cirque duford
soyrizo stuffed poblanos with enchilada salsa
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the plan
peppers:
4-6 big and hollow poblano peppers
1/2 chopped seitan, diced
1 red pepper, diced
1 small portobello mushroom, diced
fresh oregano and cilantro from the garden
1/2 red onion, diced
cumin, white pepper, salt, pepper
dash dufalo sauce
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prep:
stuff peppers
skewer
grill, drizzle olive oil, flip, drizzle, cover
30 minutes or so.
flame broiled
enchilada salsa de duford:
1 can tomato puree
1/2 red onion, super fine dice/mush
lots of chili powder, 6 caps
dried oregano
2-3 caps cumin
salt, white pepper
add water and cook beer and 2 cigarettes worth
allow to cool while everything else grills
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serve on 50/50 shredded lettuce and roasted starch(i did potatos cause they were in the fridge, but a hominy, squash, black bean thing would be better)
pour salsa and garnich with something green(green onion, cilantro, lime, whateva)
fire roasted, chorizo stuffed poblano peppers with roasted potatoes and homemade enchilada salsa
dufalo tofu wangs
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sauce:
cup valencia hot sauce
cilantro and stalks
fresh oregano
apple cider vinegar
black and white pepper
onion and garlic powder
3 scoops earth balance(could use more)
“On creating a bite that washes over your palate”
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***the best bite of tofu I ever made***
after the bite…(words to live by)
you get salt immediately. texture. then savory(basil, oregano, BBQ sauce, smoke, whateva). Then slow spice. it develops for a couple minutes.
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really good baked tofu
a conversation with a brooklyn trash guy while walking irie
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irie the lion hunter
