44    Next Course by Gordon Food Service / www.gfs.com / Winter 201344    Next Course by Gordon Food Service / www.gfs.com / Winter 2013

R oasted poblano peppers stuffed with a

spicy-sweet mixture of chorizo sausage,

dates, goat cheese, and fresh cilantro are served

with a creamy char-grilled tomato cream sauce,

crispy tortilla chips, and pickled onion rings.

Next Course by Gordon Food Service / www.gfs.com / Winter 2013 45

Chorizo Chiles RellenosINGREDIENTS Yield: 24 1-lb. servings

Reorder No. Description Amount

605255 Poblano Peppers 48 ct.

600670 Pitted Dates 1 lb.

786470 Gran Sazón® Chorizo Sausage 6 lb.

405170 GFS® Pan-Coating Spray 1 oz.

109620 Markon® Jumbo Spanish Onions, trimmed and diced finely 2 lb.

281601 Goat Cheese 21 oz.

219550 Markon Cilantro, trimmed and chopped finely 2 oz.

107891 GFS Pan & Grill Oil 24 oz.

Recipe Charred-Tomato Cream 3 lb.

Recipe Crispy Tortilla Strips 6 oz.

Recipe Spicy Pickled Red Onion Rings, drained 6 oz.

219550 Markon Cilantro, trimmed into sprigs 1⁄4 oz.

Preparation Instructions

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Leave stems on peppers. Place the whole peppers on a heated char-grill or open-range burner. Char the peppers on all sides, turning periodically with a pair of tongs. Do not overcook while charring or peppers will become soft and hard to clean. The pepper skin should turn black when properly roasted. The goal is to roast the poblanos just long enough to remove the skin. Place them in a stainless-steel hotel pan or on a parchment-lined sheet pan in a single layer to cool, uncovered. CCP: Product must be cooled within 2 hours from 135°F to 70°F and from 70°F to 41°F or less within 4 additional hours. Total time of cooling from 135°F to 41°F must not exceed 6 hours. Wear foodservice gloves when cleaning any chili peppers. Scrape the charred skin off the peppers using a paring knife. After peeling, make a lengthwise incision in the side of the peppers. Carefully open the pepper and remove the seed and stem material without tearing the pepper. Place in a single layer in a stainless-steel hotel pan. Cover with film wrap. In small batches, place the dates in a food processor fitted with a metal chopping blade. Finely pulse-chop the dates, leaving them in small pieces so they will be visible in the filling. Do not to overchop—it will make the dates pasty. Place the chorizo sausage in a nonreactive rondeau. Chop the chorizo while it’s cooking with a masher. Cook until just cooked through and lightly browned. CCP: Final internal cooking temperature must reach a minimum of 165ºF, held for a minimum of 15 seconds. Place the sausage in a fine mesh strainer to drain off any excess grease. Line a large stainless-steel mixing bowl with paper towel and add the chorizo sausage to further allow excess grease to drain. Wipe out excess grease from the rondeau. Spray with pan spray. Add 2 lb. of onions. Cook until onions are translucent. Discard the paper towel from the bottom of the mixing bowl with the chorizo sausage. Add the chorizo sausage, dates, goat cheese, and 1 oz. of the chopped cilantro to the rondeau. Mix together thoroughly with a rubber spatula until the

cheese has melted. Season to taste with salt and pepper. Place 3 oz. of the chorizo-sausage filling inside each pepper, taking care not to tear or shred the pepper. Place in a stainless-steel hotel pan, sliced-side down, in a single layer. Cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. Drain any excess liquid from salsa, if necessary, before use.

To prepare à la carte:

Place 1 oz. of oil in a heated sauté pan. Place 2 peppers in the pan, sliced-side up, and cook until browned. Turn the peppers over so they are sliced-side down. Place in a 350°F convection oven. Cook until just warmed through. CCP: Final internal cooking temperature must reach a minimum of 165ºF, held for a minimum of 15 seconds. Place the peppers in the center of a warmed serving plate. Ladle 2 oz. of warmed charred-tomato cream over the peppers, leaving ends exposed. Top with ¼ oz. of tortilla strips. Mix 5 to 6 onion rings and cilantro sprigs together and place on top of the peppers. Garnish with cilantro.

Charred-Tomato Cream Yield: 40 1-oz. servings

Reorder No. Description Amount

Water 1 qt.

578347 Pork Base 1 oz.

199036 Markon Large Tomatoes 2 lb.

109620 Markon Jumbo Spanish Onions 1 lb.

758521 Primo Gusto® Extra-Virgin Olive Oil 2 oz.

457341 GFS Heavy Whipping Cream 8 oz.

322164 Chopped Garlic 2 Tbsp.

424307 Kosher Salt 1 tsp.

225037 Trade East® Restaurant-Grind Black Pepper 11⁄2 tsp.

Recipe Classic Blond Roux 5 oz.

Preparation Instructions

Wash hands. Bring water to a boil. Add pork base and mix thoroughly until base has dissolved. Allow to cool. Slice the tomatoes and onions ¼" thick. Brush one side of the tomatoes and onions with olive oil. Season to taste with salt and pepper. Place on a heated char-grill or broiler, oiled-side down. Grill until lightly charred and just cooked through. In small batches, place the onions, tomatoes, and stock in a blender and purée until smooth. Pour into a nonreactive rondeau. Add the heavy cream, salt, pepper, and any remaining stock. Bring to a boil. Thicken with 3 to 5 oz. of warmed roux. Simmer 3 to 4 minutes. Season, to taste, with salt and pepper. Adjust to desired consistency with roux, if necessary. Place pot in an ice-water bath to cool. CCP: Product must be cooled within 2 hours from 135°F to 70°F and from 70°F to 41°F or less within 4 additional hours. Total time of cooling from 135°F to 41°F must not exceed 6 hours. Transfer to a covered storage container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. Recipe continues on next page.

46    Next Course by Gordon Food Service / www.gfs.com / Winter 2013

Classic Blond Roux Yield: 32 1-oz. servings

Reorder No. Description Amount

299405 GFS Grade A Unsalted Butter 1 lb.

227528 GFS All-Purpose Flour 1 lb.

Preparation Instructions

Wash hands. Melt the butter in a sauce pot over medium heat. Add the flour all at once, whisking vigorously. When mixture thins and starts to bubble, reduce heat to low. Cook 4 to 5 minutes until roux begins to smell toasty. Stir frequently. Remove from heat. After the roux has cooled, transfer any unused portion to an airtight container and refrigerate until needed. CCP: Refrigerate at 41°F, or below. The roux will whisk in best at room temperature or after being warmed in the microwave.

Crispy Tortilla Strips Yield: 16 1-oz. servings

Reorder No. Description Amount

702625 La Fronteriza Blended Corn Tortillas 16 ct.

514039 Trade East Seasoning Salt 11⁄4 tsp.

Preparation Instructions

Wash hands. Using a large chef’s knife or dedicated paper shredder, cut the tortillas into 1 16" to 1 8" strips. Each tortilla yields approximately 50 to 60 strips. With the fryer basket lowered into the deep-fryer, place a handful of the strips into 350°F oil. Cook for 10 to 15 seconds or until golden-brown. Lift strips out with basket and transfer to a pan lined with dry paper towels. Sprinkle with seasoning salt or other desired seasoning.

Spicy Pickled Red Onion Rings Yield: 32 1-oz. servings

Reorder No. Description Amount

596973 Markon Jumbo Red Onions 20 lb.

430196 Trade East Crushed Red Pepper 1 Tbsp.

Recipe Pickling Brine 1 qt.

Preparation Instructions

Wash hands. Trim the onions. Slice into thin rings on a Japanese mandoline. Place the onions and crushed red pepper flakes in a nonreactive storage container and cover with pickling brine. Cover the storage container, label, date, and refrigerate for 24 hours. CCP: Refrigerate at 41°F, or below. Can be stored up to 2 weeks. Drain before use.

Pickling Brine Yield: 48 oz.

Reorder No. Description Amount

Water 1 qt.

661651 Unseasoned Rice-Wine Vinegar 1 pt.

108588 GFS Granulated Sugar 4 oz.

424307 Kosher Salt 3 Tbsp.

Recipe Togarashi Seasoning 1 Tbsp.

Preparation Instructions

Wash hands. Combine all ingredients in a stainless-steel bowl and mix thoroughly. Store in a covered storage container, label, date, and refrigerate up to 7 days. CCP: Refrigerate at 41°F, or below. Pickling brine may be used on most cut vegetables such as carrots, celery, cucumbers, radishes, and onions. To use, place the cut vegetables in a storage container and cover with the pickling brine. Cover the storage container, label, date, and refrigerate for 24 hours. CCP: Refrigerate at 41°F, or below. Drain before use.

Togarashi Seasoning Yield: 48 1-Tbsp. servings

Reorder No. Description Amount

430196 Trade East Crushed Red-Pepper Seasoning 61⁄2 oz.

108308 GFS Iodized Salt 4 oz.

** Wasabi Powder 21⁄2 oz.

Preparation Instructions

Wash hands. In small batches, place crushed red-pepper flakes in a spice grinder and coarse-chop. The flakes should be reduced to coarse granules, but not powder. Place pepper flakes in a 4-qt. stainless-steel bowl. Add the salt and wasabi powder. Mix thoroughly. Store in a tightly sealed container until needed.** Available through the retail market.

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Costs:Selling Price $7.00 Cost per Portion $2.29

Profit $4.71 Food Cost 33%