Rebecca Adler is the pen name of author Gina Lee Nelson. Gina grew up on the sugar beaches of the Florida Gulf Coast. Drawn to the Big Apple by the sweet smell of wishful thinking, she studied acting on Broadway until a dark-eyed cowboy flung her over his saddle and high-tailed it to the Southwest.

...plus the occasional play and musical.
She's currently content to pour her melodramatic tendencies into writing cozy mysteries with a hint of romance and a sweet, Southern-fried flavor.
BOOK GIVEAWAY!!
see below
see below
Take it away, Gina/Rebecca!
Growing up in small town
Florida, my exposure to Tex-Mex was limited to the locally-owned Pancho’s on
Okaloosa Island. This local favorite offered everything my young heart could
desire: tacos, queso, and enchiladas. Occasionally, I would try something
exotic from my mother’s plate. Guacamole, refried beans, or tamales.
Have you heard the old
saying, I wasn’t born in Texas, but I got there as fast as I could? That’s me.
After living in NYC and Maine with limited access to quality, lip-smacking
Tex-Mex, I was thrilled to be in the midst of an overabundance of restaurants
and taco stands offering, not one, but countless varieties of my very favorite
foods.
With the release of Here
Today, Gone Tamale--the first book in my Taste of Texas series-- I am excited
to share the recipes for some of my very favorite Tex-Mex, and Texas, culinary
delights. My favorite recipe in the book is definitely Uncle Eddie’s Favorite
Chile Rellenos. I recently made this dish with a dear friend. We shopped at our
local Mexican grocer, enjoying the process of choosing poblano peppers of just
the right size and ripeness. The prep time spent roasting, peeling, stuffing,
and sautéing the chiles flew by as we shared fond memories of other meals we’d
prepared and enjoyed together. The end result? A delightful afternoon filled
with scrumptious fare and heartwarming conversation.
I hope you’ll enjoy this
savory dish with someone dear to your heart. May your coming year be filled
with cozy mysteries, heartfelt conversation, and delicious food.
Uncle Eddie’s
Favorite Chile Rellenos
Favorite Chile Rellenos
can poblano peppers or mild whole green chiles
½ pound Oaxaca cheese, thinly sliced
6 raw eggs (separated)
¼ cup flour
2 cups salsa verde
2 cups homestyle Mexican salsa
1 cup corn oil
Salt or Mexican seasoning to taste
Rinse the chilies. Preheat your oven to broil. Place the chiles
in a 9x14” baking dish and place on the top shelf of your oven.
Watch and listen closely. When the skins start to make popping
sounds and to char and turn black in places, take the
chiles out and flip them over. Be sure and use a potholder so
you don’t burn your hands!
When both sides are fairly evenly charred, remove them from
the oven. Wrap each chile in a moist paper towel or place in
a sealed plastic bag to steam. After a few minutes, check
them. Once the skin comes off easily, peel each chile.
Cut a slit almost the full length of each chile. Make a small
T across the top, by the stem. Pull out fibers and seeds (this
is where the heat is) and replace with a slice of cheese. You
can set these aside, for a few minutes or a few hours if you
put them in the refrigerator.
Heat the oil in a skillet until a drop of water sizzles when
dropped into the pan.
Whip the egg whites at high speed with an electric mixer,
until stiff peaks have formed. Beat the egg yolks with one
tablespoon flour and salt. Mix the yolks into egg whites and
stir until you have a thick paste.
Roll the chiles in the remaining flour and dip each one in the
egg batter. Coat evenly. Fry, seam side down on both sides
until golden brown. Place on paper towels to drain.
Meanwhile, heat the salsa in a medium saucepan (either one
or some of each). Place one or two rellenos on each plate and
pour salsa over them. Serve them immediately.
Tips:
Fillings can be made ahead of time and refrigerated, then brought
to room temperature before stuffing chiles. Fillings should be at
room temperature or slightly chilled. If fillings are hot, the juices
will flow out and cause the coating to slide off. Use enough filling
to stuff each chile relleno as completely as possible, but not so much
that the seam won’t hold together.
GIVEAWAY
I am giving away a copy of Here Today, Gone Tamale to one fan.
Leave a comment with your email and tell me what was your favorite food growing up!
You can contact me at:
Twitter: @GinaLeeNelson
or on Facebook
My mother was an excellent career woman. She cooked because she had to. Probably my favorite thing was her chocolate cake with fudge icing. suefoster109@netzero.net. Now my neighbor's mom made the best biscuits I've ever tasted.
ReplyDeleteI remember hating spaghetti back in the 40s. It must have been too spicy because I still don't care for spicy foods. Now - and then - give me a cookie and you have a happy camper!
ReplyDeleteHi Rebecca! We love spicy food in our house, but we once had a chili relleno at a restaurant that was so spicy we couldn't even finish it, we were fanning ourselves at the table - lol! Your recipe looks yummy (but not as dangerous!!!), I'm clipping it to give it a try. Happy Sunday! Nicole :-)
ReplyDeleteMy favorite food when I was a kid was spaghetti.
ReplyDeletesgiden at verizon(.)net
Hey friend, congrats on the book release!!! My favorite food growing up (and still is) a bowl of cereal. :) Of course the cereal has changed over the years and I prefer something a bit healthier these days. Best of luck with the book!
ReplyDeleteGood morning, early risers! Sue, I'm with you. If I had to list two of my favorite foods, chocolate cake with double-fudge icing and homemade biscuits would be at the top. When I think of Grandma Wallace, I think of making biscuits with her in the mornings.
ReplyDeleteKaren, I love ginger snaps for breakfast. It's all about the snap!
ReplyDeleteHappy Sunday, Nicole and Sandy.
ReplyDeleteNicole, this recipe wasn't too spicy for me--but I live in Texas...
Sandy, ever tried cold spaghetti sandwiches? That's how I ate leftovers as a kid before we had microwaves!
Thanks, Jen!
ReplyDeleteMy favorite food growing up was anything cooked by someone other than my mother. Thankfully a place opened up across the street from us that also sold pizza so I didn't go totally hungry.
ReplyDeleteNoraAdrienne (at) gmail (dot) com
Nora, I love it! Growing up, I thought everything was supposed to be cooked well-done. Especially, pan-fried okra. It was always black. Funny, I can't seem to find it that way in restaurants!
ReplyDeleteAha! You've got it now! Enjoy.
Delete~Daryl / Avery
My favorite food was pot roast and gravy. Yummmmm
ReplyDeletellcejka at gmail dot com
Lisa, I always loved pot roast and gravy, plus roasted potatoes and carrots! Nom nom.
DeleteLisa, by random generator, you won the giveaway! Congrats. I'll be contacting you to put you in touch with Gina. ~ Daryl / Avery
DeleteThank you for the wonderful interview,the delicious recipe and the chance to win. My favorite food growing up was pizza and it still is. �� areewekidding@yahoo.com
ReplyDeleteIt's still pizza? That's great. You're still a kid! LOL
Delete~ Daryl / Avery
Wish I could still eat all the pizza my heart desires!
DeleteSpaghetti, for sure. Then and now. Thanks for the chance to win.
ReplyDeletelauraalbert@hotmail.com
Hi Laura, glad you enjoyed it! Remember when we could eat all the pizza we wanted?
DeleteMy mom's chicken and rice. I've tried to make it but it's just not the same.
ReplyDeletefrybbe@gmail.com
Hm. Did she have a favorite ingredient, like chicken broth or onions that made it special?
Delete~Daryl / Avery
Laura, did your mom use a pressure cooker? Chicken and rice was one of the best things that my mother cooked. I'm convinced that cooker made all the difference.
Delete