I'm looking for a good chile relleno that is not battered and fried (i.e. chile stuffed with cheese). These were common in Mexican restaurants in the south, but cannot find them here. Any help is appreciated!
Roasted poblano peppers are stuffed with gooey Monterey Jack cheese, then coated in a light, crispy batter (gluten-free!) and fried. Served with a rich, spicy roasted tomato sauce, these chile rellenos are super delicious, and sure to impress.
Incorporating Flour into Batter
Don't let it puff up in your face.
How to Prep a Poblano for Chiles Rellenos
Char it over an open flame.
How to Avoid Dense Gluten-Free Batter
A quick tip that will save you from dry baked goods.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab.
We get a better look inside a Williamsburg restaurant. Chef Connolly gets a little hand in the kitchen at Rider.