CLICK HERE TO SEE THE RECIPE

GET THE CURRENT ISSUE

FARMERS MARKET GUIDE

JOIN OUR EMAIL/NEWSLETTER LIST

EDIBLE GUIDES: LOCAL RESOURCES

EDIBLE DFW ON FACEBOOK

2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website: www.edibledfw.com/recipe/entrees/mediterranean-salmon-en-papillote/📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
View on Facebook

3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: www.eventbrite.com/e/fall-wine-trail-tickets-663811085827Visit northtexaswine.com/wineries for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
View on Facebook

6 days ago

Edible Dallas Fort Worth
Explore the tastes of Portugal at Central Market through September 26! Enjoy an immersive culinary celebration of the Portuguese traditions and richly diverse cultural influences that includes custard-filled Pastéis de Nata, spicy Piri-Piri, a stunning seafood selection, sips of vinho, and so much more.Register for a Sampling Stroll on Saturday, September 16 from 2-6pm at all Central Market locations: www.centralmarket.com/passaporte-portugal-stroll-2023Beautiful photos by Teresa Rafidi ... See MoreSee Less
View on Facebook

Chiles en Nogada

chilesNogada

By Executive Chef Victor Palma, Rosewood Hotel San Miguel de Allende

Serves 10

10 large poblano chiles

For Meat Filling

2 pounds ground pork leg
1 onion, quartered
3 garlic cloves, whole and peeled
2 bay leaves
2 cinnamon sticks
3 star anise

For Fruit Filling

1 tablespoon canola or corn oil
½ medium onion, chopped
4 cloves of garlic, minced
4 medium tomatoes, seeded and chopped
½ cup parsley, chopped
½ cup chopped almonds
½ cup pine nuts
½ cup diced biznaga (candied cactus) *
1 pear, peeled, cored and chopped
1 apple, peeled, cored and chopped
1 peach, pitted, peeled and chopped
¼ cup raisins
⅓ cup brown sugar
2 teaspoons salt, or to taste

For Walnut Sauce

2 cups milk
1 cup goat cheese
1 cup fresh walnuts (or pecans), peeled and chopped
¼ teaspoon ground cinnamon
¼ cup dry sherry
Sugar (optional)

For Garnish

¾-1 cup of pomegranate seeds
½ cup parsley, finely chopped

1. ROAST THE CHILES

Place each chile directly onto an open gas flame (or broil in the oven) until the skin begins to blister and burn. Periodically turn so that all sides will be evenly blackened. When finished, place each in a plastic bag for about 10 minutes. After letting the peppers “sweat,” rub gently to flake off all of the burnt skin. When only green remains, gently slit the center of the pepper with a sharp knife to remove the seeds. Leave the top of the chile and the base of the stem intact. What will remain is a shell for your filling.

2. PREPARE THE MEAT

Place the meat, onion, garlic, bay leaves, cinnamon sticks and star anise in a large pot and cover with cold water. Bring to a boil over medium-high heat. Lower the heat and simmer until the meat is a light gray and completely cooked. Drain and remove onion, garlic, bay leaves, cinnamon sticks and star anise. Salt meat and set aside.

3. FOR REMAINDER OF FILLING

Heat oil in a large skillet over medium heat and sauté onion and garlic until transparent. Add tomatoes and parsley and sauté until the tomatoes soft en. Stir in cooked meat and simmer for 5 minutes, uncovered. Add almonds, pine nuts, candied fruit, pear, apple, peach, raisins and brown sugar. Leave on the heat, occasionally stirring, until fruit is softened and the meat is almost dry, about 10-15 minutes.

4. PREPARE THE SAUCE

Place milk, cheese, nuts, cinnamon and sherry in blender and puree. Add sugar, if desired. Refrigerate at least 30 minutes before serving to thicken.

5. TO ASSEMBLE

Generously stuff each pepper with the warm filling. Bathe in slightly chilled walnut sauce and garnish with pomegranate seeds and chopped parsley. This dish is traditionally served at room temperature.

*Biznaga (also called Acitrón) is candied cactus. Candied citrón or pineapple may be substituted. You will find these at Mexican grocers.

chilesNogada2
Chef Victor Palma
Photos by Terri Taylor

+ posts
Scroll to Top