Southwestern Bread Pudding

Dave DeWitt Recipes Leave a Comment

The Pink Adobe Restaurant offers up this delicious dessert.

Ingredients

  • ½ pound stale French bread

  • 1 cup milk

  • 1/4 pound butter, melted

  • ½ cup golden raisins

  • 1/4 cup pinon nuts

  • 3 eggs, beaten

  • 1 1/4 cup granulated sugar

  • 1/4 cup brown sugar

  • 4 ounces evaporated milk

  • 8 1/4 ounces of crushed pineapple with juice

  • 1 tablespoon fresh lemon juice

  • 3 teaspoons vanilla

Instructions

Preheat the oven to 350 degrees F. Break the bread into bite-sized pieces, and soak it in the milk Squeeze the bread with your fingers to eliminate the excess milk and discard the milk.

Set the bread in a large bowl and add the remaining ingredients. Mix gently but thoroughly.

Pour the mixture into an 8 inch by 12 inch buttered baking pan. Bake for one hour or until a knife inserted in the center comes out clean. Serve with the Tequila Sauce.

Grilled Pork Tenderloin in Pipian Verde

Dave DeWitt Recipes Leave a Comment

This recipe is from the Old Mexico Grill.

Ingredients

  • 4 pounds pork tenderloin

  • ½ pound pumpkin seeds, toasted

  • 3 ounces peanuts

  • 2 ounces whole garlic, peeled

  • ½ pound white onions, peeled and chopped

  • 1 pound tomatillos

  • 3 serrano chiles

  • 3 ounces sesame seeds

  • 3 ounces romaine lettuce

  • 2 ounces radishes

  • 2 ounces cilantro

  • 6 ounces chicken base

  • 1/4 cup corn oil

  • Sesame seeds and pumpkin seeds for the garnish

Instructions

Cut the pork into 3 ounce pieces and pound until it is very thin. Season with salt, pepper, and garlic and grill to desired doneness.

Brown the next four ingredients in a small amount of oil.

Cook the tomatillos and serranos in a small amount of water until they are soft.. Drain and save the cooking liquid.

Puree all of the ingredients (except the oil) until they are smooth, using some of the cooking liquid.

Place the oil in a saute pan and cook until the mixture begins to thicken and the fat rises to the top. Then, strain the mixture.

Pour the mixture over the pork and garnish with the sesame and pumpkin seeds.

Crab Fondue

Dave DeWitt Leave a Comment

Use over Avocado and Ancho Chile Cheesecake, and garnish with chopped tarragon.

Ingredients

  • 1/4 cup vegetable oil

  • 1 cup shallots, finely minced

  • 1 cup white wine

  • 1 quart heavy cream

  • 2 sprigs of fresh tarragon

  • 8 ounces jumbo lump crab meat

  • Chopped tarragon for the garnish

Instructions

Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

Avocado and Ancho Chile Cheesecake with Crab Fondue

Dave DeWitt Recipes Leave a Comment

This recipe is from the Inn at Loretto in Santa Fe, New Mexico.

Ingredients

For the Crust:

  • 1 cup grated Parmesan cheese

  • 1 cup breadcrumbs

  • ½ cup unsalted butter, melted

For the Filling:

  • 1 3/4 pound cream cheese

  • 1 large egg

  • ½ cup heavy cream

  • 1 cup Monterey Jack cheese, grated

  • 4 ripe avocados

  • 1/4 cup ancho chile puree

For the Crab Fondue:

  • 1/4 cup vegetable oil

  • 1 cup shallots, finely minced

  • 1 cup white wine

  • 1 quart heavy cream

  • 2 sprigs of fresh tarragon

  • 8 ounces jumbo lump crab meat

  • Chopped tarragon for the garnish

Instructions

For the Crust and Filling:

Pre-heat the oven to 350° F

Combine crust ingredients and press the mixture firmly into the bottom of a 9-inch springform pan.

Using the paddle attachment of an electric mixer, blend the cream cheese and avocado. Add the egg and continue beating until the mixture is smooth, about 4 to 5 minutes.

Add the cheese and season with salt and pepper.

Pour the filling into the springform pan and swirl in the ancho puree to create a marbled effect.

Bake the cheesecake in the pre-heated oven until firm, about 1 hour to 1 hour and 15 minutes. Cool thoroughly on a rack. Serve at room temperature with warm crab fondue (see recipe).

For the Crab Fondue:

Heat the oil in a skillet and saute the shallots until they are translucent. Deglaze the pan with the wine and reduce the mixture by half. Add the cream and tarragon and reduce by half; the cream should coat the back of a wooden spoon.

Remove the tarragon and fold in the crab meat.

Spoon the mixture over the Avocado Ancho Chile Cheesecake and garnish with the chopped tarragon.

 

Prime Rib with Pinon Chile Sauce

Dave DeWitt Recipes Leave a Comment

This recipe is from The Bull Ring of Santa Fe, New Mexico. I have reduced the amounts proportionally, as the recipe I was given was for restaurant servings.

Ingredients

Prime Rib, Grill Spices, Pinon Nuts, Almonds, Red Chile Powder, Chicken Stock, Red Onions

Instructions