From: Executive chef Richard Sandoval and chef de cuisine, Josefina Santacruz, Pampano, New York. Yield: 4 servings. TOMATO BROTH: 2 cups chicken stock 1/2 Spanish onion 4 tomatoes 1 serrano chile, chopped 1 garlic clove 2 Tbsp. fresh lemon juice 1/4 tsp. salt 1/8 tsp. freshly ground black pepper STUFFED ANAHEIM CHILES: 4 Anaheim chiles 3 cups vegetable oil as needed, ice cold water 12 oz. soft goat cheese 2 Tbsp. fresh cilantro, chopped 1/4 tsp. salt 1/8 tsp. freshly ground black pepper ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access 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’s FREE, easy and quick.