Your Life A to Z Recipe: Thursday, December 18, 2014: Roasted Radish, Cheese Grits and Chocolate Cookie By Chef Stephen Eldridge

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Poblano Mole
2.5 # Poblano Chiles, Roasted, Skinned & Seeded then diced to 1”
2.5# Anaheim Chiles, Roasted, Skinned & Seeded then diced to 1”
1# Spanish Onion, Charred in cast iron and diced to ½”
5# Tomatillos, halved and roasted in 350 degree oven for 35 minutes
1 oz garlic clove, roasted with tomatillo
2 oz kosher salt
1 Tb freshly ground Black Pepper
1 Tb ground Cumin
2 TB Mexican Oregano
3 quarts Vegetable Stock (you can buy this at grocery store) or Water

1.    Using a hand blender, place all ingredients in sauce pot and puree until slightly chunky, almost smooth, but not quite.
2.    Cook over medium heat for 45 minutes to cook out the raw spices.
3.    Cool down in fridge, freeze in 1 quart bags, this is also really good for hollandaise, mac & cheese, enchilada sauce. Reserve 2 cups for grits!
Makes approx. 2.5 quarts

Roasted Radish
 
2# radish, I prefer watermelon or breakfast radish
2Tb Extra Virgin Olive Oil
2tsp Kosher Salt
1tsp fresh ground Black Pepper

Toss all ingredients and roast in 400 degree oven until tender, this will vary on the variety and size of you radish. You can cool them, peel them and eat them on salads, bread & butter & radish sandwiches are also nice.

Cheese Grits

2Tb shallots, minced
1Tb garlic, minced
1Tb Vegetable Oil
1 Cup White or Yellow Grits
6 Cups Vegetable Stock, hot
1Tb Kosher Salt
2tsp fresh ground Black Pepper
1 cup of good Cheddar Cheese

1.    Over medium heat sweat shallot & garlic for a few minutes, until nice and fragrant.
2.    Add grits and stir, slowly add vegetable stock and continue to stir, this help avoid lumps.
3.    Continue to cook over medium heat, adding more stock and stirring often to avoid scorching. This will take anywhere from 20-30 minutes depending on the type of grit.
Makes approx. 1 quart.


Chocolate Cookie
Butter    4 oz
Sugar    ½ cup
Salt    Pinch
Eggs    ½ ea
Vanilla Extract    ½ tsp
Cocoa Powder 100%    ¼ cup
AP Flour    4 ½ oz
Baking Powder    ¾ tsp
1.    Cream butter and sugar until smooth and no lumps of butter are left.  
2.    Add eggs and salt
3.    Then finish with dry ingredients.  
4.    Roll to ¼ “ thick.  (Cookie will double in size while baking)
5.     Cut cookies while warm or freeze after rolling but before baking and cut out while frozen.
6.    Bake at 325 for 10-12 minutes or until baked all the way through.

Chocolate Ganache
1 ¼ cup water
1 cup 100% Dark cocoa powder
1 cup powdered sugar
1 t vanilla extract
¼ t salt
1.    Bring water to a boil.  
2.    Combine sugar and cocoa powder.  Whisk water into sugar and cocoa until smooth.  
3.    Return to the pot and bring to a boil over medium low heat, stirring constantly.  
4.    Pour through a strainer, add salt and vanilla.  
5.    Chill, stirring regularly.

Marshmallow fluff
2 ea Egg Whites
1t vanilla extract
1 cup granulated sugar
¼ cup water
Pinch of salt
Pinch of cream of tartar
1.    Cook sugar, water and cream of tartar to 336°F.
2.    While cooking, combine salt, whites and vanilla in a mixing bowl.  Whip slowly while sugar is cooking.
3.    When sugar begins to rapidly boil, turn whip up to medium speed.
Once sugar reaches 236°F increase speed to high and CAREFULLY stream in hot sugar.  Allow to whip until cool.