5th Anniversary

Bananas Foster

Ingredients

2 ripe bananas cut into rounds
3 scoops vanilla ice cream
4 tbs brown sugar
4 tbs soft butter
1/4 cup pecans
1 oz light rum
1 oz banana liquor (owls)
1Tsp cinnamon

TO BE CONTINUED ON FEBRUARY 6TH

Carne Adovada

Carne adovada, as it’s usually spelled today (originally carne adobada), always ranks among the fieriest New Mexico dishes. Like chile con carne, it is meat flavored with more little more than pure chile, and perhaps because of this, few New Mexico restaurants offer both dishes. In the northern part of the state, professional kitchens overwhelmingly favor carne adovada, and in the south they usually serve chile con carne. It’s an odd situation because both thrived as recognized classics around the state in the past, and they are clearly different from each other in elemental ways. at least for us and many other home cooks, we’ve got plenty of passion for both. Carne adovada can be presented simply on it’s own as the recipe suggests, or can be enveloped in a four tortilla as a burrito and topped with more chile and cheese. Some like it as a filling for enchiladas, stuffed sopapillas, empanadas, or turnovers. As a breakfast eye-opener, it fires up eggs as a bacon substitute or as meat for a scramble or an omelet.

Serves 6 to 8

3 pounds pork shoulder, trimmed of fat and cut into 1 1/2-inch cubes

Sauce

8 ounces (about 20 to 25) whole dried red New Mexican chilies, preferably Chimayo, stemmed, seeded, and rinsed
2 cups chicken of beef stock, or water
1 medium onion, chunked
4 garlic cloves
2 teaspoons vinegar, preferably sherry or cider
2 teaspoons crumbled dried Mexican oregano or marjoram
1 teaspoon ground coriander, optional
1 teaspoon salt, or more to taste
shredded lettuce and chopped tomato, optional

Chili Preparation
Begin by placing the damp chilis in a layer on a baking sheet and toasting them in the oven for about 5 minutes, until they darken just a shade (they can have a little remaining moisture). Watch chilis carefully because they can scorch quickly. Remove them from the oven but leave the oven on. Cool chilis briefly, then break into 2 or 3 pieces, discarding stems and most seeds.

TO BE CONTINUED ON FEBRUARY 6TH

Chiles en Nogada
Chef is going to prepare the Chiles en Nogada, which is the dish that he “Beat Bobby Flay” with. He will already have the Chiles roasted. He will also already have the stuffing prepared but will sauté it live. He will show the audience how to make the Walnut Cream Sauce and how to stuff, cook and dress the Chiles.

This recipe is for 8-10 Med-Large Chiles.

Poblano Chiles: Roast in oven at 500 degrees for 5 minutes. Take out. Put in plastic bag for 5-10 min. Peel. Set Aside.

Chile en Nogada Stuffing:

1 lb ground pork
1 lb ground veal
1 Tbspn chopped garlic
½ cup pepitas
½ cup piñon
½ cup golden raisins
2 diced tomatoes
1 bunch sliced green onions
1 Tbspn dry oregano
½ cup chopped parsley
½ cup chopped cilantro

Brown Veal & Pork in pot on medium to medium-high heat.

Add garlic, pepitas, raisins. Sauté for 5 min.

Add onions, tomatoes, oregano. Lightly sauté for 2 min. Set aside. Drain oil.

Fold in chopped cilantro and parsley. Season with S & P. Set Aside.

Walnut Cream Sauce:

½ cup almonds
¼ cup piñon
1 cup walnuts
2 cups heavy cream
2 cups milk

Toast nuts in pot on medium heat until piñon are lightly browned. Add milk & cream and simmer 3-5 min or until thickened. Remove from heat. Puree/blend in blender or food processor. Strain in fine mesh strainer. Season with S & P. Set Aside.

Chef will illustrate how to stuff the peppers, warm them in the oven at 350 degrees for 5-10 minutes and then dress the plate with Walnut Cream Sauce and garnish with Pomegranate Seeds and Cotija Cheese.

Garnish: 

Pomegranate Seeds
Cotija Cheese