Recipe: Chipotle Pasta with a Fire-Roasted Poblano Sauce

Looking to heat things up a bit with a zesty Photo: Duane Pemberton

SEATTLE, April 8, 2013 — Fusion-style cooking combines flavors from one region with another.  This zesty Mac n’ Cheese style dish is Southwest meets American comfort food, meets Italian.  A different spin on the classic “Mac n’ Cheese”, this dish will delight the palate and the soul.

  • Chipotle Pasta with Pepper jack Cheese
  • 12oz of pasta (macaroni or penne both work great)
  • 8oz of pepper jack cheese – grated
  • 3 chipotle peppers in abodo sauce (use more if you want the dish spicier)
  • 4 tablespoons of butter
  • 4 tablespoons of flour
  • 1 ½ cups of milk
  • 1 handful of cilantro       
  • 8oz of peppered bacon

Start pan-frying the bacon and while that’s going, boil pasta according to package instructions or until very al dente in salted water.  After the bacon is crispy, drain out the drippings and clean-out the pan with a paper towel – melt in the butter. Once the butter is melted, whisk in the flour until well incorporated. Now slowly start adding the milk, whisking the whole time, until the sauce has thickened. Pour this sauce into blender, bleding a bit at a time - add the chipotle peppers – blend for 30-seconds or until well blended. After the pasta is done, drain well and then add into a glass baking dish – add the sauce and cheese and heat in a 450-degree oven for 12 minutes. If you’d like the cheese to have some more texture to it, you can also stick the dish under the broiler for about 90-seconds.

After desired texture of the cheese is done, dish-up and top with cilantro, bacon and the poblano sauce (recipe below).

  • 3 poblano chili peppers
  • 2 tablespoons of Dijon or brown mustard
  • 2 tablespoons of honey
  • 1 bunch of cilantro
  • ¾ cup of extra virgin olive oil

Roast the peppers on a grill for 2-3minutes per side, turning as each side gets a good char on it. Once the peppers are charred all over, place in a bowl, cover with plastic wrap and allow to cool for 15-minutes. Once cooled, you can simply use a paper towel to remove most of the charred outer layer or it removes very easily under cold-running water in the sink.

Remove the cores of the peppers, leaving the seeds in tact – do a rough chop on the peppers.

Add all ingredients in a blender and blend on high, slowly drizzling in the olive oil, for approximately 60-seconds or until well-incorporated into a smooth sauce.


Find your wine-style with Duane Pemberton, Trekking down the Wine Lifestyle



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Duane Pemberton

Duane Pemberton is a food and wine writer who is also the owner of WineFoot.com. Pemberton is also a well read automobile reviewer and critic, all of which incorporates into his travel, wine and food reviews.

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