INGREDIENTS
Dry Rub:
3 tablespoons Piment D’Esplette or hot paprika
3 tablespoons ground cumin
2 tablespoons salt
1 tablespoon freshly ground black pepper
4 pounds pork baby back ribs
Tomatillo Glaze:
2 small onions, diced
3 tablespoons pork or duck fat
10 cloves chopped garlic
3 Serrano chiles, sliced
10 tomatillos, husked, washed, and roughly chopped
1 large bunch roughly chopped cilantro
3 tablespoons maple syrup
Salt and freshly ground black pepper, to taste
Avocado Corn Relish:
3/4 cup extra virgin olive oil
4 cups fresh corn kernels (about 5 ears, canned corn can be substituted)
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
2 avocados, peeled and seeded
4 scallions, white and light green parts, thinly sliced on the diagonal
1 bunch cilantro leaves, roughly chopped
1/2 cup red wine vinegar
Potato Rajas:
3 medium Yukon Gold potatoes, peeled and cut in 1/2-inch dice
1/4 cup extra virgin olive oil
2 medium onions, halved and cut in 1/4-inch slices lengthwise
Salt and freshly ground black pepper, to taste
4 medium red bell peppers, roasted, peeled, seeded*, and julienned
4 medium poblano chiles, roasted, peeled, seeded*, and julienned
1 cup heavy cream
3/4 cup grated Mexican manchego or Monterey Jack cheese
2/3 cup grated Cotija cheese
2 corn tortillas cut in fine julienne and fried until crispy for garnish
Apple Cream Cheese Bread Pudding with Vanilla Crema:
8 tablespoons (1 stick) unsalted butter, plus extra for greasing pan
1/2 loaf French bread, with crust, cut into small cubes
1 pound brown sugar
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
3 1/2 cups peeled, cored, and chopped Pink Lady apples
1 cup walnuts, chopped
1/2 pound cream cheese, chilled and chopped
Vanilla Crema (see recipe below), for serving
Vanilla Crema:
1 vanilla bean split and scraped
1/4 cup water
1/4 cup sugar
1 cup crème fraiche
Dry Rub:
1. Combine paprika, cumin, salt, and pepper in a small bowl. Pat spice mixture all over ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
2. Preheat oven to 250-300 degrees Fahrenheit in a convection oven.
3. Place ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, for 45 minutes in the oven or on grill with the lid closed. Cover with foil and bake for an additional 45 minutes. If finishing the ribs in the oven, brush generously with the glaze and bake another 10 minutes per side, basting with the glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.
Tomatillo Glaze:
1. In a large sauce pan over medium high heat, sauté onion in duck or pork fat until golden. Add garlic, Serrano chilies, and tomatillos and cook stirring frequently until mixture thickens, about 30 to 45 minutes. Add cilantro and cook an additional 10 minutes.
2. Puree with an immersion blender and add maple syrup. Cook over low heat for 10 minutes, stirring constantly and being careful not to burn. Season with salt and pepper to taste.
Avocado Corn Relish:
1. Heat 1/2 cup of the olive oil in a large skillet over medium heat. Sauté the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool.
2. Cut the avocados into 1/4-inch dice. Add to the sautéed corn along with the scallions, cilantro, red wine vinegar, and remaining olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature.
Potato & Rajas:
1. Bring a medium saucepan of salted water to a boil and cook potatoes until just tender, about 6 to 8 minutes, being careful not to overcook. Drain, pat dry, and spread in a single layer on a tray to cool.
2. Heat oil in a large skillet over medium heat. Sauté onions with salt and pepper until they begin to brown, about 10 minutes. Stir in red bell peppers and chiles. Pour in heavy cream, bring to a boil, and reduce to a simmer. Cook 4 minutes or until cream begins to thicken. Add grated cheeses and potatoes and cook, stirring occasionally, until just heated through.
3. Adjust seasoning with sea salt and freshly ground black pepper and serve immediately with crispy fried tortilla strips on top for garnish.
* Fresh chiles and peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer charred peppers to a plastic bag, tie the top closed, and let steam until cool to the touch, about 15 minutes. The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the peppers under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.
Apple Cream Cheese Bread Pudding with Vanilla Crema:
1. Preheat the oven to 350 degrees Fahrenheit. Butter a 13- x 9-inch glass casserole or lasagna pan.
2. Melt the butter in a medium saucepan, add the bread cubes, and stir to coat evenly. Spread the cubes on a baking sheet and bake 15 minutes or until lightly brown and crisp. Remove the bread and turn the oven temperature up to 400 degrees Fahrenheit.
3. Combine the sugar and water in a saucepan and bring to a boil. Remove from the heat. Stir in the cinnamon and set aside.
4. In a large mixing bowl, combine the chopped apples, walnuts, cream cheese, and toasted bread cubes. Drizzle with the reserved sugar syrup and mix to evenly distribute. Transfer the mixture to the buttered casserole or pan. Bake, uncovered, stirring occasionally, for 15 minutes. Then bake an additional 5 minutes, without stirring, until the top is golden brown and crusty and the liquid is almost gone. Serve warm with Vanilla Crema.
Vanilla Crema:
1. Bring water, sugar, and vanilla bean to a boil and simmer gently until well infused, about 5 minutes. Remove from heat and chill. Mix syrup with crème fraiche (discarding bean pod) and serve immediately.
© 2011 CHEF MARY SUE MILLIKEN
Posted on AllTopChef.com
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