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Rolly

Sep 17, 2008, 10:56 AM

Post #1 of 4 (2624 views)

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Huazontles Rellenos - a new cooking show

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Now for something really different from Adriana's kitchen.

http://rollybrook.com/ar-huazontles.htm

Rolly Pirate

sergiogomez

Sep 17, 2008, 1:21 PM

Post #2 of 4 (2610 views)

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Re: [Rolly] Huazontles Rellenos - a new cooking show

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You're right, I think this would be good with new spinach, or even better, lambs quarters, which don't have that astringent edge that spinach has. Any number of green things would do, actually, as long as they are tender and mild. I had something in my garden once called Aztec spinach that would have been great for this. It looked a little like lambs quarters but with red stems and veins.

(This post was edited by sergiogomez on Sep 17, 2008, 3:14 PM)

sergiogomez

Sep 17, 2008, 3:16 PM

Post #3 of 4 (2594 views)

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Re: [Rolly] Huazontles Rellenos - a new cooking show

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Re: your comment about picking out the stems...The trick to making this dish really nice is to use (preferably) young greens, taking only the top 6-8 inches of the plant. The leaves should also be stripped off the stems, which makes for a tedious preparation, but the end result is well worth it.

esperanza

Sep 17, 2008, 6:46 PM

Post #4 of 4 (2580 views)

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Re: [Rolly] Huazontles Rellenos - a new cooking show

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In Reply To

Now for something really different from Adriana's kitchen.

http://rollybrook.com/ar-huazontles.htm

Rolly, this is wonderful. Great photos, great recipe. Thanks so much, and muchos saludos para Adriana. Qué uñas más fantásticas!

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