| Serves 6 6, 8 ounce
filet mignon steaks
1 cup dried chilies
12 garlic cloves
1/2 cup olive oil
2/3 cup whiskey
1 cherimoya, wedged
Sauce
3/4 cup whiskey
3/4 cup white wine
1/2 teaspoon paprika
1 1/2 cups demi-glace
salt and pepper
Corn Pudding
1 1/4 cups fresh corn kernels
3/4 cup hominy
1/3 cup onion, diced
1 teaspoon garlic, chopped
1 1/2 cups cream
1 tablespoon butter
3 tablespoons cornmeal
2/3 cup cheddar cheese, shredded
2 egg yolks
2 egg whites
nutmeg, salt and pepper
1/2 cup hominy kernels
2 large sweet potatoes
1/2 cup honey
3 tablespoons whiskey
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Hominy is white or yellow corn, which has been dried, and removed of its
shell and germ. This process can be done mechanically, but is
often done chemically which helps to give the hominy part of its
distinct flavor. It can be found dried, canned or frozen and is
commonly served as a side dish or part of a casserole. Dried
hominy can also be ground into grits, which makes a popular porridge
Combine the first six ingredients together and marinate for 6 hours.
Preheat a grill. Remove the filet from the marinade, season with salt
and pepper and grill for approximately 9 minutes, turning regularly, for
rare beef.
Place the wedges of cherimoya on the grill and cook for 2 minutes on
each side.
Remove the dried chilies and garlic cloves from the remaining
marinade and place in a saucepan. Add the whiskey and white wine and
reduce by half. Add the paprika and demi-glace and simmer for 15
minutes until it coats a spoon. Adjust the seasoning and strain,
reserving the chilies and garlic cloves.
Meanwhile, prepare the pudding. Preheat the oven to 350F and butter
6, 6ounce oven proof ramekins or molds. On the stove top, combine
the first 8 ingredients for the pudding together in a saucepan and bring
to a boil. Reduce to a simmer and cook for 10 minutes. The
mixture should be the consistency of cottage cheese and may need a
little more cream added depending on the moisture of the corn.
Let the mixture cool to room temperature. Stir in the egg yolks.
Whisk the egg whites to a medium peak and fold into the mixture and
season. Place a few kernels of hominy in the bottom of the
ramekins. Fill the ramekins with the corn mixture. Place the
ramekins on a tray and bake in the oven for 20 minutes or until the
pudding has set.
Wash the sweet potatoes and place them in the oven to bake until they
are just tender,, 55 to 65 minutes. Remove from the oven and let
cool slightly. Cut the potatoes into 3-inch sections and then into
wedges. Combine the honey and whiskey together and brush it onto
the wedges. Return the potatoes to the oven and bake 10 minutes
longer. Season lightly with salt and pepper.
When serving, turn the pudding out onto the plates. The bottom
may have to be trimmed if they do not stand up. Serve with the
grilled filet, sweet potato, cherimoya wedges and sauce. Top the
filet with dried chilies and garlic from the sauce. |