Fresh off the grill, this delicious dish is spicy and cheesy. Seasonal Anaheim peppers are stuffed full of corn, chorizo, and cream cheese, then topped with crispy panko bread crumbs and Mexican cheese before grilling.
6 large Anaheim Green Chiles
2 tablespoons olive oil
1 garlic clove, minced
¼ cup panko breadcrumbs
6 ounces Mexican cheese mix, finely shredded
½ pound fresh chorizo
1 tablespoon chopped fresh cilantro
1 green onion, thinly sliced
4 ounces cream cheese, room temperature
¼ cup fresh corn
1 tablespoons lime juice
freshly ground black pepper
Prepare an outdoor grill or stove top grill for direct grilling over medium-high heat.
Slice the top ⅓ off the Anaheim green chiles, remove the seeds and white membrane inside the chilies; set aside. Chop the chili tops into small pieces and set aside.
In a large sauté pan, heat 1 tablespoon oil over medium-high heat; add the garlic and breadcrumbs, cook 2 minutes or until lightly toasted. Remove from the heat and add to a small bowl; add ½ the cheese mixture and toss; set aside.
Put the sauté pan back on the heat and add the remaining olive oil then the chopped pepper pieces and chorizo, cook 4-5 minutes until browned. Stir in cilantro, green onion, cream cheese, the remaining cheddar, corn, and lime juice; add black pepper and salt to taste. Fill pepper halves with chorizo cheese mixture; sprinkle with the bread crumb cheese mixture.
Place peppers, skin side down, on hot grill rack; cover and cook 5 minutes or until grill marks appear and cheese melts. Make six servings.
Seasonal fresh plums make a brilliant contrast to our Ginger Gelato. Made using grated fresh ginger, the ice cream has a clean fresh taste to contrast against the sweet, tart Plums. It’s the perfect way to cool off on a hot day.
2 cups whole milk
1 cup heavy cream
2″ piece of ginger, peeled, and grated
Pinch of salt
4 egg yolks
¾ cup sugar
One recipe of candied plums (below)
In a heavy bottom saucepan, combine the milk, cream, fresh ginger, and salt. Place over medium-low heat and cook, stirring occasionally until bubbles start to form around the edges and the mixture reaches 170 degrees. Remove from the heat, cover, and set aside to infuse the ginger for one hour. Pour the milk/cream mixture through a fine mesh sieve to strain out the ginger pieces, pressing on the ginger to extract all the liquid. Return the strained liquid to the pan and reheat to 170 degrees.
In a bowl, whisk the egg yolks until smooth. Gradually add the sugar and whisk until the mixture is thick and pale yellow and the sugar had dissolved into the eggs. Temper the eggs by slowly adding the hot milk/cream while whisking constantly. Return the mixture to the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and it reaches 185 degrees. Do not boil.
Fill a large bowl with ice. Place a medium bowl in the center of the ice. Pour the mixture through a fine mesh strainer into the clean bowl set over the ice and cool completely, stirring occasionally. When cooled, cover, and refrigerate overnight.
The next day pour the custard into an ice cream maker and freeze according to manufacturer’s instructions. Layer the ice cream and candied plums in an ice cream storage container. Freeze until firm; makes 6 servings.
1 Tbs. unsalted butter
⅓ cup granulated sugar
1 teaspoon cinnamon
Large pinch kosher salt
5 firm medium plums, each cut into 10 wedges
In a 12-inch heavy-duty skillet, melt the butter over medium heat. Add the sugar, cinnamon, and salt. Swirl the pan to moisten and dissolve the sugar. Carefully add the plum wedges to the pan, spreading them out evenly. Set the pan over medium heat and cook, shaking the pan every 30 seconds or so, until the plums start to release their juices, 2 to 3 minutes. Turn the plums with tongs and cook until soft (but not mushy) and golden brown along some of the cut edges, 2 to 3 minutes more. Remove from the heat and cool to room temperature then refrigerate until very cold.
A delicious combination of blackberries, blueberries, and ginger create a sweet and tart BBQ sauce. When brushed over pork ribs, and then roasted to crispy perfection, it is an irresistible combination. We served it with farmer’s market fresh green beans and grilled baby sweet potatoes.
For the sauce:
1 ½ cups fresh blackberries or frozen, thawed
½ cup fresh blueberries, or frozen, thawed
½ cup sugar
2 tablespoons chopped peeled fresh ginger
2 tablespoons balsamic vinegar
Pinch of kosher salt
For the ribs:
8 country-style boneless pork ribs
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
1 cup blueberry and blackberry BBQ sauce
Make the sauce:
Add the berries and sugar to a sauce pan. Cook until the berries have completely collapsed and formed a thick sauce. Strain, through a fine mesh strainer and add the sauce to a blender with the remaining ingredients. Blend until smooth, measure out ½ cup for the ribs and pour the remaining into a bowl and set aside.
Make the ribs:
Preheat the oven to 325˚F. Dry the country-style ribs with paper towels, and if not cut through, cut the pork into separate rib shaped pieces. Combine the garlic powder, onion powder, and salt in a small bowl then rub all over the ribs. Line a shallow baking sheet with foil and set a cooling rack into the baking sheet. Place the ribs on the rack in the pan and cover with a piece of foil. Place in the oven and bake for 1 hour and 15 minutes, or until the ribs internal temperature is 140˚F. Remove the foil and brush the ribs with half the barbecue sauce. Bake uncovered for about 15 minutes longer or until the temperature has reached 145˚F. Remove from the oven, brush with the remaining sauce and serve with extra sauce for dipping. Makes 4 servings.
A perfectly light meatless dinner for a summer evening – succulent grilled eggplant and vegetable salad with croutons and freshly made ranch dressing. We added our favorites – cubed pickled yellow beets, cherry tomatoes, microgreens and watercress, but you can select your own ingredients to customize your salad to taste.
Grilled Eggplant & Bread Croutons
2 small eggplants, slice into ¼” rings
4 slices of country bread
Buttermilk Ranch Dressing
½ cup mayonnaise
½ cup sour cream
½ cup buttermilk
1 tablespoon lemon juice from 1 lemon
Freshly ground black pepper
Thinly sliced green onion tops
Use these or choose your favorites!
10-12 Cherry tomatoes, sliced in half
¼ cup yellow pickled beets, cubed
3 cups watercress or your favorite salad greens
Grilled Eggplant & Bread Croutons
Heat a grill to high. Brush the eggplant slices and each side of the bread with olive oil. Light salt both. Place the eggplant on the grill and cook until well marked and the eggplant is cooked through, about 2-4 minutes per side. Place the bread on the grill and cook until well-marked. Cool the bread and cube it into crouton sizes.
Buttermilk Ranch Dressing
In a medium bowl, whisk in mayonnaise, sour cream, buttermilk, and lemon juice until a smooth dressing forms. Season with fresh ground pepper and salt to taste. Add to a bowl and top with more fresh ground pepper and green onions.
Place the dressing in a bowl on a large platter. Arrange the greens and top with the eggplant, croutons, and vegetables. Makes 4 servings
Chef Kathy and Chef Jake will be performing a live cooking demonstration at the Kentucky State Fair on the Gourment Garden Food Stage. You’ll find the Fresh Chef Experience team on Sunday, August 18th @ 3:00 – 4:30 pm located in South Wing A lobby.
Take a break from the heat and join us for some tasty food samples and a fun cooking demonstration!