TORRANCE TRIBUNE August 7, 2014 Page 5 bakery – imported groceries italy – argentina – mexico – peru & other latin countries TRY OUR ARGENTINIAN EMPANADAS! select from: BEEF (ONION, OLIVES, EGG, BELL PEPPERS) SPICY BEEF (ONION, BELL PEPPERS, CHILE HABANERO) CHICKEN (ONION, BELL PEPPERS) SPINACH (ONION, MOZZARELLA CHEESE, BECHAMEL SAUCE) POMO (TOMATO, BASIL, MOZZARELLA CHEESE) PEPPERONI (PEPPERONI, MARINARA SAUCE, MOZZARELLA CHEESE) % OFF! 10 IN STORE PURCHASE ONLY. MINIMUM OF $20 OR MORE. Please Present Coupon to Cashier at either Lomita or Hawthorne Market Locations. TWO LOCATIONS! lomita 25600 Narbonne Ave. (near PCH) 310.530.3213 hawthorne 12921 S. Prairie Ave. (near W. 129th St.) 310.676-5444 CONTINENTALGOURMETMARKET.COM and how to bang them by Chef Shafer L ast week we got in a case of green pasilla chilies and just had to stuff them. So we roasted them off and peeled them when they cooled down. But what would we stuff them with? Yes we could make simple Chile Rellenos or should we think outside the box and stuff them with crab! The Chef Crab and Cheese Stuffed Chile Rellenos Ingredients: 10 fresh passila chiles Fire roasted peeled and seeded 1 8 can of lump crab meat 1 cup grated cheddar cheese 1 cup grated jack cheese ¼ cup chopped cilantro ¼ cup chopped red onion 1 and ½ cups flour 1 tables poon kosher salt 1 tablespoon course ground black pepper 8 eggs beaten in a shallow pan 5 to 6 cups panko bread crumbs 1 quart oil for frying Instructions: • Mix together the crab cheddar jack cilantro and onions • Stuff and roll the roasted chiles with the crab mix • Mix the flour with the salt and pepper then bread the chiles in the following order: – coat the chile with the seasoned flour – dip the chile in the eggs coat thoroughly – dip the chile in the panko bread crumbs and coat through the chill • When you are ready to serve heat the oil in a tall sided pot then fry them off until golden brown. Keep warm in a oven or serve right away.
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