Adding poblanos to corn pudding sounded like a great idea and it was. I think the recipe intends for you to roast and steam the peppers in order to peel the waxy skin off prior to dicing up. Am I right, Lis? I don't have a gas stove, regrettably, but if you do, you can lay the peppers into a high flame until black and blistered also (gives more char to the flavor), then steam and peel. I usually just pop the roasted peppers into a ziplock bag to steam them.
Did you know that when dried, a poblano pepper is an ancho chile? And that, when gone to seed, cilantro is the spice coriander?
If you're into poblanos, click on this link for more good recipes.
Mango and jicama placed on a romaine leaf added a nice bit of refreshment to the meal. I'm beginning to like the idea of Bob's Yum-Yukka meter - while Nana gave both of these a smile, only one side of her mouth was up. Oh well.
Hardy Appetit!
ANYONE ABLE TO MAKE ME A FLASH NANA METER?
