Roasted Poblano Guacamole With Garlic And Parsley Food

ROASTED GARLIC, POBLANO, AND RED PEPPER GUACAMOLE

Steps:

• Preheat oven to 450°F.
• Wrap garlic cloves in foil, bake at 450°F for 15 minutes or until soft. Let cool slightly, remove skins. Place garlic in a medium bowl, mash with fork.
• Preheat broiler.
• Cut peppers in half lengthwise, discard seeds and membranes. Brush olive oil on peppers. Place pepper halves, skin sides up, on a foil lined baking sheet, flatten with hand.
• Broil 15 minutes or until blackened, turning frequently. Place in a zip-top bag, seal. Let stand 10 minutes. Peel and finely chop.
• Add peppers, onions, and next 4 ingredients to mashed garlic, stir well.

CRISPY POTATOES WITH BACON, GARLIC, AND PARSLEY

Steps:

• Put the potatoes and salt in a medium saucepan and cover with cold water. Bring to a boil over high heat and simmer for 1 minute, then drain. Pat dry.
• Meanwhile, put the bacon in a well-seasoned cast iron skillet or a saute pan over medium-low heat, and cook until nearly all the fat has rendered and the bacon is crispy, aromatic, and browned, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel lined plate.
• Add the 1 to 2 tablespoons of butter or oil to the remaining bacon fat. Increase the heat to medium. Add the potatoes, positioning them in the pan so the cut sides get nice and brown. Cook turning only as needed until the potatoes are golden brown, about 15 minutes. Stir in the parsley, garlic, and bacon and stir until fragrant and lightly browned. Season with 1 teaspoon of salt and pepper. Serve.

CLAMS, CHILIES, AND PARSLEY PIZZA

Steps:

• Remove the pizza dough from the refrigerator at least 30 minutes before baking.
• Place 1/4 cup oil in a large pot over medium heat. Add onion, and saute until it is limp, about 5 minutes. Add garlic, bay leaf and a pinch of chili flakes. Reduce heat to low and cook 7 minutes longer. Add wine, and bring to a simmer. Add clams, cover pot, and cook till they start to open, about 10 minutes. As they open, use tongs to transfer them to a large bowl. When all clams are cooked and cooled, pluck out meat, and discard shells.
• Simmer liquid left in pot until it reduces to a thick, syrupy glaze, about 10 minutes. Add cream, and continue simmering until mixture is reduced by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve, and set aside.
• Take a pizza peel and dust the surface with flour. Form the dough into a 12-inch round.
• Working quickly, paint the entire surface of the pizza with one-quarter of the clam glaze. Scatter a dozen or so clams over the pizza and sprinkle with chili flakes. Drizzle with oil.
• Place peel into brick oven. Slide off the peel. Watch the pizza and continue to rotate it in the oven until all sides of the crust bubble up, allowing for some black bubbles, but not too many. (Approximately 2 minutes.)
• Take the pizza out of the oven and sprinkle with chili flakes and scatter with parsley.
• Repeat with the remaining dough balls and toppings.
• If using fresh yeast, mix 1 1/2 cups cold water and yeast together in an electric mixer until yeast is dissolved. If using dry active yeast, mix water and yeast and let sit until the yeast is foamy, about 5 minutes. Beat in flour and salt and mix with dough hook until the dough comes together to form a smooth, slightly elastic dough, 2 to 3 minutes. Do not knead. Place the dough into oil-coated bowl, cover loosely with plastic and store in the refrigerator for at least 24 hours and up to 3 days to proof. At Franny's we let it proof for 48 hours, at which point we feel the dough has the optimal texture and flavor.
• When you are ready to make the pizza, divide the dough into 4 equal pieces and shape into balls. Return the dough to the refrigerator to rest for 4 to 6 hours, or until needed, up to 12 hours. Remove the dough and let it sit at room temperature for at least 30 minutes before using (take the dough out of the fridge while you preheat the pizza stone). You can let it sit out longer as long as it doesn't get too soft and floppy, which will make it difficult to shape. Soft dough is also more likely to stick to the cookie sheet or pizza peel, making it harder to slide onto the stone. If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up. Shape and top as directed for in the pizza recipe.

ROASTED POBLANO QUESADILLAS

Steps:

• Heat the broiler to high.
• Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
• Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.

GARLICKY HOLY GUACAMOLE!

Steps:

• Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.

MOLE POBLANO

Steps:

• In a medium saute pan, toast sesame seeds and place in food processor. In same saute pan add oil and fry almonds. Remove almonds, place in food processor, and fry peanuts. Remove peanuts, place in food processor, and fry plantains. Remove plantains, place in food processor, and fry raisins. Remove raisins and place in food processor. Remove all but one tablespoon oil and fry tomatoes.
• In a food processor grind together sesame seeds, almonds, peanuts, plantains, raisins, tomatoes, poblanos, aniseeds, and cinnamon; this is the mole. Thin with left over chile water. In large saucepan, heat oil. Add mole and cook in oil to bring out flavors. Add chocolate. When melted, add pre-cooked turkey legs and simmer until the turkey is heated through.