| POBLANOS, BACON AND EGGS WITH AREPAS Makes 4 servings. A small handful parsley or cilantro, finely chopped 1/4 pound smoky bacon, chopped 2 tbs butter 3/4 cup shredded cheddar or jack cheese 1 ear corn, kernels scraped from cob 2 large poblano chile peppers 8 large eggs, beaten Corn or vegetable oil 1 cup milk Salt 1 cup corn flour or finely ground cornmeal Heat broiler. Char poblanos under broiler on all sides. Place in a bowl cover and let cool. Peel, seed and slice. Place corn flour and corn kernels in a bowl and season with salt. Add cheese and toss. In a saucepan, heat milk but do not boil. Add butter to melt. Stir into corn mixture and let stand 10 min. -Place a bowl of warm water near corn bowl and cover a baking sheet with parchment. Moisten fingers in water bowl, form corn mixture into 3" mounds. Pat mounds into 1/2" thick cakes, making 12 arepas. Heat a thin layer of oil in a skillet. Add enough cakes to fill the skillet. Cook them 4 min. on 1 side, then flip and cook the second side for 2 min. Transfer to a plate. Repeat with remaining arepas. -Add bacon to skillet and brown. Add eggs, season with salt and parsley. Scramble to desired doneness. Layer eggs on the arepas and top with poblanos, then SERVE... |
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