Blue cheese bread pudding with green chile stew
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Blue cheese bread pudding with green chile stew
  Cheese    Bread    Pudding    Greens    Chiles    Stews  
Last updated 6/12/2012 1:00:08 AM. Recipe ID 23188. Report a problem with this recipe.
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      Title: Blue cheese bread pudding with green chile stew
 Categories: 
      Yield: 4 Servings
 
           Green Chile Stew-
    1/2 c  Diced raw hickory-smoked
           Bacon
    1/4 c  Diced carrots
    1/4 c  Chopped yellow onion
      2 tb Chopped garlic
  1 1/2 c  Puree of roasted and peeled
           Poblano chiles
      1 c  Rich chicken broth
    1/4 c  Yellow hominy
           Kosher salt and freshly
           Cracked black pepper to
           Taste
           Bread Pudding:
     12    To 16 slices stale french
           Bread
    1/2 c  Crumbled Maytag Blue Cheese
      1    Egg yolk
      2    Whole eggs
    3/4 c  Heavy cream
           Kosher salt and fresh
           Cracked black pepper to
           Taste
           Garnish:
    1/4 c  Sauteed onions
    1/4 c  Toasted pumpkin seeds
      1 tb 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
  one-quarter. Season to taste.
  
  Spray non-stick 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 seed-onion salsa and serve.
  
  Yield: 4 servings
  




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Recipe ID 23188 (Apr 03, 2005)

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