I’ve been dreaming about this one since 5 o’clock: Grilled Muenster with fresh tomato and leftover roasted poblano peppers on Great Harvest white bread (Great Harvest made a white bread believer out of me – I never used to touch the stuff).
It was everything I wanted it to be.
Green Chile with Garlic and Oil
Roast 4 to 5 long healthy green chiles over burner (those little grill-like contraptions are great for this) until all sides are slightly blackened and the skin is bubbling and separating from the flesh.
Once it’s past hope, drop the peppers in a paper bag to cool.
When cool pull off their skins, pull out their seeds and remove their “threads” and stems.
Slice and stretch out languid and thin on that funky restaurant platter that you picked up for cheap when Opiliones came to town. Drizzle with oil and crushed garlic. Sprinkle with salt. Serve to company for dinner along with some other tasty stuff.
Rejoice when there’s a few left over to grill later with Muenster and that tomato.
Adapted from « A Painter’s Kitchen: Recipes from the kitchen of Georgia O’Keefe »