So in the restaurant, these are made from rattlesnake. I did google it, to buy online, but 1 pound of rattlesnake is $45, so that really was not an option. The recipe did say that you could substitute ground chicken, so I did. The meat was sauteed with bell peppers, nopalitos (cactus pads) and cheese. All that was wrapped in a delicious bit of puff pastry. These were really fabulous, especially served with guacamole.
Soup- Palace Corn Chowder (from The Palace Bar in Prescott, AZ, p. 90)
This was a fantastic, fabulous, delicious soup. Roasted corn, bacon and potatoes in creamy yumminess. Really yummy with just a hint of heat at the end.
Entree- Autumn Chicken (from Sous Chef in Tucson, AZ, p. 123)
Side- Crispy Polenta with Gorgonzola Sauce (from Andiamoi Italina Trattoria in Santa Fe, NM p. 205)
This chicken was a pretty simple but great recipe. Browned the chicken in some butter, then made a sauce with garlic, pomegranate juice, and a hint of mustard. Poured the sauce on the chicken and baked until juicy and tender. Topped with cilantro and pomegranate seeds, which added a great pop of flavor and texture.
Loooooooved this polenta dish! Made the polenta (really just Italian for grits, and you know as a Southern girl I love grits!) with butter, Parmesan and rosemary, then let them cool and firm up. Those were cut into triangles and pan fried until crispy and fabulous. The sauce was just reduced cream with Gorgonzola and a little lemon juice. I want to make it clear- this was a delicious, over the top, wonderful dish.
Dessert- Pumpkin Flan (from Rancho De Chimayo in Chimayo, NM, p. 226)
Flan always makes me nervous- making the hard caramel and getting it into the cups before it hardens, making the custard, baking in a warm water bath... So many things could go wrong. This one did give me a little trouble. It did not slide out of the cup like it was supposed to, then there was no sauce pooled in the bottom like there is supposed to be. Another issue was one that I actually liked- it did not have that firm, somewhat gelatinous texture (that I really don't like). All in all, this tasted like pumpkin pie without the crust. Which is great if you like pumpkin pie!
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