Southern Rio Stew
Ingredients:
| 1/2 case |
Zucchini Squash, 3/4" baton |
| 1/2 case |
Yellow Zucchini, 3/4" baton |
| 5 lbs. |
Red Potatoes cut in half (if small) and blanched |
| 1/2 cups |
Mushrooms, cut in half |
| 4 ea. |
Onions, 3/4" dice |
| 2 ea. |
Yellow Peppers, 1" strips, then cut into triangles |
| 2 ea. |
Red Peppers |
| 3 bunches |
Broccoli, cut into florets and blanched |
| 3 heads |
Cauliflower |
| 3 cup |
Corn, fresh cut |
| 3 can |
Diced tomatoes |
| 3 Tbsp. |
Cinnamon |
| 5 Tbsp. |
Cumin |
| 1 Cup |
Garlic |
| 3 Tbsp. |
Chipotle puree |
| 3/4 C |
Ancho Chile Puree |
| 1/2 bunch |
Mint |
| 1 bunch |
Cilantro |
Method:
- Cook the tomatoes with half of the cinnamon and half of the cumin for approx. 20 minutes.
- Heat a large rondeau. When hot, add a small amount of olive oil and sear the mushrooms until golden brown, season with salt and pepper. Transfer to a hotel pan and set aside.
- Using the same rondeau, reheat, add a little more oil and sauté the onions, add the remaining cinnamon and cumin. Continue to sauté until onions are tender. Add the garlic and peppers and continue until peppers are almost tender (about 10 minutes). Then add squash and cook long enough to heat the squash through. Now add the tomatoes, mushrooms, corn, and chili purees. Cover and let stew for 15 minutes. Add the blanched potatoes and cauliflower and continue to stew for another 5 to 10 minutes.
- Add the broccoli, mint, and cilantro just before serving.
- Serve with sour cream or creme fraiche.
Source: Chef Ronald Ng, CCSF
|
