Executive chef Jesi Solomon fills a roasted, peeled, seeded poblano pepper with equal amounts cream cheese and feta puréed with red onion, garlic, cilantro, dill, lemon juice and a spice mix of cumin and coriander. He dredges the stuffed pepper in flour, egg wash and yellow cornmeal and deep fries it.He dusts a New Zealand lamb rack with cumin, coriander and salt and then pan-sears it to order. He plates the lamb and pepper on a purée of avocado, lime juice, cumin, coriander, salt, milk and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!