From: Chef Gerry Kent, The Forge, Temecula, CA. Yield: 4-6 servings. POBLANO SAUCE FOR GARNISH: 1 cup vegetable stock 1 tsp. dried poblano chile (roasted over open flame, seeds and skin removed) 1 pasilla chile, no stem or seeds 1 /4 onion, diced 1/4 cup lime juice to taste, salt and pepper Add poblano, pasilla and onion to vegetable stock; heat to simmer. Once dried chili is soft, remove from heat and blend stock and chiles on high until purèed. Add lime juice; finish with salt and ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.