COOKING WITH TASTE I PEPPERS

SMOKED CHICKEN SALAD

Southwest Vegetables, Crisp Tortilla Strips,

Ancho Honey Dressing

ESPRESSO SEARED BUFFALO TENDERLOIN

corn and basil pesto passia chili sauce

Chili Chocolate Bomb

cinnamon whipped cream

Executive Chef ~ Richard A. Bailey

Smoked chicken salad With Southwest Vegetables, Crisp Tortilla Strips, And Ancho honey Dressing

(Serves 4)

2 cups julienne smoked chicken.

½ carrot peeled and cut into fine julienne.

½ small zucchini (outer part only) cut into a fine julienne.

½ yellow squash (outer part only) cut into a fine julienne.

1 red, yellow, and green bell pepper, seeded and membranes removed, cut into a fine julienne.

½ cup black beans, drained.

½ cup roasted corn kernels.

Cilantro Mayonnaise

Ancho Honey Dressing

Crisp tortilla strips

Method:

1. Toss chicken, vegetables and cilantro mayonnaise together in a large mixing bowl (adding mayonnaise a little at a time until chicken and vegetables are finely coated).

2. Ladle about 2 tablespoons of Ancho honey dressing onto each of the four cold salad plates, spreading thinly to cover plate.

3. Place equal portions of the chicken and vegetables in the center of each plate with small piles of each kind of tortilla strips around the salad. Serve immediately.

Ancho Honey Dressing

4 Ancho chilies, seeded

2 shallots, peeled and chopped

2 cloves garlic, peeled and chopped

¼ cup fresh cilantro, chopped

2 cups water

1/3-cup honey

¼ cup white wine vinegar

½ cup peanut oil

½ lime, juiced

Salt to taste

Method:

1. Combine anchos, shallots, garlic, and cilantro in a small saucepan and cover with water. Place over medium heat and bring to a boil. Boil for about 10 minutes or until reduced by 2/3.

2. Pour into blender and puree until very smooth. Add honey and vinegar and process until well incorporated.

With blender running, slowly add oil in a thin stream until oil is incorporated. Finish with lime juice and salt and pepper

Cilantro mayonnaise

2/3 cup chopped cilantro

1 large egg yolk

1 tablespoon Dijon mustard

1 shallot, peeled and chopped

1 clove garlic, peeled and chopped

1 Serrano chili, chopped

1 ½ cups peanut oil

1 tablespoon fresh lime juice

Salt to taste

Method:

1. Place cilantro, egg yolk, and mustard in a food processor fitted with a metal blade (or blender) and process until smooth.

2. Add shallot, garlic, and Serrano and process until well incorporated.

3. With machine running, slowly add oil in a thin stream until oil is incorporated; finish with salt and fresh lime juice.

Crisp Tortilla Strips

2 blue corn tortillas

2 red corn tortillas

2 yellow corn tortillas

5 cups vegetable oil

Salt to taste

Method:

1. Cut tortillas in half, then into thin strips, keeping colors separate.

2. Heat vegetable oil to 350 degrees on a food thermometer in a deep sauté pan over high heat.

3. Deep fry tortilla strips, a few at a time, for about 45 seconds or until just crisp. Do not allow them to turn brown.

4. Drain on a paper towel and season with salt.

Espresso seared buffalo with a passia chili sauce and a

Corn and basil pesto

Espresso mix

1 part Decaf espresso

1 part Sugar

¼ part Salt

¼ part Black pepper

Mix all ingredients together

Corn and basil pesto

2 each fresh corn on the Cobb cut off cernals and scrap Cobb

1 Cup basil

2 Pc. Garlic

Extra virgin olive oil

Salt and pepper to taste

Place all ingredients in a food processor and add extra virgin olive oil till smooth and a nice thick consistence and S & P to taste

Passia cream

1 Cup demi glace

1 passia chili (re hydrated no stem or seeds)

1 Cup whipping cream

Sugar

Salt and pepper

Buffalo fillet about 5-6 ounces per person (you can substitute beef for this dish)

1. Take each portion and place it in to the espresso mix

2. Heated sauté pan place a little oil and sear the buffalo

3. Let rest for a couple minutes while you set the plate up

4. Sauce on bottom

5. Mashed potatoes – fillet on top then a little guacamole on the fillet

6. Three spoon full of the corn pest around the fillet

7. Asparagus tips on top of the pesto

Chili Chocolate Bomb

8 oz dark chocolate

1/2 # butter

5 whole eggs

5 egg yolks

5 ounce

¼ teaspoon cayenne pepper

4 oz. Flour

Method:

1. Melt chocolate and butter in a water bath

2. Whip eggs and sugar to maximum volume at high speed

3. Add room temp chocolate mixture to eggs

4. Mix in flour and chili at low speed

5. Pour into well-greased soufflé cups

6. Fill ¾ full

7. Bake on sheet tray at 350 degrees for about 6 minutes or just until the sides pull away from the cup

Cinnamon whipped cream

1 cup whipping cream

2 Tablespoons sugar

1-teaspoon cinnamon

Whip till soft peeks

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