Green Scrambled Eggs

[Ishmael]

Yep, that's what I had for breakfast yesterday and today.

Each year a friend of mine in New Mexico ships me two bushels of fresh green chile. Usually 'Hatch' or 'Chimayo' grown. I roast it and freeze it for my 'chile fix's' during the year.

Well, the new shipment is due in two days or so, so I thawed out the last of last years shipment yesterday, peeled about half the package, chopped them up, and cooked them into my scrambled eggs. Did the same this AM.

Damn, it's good.

Any other chile addicts out there?

Ishmael

 

[Cristalyn]

Hello, my name is Cristalyn and I am a chile addict.

Must have it on everything.

 

[Ishmael]

Hello, my name is Cristalyn and I am a chile addict.

Must have it on everything.

Pleased to meet ya.

I grew up in El Paso and got addicted there. The canned crap don't cut it and the 'long green' is almost impossible to find outside the area's of the Rio Grande valley, or the Sonoran area.

Some of the local Mexican resturaunts do a passable job, but nothing like the real thing.

And yep, My name is Ishmael and I'm a chile addict too.

Ishmael

 

[Coolville]

May I humbly add to this thread if I am a Green Scrambled Eggs addict?

Even though my eggs are made with generous helpings of pesto?

Thank you for your time.

(chili sounds good. I'll try it)

 

[RhumbRunner13]

Yep, that's what I had for breakfast yesterday and today.

Each year a friend of mine in New Mexico ships me two bushels of fresh green chile. Usually 'Hatch' or 'Chimayo' grown. I roast it and freeze it for my 'chile fix's' during the year.

Well, the new shipment is due in two days or so, so I thawed out the last of last years shipment yesterday, peeled about half the package, chopped them up, and cooked them into my scrambled eggs. Did the same this AM.

Damn, it's good.

Any other chile addicts out there?

Ishmael

Ish, how do you roast and peel your chilis?

Rhumb

 

[Ishmael]

Re: Re: Green Scrambled Eggs

Ish, how do you roast and peel your chilis?

Rhumb

I kinda thought you'd be here Rhumb. Need your fix too?

I fire up two charcoal grills, buy a 12-pack, and go at it. (Can't roast chile without beer, just can't be done.) I keep a 5 gal. bucket filled with water and throw the chile's in it as soon as they're roasted.

I then start stuffing 1 quart freezer bags. I don't peel them before freezing. I find that they retain more freshness if you leave the skin on. I peel them as I thaw them.

When the shipment comes in I also sort them. Those that's for everyday chile use, and them's that's set aside for rellenos. You know, those peppers of perfect shape and color.

I ran out of relleno peppers about two months ago. Getting a hard-on thinking about this years shipment. Find me a woman that can cook rellenos and you found her a love slave.

Ishmael

 

[RhumbRunner13]

Sounds like a good way to roast your chilis! Two bushels is a hell of a lot of beer.

I'm trying to find a way to "flash" the skin off faster so the meat is left completely raw. I guess I could line the chilis up on the wall and detonate the low yield "nuc" that all of us conservatives keep!

For a few chilis, I'm thinking Bernz-o-matic with a diffuser?

Mrs. R uses a cake rack over the burner on the cooktop. Drives the dogs nuts when the smoke alarm goes off!

What kind of batter are you using for your rellenos?

Rhumb

 

[Bob_Bytchin]

I spent 7 years in El Paso, and I have to agree with you Ishmael. Green Chiles go with damn near everything. Freshly roasted (skins peeled of course) and stuffed with egg and cheese is great. Then just wrap that sucker in a fresh tortilla and BAMM...breakfast of the gods.

 

[MechaBlade]

Stupid gay link of Bob_Bytchins...

 

[Bob_Bytchin]

Stupid gay link of Bob_Bytchins...

Hey, the 56kers link isn't gay

 

[Nora]

Hatch chiles make me drool. I love 'em. My #1 fave is the humble poblano, however.

 

[Guest]

Hey, the 56kers link isn't gay

Yes it is.

 

[Bob_Bytchin]

Hatch chiles make me drool. I love 'em. My #1 fave is the humble poblano, however.

Amen to that. Pablano or Anaheims.

 

[MechaBlade]

Yes it is.

oops that was me.

 

[Ishmael]

Sounds like a good way to roast your chilis! Two bushels is a hell of a lot of beer.

Yep, a tall directors chair. The aroma.

I'm trying to find a way to "flash" the skin off faster so the meat is left completely raw. I guess I could line the chilis up on the wall and detonate the low yield "nuc" that all of us conservatives keep!

For a few chilis, I'm thinking Bernz-o-matic with a diffuser?

Mrs. R uses a cake rack over the burner on the cooktop. Drives the dogs nuts when the smoke alarm goes off!

I've even used an electric stove in desperation. Your Berz-O-matic should work great.

I can't keep 2 bushels 'fresh' here though. Hell, you can't out there either. Where do ya think "red" comes from.

What kind of batter are you using for your rellenos?

Rhumb

Yah, right. Make nice talk about the chile and then go right for the holy of holies. Why not ask me something casual, like "what does your girlfriends pussy look like?"

Beat four egg whites with a teapoon of salt added to firm peaks. Beat the yolks until blended and fold into the beaten whites. Now, cook fast.

(Probably want the calorie per serving and nutritional value next.)

Ishmael

 

[A Desert Rose]

Re: Re: Re: Green Scrambled Eggs

Find me a woman that can cook rellenos and you found her a love slave.

Ishmael

Is there another way to make you a love slave? I hate to cook, Ishmael.....

 

[Ishmael]

I spent 7 years in El Paso, and I have to agree with you Ishmael. Green Chiles go with damn near everything. Freshly roasted (skins peeled of course) and stuffed with egg and cheese is great. Then just wrap that sucker in a fresh tortilla and BAMM...breakfast of the gods.

Oh yeah. Try them in cheese grits. Or spaghetti sauce. I'm conveting the Wops and the Rednecks.

Ishmael

 

[Bob_Bytchin]

Beat four egg whites with a teapoon of salt added to firm peaks. Beat the yolks until blended and fold into the beaten whites. Now, cook fast.


Ishmael

Thanks for that info Ishmael. I had been told by my friend's dad (he's Mexican) to make more of a tempura batter. But your method for rellenos sounds more dead-on for a spongier sort of coating.

 

[Bob_Bytchin]

Oh yeah. Try them in cheese grits. Or spaghetti sauce. I'm conveting the Wops and the Rednecks.

Ishmael

Hehe...I already eat green chili's on just about everything.

They are very good on baked potato's as well, just wish I saw more restaurants offering them.

 

[RhumbRunner13]

Yep, a tall directors chair. The aroma.



I've even used an electric stove in desperation. Your Berz-O-matic should work great.

I can't keep 2 bushels 'fresh' here though. Hell, you can't out there either. Where do ya think "red" comes from.



Yah, right. Make nice talk about the chile and then go right for the holy of holies. Why not ask me something casual, like "what does your girlfriends pussy look like?"

Beat four egg whites with a teapoon of salt added to firm peaks. Beat the yolks until blended and fold into the beaten whites. Now, cook fast.

(Probably want the calorie per serving and nutritional value next.)

Ishmael

What? No pictures!!

Dust your dipped rellenos with corn flour?

Rellenos are calorie free food!
Rellenos are calorie free food!
Rellenos are calorie free food!
Rellenos are calorie free food!

Rhumb