Texas is not all beef and cattle as this recipe from The Mansion on Turtle Creek Cookbook Haute Cuisine, Texas Style (Rizzoli, March 2012) by Helen Thompson proves.
Fire-Roasted Chile Rellenos with mushrooms, Spanish rice, sultanas, and candied pecans
SERVES 4
Candied Texas Pecans
2 cups sugar
1 cup Texas pecan halves
1 tablespoon ground cinnamon
½ teaspoon cayenne pepper
Spanish Rice
2 cups long-grain rice
¼ cup canola oil
6 tablespoons unsalted butter
1 tablespoon ground cumin
2 tablespoons chili powder
1 tablespoon dried Mexican oregano
1 tablespoon Spanish paprika
1 teaspoon garlic powder
4¼ cups chicken stock
2 tablespoons tomato paste
2 shallots, minced
8 ounces field mushrooms, such as chanterelles, morels, and black trumpets, cleaned
Salt and black pepper
4 large poblano peppers
2 cups flour
Salt and black pepper
1 cup peanut oil
6 eggs, beaten
GuaCaMole
1 avocado, halved and seeded
1 teaspoon chopped chives
3 dashes Tabasco sauce
2 teaspoons chopped cilantro
Juice of ½ lemon
Salt
Black pepper
Preheat the oven to 250 degrees F. In a 2-quart saucepot, bring cup water and cup sugar to a boil. When the sugar has dissolved, add the pecans and bring the pot to a boil once more. Drain the pecans and discard the liquid. Place the pecans on a parchment-lined sheet tray, sprinkle them with the remaining sugar, the cinnamon, and cayenne pepper, and bake for hour, turning once. Remove the pecans from the oven and set aside.
In a large, heavy-bottomed pot over medium heat, cook the rice in the canola oil and 3 tablespoons butter for 10 minutes, stirring constantly. The rice will brown slightly and give off a nutty aroma. Add the dry spices and stir well. Add 4 cups chicken stock and the tomato paste and stir well to combine. Reduce the heat to low, cover, and cook for 8 to 10 minutes, or until all of the liquid has been absorbed. Transfer the rice to a mixing bowl.
In a saute pan over medium heat, cook the shallots in 3 tablespoons butter until they are translucent. Add the mushrooms and saute for 5 to 7 minutes. Add ¼ cup chicken stock and continue cooking until all of the liquid has evaporated. Combine with the Spanish rice and season with a pinch of salt and black pepper.
On a well-heated fire grill, roast the peppers 5 minutes on each side to char the skin. Place the peppers in a mixing bowl and cover with plastic wrap. Set aside for hour.
To make the guacamole, scoop the flesh out of the skin of the avocado and place in a mixing bowl. Smash the flesh with a fork. Add the chives, Tabasco, cilantro, and lemon juice. Season the guacamole with salt and pepper as desired. Mix well and set aside.
When cool enough to handle, peel the skin off each pepper. Make a small slit in each pepper to clean out the seeds, keeping the pepper whole. Stuff the peppers with the rice mixture and carefully dredge each pepper in flour seasoned with salt and pepper.
Heat the peanut oil in a saute pan over medium heat. When the oil begins to shimmer, dip the peppers in the beaten egg and fry for 5 minutes on each side. Transfer the peppers to a baking sheet and bake for 8 minutes.
Serve with guacamole and garnish with candied pecans.
(* Illustration from 'The Mansion on Turtle Creek' cookbook by Helen Thompson published by Rizzoli USA March 2012, all rights reserved…Photographed by Robert Peacock)