sunday evenings are for cooking.
so every sunday, we cook a meal that will take us through most lunches and dinners of the upcoming work week. it gets a little boring, but i have a feeling we'll forget the monotony when we are beach side in maui.
tonight, we made southwest spice encrusted pork tenderloin and poblano peppers in tomato and cheese ragout.
the first recipe was from epicurious dot com. the second, was from my head and went like this.
5 large poblano peppers, seeded and cut into rings
3 cloves of garlic, minced
2 large shallots, minced
1/2 cup olive oil
1/2 cup savignon blanc
3 sereno chilies, chopped
1 package oyster mushrooms, chopped
1 package button mushrooms, chopped
1 block of montery jack cheese, cubed
2 table spoons cream cheese
1 large scoop full-fat sour cream
1 small can tomato paste
fresh cilantro (a few pinches)
heat olive oil in skillet
add garlic and shallots, cook until near brown but NOT brown
add sereno chilies, simmer
add poblano peppers.
simmer with a lid for about five to ten minutes
add wine and stir
add can of tomato paste and then fill the empty can with water - add.
keep cooking with the lid on.
once the peppers are tender, add the mushrooms, cubed cheese and cream cheese
simmer (add more olive oil if the cheese seems too clumpy)
finish it off with a scoop of sour cream
garnish with cilantro.