297640 Tue Jun 29 12:43:21 -0700 2004 11 27 General Chowhounding Topics 0 1643327 I have some extra boudin that I need to use and some fresh poblano peppers. I'm going to take the boudin out of the casing, add some feta and some nuts of some sort, stuff into the peppers and roast in the oven. I'm going to roast some corn husk-on in the oven along with it to make things easy. I want to sauce the peppers after roasting, but I'm drawing a blank. I was thinking a pecan cream sauce with sherry, but I want something a little more fusion-y. I have some dried guajillo peppers. I was considering making a sauce with that and adding something cajun to it. Maybe a guajillo cream sauce with crawfish or something. Any bright ideas? Tue Jun 29 12:43:21 -0700 2004 0 rudeboy 1 1643332 Have a shot of tequila, sit down and relax. I am trying to imagine the mixture of flavors you've suggested and honestly, I can't. It doesn't sound so much like fusion as...ummm...the only word that comes to my mind is 'mistake'. Tue Jun 29 13:06:50 -0700 2004 1643327 0 Cristina 2 1643342 Maybe I'll save the guajillos for something else, perhaps to flavor butter with them for the corn? I think however, that if the idea of boudin stuffed in poblanos sounds like a mistake to you, then you've been spending too much time perched in the highlands of central mexico. Remember, I'm a half cajun in a tex-mex area who eats at a lot of asian restaurants. If you have specific suggestions regarding the combination of those flavors and how that might not be appropriate...I'm all ears. I'll have that shot of tequila, though. That's never a bad idea. Thanks for the tip!~ Tue Jun 29 14:41:09 -0700 2004 1643332 0 rudeboy 2 1643398 Whereas my reaction was "Wow, what a great idea!" Tue Jun 29 21:33:28 -0700 2004 1643332 0 Josh Mittleman 3 1643408 :^) We're all different, aren't we? To each his or her own. Now to me, the blue cheese/cherry pairing sounds fantastic. Tue Jun 29 23:40:59 -0700 2004 1643398 0 Cristina 4 1643457 Well, I've had & loved crab-stuffed poblanos, so boudin was a small step for me. Wed Jun 30 14:34:18 -0700 2004 1643408 0 Josh Mittleman 1 1643333 Sounds good. Boudin and poblanos. Sauce with tomato bernaise. I like boudin all by itself. It is something most should get used to. Not enough around. Got a good mail order source? Tue Jun 29 13:13:04 -0700 2004 1643327 0 K. D. Puala 2 1643339 I don't usually mail order, but I get "deliveries" from cajun expats whenever possible. My local grocer (HEB in Austin Tx) sells a good brand that has plenty of liver and moderate rice. I don't get the good stuff often enough! Usually, I sit in front of the TV in a t-shirt and boxers and squeeze it out onto saltines. Tue Jun 29 14:22:51 -0700 2004 1643333 0 rudeboy 3 1643424 That's the best way to eat it! I would make a cream sauce with very finely ground pepitas. Wed Jun 30 09:25:09 -0700 2004 1643339 0 em 2 1643346 When I was in Cajun Country about a month ago, I picked up some boudin (including crawfish boudin, andouille sausage and a chicken stuffed with dressing from Pouche's(?) in Breaux Bridge, La. Good stuff! They have a web-site and will mail order. Tue Jun 29 14:48:33 -0700 2004 1643333 0 Bacchus 1 1643349 How about a cream sauce with Chipotle in Adobo for some smokiness Tue Jun 29 15:03:11 -0700 2004 1643327 0 Aimee 1 1643436 Well, I did it! Took three large boudin links, mixed in pine nuts and some bulgarian feta that I picked up on the way home, added cumin and a bit more garlic, then stuffed into 8 large poblanos. Steeped the guajillos, then used some of that water and some powedered stock and made a veloute, then added the reconstituted guajillos. I forgot that I was out of stock. After a while, I sieved and creamed the sauce. This sauce was EXCELLENT! I want to do it again. Roasted poblanos and chunks of tomato for 45 min. Made 5 spice, butter, and palm sugar glazed carrots and roasted them alongside. The combination of the boudin and the feta was out of this world...I suggest that you try it. The liver flavor and the feta gave it an earthiness (the feta was very good alone, too). My only mistake was not blanching the poblanos beforehand. They weren't cooked quite enough to marry all of the flavors (plus, it was hard to cut). The veloute was a good accompaniment to the boudin. I didn't do the shrimp on top. Wed Jun 30 10:43:16 -0700 2004 1643327 0 rudeboy