Chiles En Nogada

Chef Janos Wilder · Owner, DOWNTOWN Kitchen + Cocktails and The Carriage House

Poblano chiles are quickly deep fried to loosen the skin, peeled and seeded then stuffed. They are heated to order and served on arroz verde which we form with 6” ring mold. The walnut sauce is spooned over the top, then garnished with roughly chopped toasted walnuts, pomegranate seeds, and cilantro. The dish is further garnished with 6 orange supreme and roasted red grapes. Serves 4.

Ingredients

Blended oil to coat bottom of pan • 4 Poblano chiles, roasted, seeded, and cut with slit down side for stuffing • 1 Cup roasted red grapes • ½ Cup apples, peeled, and medium diced • ½ Cup pears, peeled, and medium diced • ¾ Cup onions, medium diced • ¾ Cup mushrooms, sliced • ¾ Cup butternut squash, medium diced and roasted until just soft • 1/3 Cup fresh chopped herbs • Salt and pepper to taste

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Procedure

1. Heat blended oil over medium heat. 2. Saute onions until they start to caramelize. 3. Add butternut squash and saute until squash is just cooked through. 4. Add apples, pears, and mushrooms and saute until the fruit begins to soften and the mushrooms begin to change color. 5. Season with salt and pepper. 6. Remove from heat and place in work bowl with roasted grapes. 7. Stuff into prepared poblanos so that poblanos are as full as possible and cannot be closed.

Garnishes for Chiles en Nogada

• Roasted grapes • Pomegranate arils • Orange supremes • Goat cheese crumbles • Toasted coarsely chopped walnuts • Cilantro

Walnut sauce ingredients

1 Pint heavy cream ½ Cup walnuts ½ Cup white bread, crust removed, torn Salt to taste

Procedure

1. Combine all ingredients and puree thoroughly in blender so that walnuts are reduced to tiniest of specks 2. Strain through fine sieve 3. Warm slowly

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Arroz Verde Ingredients

½ Cup long grain rice ¾ Cup yellow onion, medium diced ½ Cup poblano, seeded and chopped ½ Jalapeño, seeded and chopped 2 Tbsp garlic, chopped ¾ Cups cilantro leaves, chopped ¾ Cup parsley, chopped Salt and pepper 1 Cup water Blended oil to coat bottom of pan

Procedure

1. Rinse and drain the rice several times until the water runs clear. 2. Place the onion, poblano, jalapeno, garlic, cilantro leaves, and parsley in blender with enough water to allow the vegetables and herbs to puree and process until completely pureed. 3. Heat the oil in a heavy bottomed pot over medium heat. Add the rice, and stir occasionally until the rice is completely dry and just beginning to take on color. 4. Season with salt and pepper. 5. Add the pureed vegetables and herbs and the remaining water. 6. Raise heat to high and bring to a boil. 7. Turn down heat and simmer 15 minutes. 8. Turn off heat, and let the rice rest another 15 minutes before opening lid. 9. Stir rice to evenly mix in the puree.

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