By Alan Zox
Visiting family in Chicago during St. Patrick’s Day shocked me when I saw the Chicago River, which winds along Wacker Drive, to be as green as a four-leaf clover. Other cities across America celebrate the holiday with the color green as well. Parades, hats, banners and clothing of all types are green as the Emerald Isle in tribute to St. Patrick’s Day.
Joining friends at local pubs on this special day is a time to enjoy a beer and a sandwich that are also bright green. I am generally OK with these menu choices but find myself less enchanted with artificial green food. So, I began searching for culinary options that more naturally reflect a green hue.
I have experimented with green risotto or pasta, or a side of asparagus or broccoli with mixed results even though I personally adore green vegetables any time of year. But one “green dish” stands out for me and everyone who eats it more than any other. This involves the joy of making a green laced breakfast or lunch with roasted poblano chili peppers that evoke warm, delicious memories.
The flavor of the pepper is not particularly hot in taste (about a 4 or 5 on a Scoville scale of 1-10) and everyone appreciates the flavor when roasted, peeled and added to something wonderful. So, I decided on poblanos and scrambled eggs that I had seen eaten in Oaxaca, Mexico. There is a simplicity to the dish and a natural flavor and appearance that is wonderful and filling. Also, the range of meals in which you can serve the scrambled eggs as an entree or a side dish is remarkable. Hope you enjoy it too.
Recipe: Roasted Poblano and Eggs-
(Note: Poblano chilis are available in most markets)
2 large roasted poblano chili peppers, peeled, deveined, stemmed and deseeded
8 large eggs, beaten to mix with a dash of milk
2 oz unsalted butter (4 tablespoons)
Salt and pepper to taste