FIRECRACKER CORN SALAD!
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 1 ½ Quarts or 12- ½ cup servings.
Ingredients:
10 ears Roasted corn 
1 Red Bell Pepper ¼ inch dice
1 Green Bell Pepper ¼ inch dice
1 Medium Red Onion ¼ inch dice
1 Roasted Poblano Chile ¼ inch dice
1 Bunch Scallion cut ¼ inch
Dressing
¼ cup Lime Juice
¾ cup corn oil
2 cloves of garlic
1 Tablespoon Chile Powder
1-2 Teaspoons of Cayenne Pepper
2-3 Tablespoons of Sugar
Directions:
1. Soak the cornhusk and all in cold water for half an hour, don’t peel or shuck the corn.
2. Fire up the grill to a medium setting (about 350 degrees). Lightly oil the Pablano Chile with oil and gently roast on the grill while it is pre heating. Remove the chile when it is blistered all over but not burned.
3. Place the soaked corn on the grill carefully (love the corn), cover the grill and let the corn roast slowly turning occasionally as the husk browns, approximately 30-45 minutes. If the husk starts to burn lower the heat and spray with water to cool it down.
4. Let the corn cool, shuck it and carefully cut the corn from the cob.
5. Mix in the rest of the ingredients for the salad.
Dressing
1. Mix all of the ingredients for the dressing in a blender the toss with the salad. Season with salt and pepper.
2. EAT IT ALL UP!
CHEF’S NOTES
• The amount of spice that you use is up to you, if you like it stronger just add more.
• The Pablano Chile can be substituted with Jalapeno (hotter) or Anaheim Chile (milder)
• All Dressings taste better the next day, so if you can make the dressing in advance.
Pairs Well With:
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| Sauvignon Blanc |
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Chili and Brown Sugar Crusted Pork Tenderloin with a Seared Apple Sauce
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
2 Pork Tenderloins with all of the silver skin carefully removed
½ cup brown sugar 
2 teaspoons kosher salt
2 tablespoons New Mexico Chili Powder
4 Granny Smith Apples peeled, quartered, cored and cut into ¼ inch slices
½ cup small diced Spanish onion
2 tablespoons butter
¼ cup white wine
¼ cup brown sugar
¼ cup pecans toasted and coarsely crushed
Directions:
1. Combine the Brown sugar, kosher salt and Chili powder. Roll the tenderloins in the mixture and place in the refrigerator for ½ hour.
2. Roast the tenderloins in a preheated oven (375) until the internal temperature at the thickest part of the roast is 150 degrees; let rest for ten minutes under foil.
3. In a large hot sauté pan melt the butter, and then add the apples and onions. Spread them evenly on the bottom of the pan and leave to brown slightly.
4. Stir the apples gently, try not to mash them and continue to brown.
5. When the apples and onions are golden add the white wine and brown sugar. Cook stirring gently until a glaze has formed, toss in the pecans and serve over the sliced tenderloin…YUM!
Pairs Well With:
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| Pinot Noir |
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Crispy Rosemary Chicken & Potatoes
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
1 Fryer Chicken cut into 8 pieces or 3 pounds of assorted chicken pieces
5 cloves of garlic minced
Juice of 2 lemons
¼ cup olive oil
¼ cup fresh rosemary stemmed and chopped
2 pounds russet potatoes cut into wedges or 1 inch chunks
Salt and pepper
Directions:
1. Combine all of the ingredients and marinate 1 hour.
2. Preheat the oven to 375 degrees.
3. Strain out the marinade and Spread the mixture out on a lightly oiled sheet pan.
4. Roast for ½ hour turn pieces and continue to roast until golden crispy and an internal temperature of 160 degrees has been reached.
5. Enjoy!
Pairs Well With:
 |
| Pinot Grigio |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Cream of Wild Mushroom Soup
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 1 gallon
Ingredients:
12 oz. Butter
12 oz. Onion, chopped
1 ½ LB white mushrooms chopped
1 ½ LB wild mushrooms chopped (oyster, portabello, shitake (stems discarded))
1 cup Sherry
9 oz. flour
5 qt Chicken Stock
3 cups ½ & ½
Salt and Pepper to taste
Chopped Chive for garnish
Directions:
1. In a heavy bottomed soup pot, sweat the onions and mushrooms until the moisture is evaporated.
2. Add the Sherry and reduce to almost dry.
3. Stir in the flour and cook gently for 5 minutes without browning.
4. Add the chicken stock, stirring constantly to avoid lumps, and let simmer for 20 minutes.
5. Add the ½ & ½ and heat through,
6. Season to taste and garnish with chopped chives
Note: For a more intense flavor, puree the soup after step 4
Pairs Well With:
|
| Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
Basic Vinaigrette
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients:
3 ounces red wine vinegar
1 clove of garlic minced
1 tablespoon of basil, oregano, dill or savory
12 ounces olive oil
salt and pepper
Directions:
1. Combine vinegar, garlic and herbs in a mixing bowl or blender.
2. Slowly pour in the olive oil while whisking or blending.
3. Season with salt and pepper
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Basic Chicken Stock
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield: 1 gallon
Ingredients:
5 pounds chicken bones
6 quarts of water
1 pound mire poix (1/2 pound onions peeled and cut 1 inch, ¼ pound carrots peeled and cut 1 inch, ¼ pound celery cut 1 inch)
1 sachet de spice (6 whole pepper corns, 6 parsley stems, 1 sprig fresh thyme, 1 bay leaf secured in a cheese cloth bag)
Directions:
Place the bones in a large stock pot and cover with the water. Bring to a boil and reduce to a simmer. Skim any “scum” that floats to the surface.
After 4 hours of gentle simmering and skimming, add the remaining ingredients and simmer for one more hour.
Strain through a fine mesh strainer into a container and cool in an ice bath (a sink filled with ice and water) until cool to the touch (70 degrees).
Cover and refrigerate or divide into smaller containers and freeze.
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My New Favorite Grilled Shrimp Recipe
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Serves 4
Ingredients:
2 LB U-12 Shrimp in the shell butterflied.
For Marinade:
Juice of 1 lemon plus zest
½ cup olive oil
1 tablespoon dried oregano
2-4 teaspoons red pepper flake
½ cup fresh basil
salt to taste
Directions:
In a blender combine all of the ingredients for the marinade.
Pour over the shrimp make sure to rub the marinade into the butterfllied areas. Marinate for 30 minutes to 1 hour.
Grill and enjoy.
Pairs Well With:
 |
 |
| Chardonnay | Riesling |
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Grilled Pork Chops & Cherry Chutney
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Ingredients:
4 pork chops ½ inch thick
1 tablespoon vegetable oil
1 medium onion ¼ inch dice
2 cups cherries, pits removed
1 teaspoon allspice
pinch cayenne
2 tablespoons cider vinegar
½ cup cherry preserves
Directions:
In a sauté pan sauté the onions until translucent. Add the remaining ingredients and simmer gently until thick and coats a spoon.
Pre-heat the grill; season the chops with salt and pepper. Grill until a thermometer inserted in the thickest part reads 145.
Let the chops rest for five minutes then serve with a hearty spoonful of the chutney.
Pairs Well With:
 |
|
| Cabernet Sauvignon | Pinot Noir |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
2 Tone Potato Pancakes
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Makes 30-40 1-inch pancakes
Ingredients:
1 LB Russet potatoes peeled
1 LB Sweet potatoes peeled
2 T flour
1 egg
1 small onion peeled
1 T fresh thyme
Salt and pepper
1 cup Crème Fraiche or sour cream
1 bunch green onions sliced
Directions:
1. Grate the potatoes and the onion.
2. Add the flour, egg, thyme, salt and pepper,
3. Heat vegetable oil in a skillet. On medium heat fry 1-inch potato pancakes until golden on both sides. Drain on paper towels.
4. Top with crème fraiche and green onions.
Pairs Well With:
 |
| Pinot Gris |
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Hummus
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Makes 3 cups
Ingredients:
2 cups canned or cooked chickpeas (garbanzo beans) drained
1 clove garlic
¼ cup tahini (sesame seed paste)
Juice of 1 lemon
1 teaspoon salt
½ teaspoon pepper
Dash of cayenne
½ cup olive oil
Parsley chopped
Directions:
Combine everything except the parsley in a food processor and blend until smooth.
Fold in the chopped parsley and serve with pita wedges and fresh vegetables.
Pairs Well With:
|
|
| Pinot Noir | Pinot Grigio |
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
