Mexican-ish

(Poorly-) grilled halibut, grilled asparagus, rice, black beans w/ epazote and poblano cream sauce. Giant plate of food. Oops.

Not necessarily a classic combination w/ the asparagus, but can't hurt to eat a vegetable or two, and they were pretty tasty with the poblano cream.

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It's about time for halibut and asparagus to hit the market! Cory, if you're willing, walk me (us) through the poblano cream? It looks great!

Thanks! It's right out of Bayless' Mexican Kitchen - fantastic recipe, maybe my favorite out of that book. Makes a great soup too, thinned a bit.

Puree a roasted and skinned poblano with a cup of milk, then warm puree.
Meanwhile make a blond-ish roux w/ a couple tablespoons of oil and 1.5 TB flour.

Stream in the poblano puree, reduce until thick, then add 1/2 cup crema/ creme fraiche and 0.25 c. heavy cream.
Salt, I like a scant 1 tsp

(sorry about the measurements - haven't converted this one to grams yet...)