Ever wonder what a chef does for dinner at home? Do they even cook when they aren’t working? Well, our chef loves her craft, and lucky for her husband, she loves to continuously perfect it at home. If you’ve ever had us cater one of your events, you know that Chef Cristy doesn’t do anything half-way, and a dinner at home on Saturday night is no exception.
Here’s what was on the menu at the Bell-Stübner Household this past weekend:
Homemade green chile sauce, shredded chicken, refried black beans, pickled onions, queso fresco, avocado, cumin crema, cilantro, and veggie salad.
Green Chile Sauce, could be a great addition to many different Mexican recipes.
This is Chef Cristy’s recipe:
Green Chile Sauce
Yields about 1 Quart
2 cups Fire Roasted Anaheim Chiles (about 6 each)
1 each Fire Roasted Poblano Chiles
¼ cup Canola Oil
½ cup Blackened Onion
5 cups Cilantro
½ tsp Lime Zest
¼ cup Lime Juice
2 tsp Cumin
1 tbsp Roasted Garlic
1 tbsp Dried Oregano
1/1/4 tbsp Salt
1 tsp Garlic Powder
Pinch Ground Coriander
Blacken peppers and onion on the stove top over the fire until slightly charred. Place in bowl covered with plastic wrap and let steam for 20 minutes. Once cooled, peel the skin from the peppers and remove all seeds. Do not rinse under water to remove seeds and charred skin!
Add all ingredients to blender and puree until smooth. Check for seasoning and spiciness. If there is not enough spice, add another charred poblano.
**Note: The spiciness of the peppers vary with the season**
Store for up to 1 week OR you can freeze it. If you freeze it, expect it to look a bit darker. This won’t affect the yumminess, though.
The Dinners by David Catering Team
Dinners by David Catering Inc.