The Daredevil What’s Your Foodie Personality? You Are:

What’s Your Foodie Personality?
You Are:
The Daredevil
You’re constantly thinking the unthinkable. When playing Truth or Dare, your
acquaintances simply tell you the dare. And since you’ve known them a while,
they get creative. Most recently you ate some waffles topped with tuna salad,
Sriracha and Italian dressing.
Indulge your adventurous senses in the uniquely bold flavors of this recipe for Stuffed Poblano Chiles with Smoked Tomato Sauce.
The savory flavor of smoked tomatoes shines in this unusual (and delicious!) recipe for stuffed peppers from chef Jon Mortimer.
For the stuffing:
• 2 cups picked and chopped roasted
• 8 oz. cream cheese
• 2 Tbsp. Cilantro, chopped
• 1 tsp. Private Selection™ Ground
• 2 ears corn (peeled and fleeced)
• Salt to taste
• 1/2 tsp. ground Private Selection™
Cayenne Pepper
• 1/2 tsp. ground Private Selection™
black pepper
• 1/4 cup finely diced Private
Selection™ Campari Tomato flesh
(no seeds or pulp)
For the sauce:
• 24 roma tomatoes, cut in half
• 8 to 10 fresh Private Selection™
Living Basil leaves
• 1 Tbsp. roasted garlic puree
• Salt and ground black pepper to taste
• For each chile:
• 1 poblano chile
• 1/2 cup prepared stuffing
• Private Selection™ Sea Salt
• Pepper
• Flour for dusting
• Egg wash (3 Private Selection™
Omega-3 Grade-A Large Eggs
whisked with 1/2 cup water)
• Corn meal for dusting
• Sour cream thinned in a squeeze bottle
• Cilantro springs
Preparation Time: 15 minutes Cooking Time: 30 minutes Serves: 6
1. For the stuffing: Bring cream cheese to room temperature and combine all ingredients.
2. For the tomato sauce: Cut the tomatoes in half and place them core-side up on the racks of a smoker. Smoke at low heat (about 130° F to 150° F) for
one hour, or till soft.
3. Puree all ingredients till smooth in a blender or food processor.
4. For the peppers: Roast chiles in fryer for 90 seconds on each side, then place in a lidded container for ten minutes.
5. Carefully peel outer layer of skin off chiles, leaving the entire pepper intact (including the stem).
6. With a paring knife, make a slit in the chiles and rinse out the seeds with cold water.
7. Pack the stuffing in each chile, overlapping the flesh when finished so no stuffing is visible.
8. Season chiles lightly with salt and pepper, then dust with flour, coat with egg wash, and coat with corn meal.
9. Fry completely submerged in a 350° F fryer till crisp and golden brown.
10. Remove from fryer. Allow excess grease to drain, then blot with a paper towel.
11. To plate: In a warm bowl, ladle 1/2 oz. smoked tomato sauce and place a chile on top. Stripe the sour cream back and forth over the chile and
garnish with the sprig of cilantro.
What’s Your Foodie Personality?
Tips & Tricks
Make a balsamic glaze by reducing
Private Selection® Balsamic Vinegar
in a heavy saucepan until it’s the
thickness of chocolate syrup. Then,
drizzle it over Private Selection®
Crushed Vanilla Bean Ice Cream or even
over Private Selection® Cheesecake for
a tangy twist to a sweet treat.
Food Pairings
Feeling adventurous? Pair strawberries
with jalapeños for a little sweet heat!
Food Pairings
A Daredevil like you might enjoy Private
Selection® Lime and Black Pepper
Flavored Kettle Chips dipped in Private
Selection® Fire Roasted Poblano
Ranch Dressing.
Make a sweet and spicy cocktail using mango puree and Sriracha hot sauce!
Spicy Beijos
•• 2 oz. vodka (2 oz.)
•• 1 oz. Cointreau (1 oz.)
•• ½ oz. passion fruit puree
•• ½ oz. mango puree
•• Sriracha hot sauce
•• Splash of lime juice
Start off by filling a pint glass to
the top with ice, next add 2 oz. of
vodka, 1 oz. of Cointreau, then 1 oz.
of passion fruit and mango puree,
heavily shake the ingredients for 30
seconds. Add small amount of hot
sauce to the bottom of the martini
glass. Strain into a martini glass,
garnish (with lime, orange slice,
orange twist, berries) and serve.
What’s Your Foodie Personality?
the daredevil life will lead you to
Home to Rocky Mountain Oysters (look them up), Denver is the hub
of all things Daredevil. You’ll be pleasantly surprised by the unique
flavors and ingredients used in local hot spots. Try the big game
meat, jellyfish salad, or if you’re feeling extra daredevilish, try the
aforementioned Rocky Mountain Oysters.
Private Selection for the Daredevil
Wild Caught Calamari
Bourbon Chicken Breast
Denali Chocolate Peanut ButterMoose Tracks Ice Cream
Angus Beef Short Rib
Double Chocolate Molten Upside Down Cake
Ultimate Chocolate Chunk Cookies
Chipotle Lime Tortilla Panko Bread Crumbs
Lamb Rack Crown Roast
Tellicherry Black Peppercorn Grinder
Golden Oak Shitake Mushrooms
Roasted Hazelnut Coffee
Tikka Masala Simmering Sauce
Acai and Pomegranate Green Tea
Alderwood Smoked Candied Alaskan Sockeye Salmon
Roasted Red Pepper Hummus