Hominy stuffed bell peppers with huitlacoche and arugula sauce. (Serves 6).

ingredients

For the arugula Sauce:

2 tablespoons olive oil

2 shallots, peeled and minced

2 cloves garlic, peeled and minced

2 bunches arugula

1/4 cup vegetable stock

1 tablespoon white wine vinegar

Salt and pepper to taste

For the corn stock:

3 ears corn, cobs and kernels reserved separately

1 quart cold water

For the hominy stuffed bell peppers:

1 tablespoon lard

1 shallot, peeled and minced

1 small clove garlic, peeled and minced

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon fennel seeds

1/4 cup hominy, soaked overnight in one cup cold water and drained

1 tablespoon tomato paste

2 tablespoons white wine

3/4 cup corn stock (**)

5 springs cilantro, chopped

6 tiny red bell peppers, peeled, seeded, and tops reserved (*)

6 tiny green bell peepers, peeled, seeded, and tops reserved (*)

Salt and pepper to taste

For the huitlacoche:

1/4 cup olive oil

2 shallots, peeled and minced

1 clove garlic, peeled and minced.

1/4 cup huitlacoche kernels (**)

1/4 cup corn stock

Salt and pepper to taste

For the heirloom corn:

1 tablespoon olive oil

1/2 cup heirloom corn kernels (*)

2 shallots, peeled and minced

1 clove garlic, peeled and minced

1/4 cup corn stock

For the garnish:

Micro mint (*)

(*)Available through the Chef's Garden at [phone].

(**)Huitlacoche, pronounced (wee-tlah-KOH-cheh) also known as Corn Smut
in the United States, is a fungus that grows on corn. The kernels are
large and soft with a black, silvery skin. They have a slightly gritty
texture and a musty, mushroom flavor. Canned huitlacoche is available
in most Mexican markets. Available fresh through The Chef's Garden at
[phone].

directions

For the arugula sauce, chill a half sheet pan in the refrigerator. In a small saute pan, heat one tablespoon of olive oil over low heat. Add the shallots and garlic and saute until translucent, about 10 seconds. Add the arugula and saute until tender, about 45 seconds. Transfer to the chilled sheet pan and set aside in the refrigerator until cool. In a commercial blender, puree the arugula and vegetable stock until smooth. Add the remaining tablespoon of olive oil and puree until smooth and light in color, about three minutes. Strain through a fine mesh sieve, add the vinegar and stir to combine. Season and reserve.

For the corn stock, in a large saucepan over high heat, bring the corncobs and cold water to a boil. Reduce heat, cover with a round of parchment paper, and maintain a simmer for one hour. Strain through a fine mesh sieve and transfer to a medium saucepan over medium heat. Simmer the stock until reduced to 1 1/4 cups, about 30 minutes. Remove from the heat, set aside to cool to room temperature, and reserve.

For the hominy stuffed bell peppers, in a medium saute pan, melt lard over low heat. Add the shallot, garlic, cumin, coriander, and fennel seeds, saute until translucent, and stir to combine. Add the drained hominy and toss to coat with oil. Add the tomato paste and stir to combine. Deglaze with white wine and simmer until reduced to almost dry. Add the corn stock and stir until well combined. Simmer until the hominy is tender, about 10 minutes. Add the cilantro and stir to combine. Remove from the heat and season. Fill each bell pepper with hominy stuffing and place a pepper lid on top. Season and reserve, keeping warm.

For the huitlacoche, in a small saute pan, heat the olive oil over low heat. Add the shallots and garlic and saute until translucent, about 10 seconds. Add the huitlacoche and cook until tender, about one minute. Deglaze with corn stock and simmer until reduced by half. Remove from the heat, season, and reserve, keeping warm.

For the heirloom corn, in a small saute pan, heat the olive oil over low heat. Add the shallots and garlic and saute until tender. Add the corn and saute until tender. Deglaze with corn stock and simmer until tender. Season and reserve, keeping warm.

To serve, arrange some hominy stuffed bell peppers in the center of a plate and drizzle with arugula sauce. Spoon some huitlacoche and corn around the dish and garnish with micro mint.

Mature Cabernet Franc, "Maya"

Dalle Valley

Napa California 1993