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star canyon restaurant tamale tart with red pepper custard, wild mushrooms and chicken confit - Easy Recipes

star canyon restaurant tamale tart with red pepper custard, wild mushrooms and chicken confit

Star Canyon Restaurant Tamale Tart with Red Pepper Custard, Wild Mushrooms and Chicken Confit

Source: Chef Stephan Pyles, Star Canyon Restaurant, Dallas, Texas

4 red bell peppers, roasted, peeled and pureed, divided
3 cups heavy cream
1 tablespoon roasted garlic puree
4 egg yolks
1/2 cup yellow cornmeal
1/2 teaspoon cayenne powder
3 tablespoons cumin
1 tablespoon salt
12 tablespoons vegetable shortening, at room temperature
12 tablespoons ancho pepper puree
2 cups water, divided
2 tablespoons olive oil
1/2 onion
1 pound assorted wild mushrooms, julienned
2 tablespoons oregano
2 tablespoons lime juice
1 pound Chicken Confit, julienned (recipe follows)

In small saucepan over high heat, warm 3 of the warm peppers, pureed, stirring constantly until very thick, about 5 minutes.

In another small saucepan over medium heat, warm cream, reducing in volume to about 1 cup plus 2 tablespoons. Whisk garlic puree into cream.

In a medium bowl, whisk egg yolks lightly; drizzle into cream mixture. Stir slightly. Add reduced bell pepper puree mixture to cream. Cover and set aside to cool.

In medium bowl, combine Masa Harina, cornmeal, cayenne pepper, cumin and salt.

In bowl of electric mixer, whip shortening until light and fluffy. Beat in dry ingredients until mixture is smooth. Beat in ancho puree and remaining red bell pepper puree.

Form dough mixture into a disk and pat evenly over bottom and sides of a 9-inch tart pan with removable bottom. (Or, use 6-8 individual tart pans.) Fill tart dough with reserved pepper custard and cover with plastic wrap.

Place a round metal cooking rack inside of a wok. Fill with 2 cups water, with rack positioned about 3 inches above water level. Bring water to a boil over high heat; reduce to simmer. Place wrapped tart on rack and cover wok. Steam until custard is set, about 30 minutes.

Using two potholders, carefully lift tart off rack; remove plastic wrap and sides of tart ring. Place on serving platter.

In large skillet, heat oil until slightly smoking. Add onion, stirring continuously. Add mushrooms and sautThank's For Reading star canyon restaurant tamale tart with red pepper custard, wild mushrooms and chicken confit Easy Recipes

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