sf wrote:

>> Rick Bayless uses a similar technique to make a non-battered grilled
>> chile relleno. He wraps pairs of stuffed chiles in soaked corn husks to
>> protect them from direct heat, then grills them until the husk is a bit
>> charred and the interior is fully cooked. I'd imagine the same technique
>> would work just fine for stuffed squash blossoms.
>
> I like that idea, in fact I like it for chile relleno. I hate to fry,
> so the closest I come to making it is a chile relleno casserole.
> Do you remember which book that recipe is in?

I got it off the Bayless web site earlier this year:

Shrimp Chiles Rellenos Grilled in Corn Husks
"Mextlapique" de Chiles Rellenos de Camaron
Serves 6
Recipe from Season 7 of Mexico - One Plate at a Time

An 8-ounce package dried corn husks
12 medium (about 1 1/2 pounds total) fresh Anaheim chiles
1 medium red onion, sliced into 1/2-inch-thick rounds
A little vegetable oil
Salt
12 ounces cooked small shrimp, chopped into 1/4-inch pieces
12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or
the like) or Monterey Jack, brick or mild cheddar, shredded (you'll have
about 3 cups)
1/2 teaspoon oregano, preferably Mexican
1/2 teaspoon fresh black pepper

1. Soak the corn husks: Fill a very large saucepan 3/4 full of water, cover
and bring to a boil over high heat. Remove from the heat, uncover, slide in
the corn husks, weight with a heat-proof plate to keep them submerged,
re-cover and let stand for an hour to rehydrate.

2. Roast the chiles, make the filling: Light a charcoal fire and let the
coals burn until they are covered with grey ash and still quite hot; set the
grill grate in place. Or heat a gas grill to medium-high. Lay the chiles on
the grill and turn until blackened and blistered, about 4 minutes. Collect
in a bowl and cover with a kitchen towel. Meanwhile, brush both sides of the
onion slices with a little oil, sprinkle with salt, then lay in a single
layer on the grill. Grill, turning at least once, until richly browned and
soft, about 7 minutes. Scoop onto a cutting board and chop into small
pieces.

When the chiles are cool enough to handle, peel off the blistered skin. Make
a slit in the side of each chile and use your finger to scrape out the
seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with
paper towels.

In a large bowl, mix together the chopped shrimp, shredded cheese, chopped
grilled onion, oregano and black pepper. Divide into 12 portions, squeezing
each into cigar shapes slightly shorter than the chiles.

3. Grill and serve: Add a little more charcoal to your fire if it has cooled
off some. Choose 12 large corn husks. Lay six on your counter top and dry
with a towel. Stuff each chile with a portion of the cheese mixture, lay
them in pairs lengthwise on the corn husks and roll up. Lay out 6 more corn
husks. Lay each "chile relleno roll" on another corn husk, tapered end
pointing the opposite direction. Tear six 1/4-inch strips from the remaining
corn husks and use them to tie around the center of each roll. Lay the rolls
on the grill. Grill them for 10 to 12 minutes, turning them regularly, until
the corn husks are slightly charred, the cheese has melted and the shrimp
are warm. Slide them onto plates, cut off the ties, pry back the husk and
serve without hesitation.

Bob