Ozark Living

LEGIT MExICAN CHILE RELLENOS Serves 6 Great vegetarian recipe and easy to make inside and serve patio- side! Ingredients • 6 fresh Anaheim chile peppers • 1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips • 2 large eggs, separated • 1 teaspoon baking powder • ¾ cup all-purpose flour • 1 cup vegetable shortening for frying Directions • Preheat the oven broiler; set the oven rack about 6 inches below the heat source. Line a baking sheet with aluminum foil. • Place peppers onto the prepared baking sheet and broil until skins are blackened and blistered, about 10 minutes. Use tongs to rotate peppers oen to char all sides. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. • Remove skin from peppers, then cut a slit down the long side of each one to remove seeds and core. Rinse peppers inside and out and pat dry with paper towels. Stuff peppers with strips of cheese. • Whisk egg yolks and baking powder in a bowl until combined. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Gently fold beaten whites into the yolk mixture. Place flour into a separate shallow bowl. • Melt vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot shortening. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side. So fresh; it just tastes like summer. Can't beat it cooking from the grill! Ingredients • 3 (12 inch) untreated cedar planks • ⅓ cup soy sauce • ⅓ cup vegetable oil • 1 ½ tablespoons rice vinegar • 1 teaspoon sesame oil • ¼ cup chopped green onions • 1 tablespoon grated fresh ginger • 1 teaspoon minced garlic • 2 (2 pound) salmon fillets, skin removed Directions • Soak cedar planks for at least 1 hour in warm water. Soak longer if you have time. • Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish. • Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated. • Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little. • Remove salmon from marinade and place on planks; discard marinade. • Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook aer you remove it from the grill. marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight. 2. Drain chicken, discarding marinade. 3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes. CEDAR PLANKED SALMON | Serves 3

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