CHILE EN NOGADA
Christopher Moreno | Executive Chef | Embassy Suites Kansas City
Walnut Cream Sauce
Stuffing Blend
3 gal Heavy Cream(reduced to 1.5 gal) 4 lbs Walnut Halves and Pieces 1tbs Nutmeg
1qt Canola Olive Oil blend 30 lbs Ground Beef 40 lbs Ground Turkey 5lbs dried Pineapple Diced 5lbs Dried Mango Diced 3lbs Dried Cherries 4oz Ground Corriander 2.5 oz Ground Cumin 4oz Ground Cinnamon 10 lbs Small Diced Yellow Onion 1lb Minced Garlic S&P to taste
1tbs Cinnamon 5 ea Star Anise
Bring to a simmer and cook for 10 minutes remove the anise and Blend thoroughly with immersion blender. Use sauce immediately so that it remains White and doesn’t begin to grey.
Rice Pilaf
12 lbs White Rice Divided into Pans 4gal Water 4lbs of Butter 2.5 lbs Chicken Base 5lbs Yellow Onion
Chill meat and fruit mixture and stuff each poblano with approximately 4.5 to 5 oz of prepared filling.
2.5 lbs Carrots 2.5 lbs Celery S&P to taste
Black Bean Puree
10 ea #10 Black Beans (5 ea Drained) 10 lbs Diced Bell Pepper 10 lbs Diced Yellow Onion
Add fortified chicken stock to rice and cook in steamer for 18 minutes.
2lbs Diced Jalapenos 1lb Chopped Cilantro 1.5 oz ground Cumin S&P to taste
Sautee Peppers, Onions, Jalapenos, once translucent add garlic and cumin cook for 2 minutes. Add beans bring to a simmer cook for 15 minutes add cilantro and salt and pepper Puree with an emersion blender till smooth.
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