Pork Stuffed Poblanos With Avocado Ranch Sauce Rsc Recipes

Steps:

• Roast the poblano chiles over an open gas range or broil. Turn with tongs for even roasting, about 5 minutes each. Make sure you get the chiles blackened and blistered all over. Be careful not to overcook so they have shape to hold the stuffing when baking. Place poblanos in a sealed, gallon size plastic bag and cover with towel for about 15 minutes.
• Meanwhile, cook ground pork until slightly browed. Add cumin, cayenne, chili powder, salt, pepper, shallots, green onions, green chilies and corn. Cook for additional minute. Cool slightly.
• Preheat oven to 375 degrees. Mix the pork mixture with the rice. Add the HIDDEN VALLEY RANCH DRESSING and stir. Remove chilies from bag. Using a paring knife, gently rub the skin off of the flesh of each chile. Wipe the surface of the flesh with paper towels to remove the excess skin.
• Slit each poblano lenghtwise. Stuff the pork and rice mixture into poblanos. Lay chilies in a 3x5 dish. Bake for about 35 minutes. Sprinkle with additional Monterey Jack cheese and heat for another 3 to 5 minutes, until cheese is melted. Serve with avocado ranch sauce.
• For the sauce:.
• Mash the avocados and mix in the rest of ingredients. Blend with a stick blender until smooth.

Steps:

• 1. Rinse the sushi rice several times in running water until water gets clear. Drain in a colander. Cook in a saucepan with a lid or rice cooker according to package directions.
• 2. While rice is cooking, make popcorn shrimp. Clean shrimp with running water, drain completely and sprinkle all-purpose flour (not listed) lightly. In a bowl, combine all-purpose flour, egg, milk and mayonnaise. Mix well. Dip each shrimp in the batter and coat with bread crumbs.
• 3. In a skillet, heat canola oil and deep-fry shrimp until golden browned and crisp. (350 degrees F) Drain on paper towel. Set aside.
• 4. Make sauce for sushi rice. In a small bowl, combine lemon juice, sugar and salt. Mix well.
• 5. When the rice is done, transfer to the medium bowl. Add the sauce for sushi and mix gently. Don't stir too much. Let cool.
• 6. Make sauce for topping. In a bowl, combine ranch dressing, soy sauce and parmesan cheese. Mix well.
• 7. Halve avocado, remove seed and slice each halved avocado thinly.
• 8. Place the sushi rice into 8x8 clear baking dish. Spread about 2/3 of ranch dressing sauce, arrange sliced avocadoes and put popcorn shrimp. Spread the rest of sauce on top.

Steps:

• For the Poblano Cream Sauce:.
• Roast Poblano chilies on rack over gas burner or on pan beneath broiler until charred on all sides.
• Put roasted peppers in paper bag and fold end over to seal. Let stand to allow peppers to sweat, about 15 minutes.
• Peel peppers, then cut each in half and remove ribs and seeds.
• Chop peppers coarsely and set aside.
• Melt butter in skillet over medium heat.
• Add garlic and onion and sauté until onion just begins to brown, 4 to 5 minutes.
• Stir in broth and whipping cream.
• Bring to boil, reduce heat and simmer until sauce begins to thicken slightly, about 5 minute.
• Stir in chopped chilies and simmer 1 minute.
• add salt and pepper to taste and keep warm.
• For the pork chops:.
• Season with Malibu (or other seasoning) and grill on outdoor grill, 3-4 minutes on each side
• To serve:.
• Plate pork chop and cover with Poblano Cream Sauce.
• Enjoy !

Steps:

• Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
• Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
• Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

Steps:

• 1. Put the potatoes in a medium saucepan and add lightly salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and cook until the potatoes are tender about 30 minutes. Drain and let stand until cool enough to handle. Peel the potatoes and place in a medium bowl. Mash the potatoes, leaving them a bit lumpy
• 2. Make a lengthwise cut in each chile and remove the seeds. Combine the mashed potatoes, avocados, olive oil, and ground peppercorns in a medium bowl and season with the salt. Stuff the chiles with the potato mixture. Place in a 9-by-13-inch baking dish. Cover with plastic wrap and refrigerate.
• 3. To roast the garlic: Position a rack in the center of the oven and preheat the oven to 350°F. Bring the garlic and milk to a boil in a medium saucepan over medium heat, then boil for 3 minutes, taking care that the milk does not boil over. Drain the garlic in a sieve, discarding the milk. In a small bowl, toss the garlic cloves in the olive oil. Spread the garlic in a single layer on a baking sheet and cover with aluminum foil. Roast until tender and golden, about 20 minutes. Set aside.
• 4. To make the marinade: Bring the water and piloncillo or brown sugar to a boil in a small saucepan over high heat. Boil, stirring often, until the sugar is dissolved and the water is reduced to 1 cup, about 5 minutes. Remove from the heat.
• 5. Heat the oil in a medium skillet over medium heat. Add the onion and cook until it begins to soften, about 1 minute. Add the sugar water, vinegar, oregano, peppercorns, cloves, allspice, and bay leaves and bring to a simmer (do not boil). Remove from the heat, add the roasted garlic, and let cool completely. Pour the marinade over the chiles, cover, and refrigerate for at least 6 hours or up to 12 hours.
• 6. To serve, remove the chiles from the refrigerator and let come to room temperature. Place a single chile on each plate, along with some of the marinade, including some of the onion and garlic cloves.

Steps:

• Preheat oven to 350. Cut a deep pocket into the side of the pork chops, making a small entrance hole and moving the knife back and forth to enlarge the pocket. Be careful you don't poke through the other side. Sprinkle with salt and pepper. In a bowl, combine mashed avocado, lemon juice, butter and garlic and mix well. Stir in diced avocado. Using a small spoon, fill the pockets in the pork chops with this mixture. Secure with toothpick and sprinkle chops with flour. Melt butter with olive oil in a large ovenproof skillet and add chops; brown on both sides. Transfer to oven. Bake for 20-30min until a meat thermometer registers 155. Let stand for 5min, then serve.