Hi Therese:
I have his Mesa Grill cookbook as well. I have made this and it is great. Thanks for sharing!
Best Regards,
Bob
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Roasted Poblano Vinaigrette
Prep: 20 min Servings: 8by Therese37 recipes>This recipe came from Bobby Flays " Mesa Grill Cookbook" He uses this vinaigrette over a cheese fondue made with Monterey Jack and goat cheese . It is also wonderful over grilled chicken or beef in a sandwich as a condiment or drizzle over the meat and put it on a salad . Ingredients
- 2 Poblano chiles, roasted , peeled , seeded and chopped
- 1 Tbl. Red wine vinegar
- 1 Clove garlic chopped
- 1 tsp. Honey
- 1/4 C Canola oil
- 2 Tbl. Water
- Kosher salt and fresh ground black pepper to taste
Directions
- Combine the roasted poblanos , 2 Tbl. Cold water , vinegar, garlic, honey, canola oil, and salt and pepper in a food processor and purée until smooth. This can be made up to 8 hours in advanced and refrigerated .
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