Okay . For you , Fried . 1 Time .
Roasted Poblano and Corn sauce .....
Use this sauce for a pasta sauce , or over meat such as chicken , pork or maybe even some sirloin .....
Adjust the amounts of stuff for a more or less amount .....
Stuff you'll need :
- 4 Poblano Peppers
- Fresh Garlic
- Fresh Shallots
- 1 can of whole kernel corn
- 16oz. of Chicken Stock
- 32oz. of Heavy Whipping Cream
- Fresh Cilantro
- Kosher Salt
- Fine Ground Black Pepper
- White Wine ( Cheap is fine , we're not drinking it )
- Olive Oil
Roast about 4 nice size Poblano Peppers ( Grilled preffered , but you can pop into an oven on 400 for a while [ about 10 minutes or so ] until the pepper is charred )
Place peppers into anything & cover for about 15 minutes ( Use a bowl & plastic wrap )
Run peppers under cold water and gentley peel off skin and take out seeds and remove stems ( this should be easy cause we charred them earlier ) , and then dice into 1/2 inch squares
in a large sauce pan , on med high , add some olive oil , minced garlic ( 1 TBSP ) , minces shallot ( 1 TBSP ) and cook for about 2 minutes .....
Deglaze with a bit of white wine ( 2 TBSP ) and cook for a minute stirring a bunch .....
Add 1 can of drained whole kernel corn and diced poblano peppers , reduce heat to medium and cook for about 4 minutes stirring a few times .....
* ( see note ) Add 2 cups of Chicken Stock & 1 quart of Heavy Whipping Cream & a handfull of shredded Parmesan cheese and cook for about 8 minutes stirring often as not to burn .....
Add about 1/4 cup of finely chopped cilantro .....
Add about 1 TBSP of Kosher salt & 1/2 TBSP of Fine black pepper .....
Taste & add more salt & pepper if needed .....
Now , if you have a hand held blender puree the sauce directly in the pot .....
Most of you will not have a hand held belnder , so use a normal blender and puree the sauce filling the blender about 1/2 full until all the sauce is blended .....
Store this in a large container & refrigerate any un-used amount .
This will hold for about 3-4 days in a properly cooled fridge .....
* If you have an extra pot you should heat the chicken stock & heavy whipping cream before you add it to our sauce .....
Should have included this in the Hot Dog Post.
It's a sweet and sour thing....you'll like it.
..... I use them everywhere but sometimes use poblanos instead (with hot food). Sautees nicely with chicken and are not as sweet as the Anaheim (Bell) peppers after cooking.
Not True at all Fried ..... 
INSTANT SOFT TACOS !!!!!!
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