Green Chile Stew-
1/2 c Diced raw hickory-smoked
Bacon
1/4 c Diced carrots
1/4 c Chopped yellow onion
2 tb Chopped garlic
1 1/2 c Puree of roasted and peeled
Poblano chiles
1 c Rich chicken broth
1/4 c Yellow hominy
Kosher salt and freshly
Cracked black pepper to
Taste
Bread Pudding:
12 To 16 slices stale french
Bread
1/2 c Crumbled Maytag Blue Cheese
1 Egg yolk
2 Whole eggs
3/4 c Heavy cream
Kosher salt and fresh
Cracked black pepper to
Taste
Garnish:
1/4 c Sauteed onions
1/4 c Toasted pumpkin seeds
1 tb Honey
In a hot skillet, render the bacon; then, saute the carrots and onions
until tender. Add the garlic and quickly saute being careful not to burn.
Add the poblano puree, chicken broth, and hominy, then reduce by
one-quarter. Season to taste.
Spray non-stick food release (approximately 3 ounces) in small ramekins
thoroughly coating them. Place a slice of the french bread on the bottom
and alternate layers of blue cheese with the french bread, pressing it down
as you go. Whip the egg yolk, whole eggs and cream together. Pour the
mixture very carefully into the ramekins so it is absorbed completely.
Place the ramekins in a water bath and bake in a 360 degree oven for
approximately
30 minutes.
Mix the sauteed onions, pumpkin seeds and the honey together.
Unmold the blue cheese bread pudding into the center of a shallow bowl.
Spoon the green chile stew around the bread pudding. Top with the pumpkin
seed-onion salsa and serve.
Yield: 4 servings
GOURMET GETAWAYS SHOW # GG1A04 from Windows on the Green and Chef Robert
McGrath
Yields
4 Servings