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