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Galantine Hatched Rellenos

NPHuskerFL
NPHuskerFL Posts: 17,629
edited August 2014 in EggHead Forum
Let's cut through the chase here. Deboned. image Already had roasted Hatch Chile's. Peeled and deseeded Chile's. First layer was Hatch Chile second layer was Monterrey Jack cheese and last layer was Hatch Chile. image Galantined. Set-up was indirect at 375℉ image Pulled at 160℉ IT to allow for carry over cooking. imageimage While it was cooking I prepared a mango salsa w/»»» 3 ripe mangos, 1 Vidalia onion, 2 cloves of garlic, 1 shallot, Cilantro, 1 tomato, 2 yellow bell peppers, 1 orange bell pepper, 1 red bell pepper, 2 jalapenos, 2 squeezed Key limes, 3 TBS agave, Kosher Salt and coarse black pepper to taste. image Plated. imageimageimage
LBGE 2013 & MM 2014
Die Hard HUSKER & BRONCO FAN
Flying Low & Slow in "Da Burg" FL
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