Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Eggplant Steaks with Leek Puree

 

Ingredients:

• 1 medium eggplant, sliced 1/2″ thickness lengthwise
• 1.5 cups small radishes (quartered)
• 2 small yellow onions, diced
• 3 small leek stalks, chopped
• 2 cloves garlic (minced)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil, plus an extra tablespoon for cooking pan
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth

Preparation:

1. Preheat the oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
2. In a large mixing bowl, toss together radishes, onions, leeks, garlic, olive oil, salt, and pepper until well coated. Transfer to baking sheet. Then bake for 18-20 minutes or until golden.
3. Meanwhile, heat a large pan (preferably with grill lines) to medium-high. Coat with the remaining tablespoon of olive oil, brushing on oil if using a grill pan.
4. When heated, lay the eggplant slices on the pan, brush with balsamic vinegar, and cook for about 6 minutes on each side or until browned and cooked thoroughly. After flipping, coat the other side with vinegar.
5. When the baking is finished, set aside the radishes and transfer the remaining ingredients into a food processor along with the vegetable broth. Make sure to set aside extra radishes, and leeks to garnish. Then, purée until smooth.
6. When ready to serve, spread the purée onto the plate, lay an eggplant steak on top, and top with radishes, leeks, and micro greens (optional). Share, and enjoy!

misfitmarket.com

Garlicky Skillet Greens with Ham

 

Ingredients:

• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup sorghum syrup
• 2 tbsp. Sriracha hot sauce
• 1 smoked ham hock
• 1 small yellow onion, finely chopped, divided
• 1 cup bacon fat
• 1 ¹⁄₂ lb. collard greens, stems discarded, and leaves thinly sliced
• turnip greens stems discarded, and leaves thinly sliced
• cloves Kosher salt
• 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil

Preparation:

1. In a microwave-safe bowl, whisk together the vinegar, sorghum syrup, and Sriracha. Cover and microwave on high for 2 minutes and set aside.
2. In a medium Dutch oven, place the ham hock and half of the onion, cover with water, and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook until the ham hock is very tender, 1½–2 hours. Set the pot aside until the ham hock is cool enough to handle, then remove it from the liquid and use your hands to shred the meat into a small bowl. Discard the liquid, cooked onion, and bone. Clean the Dutch oven and return it to the stove.
3. In the empty Dutch oven set over medium-high heat, melt the bacon fat, then add the shredded meat and cook until browned and slightly crisp, 3–4 minutes. Stir in the remaining onion and cook until soft, about 8 minutes. Turn the heat to high, add the collard and turnip greens (in batches if necessary), and season with salt to taste. Cook, stirring continuously until the greens are wilted, 1–2 minutes. Stir in the reserved vinegar-sorghum liquid, garlic confit, and garlic oil, and serve immediately.

saveur.com