What I Brought to Thanksgiving 2012

Holiday Salad

1/2 Red Cabbage sliced thin

Green Lettuce like herbal blend or arugula in equal proportion to cabbage

4 ounces Sunflower Seed Sprouts

2 cups Walnuts

2 pomegranate

2 stalks of celery diced
6 ounces diced candied pineapple

1 shallot diced

1 garlic clove dices

juice of 1 lemon

apple cider vinegar

olive oil

salt and pepper

Jalapeno Chile Relleno

Jalapenos

Jack Cheese

Flour

Egg

frying oil

To make this recipe you need to first roast your chiles.  After they have been roasted, cooled, peeled and seeded, you can stuff each with a small slice of jack cheese.  Now you prepare your eggs by beating the whites until stiff peaks form then gently folding in the egg yolks.  You get your oil hot and ready for frying, about 1 1/2 inches deep.  You take the chiles and gently coat them in flour, dip them in the egg until coated and drop into the oil.  Fry for 2-4 minutes on one side until golden and then flip to cook on the other side 1-3 minutes.  Dry over paper towels to absorb the oil.