White Rice Pilaf With Corn Roasted Chiles And Fresh Cheese Recipes

WHITE CORN CRUSTED CHILE RELLENO FILLED WITH ROASTED BEETS AND GOAT CHEESE WITH GRILLED VEGETABLE SALAD

White Corn Crusted Chile Relleno Filled with Roasted Beets and Goat Cheese with Grilled Vegetable Salad image

Provided by Bobby Flay

Time 24m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1 1/2 cups dark beer
2 large eggs, lightly beaten
1/2 cup milk
2 1/2 cups all-purpose flour
2 tablespoons melted butter
Salt and freshly ground pepper
1 large beet, roasted, peeled and finely diced
1/2 cup crumbled goat cheese
1/2 cup grated Monterey Jack cheese
1/4 cup finely chopped cilantro
Salt and freshly ground pepper
8 poblano peppers, roasted, seeded and peeled
4 cups white cornmeal
4 cups peanut oil
1/4 cup balsamic vinegar
1 tablespoons Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
Grilled Zucchini, sliced in half
Beets, roasted and sliced
Grilled Asparagus, whole

Steps:

In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette.
Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

WHITE RICE PILAF WITH CORN, ROASTED CHILES, AND FRESH CHEESE

White Rice Pilaf with Corn, Roasted Chiles, and Fresh Cheese image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 tablespoons vegetable oil
1 cup long grain white rice
1 small onion, finely diced
2 cups hot vegetable or chicken broth, preferably homemade
1/2 teaspoon salt
3 medium poblano chiles, roasted, peeled, stemmed, seeded (see Note), and cut into strips
1 cup fresh or thawed frozen corn kernels
1/2 cup Mexican queso fresco or feta cheese
1/2 bunch flatleaf parsley, leaves only, finely chopped

Steps:

In a large heavy saucepan, heat the oil over medium heat. Add the rice and the onion and stir frequently for about 7 minutes, until the onion is softened but not browned. Add the hot broth, salt, and chile strips to the pan and bring it back up to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Add the corn and simmer for 5 minutes more. Remove from the heat and let stand, covered, for 5 to 10 minutes, or until the rice is perfectly tender. Add the crumbled cheese and parsley and fluff with a fork, mixing all the ingredients evenly. Transfer to a warmed serving bowl and serve immediately.

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