I love Escalante’s Roasted Corn Bisque – Fresh roasted corn, poblanos, bacon, grilled chicken, and onion in a sherry wine bisque and have been working to duplicate it. I think I have FINALLY accomplished it!
Roasted Poblano Chicken and Corn Bisque
2 medium Poblano peppers
1-2 tablespoons avocado oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon chili powder
1/2 teaspoon cumin
4 1/4 cups chicken broth, divided
2 cups peeled, small diced potatoes
2 cups cooked, grilled chopped chicken
2 cups fresh roasted corn on the cob, sliced off
2 cups half and half or light cream
4 tablespoons flour
1/2 cup sour cream
4-6 slices bacon, cooked crisp and crumbled
1/4 cup sherry
Salt and pepper, to taste
Shredded Cheddar or Parmesan cheese
a dollop of Sour cream
Chopped fresh cilantro
- Preheat oven to 425 degrees.
- Cut Poblanos in half and remove seeds.
- Place cut side down on a lightly greased baking sheet.
- Spray Poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken.
- Remove from oven and cool slightly.
- In a large pot, heat oil over medium heat.
- Add onions and garlic and cook for 3-5 minutes or until tender.
- Dice roasted Poblanos in to small pieces and add them to the pot along with chili powder and cumin, cooking a few minutes longer.
- Add chicken broth to the pot and bring to a boil.
- Add potatoes and corn.
- Simmer about 10 minutes, or until potatoes are just tender.
- Puree’ about half of the corn and potato mixture.
- Add puree’ mixture back into pot.
- Stir in chicken.
- In a small bowl, whisk together the half and half, remaining 1/4 cup broth, the sherry, sour cream and 4 tablespoons of flour.
- Whisk the cream mixture into the soup until smooth.
- Simmer for 5-10 minutes to allow soup to thicken.
- Stir in the crumbled bacon and cilantro.
- Season with salt and pepper, to taste.
- Serve with optional toppings, if desired.
As a kid I hated Pimiento Cheese. What I didn’t realize is what my family put out with crackers was NOT real food LOL. You know the jelly jar cheese spread you find at the grocery store. Jack Allen’s Kitchen serves a small dab of their Pimiento Cheese with a cracker as a nibble before you order and it is fantastic! I even bought a jar to bring home and it was the first recipe I tried from their cook book when it arrived. At home we tried it with all sorts of crackers before deciding a simple Ritz cracker was the best.
8 ounces softened cream cheese
1/2 pound Monterey Jack cheese, grated
1/2 pound Medium Cheddar cheese, grated
1 cup Duke’s mayonnaise
1 large Red Bell Pepper, washed, seeded, roasted and chopped fine
1 teaspoon Worcestershire sauce
1 teaspoon Sherry Vinegar*
1/2 teaspoon kosher salt
- Mix together the cream cheese, mayonnaise, Worcestershire sauce, Vinegar and salt until smooth.
- Blend in the grated Monterey Jack cheese and grated Cheddar cheese.
- Fold in bell pepper until well distributed.
- Chill well.
- Serve with crackers.
*I didn’t have any so I used Golden Balsamic Vinegar
We took a day off earlier this month and headed for the beach! It was a beautiful clear spring day and we thoroughly enjoyed our day. What we enjoyed the most was lunch. I brought up restaurants on my phone and saw one in particular that had GREAT reviews and a super high rating so we thought we would try it. I have to be honest, we almost didn’t try it because it was in a questionable looking neighborhood and actually looked closed. This picture is from google images and obviously taken quite a while ago. The outside didn’t look this good.
The whole island is still under rehab since Katrina and I’m happy to say starting to look more like it did when I was a kid. So we decided we’d at least go inside and check it out. It was like Alice sliding down the rabbit hole! Rudy and Paco is a restaurant with a central and South American influence with very uniques menu items. Every bite as scrumptious as the one before it. It is also worth the price! Inside was this beautiful restaurant with linen table cloths, service beyond belief and FANTASTIC food!
Don’t be fooled though this is a small restaurant (that’s a mirror at the back making it look bigger) so be sure to make a reservation. They even have a dress code for dinner! Yes, in 2016 they will turn you away in casual clothing at dinner.
The meal began with a plate of fried plantain chips with the most fantastic tomato jam. There was also some sort of spinach dip that neither of us cared much for. My meal included a cup of their crab bisque which I immediately started trying to duplicate. I think I finally did it! Now on to all the rest of their menu items!
If you are on Galveston Island make sure to make a reservation for Rudy & Paco.
1 cup onion, minced
1 cup carrot, minced
2 1/2 cups chicken broth
4 tablespoons flour
6 tablespoons butter
1 cup heavy cream
1⁄2 cup cooking sherry
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1⁄2 teaspoon cayenne pepper
Fresh chives, minced
1⁄2 lb raw lobsters, chopped or 1⁄2 lb lump crabmeat
- Saute onion and carrot in 2 tablespoons butter until soft. Set aside.
- In 4 quart saucepan, melt 4 tablespoons butter and add flour, whisking constantly over medium heat until roux becomes light brown (about 5 minutes). DO NOT BURN!
- Slowly add chicken broth, whisking constantly to ensure mixture stays smooth.
- Add onions and carrots, cover, and simmer for 1/2 hour.
- Add cream, sherry, lemon juice, Worcestershire sauce, cayenne pepper, salt, and lobster or crab and simmer an additional 5 to 10 minutes.
- Garnish with fresh minced chives if desired.