Fill small pot or wok with oil to depth of at least 1 inch. Heat over medium-high heat until oil reaches 325 degrees. Divide shreds into 4 portions. Fry 1 bunch at time. As soon as potatoes come into contact with oil, use skimmer or slotted spoon to draw shreds together as mass. Remove from oil when golden in color and crisp, about 30 seconds to 1 minute. Do not let brown. Drain on paper towels. If shreds seem little soft when first removed, they will crisp as they cool. Makes 4 servings.
Each serving contains about:
69 calories; 7 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 1 gram protein; 0.48 gram fiber.
CORN BREAD STUFFING
1 1/2 cups stone-ground cornmeal
1/2 cup flour
2 teaspoons baking powder
1 teaspoon baking soda
2 1/2 teaspoons salt
1 tablespoon sugar
2 eggs, well beaten
1 1/2 cups buttermilk
3 tablespoons melted butter
2 tablespoons softened butter
8 egg yolks
1 quart heavy whipping cream
1/2 teaspoon white pepper
2 tablespoons oil
1 medium onion, cut in medium dice
4 stalks celery, cut in medium dice
2 ears corn, roasted and kernels removed
1 sweet red pepper, roasted, peeled and cut in medium dice
Sift together cornmeal, flour, baking powder, baking soda, 1 teaspoon salt and sugar.
In separate bowl, combine eggs, buttermilk and 3 tablespoons melted butter and mix well. Add to dry ingredients and mix well.
Pour into 9-inch-square baking pan coated with 1 tablespoon softened butter. Bake at 375 degrees 35 minutes, or until lightly brown on top. Cool and reserve.
Beat egg yolks in medium bowl until light yellow and frothy. (Save remaining egg whites for another use.) Add heavy cream, remaining 1 1/2 teaspoons salt and white pepper. Mix well until thoroughly incorporated. Reserve.
Heat oil in medium saute pan over medium heat. When hot, add onion. Cook 1 minute, then add celery. Cook until onion is transparent and celery is tender. Remove from heat. Reserve.
Cut cooled corn bread into 1-inch cubes. Place in large bowl with corn kernels, reserved celery, onion and red pepper. Mix to evenly distribute ingredients. Add egg-cream mixture and mix well.
Pour mixture into 9-inch-square baking pan coated with 1 tablespoon softened butter and distribute evenly. Cover tightly with foil and bake at 350 degrees 45 minutes to 1 hour or until custard is set in center and stuffing is solid. Remove and let stand 10 minutes.
Using round (2 1/2-inch-diameter) cookie cutter, cut out cylinders of stuffing. Serve immediately. Makes 9 servings.
Each serving contains about:
1,048 calories; 978 mg sodium; 601 mg cholesterol; 96 grams fat; 39 grams carbohydrates; 13 grams protein; 0.56 gram fiber.
GRILLED RED CHILE-GLAZED VEAL MEDALLION WITH RED ONION CONFIT
4 (4-ounce) veal medallions
1/2 cup Red Chile Glaze
Red Onion Confit
Dip veal medallions in Red Chile Glaze and coat well. Place medallions on preheated grill and cook to medium-rare, turning over once. Immediately after turning, brush top lightly with additional Red Chile Glaze. Makes 4 servings.
Each serving contains about:
256 calories; 268 mg sodium; 91 mg cholesterol; 9 grams fat; 15 grams carbohydrates; 24 grams protein; 0.67 gram fiber.
Red Chile Glaze
1 teaspoon peanut oil
1/2 medium onion, chopped
4 cloves garlic, chopped
1 ancho or pasilla chile, roasted and soaked
1 mulato chile, roasted and soaked
2 guajillo chiles, roasted and soaked
1/2 cup molasses
1/2 teaspoon salt
Juice 1 lime
Heat oil in small saute pan over medium-high heat until hot. Add onion and saute until tender. Add garlic and continue to saute until onion is transparent. Remove from heat. Set aside.
Remove chiles from liquid. Measure 1 ounce each of ancho and mulato chiles, 1/2 ounce of guajillo chile. Place in blender with 1/4 cup soaking liquid, sauteed onion and garlic, molasses, salt and lime juice and blend into paste. Reserve. Freeze leftover for further use. Makes 1 1/2 cups.
Red Onion Confit
1 1/2 tablespoons duck fat or peanut oil
1 medium red onion, sliced 1/4-inch thick
4 shallots, sliced thin
Dash salt
Dash white pepper
Dash fresh thyme, chopped
2 tablespoons Port
Heat duck fat in medium saute pan over medium heat until hot. Add onion, shallots, salt and white pepper. Cook until lightly brown, stirring frequently, about 15 minutes. Add thyme and cook 1 minute more. Add Port and cook, stirring constantly, until liquid has evaporated. Keep warm until serving.
TOASTED MACADAMIA NUT ICE CREAM
3 cups whipping cream
1 cup milk
3/4 cup sugar
8 egg yolks
8 ounces unsalted macadamia nuts, toasted and coarsely chopped
Heat cream, milk and 6 tablespoons sugar in heavy-bottomed 2-quart saucepan. Stir occasionally until sugar dissolves and mixture is hot but not boiling.
Beat egg yolks and remaining 6 tablespoons sugar together in mixing bowl until sugar is dissolved and mixture is thick and pale-yellow. Remove from mixer.
Slowly pour 1 cup hot cream mixture into egg yolk mixture, whisking constantly. Pour back into saucepan with remaining hot cream and return to heat. Whisk constantly over low heat until mixture thickens enough to coat back of spoon, about 5 minutes. Do not allow mixture to boil, or it will curdle.
Strain and refrigerate overnight.
Process in ice cream maker according to manufacturer's instructions. Add macadamia nuts during last few minutes of processing. Makes 5 cups, about 10 servings.
Each serving contains about:
531 calories; 48 mg sodium; 318 mg cholesterol; 49 grams fat; 21 grams carbohydrates; 6 grams protein; 0.39 gram fiber.
