Chef Priscilla Satkoff, co-owner of Salpicon! in Chicago, stopped by Frontera’s test kitchen to take on Rick Bayless in a Poblano Challenge for The Feed Podcast. They get 5 extra ingredients and 15 minutes to make a simple weeknight meal. As usual, I’m the guy trying to keep everyone on task. See recipes at the bottom of the page.
Rick’s Poblano-Corn Soup
Crema de Elote con Chile Poblano
Makes 7 Cups, serving 4 to 6
4 tablespoons (2 ounces) butter
½ large white onion, cut into ¼-inch pieces
4 (about 1 pound total) fresh poblano chiles
4 cups chicken broth (divided use)
3 cups corn kernel, fresh or frozen
1/3 cup Mexican crema, sour cream, crème fraiche or Greek-style yogurt, plus more for serving
Croutons, for serving
In a medium (4 to 6 quart) pot, over medium-high heat, melt the butter. Add the onion and cook, stirring frequently until the onion is golden and softened, about 7 minutes.
Roast the poblanos over an open flame or 4 inches below a broiler, turning regularly until blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Cover with a kitchen towel. When the chiles are cool enough to handle, rub off the blackened skin, pull out the stems and seed pods, then briefly rinse to remove stray seeds and bits of skin. Roughly chop 2 of the chiles and add to a blender jar. Cut the remaining 2 chiles into ¼-inch pieces and set aside.
Add the onion, corn and 1 ½ cups broth to the blender jar and puree until smooth. Pour the pureed mixture back into the pot and add the remaining 2 ½ cups broth and the chopped poblano. Bring to a simmer and cook for about 5 minutes. Stir in 1/3 cup crema (or one of its substitutes). Taste the soup and add salt (usually about 1 teaspoon salt depending on the saltiness of the broth).
Ladle the soup into bowls, top with a dollop of crema and a sprinkling of croutons.
Tuna and Green bean Stuffed Poblano Chile
Recipe courtesy of Priscila Satkoff
4 poblano peppers; seeds removed; roasted and peeled
1 5 ounce can of good quality tuna (albacore or yellowfin preferred)
2 ounces cooked green beans cut I inch long
½ cup Mexican crema or crème frâiche; extra if needed
2 tablespoons toasted slivered almonds (chopped)
2 teaspoons Herbs de Provence
In a medium size bowl combine: tuna, green beans
crema, almonds and herbs; season with salt if needed
Stuff the poblano chiles; garnish with extra cream. This dish may be served warm or at room temperature.