Food Thread: Free-Form Edition [CBD]

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Well, "Free-Form" means that the file on my computer labeled "AOSHQ Food Thread Ideas" is empty.

But....I have been looking for the word that describes the sensation of being reminded of an event or place from one's childhood by a smell or taste. There has to be a word, because English is the greatest, most descriptive language in the history of man.

But if there isn't....please help me invent it.

And....Because Andy apparently doesn't love us any more.....Here is a Gun of The Week:

I had these stuffed chiles last night, with grilled hanger steak that had been brushed with balsamic vinegar and brown sugar, and then finished with Chalupa sauce mixed with butter. It was easy, fantastic, and a perfect entree into the summer grilling season.

6 large fresh poblano chiles, roasted and peeled*
1 teaspoon cumin seeds
12 ounces (about 2-1/2 cups) unpeeled yukon gold potatoes, cut into 1/3″ cubes
1-1/4 cups coarsely grated sharp white cheddar
1 tablespoon fresh oregano

Toast cumin seeds in a small skillet until slightly darkened and aromatic, about 1-2 minutes.

Cook potatoes in salted boiling water until just tender, about 8 minutes. Drain and cool.

In a bowl toss potatoes with grated cheddar, cumin seeds, oregano and season with salt and freshly ground pepper.

Slice each chile down one side, remove seeds and stuff with potato cheese filling.

Place in a baking dish and roast in a hot oven for 15 minutes until the cheese is melted.

* Roast chiles over a hot grill until skin is blackened. Remove and place in a bag and let steam in bag for a few minutes and skin will peel off. You could also do this under the broiler.

posted by Open Blogger at 04:00 PM

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