Appetizer:
Roasted Poblano Chile Bisque
2 corn tortillas
2 tbsp flour
1/2 tsp salt
1/2 tsp black pepper
1 onion
2 cloves garlic
1 small carrot
1 white potato, diced
4 cups vegetable stock
1/2 cup whipping cream
cilantro and monterey jack cheese for garnish
Drizzle the poblano peppers with olive oil and roast them at 350 degrees for 45 minutes. Let them cool a few minutes and then peel them and discard the peel along with the seeds and stem. Chop the poblano peppers coarsely.
Meanwhile, chop 1 1/2 tortillas into small bits, reserving the remaining 1/2 tortilla for garnish. Mix the tortilla pieces with the flour, salt and pepper. In a large pot, saute the onion, garlic, and carrot in butter for 5 minutes. Mix with the flour-tortilla mixture to make a roux, then gradually add the vegetable broth, stirring constantly. Add the potato and simmer until the potato is soft. Add the poblano peppers and mix the soup thoroughly in a blender. Return the soup to the pot, add the cream and simmer for a few more minutes. Garnish with grated monterey jack, tortilla strips, and cilantro.
Entree:
Chili and Almond Stuffed Cod
1 1/2 lbs cod filets
2 tbsp butter
1 small onion
2 cloves garlic
3 tomatoes
1/2 cup minced serrano chile
3 eggs
1 cup slivered almonds
1 tsp parsley
salt to taste
Saute the onion and garlic in buter. Beat the eggs lightly, and add them with the tomatoes to the onion and garlic until the eggs just curdle. Stir in the almonds, parsley, chiles, and salt.
Make pockets in the fish filets, being careful to only cut on one side. Stuff the filets and wrap them tightly in cheesecloth to keep the stuffing in the filets during baking. Bake at 350 for 1 hour.
I served it with pan-fried potatoes.
