Years ago before I retired, we had a ritual of Friday Happy Hour.
After a long week, the last thing I wanted to do was cook another meal.
Our dinner could take any form from phone-ordered pizza
to something I may have stashed in the freezer
as long as I didn’t have to cook that day.
Now that R.E.D. is tarped and prepared
for our long Canadian winter
and we are back to being ‘dirt people’
I think it would be a good idea to resurrect our Friday ritual.
All of the following were prepared in advance
so Galley Kat could just kick back and enjoy…
Chile Relleno Rustico
6 whole chile rellenos
(not available at our market so used a combo of jalapeños & sweet peppers)
3 slices cooked bacon chopped
2 cups shrimp, roughly chopped
(still not a big fan of cilantro so used Italian parsley)
1 Tbsp garlic minced
3 small tomatoes diced
1/4 cup red onion diced
1/4 cup golden raisins (I used black currents)
1/4 cup walnuts chopped
3 cups cheese shredded (I used a combo of old cheddar & mozzarella)
1 cup chicken broth
salt and pepper to taste
Preheat oven to 375 degrees.
(as always Galley Kat used the stove-top Omnia Oven to keep it boat-simple. It worked very well.)
Slice tops off peppers and cut down the center keeping the underside of the pepper intact. Remove the seeds.
In bowl stir together the shrimp, garlic, tomatoes, red onion, raisins, walnuts, dressing, 1 cup of cheese and bacon. Season with salt and pepper.
Stuff the peppers and add them to a large casserole dish. Pour the chicken broth around the peppers.
Cover and cook for 45 minutes. Remove and top with the rest of the cheese and cook for an additional 5 minutes.
GALLEY KAT NOTE:
I can see these made in a more traditional stuffed pepper way with sweet peppers,
adding chopped jalapeños in the filling.
Bread Dipping Sauce
I once made this several years ago to serve to dinner guests
to enjoy while our meal was cooking.
We kept dipping and chatting and sipping wine and almost forgot about dinner.
It was that good!
Of course serving it with good French bread is essential.
1 tablespoon fresh minced basil
1 tablespoon fresh Italian parsley minced
1 tablespoon fresh minced garlic
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon black pepper
1/2 teaspoon fresh rosemary minced
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes
1 tbsp olive oil
1 tbsp fresh lemon Juice
Combine all and refrigerate until ready to use
combine about 2 tsp herb mixture
to 3-4 tbsp olive oil and
a drizzle of balsamic vinegar on a small plate
Dip sliced bread in mixture.
Add your beverage of choice
…tonight, mine is a buttery chardonnay…
and you have all your major food groups covered.
HAPPY HAPPY HOUR!
Chili Relleno Rustico recipe gently adapted from