Chiles Rellenos, Round 2

So I bought some regular old sweet peppers; one yellow, one red, and one orange. Carlos says that is what they use in Guatemala. I have some of the filling left over, so I will leave that for another day. But today is more for the peppers and the whole process. I just took the peppers out from under the broiler, they have nice charred parts here and there but are not burned. Carlos said I do not need to peel them. Thank goodness! That part sucked and eventually led to the demise of 2 of my poblanos from my first attempt at this. It made the peppers to flimsy and delicate for my gorilla hands. So I will let the peppers cool and then cut a small slit in the side of them and scrape the seeds out. At which time I will fill them and proceed to fry them. Carlos and I did not even discuss the tomato sauce I had made. More on that tonight too I guess. Adieu til later. Oops wrong language. Adios!

Catalinas Coconut Custard

I am testing a coconut custard recipe for Catalina for her to enter in a Food Network Magazine contest. Its a family recipe that has been passed down for generations. So needless to say there is no written recipe. Its all been passed down verbally. So I am trying to make it and write the recipe to go with it for all others to recreate. She has told me how to do it 3 times now. The first time was when I was at her house. The second time was Wednesday and the third time was today. When she told me the recipe on Wednesday I was expecting to make it Thursday. But I ran out of time.....So I got around to it today. I was looking at the notes she gave me...basically the ingredients and could not remember clearly the process. So I had to cal her and get refreshed on how it is made. So I have made it (still not sure if I did it the way I was told). It is now cooling on the counter before it can go in the fridge to cool completely. I can't wait to try it later and call her to tell her how it went. Now to write everything down I did!!!! I will let you know how it comes out!