The 15th Annual Food & Wine Classic at Aspen


Blue Corn Tortilla Crusted Red Snapper with Poblano Vinaigrette

4 servings

1. Season the eggs and flour with salt and pepper. Place the tortilla chips in a food processor and pulse until the chips are finely ground. Place the eggs, flour and ground tortillas in 3 separate bowls. Season the snapper fillets lightly on both sides with salt and pepper.

2. In a large saute pan, heat the oil over medium-high heat. Dredge each snapper fillet in the flour and shake off any excess. Dip into the beaten egg and let the excess drip off. Dredge in the ground tortillas and saute for 3 minutes on each side. Drizzle with the Poblano Vinaigrette and serve immediately.

Poblano Vinaigrette

  • 2 poblano chiles---roasted, peeled and seeded
  • 1/4 medium red onion, chopped
  • 2 tablespoons fresh lime juice
  • 3/4 cup olive oil
  • 1/2 cup spinach or argula leaves
  • 2 teaspoons honey
  • Salt and freshly ground pepper

In a blender, combine the poblanos, onion, and lime juice and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. The dressing can be refrigerated up to 1 day ahead. Bring to room temperature before serving..

Red Chile Crusted Pork Tenderloin with Mango Chipotle Salsa

4 servings

  • 3 tablespoons ancho chile powder
  • 2 tablespoons ground toasted cumin seeds
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup olive oil
  • 2 1/2 pound pork tenderloin

Preheat the oven to 400*F. Combine the chile powder, cumin, salt and pepper in a bowl and rub over the tenderloin. Transfer the skillet to the preheated oven and cook 140*F. In a cast iron pan heat the olive oil over high heat, until it begins to smoke. Brown the tenderloins on all sides. Transfer to the oven and cook until the meat reaches an internal temperature of 140*F.

Mango-Chipotle Salsa

Makes about 1 cup

  • 1 cup coarsely chopped mango
  • 2 tablespoons finely diced red onion
  • 2 tablespoons coarsely chopped fresh cilantro
  • 2 teaspoons chipotle puree
  • 1/4 cup fresh lime juice
  • Salt and freshly ground pepper

1. Combine the mango, onion, cilantro, chipotle puree and lime. Season to taste with salt and pepper. Cover and set aside at room temperature or refrigerate for up to 1 day. Serve at room temperature.

2. Slice the loin. Serve salsa on side or spoon over the sliced meat.

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