Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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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

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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Serves 4 Ingredients: 2 Pork Tenderloins with all of the silver skin carefully removed ½ cup brown sugar 2 teaspoons kosher salt 2 tablespoons New Mexico Chili Powder 4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices ½ cup small diced Spanish onion 2 tablespoons butter ¼ cup white wine ¼ cup brown sugar ¼ cup pecans toasted and coarsely crushed Directions: 1. Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for ½ hour. 2. Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil. 3. In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly. 4. Stir the apples gently, try not to mash them and continue to brown. 5. When the apples and onions are golden add the white wine and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve over the sliced tenderloin…YUM! Pairs Well With:

Pinot Noir

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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef

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Serves 4
Ingredients: 1 Fryer Chicken cut into 8 pieces or 3 pounds of assorted chicken pieces 5 cloves of garlic minced Juice of 2 lemons ¼ cup olive oil ¼ cup fresh rosemary stemmed and chopped 2 pounds russet potatoes cut into wedges or 1 inch chunks Salt and pepper
Directions: 1. Combine all of the ingredients and marinate 1 hour. 2. Preheat the oven to 375 degrees. 3. Strain out the marinade and Spread the mixture out on a lightly oiled sheet pan. 4. Roast for ½ hour turn pieces and continue to roast until golden crispy and an internal temperature of 160 degrees has been reached. 5. Enjoy!
Pairs Well With:

Pinot Grigio

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