Cauliflower and Goat Cheese Chiles Rellenos

YIELD: 8 servings

For Charred Tomato Sauce:
4 medium (6×6) tomatoes
¼ cup red onion, diced
1 clove garlic
¼ cup chicken stock
1 tsp. oregano
1 tsp. kosher salt

For Crema:
½ cup buttermilk
½ cup sour cream

For Chiles Rellenos:
5 lbs. potatoes, peeled and shredded
2 cups diced cauliflower
2 onions, chopped
6 oz. goat cheese, crumbled
¾ cup Japanese bread crumbs
½ cup flour
2 large eggs, scrambled
1 tsp. ground black pepper
Salt, to taste
8 medium to large Poblano peppers

For Charred Tomato Sauce:

1. On a grill (high heat), char the outside of the tomatoes. The tomato should be entirely black.

2. In a blender, place the tomatoes, onion, garlic, stock, oregano and salt. Blend until smooth.

3. Place mixture in a sauce pan and bring to a simmer. Simmer for another five minutes and hold hot for serving.

For Crema:

1. Mix ingredients until smooth; a squirt bottle is best for garnishing.

For Chiles Rellenos:

1. In a large mixing bowl, bring together potatoes, cauliflower, onions, goat cheese, bread crumbs, flour and eggs. Season with salt and pepper. Wrap and chill in refrigerator.

2. Roast the peppers whole (preferably on a grill) until the skin begins to blister and char. Remove from heat and place into a sealed container. Allow to steep for a half hour. Remove skin, slit the pepper and seed it.

3. Stuff each pepper with ¾ cup of filling.

4. Cook in a 350°F oven until the filling reaches an internal temperature of 165 degrees.

5. Plate on top of 3 oz. of Charred Tomato Sauce and serve. Garnish with crema.

Recipe: Chef Eric Petrus, Café 1845 (Parkhurst Dining Services), Cleveland, OH; Photo: Idaho Potato Commission