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French Fried Poblano Rings

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Step aside onion rings, crispy crunchy poblano rings are in town. 

Pick out the biggest smoothest poblanos you can get. The smoother they are, the easier to peel. 


I grilled the peppers, but you can roast them in the oven or even toast them over a gas burner. Once the peppers are nice and charred, put them in a paper bag and close it up to steam them, that makes them easier to peel. 

Peel the peppers, don't worry about getting all the skin off, leave the stubborn stuff on, then gently pull the stem out, that will bring out most of the seeds and veins. 


You are going to be setting up a dipping station, flour, eggs, panko. Some spice needs to be added to the panko so I ground up some dried chipotle peppers and added that to the panko. 


Slice the peppers into 1/4 inch rings. Handle the rings very carefully, use two hands because they break easily.
I think you know the drill, dip the rings into the flour, then the egg then the panko. Fry in 350*F oil. 

Next time I do this, which I will, I think I'll cut the rings a little thicker and hopefully, they won't be as fragile. 

Please make these, you will love them. 

Poblano Rings


  • 3 fresh poblano chiles
    3 cups vegetable oil, or as needed, for frying
    1 cup all-purpose flour
    2 large eggs, beaten
    2 cups panko bread crumbs
    3 tablespoons ground dried guajillo chile or ground chipotle powder


Place the poblanos directly over a gas burner on medium-high heat. Using tongs, turn as needed so the chiles can char evenly. The chiles will turn black and look burned; this should not take more than 5 minutes because chiles can turn soft and release water if cooked for too long. Transfer the chiles to a resealable plastic bag and let steam for about 5 minutes. This will allow for easier peeling. Peel the charred skin off the chiles and slice into ¼-inch rings, discarding the stem.

Heat the vegetable oil in a large, heavy saucepan until a deep-fry thermometer inserted into the oil reaches 350°F. (If you do not have a thermometer, test the oil with a piece of bread crumb, which should sizzle when it touches the oil.) Meanwhile, arrange three bowls in an assembly line: one of them with the all-purpose flour seasoned with about 1 teaspoon of salt, another one with the beaten eggs, and the third one with a mixture of the panko bread crumbs and ground guajillo.

Carefully dredge the poblano rings in the flour, making sure not to break them. Shake off the excess flour and soak in the beaten egg. Then cover with the panko-guajillo mixture.

Fry in the hot oil until crisp and golden in color, about 2 minutes. Remove from the oil and set on paper towels to drain the excess oil. Season with salt while the rings are still warm.

I really think this is one of the best dishes I’ve ever come up with. Cut crosswise into rings, poblanos make for the perfect onion ring and a killer replacement for onions on your burger. I can eat a whole basket of these with just a mix of mayo and chipotle or even tartar sauce. To char the poblanos, you might need to try it a couple of times before you master the technique. You’re looking to char them completely, but if you overdo it, they might get too soft or disintegrate, making it hard to cut them into rings. In fact, for this recipe it’s okay to undercook them slightly. Peel off as much of the char as you can, but it’s fine and even adds flavor if you leave some of the charred bits.

Casa Marcella: Recipes and food stories from my life in the Californias Cookbook


And that's that!

There's Hummus among us.

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This is a whole new hummus recipe for me and from now on, the only one I'll use. 


I was curious as to the difference if any, the temperature of the chickpeas, warm vs chilled, would have on the finished hummus, so I ran a little experiment. 
On the left, hummus made with chilled chickpeas and chilled cooking liquid (aquafaba). It is thicker and yielded half a cup more than the hummus made with warm chickpeas shown on the right. 


On the right is the hummus made with warm chickpeas and warm aquafaba, it's not as full-bodied as the chilled batch produced. Even after refrigeration, there remained a difference in the consistency, neither one is "grainy," they are both silky and smooth. 
These are right out of the food processor before refrigeration. There is no difference in taste. 

I didn't skin the chickpeas before processing and you really don't need to, trust me, they will get good and pulverized considering how long they are processed, and I think the addition of the water during processing helps break them down even more.  

Here's what I found interesting about this recipe; the use of the cooking liquid (aquafaba,) the ratio of tahini to chickpeas and the amount of water added, oh yeah, and using citric acid in lieu of lemon juice. LOL, I guess that's the whole recipe.

Please give it a try, you won't regret it. 

From the cookbook On The Hummus Route.

Hummus Hakosem


c o o k e d c h i c k p e a s for hummus

  1. Place the chickpeas in a bowl, add water to cover by at least 2 inches (5 centimeters) and place in the refrigerator for at least 24 hours. The maximum time for soaking chickpeas shouldn’t exceed 48 hours. 2. Drain and rinse the soaked chickpeas thoroughly.
  2. Transfer the chickpeas to a deep, large saucepan. Add water to cover by at least 2 inches (5 centimeters), add the baking soda and bring to a boil. Reduce heat to low and simmer until the chickpeas are soft, the skins are split, and the cooking liquid is thick and gelatinous, 1 to 1¼ hours. Make sure that the water is at a steady simmer and the chickpeas are in constant motion. Use a spoon to occasionally skim the foam floating to the surface.
  3. If using whole chickpeas as garnish, use a slotted spoon to set aside 1 cup of chickpeas when they are soft, but before they lose their shape.
  4. Let cool. Place the cooked chickpeas in an airtight container and cover with their cooking liquid. Cover and keep refrigerated until ready to use, 2 to 3 days.


  • 1 1/4cups (300 grams) chilled Cooked Chickpeas for Hummus
    ½ cup (120 milliliters) chilled chickpea cooking liquid
    1¼ teaspoons citric acid (see Note)
    1¼ teaspoons salt
    2 cups (480 grams) raw tahini
    1 cup (240 milliliters) cold water


    1. Place the chickpeas, cooking liquid, citric acid, and salt in a food processor and process until smooth, about 3 minutes.
    2. Add 1 cup (240 grams) of the tahini and ½ cup (120 milliliters) of the cold water and process for 2 minutes more.
    3. Add the remaining 1 cup (240 grams) tahini and the remaining ½ cup (120 milliliters) water, and process for 2 to 3 minutes. Taste and adjust seasoning with salt and citric acid, if needed. The hummus should be slightly thin and runny.
    4. Transfer the hummus to an airtight container and refrigerate for 6 to 10 hours. During this time, the hummus will stabilize, develop a creamy texture, and its flavor will deepen.
      The hummus will keep in an airtight container refrigerated for 2 to 3 days.

    5. Note:Citric acid is used by many hummus makers instead of lemon juice. It offers consistent acidity and flavor, unlike lemon juice, which can be volatile and turn bitter in your hummus. Hummus is a perfect food. It incorporates legumes (chickpeas), fat (tahini), and grain (in the form of pita), making it an ideal vehicle for consuming protein. It also happens to be a delicious and nourishing food, with a luscious texture and dreamy flavor that dazzles the senses. When making the hummus, be sure to follow the recipe to a tee. Using chilled chickpeas and chickpea cooking liquid is especially important, as it will produce a thick and creamy spread. Recipe by Ariel Rosenthal

And that's that!