Roasted Poblanos. I love them. I mean, I loveloveLOVE them. And luckily for me, they are used regularly in recipes all across Texas. Not only are they used for classic recipes like Chile Rellano (stuffed, battered, and fried–yum!), but they have a versatility all their own.
On a recent exploration of various neighborhoods here in San Antonio, my husband and I stumbled upon a little neighborhood gem called Alberico Fine Wine. It was a Saturday afternoon, and we were looking for a good glass (or bottle?) of wine, and perhaps a little nosh. The wine was a Chappellet Mountain Cuvee Red Blend that was fantastic, and we’ll be trying that again for sure. However, what really got our attention was the twist on a classic recipe that we had the privilege to try.
We ordered a falafel platter that was to include hummus, labneh (which is a Middle Eastern-inspired cross between yogurt & cheese) and vegetables. Unfortunately, our waiter reported that they were out falafel. <sad face> However, he said that the chef wanted to offer us a chance to try something new that he had whipped up–a Poblano Hummus. We’re adventurous, so of course we said yes!
So glad we did. It was a “head slap” moment, one that makes you say to yourself “now why didn’t I think of doing that?” Of course I had to take a picture for posterity.
We then had the pleasure of meeting and talking with the chef, Marshall (it was mid-afternoon, so he wasn’t yet slammed with a dinner service). We chatted about varying ingredients for dishes like this, whether or not he roasted the peppers (he used raw ones to bring out a fresher flavor in the hummus), and general food-focused (OK, obsessed in my case) stuff. I told him that we loved it so much that I was going to make it that very night.
And I did. Clearly I have no patience when a great inspiration like this comes along!
See how happy this made us??
In the meantime, I’ll be eating this Roasted Poblano Hummus on everything–maybe even just with a spoon.