El Rayo Taqueria's Mexican Chile Pesto

6:09 PM, Oct 23, 2013   |    comments
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EL RAYO TAQUERIA

Chef Torrey Pollard of El Rayo Taqueria in Portland will be taking part in this year's Harvest on the Harbor. He'll be cooking at the International Maine event on Thursday, October 24th at 6:00 PM at Ocean Gateway, and will be presenting at Samplings at the Marketplace on Saturday, October 26th at noon at Oceanside Pavilion.

El Rayo Taqueria is holding a Fall Harvest Dinner on Thursday, October 24th from 5:00 to 10:00 PM.

For more information on El Rayo Taqueria click here: EL RAYO TAQUERIA

El Rayo's Mexican Chile Pesto

1tsp garlic, minced
2oz cotija cheese
3 whole poblano pepper
1 whole green bell pepper
1/2cup hulled organic pumpkin seeds
1/4cup parsley leaves
2 TB canola oil
salt to taste
1 cup breadcrumbs, sautéed in a little butter
VARIATIONS:
2 pounds salmon fillet
2 dozen Maine oysters

Roast peppers on grill (or underneath a broiler) scorching all surfaces, and then put into a bowl covered with plastic. Allow to steam for about 10 minutes.

Peel and seed peppers over a sieve, catching any juice to add to the pesto. Avoid rinsing the peppers with water.

Put all ingredients into a food processor and process until smooth. Taste for salt.

For the Salmon, Grill salmon - skin side up for about 5 minutes. When the fillet is willing to release from the grill, gently flip it over. Coat the top with a thick coat of the pesto and continue cooking until the salmon is just cook through, about another 5-10 minutes. Sprinkle some breadcrumbs on top for the last few minutes.

For oysters, carefully shuck your oysters, leaving the oyster in the deep half of the shell, being careful to cut the muscle underneath. Spread 2 teaspoons in a thin layer on each oyster and top with a few bread crumbs.
Broil until the pesto is bubbling and the breadcrumbs are golden brown. Serve warm.

 

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