MUSHROOM-TOMATO RAGOUT & CHIPOTLE BREAD PUDDING

Chili Oil

Ingredients Weight Measure
Olive oil 1 cup
Red chili powder 1 tsp.

Tomatillo Sauce

Ingredients Weight Measure
Garlic cloves 2 ea.
Onion, diced 1/3 cup
Tomatillos, peeled, sliced 1/2 cup
Apple juice 1/2 cup
Parsley, sprig 1 ea.
Cilantro, sprig 1 ea.
Lime juice 1/8 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.
Salt dash

Mushroom-Tomato Ragout

Ingredients Weight Measure
Water 7-1/2 cups
Thyme, sprigs 5 ea.
Sage, sprigs 5 ea.
Parsley, sprigs 5 ea.
Mushroom, dried, finely processed 3-1/2 Tbsp.
Olive oil 5 oz.
Garlic clove, minced 10 ea.
Shiitake mushroom, medium diced 2-1/2 cups
Buttom mushroom, medium diced 5 cups
Pomegranate syrup 15 oz.
Roma tomato, small dice 5 cups
Thyme sprigs, rough chopped 10 ea.
Sage, sprig, chiffonade (roll and slice) 2-1/2 ea.
Parsley sprigs, rough chopped 15 ea.
Salt 1-1/4 tsp.
Black pepper, ground 1-1/4 tsp.

Custard and Bread

Ingredients Weight Measure
Buttermilk 4 cups
Milk 4 cups
Eggs, whole 16 ea.
Salt 2 tsp.
Black pepper, ground 1/8 tsp.
Chipotle pepper, seeded, canned, rough chop, 6 oz. ea. 4 ea.
Cilantro, rough chop 1 bunch
Brioche bread, medium diced 32 oz.
Sauce from canned peppers 5-1/2 oz.

Method

  1. To prepare the Chili Oil, heat olive oil in a 120°F medium saucepan. Add the chili powder and turn off the heat. Allow to steep overnight for a darker color. Strain and reserve at room temperature until use.
  2. To prepare the Tomatillo Sauce, in a small saucepan, combine the garlic, onions, tomatillos and apple juice. Bring to a boil and simmer 20 minutes.
  3. Blanch the parsley and cilantro sprigs in the simmering liquid and shock them in ice water. Squeeze dry, rough chop and reserve.
  4. Turn off the heat and add lime juice, TABASCO® Green Jalapeño Pepper Sauce, salt, the chopped herbs and burr stick smooth. Refrigerate and chill before use.
  5. To prepare the Mushroom-Tomato Ragout, combine the water, thyme, sage, parsley and mushrooms in a medium saucepan. Bring to a boil and then simmer, reducing liquid to 5 cups. Strain and reserve the mushroom stock.
  6. Heat the oil in a medium sauté pan and sweat the garlic till aromatic. On high heat, add and sauté the mushrooms for 3 minutes. Add the pomegranate syrup and reduce by half. Deglaze with the reserved mushroom stock. Bring to a boil and cook down to a sauce consistency thick enough to coat the back of a spoon.
  7. Add the tomatoes, herbs, salt and pepper. Remove from heat and reserve hot.
  8. Preheat oven to 300°F. Prepare the custard by whisking together both milks, eggs, salt and pepper. Thoroughly combine the chipotle peppers and cilantro into the custard.
  9. Soak the brioche, in the custard, in the refrigerator, for 5 minutes.
  10. Generously spray a muffin tin with vegetable oil spray. Fill in with the soaked brioche. Plastic wrap and then foil the top of the muffin pan.
  11. Fill a sheet pan about halfway up with water. Place the muffin pan on the sheet pan and bake 1 hour until internal temperature reads 165°F or higher.
  12. Remove from oven and serve hot with the Chili Oil, Tomatillo Sauce and Mushroom-Tomato Ragout.

Yield: 20 servings