Green Chile Pesto and Roasted Chayote Squash Side Dish – Thanks, Rick!

If you’re going to steal one Rick Bayless recipe, you might as well steal two, which is exactly what I did here with this green chile pesto, and roasted...
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If you’re going to steal one Rick Bayless recipe, you might
as well steal two, which is exactly what I did here with this green chile
pesto, and roasted chayote squash side dish. Like I said in the video, most
great chefs encourage this type of thievery, as long as you give them credit,
which I’m happy to do.

What I’m calling “Green Chile Pesto,” is really his Green
Chile Adobo, but I thought my audience would better relate to a “pesto,” since
that’s what this reminds me of the most. Although, I’m not sure how it would be
in a pasta, and don’t have any immediate plans to find out.

What it was great in, was this very simple chayote squash
dish, which is really more of a warm salad. If you can find chayote near you, I
recommend you give it a try, but if not, grilled zucchini or other summer
squash would also work, as would something like roasted acorn or delicata
squash.

I’d try to choose a fairly mild olive oil for this, since we
have enough heat and bitterness from the peppers. Which reminds me, don’t over
blend this. While some chefs claim it’s just a wives tale, I’ve found that if
you over-process an olive oil-based sauce, especially ones with garlic in them,
it can get very bitter. Other than that, not much can go wrong, and so on
behalf of Chef Bayless and myself, I’d like to say, we really do hope you give
it a try soon. Enjoy!

Ingredients for the Green Chile Pesto:

6 Serrano peppers

1 Poblano pepper

6 cloves garlic, still in the paper

1 bunch cilantro

1/2 bunch Italian parsley

1 1/2 teaspoon kosher salt (or about 3/4 teaspoon fine salt)

3/4 cup mild tasting olive oil, or vegetable oil

juice from 2 fresh limes*

* You can add the lime right to the pesto if you’re going to
use it all at once as a sauce for something, but this seems to keep longer in
the fridge without it added in, and so I prefer to add it to whatever I’m using
it with instead.

For the Chayote Squash Side Dish:

3 Chayote squash, cut in 1-inch pieces

1 tablespoon olive oil

1/2 teaspoon kosher salt

juice from 1 lime (unless already added to your pesto)

2 or 3 heaping spoons of Green Chile Pesto

1/3 cup crumble soft goat cheese, plus more for the top

pumpkins seeds to garnish, optional

–>



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