Cacerola de Chilies y Pasas, and Pescado con Pasas
Eggs, or juevos, were an important staple in Early California cuisine often served with a combination of hot and spicy chilies, roots, plantains, and of course California Raisins. Use California Raisins to add texture to smooth egg dishes. Serve with chilies rellenos and cut the bite of hot chilies. Add a hint of sweetness.
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- Chile connoisseurs know that California Raisins are the universal antidote to the extra-hot jalapeno or habanero!
- California cooks can extend precious spice flavors using nature's flavor enhancer, the California Raisins.
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Cacerola de Chilies y Pasas
(Pepper and California Raisin Casserole)
Yield: 50 (9-oz. servings)
Ingredient
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Weight
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Measure
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| Chilies, such as Anaheim or poblano |
9 lbs. |
50 pcs. |
| Vegetable oil |
3 1/2 oz. |
1/2 cup |
| Onion, minced |
6 oz. |
1 cup |
| Garlic, minced |
2 oz. |
1/4 cup |
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| Lean ground beef |
7 lbs. |
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| Cumin, ground |
1/4 oz. |
1 tbsp. |
| Chile powder, mild |
1 oz. |
1/4 cup |
| Tomato puree |
1 lb. 8 oz. |
3 cups |
| California Golden Raisins |
1 lb. 5 oz. |
1 quart |
| Salt, to taste |
1 oz. |
1 tbsp. |
| Sharp cheddar cheese, grated |
1 lb. 8 oz. |
1 quart 2 cups |
| Monterey jack cheese, grated |
1 lb. |
2 cups |
| Eggs, beaten |
2 lb. |
20 large |
| Heavy cream |
4 lb. 4 oz. |
2 quarts |
| Baking powder |
2/3 oz. |
4 tsp. |
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Directions:
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1
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On a grill or over an open fire, roast chilies until skin is blackened and blistered. Place in a paper bag for 15 minutes before peeling. Carefully slit chilies open and remove all seeds, veins and stems. Arrange in single layer on lightly greased baking pans . Set aside. |
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2
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In a large skillet, heat vegetable oil and fry onions and garlic until translucent. Add the ground meat and fry brown. Add cumin, chile powder and tomato puree and cook an additional 15 minutes. Mix in raisins, salt to taste and stir until combined. |
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3
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Carefully spoon meat mixture on top of chilies. Combine cheeses and sprinkle half the mixture on top of meat. |
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4
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Beat the eggs until thick and foamy. Mix in cream and baking powder. Pour over the cheese and let it set for a few minutes. Then sprinkle the remaining cheese. |
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5
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Bake at 3500F for 15 minutes, sprinkle with California Raisins and chopped walnuts, and continue cooking until golden brown. Casserole should appear set when shaken gently. Serve hot with sour cream and fresh tomato salsa on the side, if desired. |
Pescado con Pasas
(Baked Fish with California Raisins)
Yield: 50 servings
Ingredient
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Weight
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Measure
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| Onion, minced |
6 oz. |
1 cup |
| Garlic, minced |
2 2/3 oz. |
1/3 cup |
| Olive oil |
3 1/2 oz. |
1/2 cup |
| California Golden Raisins |
1 lb. 5 oz. |
1 quart |
| Bread crumbs |
12 oz. |
1 quart |
| Coriander, chopped |
3 oz. |
1 cup |
| Parsley, chopped |
3 oz. |
1 cup |
| Rosemary, chopped (or 1/4 cup dried) |
1 1/2 oz. |
1/2 cup |
| Pine nuts, dry toasted |
4 oz. |
1 cup |
| Boneless fish fillets, such as pompano, |
5.5 to 7 oz each |
50 pcs. |
| sea bass or red snapper |
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| Salt, to taste |
2 oz. |
1/4 cup |
| Black pepper, freshly ground |
1 oz. |
2 tbsp. |
| Flour, for dredging |
12 oz. |
3 cups |
| Oil or butter for frying fish |
1 lb. or 5 oz. |
3 cups |
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Directions:
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1
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In a large skillet, sauté onions and garlic in approximately 1/4 cup (1.75 oz.) olive oil until translucent. |
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2
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Combine raisins, fresh bread crumbs, coriander, parsley, rosemary and pine nuts in bowl. The mixture should be on the dry side. |
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3
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Sprinkle the fillets of fish with salt and pepper. Lightly dredge in flour. Fry in a butter-oil mixture until lightly brown on both sides. Do not over cook fillets as they will be baked also. |
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4
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Place the fried fish on baking tray and sprinkle liberally with the bread-raisin mixture. Drizzle with the remaining 1/4 cup (1.75 oz.) olive oil. Bake at the 4000F about 10 minutes just before serving. |
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