels (cut from cob, or use frozen)
1 cup sour cream
In a large pot, melt the butter, and sautee the peppers and onions together until soft, about 10 minutes or less. Add the corn and chicken stock paste. Stir, to distribute then add the sour cream. Bring to a simmer and let simmer for 10-15 minutes. Serve as a side dish or on corn or flour tortillas.
This reheats well and can be brought on the boat in an insulated container. Doesn't freeze badly but the sauce separates a bit.
* To peel the chiles, drop them in boiling water for a minute or two, then into an ice bath. The skin should peel off easily. You can also roast them on a hot grill for a few minutes, then place in a plastic bag and the skins will steam off, though you will get a different, smokier flavor.
