News 4 Cooks

Nov 13, 2013 4:37 PM by Jonathan Kupper, Hilton El Conquistador

Green chile mac & cheese with short ribs

TUCSON - Chef Jonathan Kupper from the Hilton El Conquistador made green chili mac and cheese with short ribs on News 4 Tucson Live at Noon Wednesday.

Here is the video from the show.

Epazote Kitchen & Cocktails
(Serves about 4)

2 pounds boneless beef short ribs
¼ cup pureed chipotle
3 cups of BBQ sauce
½ cup of prickly pear syrup
1 cup of water
Salt & Pepper to taste

Thoroughly rub the short ribs with half of the chipotle puree, and season them with salt and pepper. Place the beef on a pre-heated grill and sear on all sides.
After the beef is seared, transfer them to a baking dish and brush with the remaining chipotle puree. Pour in the BBQ, prickly pear syrup, and water.
Cover the pan tightly, and roast in the oven at 300 degrees for 3 ½ hours.

(Serves about 4)

4 cups cooked Cavatappi pasta
1 cup heavy cream
3/4 cup Shredded Chihuahua cheese
3/4 cup Jack cheese
2 poblano pepper roasted and peeled
½-1 jalapeno roasted, peeled and seeded
1 cup Cornbread crumbs mixed with olive oil
Salt & Pepper to taste

Roast the poblano peppers on an open flame or grill till slightly charred. Allow peppers to rest, then peel off the skin and take the seeds out. Puree one poblano in the blender with a small amount of water and dice the other peppers.
In a large sauté pan bring the diced jalapeno, diced poblano, pureed poblano and cream to a simmer. Add your cooked pasta and cook about 1 minute till the pasta is hot.
Now remove the pasta from heat and mix with the shredded cheeses till the sauce thickens. (Add more cream if too thin. Add more cheese if too thick.)
Transfer to a baking dish and cover the top with corn bread crumbs and toast under the broiler.


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