Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

Yield 1 ½ Quarts or 12- ½ cup servings.

Ingredients:
10 ears Roasted corn
1 Red Bell Pepper ¼ inch dice
1 Green Bell Pepper ¼ inch dice
1 Medium Red Onion ¼ inch dice
1 Roasted Poblano Chile ¼ inch dice
1 Bunch Scallion cut ¼ inch

Dressing
¼ cup Lime Juice
¾ cup corn oil
2 cloves of garlic
1 Tablespoon Chile Powder
1-2 Teaspoons of Cayenne Pepper
2-3 Tablespoons of Sugar

Directions:
1. Soak the cornhusk and all in cold water for half an hour, don’t peel or shuck the corn.
2. Fire up the grill to a medium setting (about 350 degrees). Lightly oil the Pablano Chile with oil and gently roast on the grill while it is pre heating. Remove the chile when it is blistered all over but not burned.
3. Place the soaked corn on the grill carefully (love the corn), cover the grill and let the corn roast slowly turning occasionally as the husk browns, approximately 30-45 minutes. If the husk starts to burn lower the heat and spray with water to cool it down.
4. Let the corn cool, shuck it and carefully cut the corn from the cob.
5. Mix in the rest of the ingredients for the salad.

Dressing
1. Mix all of the ingredients for the dressing in a blender the toss with the salad. Season with salt and pepper.
2. EAT IT ALL UP!
CHEF’S NOTES
• The amount of spice that you use is up to you, if you like it stronger just add more.
• The Pablano Chile can be substituted with Jalapeno (hotter) or Anaheim Chile (milder)
• All Dressings taste better the next day, so if you can make the dressing in advance.

Pairs Well With:

Sauvignon Blanc

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.

Chef Nicole Frasz www.nicoleskitchen.com

As seen on FW&D Episode:
WINE-DINE-DESIGN

Filet Mignon-Brie-Pesto Tacos
Ingredients:

Beef Tenderloin, cut into bite size pieces
Corn Tortillas
Avocado
Sour Cream
Brie Cheese
Arugula

Sauté steak in butter and oil.  Fry tortillas semi crisp.

Pesto Sauce
1 Bunch Cilantro
1/2 cup walnuts
1/4 cup parmesan
5 cloves garlic
1 T white wine vinegar
1/2 tsp cayenne pepper
salt
1/2 cup olive oil

In a blender, mix together cilantro and all ingredients except oil.  When combined, with motor running, add oil in slow steazdy stream until emulsified.

To prepare tacos:
Slice brie and lay in warm corn tortilla to melt slightly, add beef, lettuce, avocado slices, sour cream and pesto.  (You may also toss beef in pesto sauce)

Enjoy!

Pairs Well With:

ONE Hope Zinfandel

For more culinary inspiration KEYWORD “recipes”, a specific ingredient or click here.