Garlic

Bay Leaf

Clove

Star Anise

Cinnamon Stick

Diced Apple

Diced Pear

Diced Dry Apricots

Raisins

Vegetable Oil

Heavy Cream

Roasted Walnuts

Ricotta Cheese

Preperation:

For the filling In a hot skillet sauté the onion and garlic add the ground pork and ground beef and cook until the meat is browned.

Add the cinnamon, cloves star anise, cook and stir for 2 min, add the diced apples, pears, dried apricots and raisins. Season with salt and pepper and set aside.

Roast the Poblano Chile over and open flame until charred.

Place into a bowl and cover. Peel the skin off the Chile and pullout the seeds. Fill with the meat filling and set aside.

In a mixing bowl add 6 egg whites and mix on high speed until they form a meringue. Incorporate the egg yolks.

Make a slice on the side of the pepper and fill with the meat filling. Add the vegetable oil to a hot skillet and heat.

Coat the stuffed in the egg batter and fry all sides golden brown and place on absorbent towels.

Place the stuffed peppers in a baking pan and place in a 350 degree oven for 12 min.

For the sauce boil the cream, add the roasted walnuts and the ricotta cheese. Blend until smooth.

Season with salt and pepper and place the pepper on a plate.

Pour on the cream and walnut sauce. Garnish with pomegranate seeds and parsley.

Chef/Owner Julio Camberos Jr.
Black Tie Gourmet