Menu, week of 8/3
¡CHILES RELLENOS!
Who doesn't love a stuffed chile, amiright? And THIS WEEK, we've got local poblanos, stuffed with sauteed mushrooms and corn, cilantro, cornbread croutons and goat cheese. They're coming with black beans, baked in mole de Stella--that spicy peanut mole with just a little sweetness.
There's a new sauce in town: green tomatoes--which are nice and acidic--with plenty of sweet, soft herbs for a sauce that just begs for a rich protein or to go on top of some Johnny Cakes with rich, creamy cheese. Or in a quesadilla. That would work too.
And the salad. Y'all. Cantaloupes--with their musky, pervasive aroma--are like the fruit embodiment of these hot, humid days. You lucky folks are getting them with lots of basil, sweet and sour (but not too spicy--no seeds) pickled jalapeños, sesame seed brittle, caramelized fennel, and romas roasted with ginger and coriander. For protein, there's some tuma--a goat-milk based mozzarella. Lighter in texture, slightly more acidic in flavor than normal mozzarella. It's one of my favorite cheeses. With all that flavor, I'm keeping the dressing super light--just some citrus and oil.
I'm bringing back the chilled cucumber soup and the jerk chicken, which I just can't seem to keep in stock. Cool and herbal, spicy and aromatic, who doesn't want that? They're joining all you other favorites, regularly in stock and ready for you to come and get them. I hope you do, and have a great week.