Cajun Sauté Bowl
Yield: 1 serving
Ingredients:
1 ounce extra virgin olive oil
1 tablespoon garlic
1⁄2 teaspoon crushed red pepper
1⁄8 teaspoon oregano leaf
1⁄8 teaspoon sea salt
2 oz. fresh green onions
2 oz. red peppers
2 tablespoons chopped red onions
3 oz. roasted rosemary potatoes
3 oz. cooked and pulled chicken
6 oz. marinara sauce
1 cup blue corn posole (see blue corn posole recipe)
1 tablespoon sour cream
1⁄2 ounce fresh basil
Directions:
In a large sauté pan with olive oil, sauté the garlic, oregano, green onions and crushed red peppers for 40 seconds. Add the veggies, potatoes, sea salt, and chicken and sauté for 2 minutes. Add marinara sauce and sauté until heated. In a large bowl, steam the posole in steamer. Top the posole with the sautéed items above and garnish with a pinch of fresh basil and sour cream.
Blue Corn Posole
Yield: 1 quart
Ingredients:
1 1⁄2 oz. coconut oil
1⁄8 quart diced yellow onions
1⁄8 cup garlic and oil
1⁄16 cup oregano leaf
1⁄2 tablespoon sea salt
1⁄3 gallon of hot water
1⁄8 gallon blue corn
1⁄4 tablespoon Herbamare
Directions:
In a pot, sauté coconut oil, onions, garlic, oregano, and sea salt on low heat until the onions sweat. Add blue corn. Bring to a boil, then reduce to medium simmer. Stir periodically until the posole is tender, approximately 30 minutes. Water may be added if simmering is too long and is boiling away. Drain off excess water in a colander. Re-season again for correcting flavoring. Let cool, then refrigerate.
Source: James Thomas from R. Thomas Deluxe Grill in Atlanta
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