|
|
Saturday, May 2, 2009
Gondwana Press of Oklahoma Announces Writing ContestGondwana Press LLC of Edmond, Oklahoma announces its first annual
Route 66 Writing Contest. For Complete details, visit Gondwana's website. Gondwana
Jimmy's Chile RellenosFor several years, Anne and I spent every Tuesday night
at Serapio’s Restaurant on North May Avenue in Oklahoma City. We were part of a group that participated in Showdown
Trivia, a televised, interactive game played, in real time, by similar groups at hundreds of clubs and restaurants
across the U.S. and Canada.
The restaurant is now located in El
Reno but still owned by Jimmie and Janie Meadows, wonderful people
and great restaurateurs. Jimmie and Janie’s food is all prepared from scratch and from family recipes.
My favorite dish is the chile relleno. While this is not the family recipe, it is a close approximation,
less Jimmie and Janie’s secret seasonings.For
the real magilla, take a little trip to El Reno, Oklahoma, and say hi to Jimmie and Janie for me.
·
6 Anaheim Chiles
·
½ pound Monterey jack cheese
· ½ pound lean ground beef
·
½ cup flour
·
3 eggs, separated
·
1 tablespoon water
·
3 tablespoon flour
·
¼ tsp salt
· oil for deep frying
Drain the chiles and cut slits in the side of each one (take care to keep them
in one piece). Remove seeds and membrane. Brown and season the ground beef. Cut cheese into sticks about
1 inch shorter than chiles in length and ½” in width and thickness. Place cheese sticks and ground beef inside
chiles and press sides together gently to seal. Place the ½ cup of flour in a dish and coat each chile. Place chiles
on wax paper lined cookie sheet and chill for an hour.
Batter: Beat egg whites until stiff. Combine in another bowl the egg yolks, water, 3 tablespoons of flour and the salt;
mix until smooth. Gently fold in beaten egg whites. Heat deep fryer to 375 degrees. Dip each chile into batter and then place
on saucer. Slide chiles from saucer into hot oil. Fry about 4 minutes, until puffed and golden.
Gondwana Press
10:45 am cdt
|
|
I grew up eating my Mother's home cooking. I didn't know that we were poor, but we were - moneywise, that is.
We never missed a meal, and, as I look back, I now see that everyone was a culinary masterpiece. That's what we're after
here - the realization that simpler is sometimes (if not always) best.
Please check out Eric Wilder's book Murder Etouffee for the best Cajun and Creole recipes, and so much more!
