Wild Mushroom Grits With Poached Eggs And Serrano Chile Sauce And Blue Corn Tortilla Strips Food

BLUE CORN TORTILLA STACK

Steps:

• Make the Salsa de Chile Colorado:
• Preheat the oven to 350 degrees.
• In a medium-size skillet, over a medium heat, fry each tortilla in a little of the oil until just cooked, but not crisp. Dip each tortilla, as you build the stacks, quickly into the Salsa de Chile Colorado, just to moisten.
• In an ovenproof baking dish large enough to hold 4 of the blue corn tortillas, side by side without touching, place the first 4 tortillas.
• Top each tortilla with 1/4 cup of the cooked chicken. Top the chicken with 1/4 cup of the grated cheese. Sprinkle the cheese with 1 teaspoon of the pine nuts and 1 teaspoon of the cilantro. Repeat layering 4 tortillas, 1/4 cup chicken, 1/4 cup cheese, 1 teaspoon pine nuts, and 1 teaspoon cilantro and finally top with the last 4 tortillas. You should have 4 stacks.
• Pour the remaining Salsa de Chile Colorado over all the stacks.
• Bake for about 15 to 20 minutes. Transfer each stack to a plate, garnish with the red onion and the lime wedges, and serve immediately.
• On a comal, over a medium-high heat, toast the chiles until fragrant, about 30 to 60 seconds. Cover with the chicken stock and allow to soften, about 20 minutes.
• In a blender, place the chiles and stock. Blend until chopped. Add the garlic, oregano, cumin, vinegar, tomato, and salt and pepper. Blend until very smooth.
• Over a medium heat, in a heavy skillet, heat the oil. Pour the sauce into the oil and cook for about 10 minutes.

MEXICANA MEATLOAF WITH CILANTRO PESTO AND CRISPY TORTILLA STRIPS

Steps:

• For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside.
• Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use.
• Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
• Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside.
• When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes.
• For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt.
• To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve.

POACHED EGGS IN CHILE BROTH

Steps:

• In blender place tomatoes and 1 cup chicken stock. Puree until smooth. Reserve. In large skillet heat olive oil over medium-high heat. Add onions and saute with salt and pepper until golden brown, about 10 - 12 minutes. Add garlic and cook for a few minutes. Add red peppers, poblanos, tomato puree and remaining stock. Bring to a boil then reduce to a simmer and cook for 5 minutes. Poach eggs in broth and cook 4 -6 minutes, basting the tops occasionally with hot broth. With slotted spoon remove eggs and place in soup bowl. Ladle broth over eggs and garnish with grated cheese and sour cream.

PAN ROASTED FILET MIGNON WITH RUM-RED CHILE SAUCE WITH WILD MUSHROOM RICE

Steps:

• Melt the butter and olive oil in a medium saucepan over medium high heat. Add the shallot and garlic and cook until soft. Add the rum and reduce to 1/4 cup. Add the stock, bring to a boil and reduce the heat. Whisk in the remaining ingredients and simmer until reduced to 2 cups.
• Preheat oven to 450 degrees F. Season tenderloin with salt and pepper on both sides. Place a large ovenproof skillet over high heat, melt the butter and sear tenderloin on all sides. Place in oven and cook to desired doneness or for about 10 to 15 minutes or until a thermometer inserted registers 125 degrees for medium rare.
• Heat 3 tablespoons butter and 2 tablespoons oil in a large saute pan over high heat. Add the mushrooms, season with salt and pepper to taste and saute until golden brown. In a medium saucepan heat remaining oil and butter over medium heat, add the onions and cook until soft. Add the rice and stir to coat with the butter and oil. Add 6 cups of the stock, 1 teaspoon of salt and the porcini powder, bring to a boil, cover, lower the heat and cook until all the liquid is absorbed. Fold in the mushroom mixture, more stock if needed and season with salt and pepper to taste, cook to heat through, 5 minutes.

ZIGGY'S KASHA VARNISHKAS

Steps:

• Brown gravy, for serving, if desired
• Preheat the oven to 350 degrees F.
• Mix the kasha and eggs together in a large pot. Put the pot over low heat and let the moisture dry out. Stir in the stock and the seasonings. Cover the pot and transfer to the oven. Bake until all the liquid has been absorbed, about 45 minutes. Remove from the oven and let cool. Add the remaining ingredients and stir to combine. Correct the seasoning, if needed. Return the pot to the oven and cook until heated through. Transfer the kasha mixture to a serving bowl or platter and serve with brown gravy, if desired.

POACHED EGGS WITH MUSHROOMS TWO WAYS

Steps:

• Prepare mushrooms:
• Preheat oven to 450°F with racks in upper and lower thirds.
• Thinly slice two thirds of mushrooms 1/8 inch thick. Toss with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper, then spread evenly in 2 large 4-sided sheet pans. Roast, switching position of pans and stirring mushrooms occasionally, until all of liquid has evaporated and mushrooms are golden and crisp, 30 to 40 minutes.
• Meanwhile, cut remaining mushrooms into 1/2-inch wedges. Finely chop parsley with garlic. Heat remaining tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautémushroom wedges with 1/4 teaspoon each of salt and pepper 1 minute. Add red-wine vinegar and sauté 1 minute. Stir in parsley mixture and butter and sauté until butter has melted. Season with salt. Remove from heat and keep warm, covered.
• Poach eggs while mushrooms roast:
• Bring 1 1/4 inches water to a boil in a deep large skillet or saucepan with distilled vinegar. Break each egg into a cup and slide egg into water, spacing eggs apart. Poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• To serve:
• Stir together mushrooms and 1/4 teaspoon toasted cumin in a large bowl, then divide among plates. Lift eggs out of poaching liquid 1 at a time with a slotted spoon and drain briefly in spoon on paper towels before transferring to mushrooms. Drizzle with oil and sprinkle with sea salt and remaining toasted cumin to taste.

BAKED GRITS WITH HAM, WILD MUSHROOMS AND PARMESAN

Steps:

• Preheat oven to 325°F. Butter 8x8x2-inch glass baking dish. Bring 43/4 cups water and salt to boil in heavy medium pot. Add corn grits to boiling water in thin steady stream, stirring constantly. Reduce temperature and simmer grits until thick, stirring frequently, about 20 minutes. Pour cooked grits into large mixing bowl. Whisk in 1/4 cup grated Parmesan cheese, grated cheddar cheese and 2 tablespoons butter. Season grits to taste with pepper. Whisk in egg. Transfer to prepared baking dish. Place dish in large roasting pan. Fill roasting pan with enough hot water to come halfway up sides of baking dish. Bake until grits are firm to touch, about 45 minutes.
• Meanwhile, melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add assorted mushrooms, ham and minced shallot and sauté until mushrooms are tender, about 4 minutes. Add white wine and cook until almost all liquid is absorbed, about 3 minutes. Add whipping cream and cook until slightly thickened, about 3 minutes. Stir in fresh thyme. Season mixture to taste with salt and pepper.
• Spoon baked corn grits onto plates. Top with mushroom and ham mixture. Sprinkle with remaining 1/2 cup grated Parmesan cheese and serve immediately.

CREAMY GRITS WITH MUSHROOMS AND CHARD

Steps:

• Make the grits: Cook the grits with water according to the package instructions in a large, heavy-bottomed pot, stirring occasionally and adding more water if needed to ensure no grits stick to the pot. The cook time can range from 30 minutes to 2 hours, depending on the age and quality of the grits. When the grits are tender, remove from the hot burner and pour in the oat cream, oil and salt, stir well, and cover. (If you cooked the grits with salt, then start with 1 teaspoon and add more to taste.) Set aside.
• Meanwhile, make the sauce: Heat a cast-iron skillet over medium. Once heated, add the onion quarter, jalapeño and garlic cloves. Char and slightly cook the vegetables, turning occasionally. The garlic will likely be done first, after 4 or 6 minutes. Place each item in a bowl when charred and cover with a lid.
• When the charred vegetables are cool to the touch, remove the outer skin of the onion, the jalapeño stem and the garlic peels. If you are very sensitive to spice, slice the jalapeño in half lengthwise and remove one half's seeds and white veins to make it much milder.
• In a blender or mini food processor, blend the onion, jalapeño and garlic with the lemon juice, olive oil and cilantro until smooth. Add more olive oil if needed to blend, 1 tablespoon at a time. Clean the mushrooms with a damp towel and break apart or cut at the stem into 2-inch pieces. Place the mushrooms in a bowl and pour the jalapeño sauce on top; let sit for at least 15 minutes.
• Make the chard: Place the chard shiny side down on a cutting board and slice the stems and ribs away from the green leaves. Stack the leaves in a pile and cut crosswise into thin strips. Transfer to a bowl, toss with 2 tablespoons oil, and season with salt and pepper.
• Cut the chard stems into 2-inch-long matchsticks. In a medium saucepan, combine 1 cup water with the jalapeño, vinegar, garlic, onion and sugar, and bring to a boil. Remove the pan from the heat, add the chard stems and let sit, uncovered, for at least 10 minutes.
• Heat a medium cast-iron skillet over medium, add the chard leaves and cook, using tongs to move them around quickly in order to keep their bright green color, 1 to 2 minutes. Transfer to a bowl and set aside.
• In the same skillet, add the remaining 1 tablespoon oil and swirl to coat the bottom of the pan. Set over medium-high heat. Shake excess sauce off the mushrooms back into the bowl; too much sauce will cause them to steam instead of sear. Add the mushrooms to the hot oil, and cook until tender and caramelized, 2 to 5 minutes per side.
• To serve, spoon the grits onto a large platter and top with the chard, mushrooms and pickled stems.