Every summer when fresh peppers and corn show up at the market, I think about making this dish. The poblano peppers take a little effort to roast, peel, slit open and stuff, but it’s all quick work if you roast the peppers earlier in the day. The warm corn salad can be made ahead as well. And the “wow!” effect you’ll get at the table will be well worth the effort.
Turf ‘n Turf: Cooking for the Vegetarian – Omnivore Table
I salt and pepper some shrimp, and sauté them in a little olive oil for my husband, the Resolute Omnivore. I toss them in a little chopped cilantro and finish them with a couple of squeezes of lime.
Both the recipe for the stuffed poblano peppers and the shrimp can be found here on The Weiser Kitchen site, a new web-based magazine recently launched by a friend of mine, Tami Weiser. The site is designed to help people with various food allergies / sensitivities find recipes that fit them and their families. I will be writing a monthly column there called Steak and Kale, featuring recipes for the Vegetarian – Omnivore dinner table. As many of you know, I’m in the process now of wrapping up a proposal to write a cookbook on the same topic, so I hope you’ll check out Tami’s new magazine, and my column there.
And please wish me luck on this proposal !!! I’m in the home stretch now on it !!!Pin It