Tuesday, September 25, 2012

Masa Griddle Cakes With Poblanos And Goat Cheese

These were really awesome!  Everyone declared them a favorite.  They resemble our favorite appetizer at a restaurant in DeLand that we love.  They were a bit of work, but not terribly so.  There are lots of little steps.  I cooked the onion and poblano mixture at the same time as the beans and that kept the time down.  Next time there are people over, this is what we are making.  They are also vegetarian!  They not only taste amazing they look pretty good too.  The poblanos had a bit of heat but not too much and the simple mashed beans were really good.  We almost made more of them when we had finished what we had.  We had some extra beans and peppers, and we all could have eaten more, but we refrained.  This is an appetizer for 4 or main for 2-3 depending on appetites. I also only used 5 poblanos and there was plenty.  Perhaps they were on the large side.  This is looking good for the recipe of the week.


Masa Griddle Cakes With Poblanos And Goat Cheese

1 1/4 c  masa harina
1 c  cold water
1/2 t  salt
6    poblano chiles
1/4 c  pure olive oil,plus more for frying
1    onion,finely chopped
Pinch of dried oregano crumbled
Salt and freshly ground pepper
1    garlic clove,minced
1    Fifteen-ounce can black beans,drained
4    ounces chilled fresh goat cheese,crumbled
1. In a medium bowl, stir the masa with the water and the salt until a
soft dough forms. Divide the dough into 12 balls and flatten them into
2-  inch cakes. Transfer to a plastic wrap-lined baking sheet and cover
with plastic wrap.
2. Roast the poblanos directly over a gas flame or under a broiler,
turning, until charred all over. Transfer to a bowl, cover with plastic
wrap and let stand for 10 minutes. Peel, core and seed the chiles, then
cut them into thin strips.
3. In a medium skillet, heat 2 tablespoons of the olive oil until
shimmering. Add half of the onion and cook over moderate heat until
softened, about 7 minutes. Add the poblano strips and oregano and cook
for 2 minutes, stirring occasionally. Season with salt and pepper and
keep warm.
4. In a medium saucepan, heat the remaining 2 tablespoons of olive oil
until shimmering. Add the garlic and the remaining onion and cook over
moderate heat until softened, about 7 minutes. Add the beans and cook,
coarsely mashing them with a potato masher just until creamy, about 2
minutes. Season with salt and pepper and keep warm.
5. Heat a griddle. When it is hot, generously brush it with oil and add
the masa cakes. Cook over moderately high heat, turning once or twice,
until they are golden and crisp, about 4 minutes. Transfer the cakes to
a platter and top each with a dollop of the beans and a mound of the
poblano mixture. Garnish with the goat cheese and season with salt and
pepper. Serve right away.

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