Ingredients Jump to Instructions ↓

  1. Green Chile Stew-

  2. 1/2 cup Diced raw hickory-smoked

  3. Bacon

  4. 1/4 cup Diced carrots

  5. 1/4 cup Chopped yellow onion

  6. 2 tablespoons Chopped garlic

  7. 1 1/2 cup Puree of roasted and peeled

  8. Poblano chiles

  9. 1 cup Rich chicken broth

  10. 1/4 cup Yellow hominy

  11. Kosher salt and freshly

  12. Taste Bread Pudding:

  13. 12 To 16 slices stale french

  14. Bread

  15. 1/2 cup Crumbled Maytag Blue Cheese

  16. 1 Egg yolk

  17. 2 Whole eggs

  18. 3/4 cup Heavy cream

  19. Kosher salt and fresh

  20. Cracked black pepper to

  21. Taste Garnish:

  22. 1/4 cup Sauteed onions

  23. 1/4 cup Toasted pumpkin seeds

  24. 1 tablespoon Honey

Instructions Jump to Ingredients ↑

  1. 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


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