First of all, I’d like to wish all the Dads out there a very Happy Father’s Day! Then, I’d like to remind all the daughters out there who still have their Dads with them how lucky they are. I lost my father three and a half years ago and I’d give anything to have just one more day with him. He was a wonderful man and I miss him terribly. Cherish each moment with your loved ones. Time flies by so quickly and there are no “do overs”.
Now that I’ve thoroughly cheered you up, let me tell you about the special Father’s Day dinner I made for Mr. SGCC. There’s a little Mexican place in town we like to go to called Mi Pueblo. They have good, fresh food at reasonable prices. Plus, they have a cute old guy that walks around with his guitar, serenading the diners at each table. It isn’t the Frontera Grill, but we like it. Our favorite dish at Mi Pueblo is their chiles rellenos. They make then with these humongous poblano peppers that are stuffed with lots of well-seasoned meat and cheese. Mr. SGCC absolutely loves them! I don’t do a lot of Mexican at home, but I decided to try to recreate them for him.
Since I had never made chiles rellenos before, I turned to the guru of Mexican cuisine, Rick Bayless of the Frontera Grill, for guidance. His chile rellenos are so popular that people line up outside the restaurant an hour before the doors open just to make sure they can get some. In fact, the restaurant regularly sells out of them within the first twenty minutes! I figured if Frontera Grill’s chiles rellenos were that hot, they must be good. So, that’s the recipe I decided to go with. Little did I know at the time what I was in for!
First of all, the recipe is good – very good, in fact. It is also, however, very long and time consuming as well. There are four different components in this dish and each requires several steps. None of the individual steps are particularly difficult, but there are a lot of them. And be forewarned, you will probably need to hose down your kitchen after you’re finished! read more >>