{"id":21251,"date":"2011-08-02T20:54:43","date_gmt":"2011-08-03T00:54:43","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=21251"},"modified":"2011-08-02T20:54:43","modified_gmt":"2011-08-03T00:54:43","slug":"green-chile-and-cilantro-carbonara%e3%83%a1%e3%82%ad%e3%82%b7%e3%82%ab%e3%83%b3%e3%81%a7%e5%a4%89%e3%82%8f%e3%82%8a%e3%82%ab%e3%83%ab%e3%83%9c%e3%83%8a%e3%83%bc%e3%83%a9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=21251&lang=en","title":{"rendered":"Green Chile and Cilantro Carbonara
\u30e1\u30ad\u30b7\u30ab\u30f3\u3067\u5909\u308f\u308a\u30ab\u30eb\u30dc\u30ca\u30fc\u30e9"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Green Chile and Cilantro Carbonara<\/strong>
\nJuly 30, 2011<\/em><\/p>\n

I wanted to create a dish using green chile since I came back from our vacation in New Mexico. Here is my Green Chile and Cilantro Carbonara I made last weekend. Okay, I used canned green chile but this still tasted very good. Instead of mixing eggs into the pasta, I placed a fried egg on top. I’ve seen Giada (from Foodnetwork) making carbonara like this and I thought it would be fun to try, although the sauce for my pasta was very different from her Italian version.<\/p>\n

Green chile and cilantro sauce: Mix and puree all the ingredients together (green chile, cooked garlic, cilantro, Parmesan cheese, salad oil, olive oil, sugar, salt, pepper, (hot green sauce(optional))<\/p>\n

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\n\uff12\uff10\uff11\uff11\u5e74\uff17\u6708\uff13\uff10\u65e5<\/em><\/p>\n

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\"\"<\/a><\/p>\n

studio r<\/a> \u3001\u30a2\u30f3\u30b1\u30fc\u30c8\u7d9a\u884c\u4e2d\u3002\u305c\u3072\u3054\u53c2\u52a0\u304f\u3060\u3055\u3044\uff01
\n\u201c\u30df\u30cb\u201d \u30d0\u30ca\u30fc\u3001QR\u30b3\u30fc\u30c9\u3001\u51fa\u6765\u307e\u3057\u305f\u3002\u30ae\u30e3\u30e9\u30ea\u30fc\u306e\u30d7\u30ed\u30e2\u30fc\u30b7\u30e7\u30f3\u30da\u30fc\u30b8\u3067\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/strong>
\n\"\"<\/a><\/p>\n

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\n\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\" <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Green Chile and Cilantro Carbonara July 30, 2011 I wanted to create a dish using green chile since I came back from our vacation in New Mexico. Here is my Green Chile and Cilantro Carbonara I made last weekend. Okay, I used canned green chile but this still tasted very good. Instead of mixing eggs […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-21251","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21251"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21251\/revisions"}],"predecessor-version":[{"id":21300,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/21251\/revisions\/21300"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}