David B.Katague, B.S., M.S., M.A, Ph.D. Sunset Photo from the Balcony of the Chateau Du Mer Beach House, Boac,Marinduque,Philippines
Welcome to My Site
If this is your first visit, welcome! This site is devoted to my life experiences as a Filipino-American who immigrated from the Philippines to the United States in 1960. I came to the US as a graduate student when I was 26 years old. I am now in my mid-80's and thanks God for his blessings, I have four successful and professional children and six grandchildren here in the US. My wife and I had been enjoying the snow bird lifestyle between US and Philippines after my retirement from USFDA in 2002. Macrine(RIP),Me and my oldest son are the Intellectual migrants. Were were born in the Philippines, came to the US in 1960 and later became US citizens in 1972. Some of the photos and videos in this site, I do not own. However, I have no intention on infringing on your copyrights. Cheers!
Tuesday, January 15, 2019
Cooking Chile Relleno and Casserole Stuffed with Seafoods
There are several recipes in the web on how to cook Chile Relleno and Casserole. I have my owned recipe of chile relleno and casserole using fresh Poblano peppers stuffed with either shrimps or Crab/lobster meat. It is essentially the same way as in the video below, but instead of just plain Monterey Jack cheese, I add either shrimps ( precooked) or crab or lobster (Shredded - imitation is OK) to the stuffing.
There are several sauces you can used. Since I am lazy, I just used Picante Sauce all ready to use. My daughter used Cholula Sauce. Cholula hot sauce is a brand of chili-based hot sauce, manufactured in Chapala, Jalisco, Mexico, and licensed by José Cuervo. According to its manufacturers, Cholula hot sauce rates 500-1,000 on the Scoville scale though other sources measure it as being over three times hotter, at 3,600 Scoville units.
There are several videos in the Web on how to cook Chile Rellenos and Casserole. The following video is easy to follow:
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