Recipe - Blue Cheese Bread Pudding With Green Chile Stew

Green Chile Stew
One half cup Diced raw hickorysmoked
Bacon
One fourth cup Diced carrots
One fourth cup Chopped yellow onion
2 tablespoon Chopped garlic
1 One half cup Puree of roasted and peeled
Poblano chiles
1 cup Rich chicken broth
One fourth cup Yellow hominy
Kosher salt and freshly
Cracked black pepper to
Taste
Bread Pudding:
12 To 16 slices stale french
Bread
One half cup Crumbled Maytag Blue Cheese
1 Egg yolk
2 Whole eggs
Three fourths cup Heavy cream
Kosher salt and fresh
Cracked black pepper to
Taste
Garnish:
One fourth cup Sauteed onions
One fourth cup Toasted pumpkin seeds
1 tablespoon 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
onequarter. Season to taste.

Spray nonstick 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
seedonion salsa and serve.

Yield: 4 servings

GOURMET GETAWAYS SHOW # GG1A04 from Windows on the Green and Chef Robert
McGrath

Posted to MMRecipes Digest by Frances.M.Say@bakernet.com
Frances.M.Say@bakernet.com on Octosday,, ber 28, 1998