Rock on a Roll #18 November 13, 2006 Robert's Most Yum Duxelle Stuffed-Poblano Pepper Duxelle is the French culinary term for a mixture of sauteed mushrooms and shallots. Ingredients 1 large poblano pepper 2 tablespoons of extra virgin olive oil (evoo) 2 large shallots (2 tablespoons diced) 3 large shiitake mushroom caps (1/2 cup julienned) 1/4 cup of white wine 1/2 cup of Monterey Jack cheese (or any other cheese) Kosher coarse salt or sea salt to taste Procedure Remove stem and by coring, remove seeds and membranes from poblano pepper. In a pot of boiling water, cook the poblano pepper until soft. Place it in a steamer basket, over the simmering water, until ready to stuff. Dice the shallots. Julienne the shiitakes. In a saute pan, heat the evoo. Add the shallot pieces and shiitake strips and saute for two minutes. Add the wine and cook 1 more minute. Remove the duxelle mixture and place it into a mixing bowl. Add the cheese and mix well. Add Kosher coarse salt or sea salt to taste. Stuff the pepper with this mixture. Enjoy! Robert's Most Yum Avocado with Pear Served over Romaine Lettuce with Orange Juice and Pecans Dice an avocado. Dice a pear. Combine the two and serve over romaine lettuce. Drizzle with orange juice. Top with chopped pecans. Enjoy!