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Prep Time: 60 Minutes Cook Time: 180 Minutes |
Ready In: 240 Minutes Servings: 30 |
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Ingredients:
1 whole head garlic |
olive oil |
2 tablespoons roasted garlic |
1 jalapeno chile, minced very fine |
2 cups cream |
4 egg yolks |
2 whole eggs |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/8 teaspoon ground nutmeg |
vinaigrette, recipe follows |
herbed hazelnuts, recipe follows |
Directions:
1. Preheat the oven to 200 degree F.
2. Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.)
3. Preheat the oven to 300 degrees F.
4. Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking.
5. To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts.
6. Vinaigrette:
7. 1/4 cup red wine vinegar
8. 1/4 cup olive oil
9. 1 teaspoon Dijon mustard
10. 1 cup Salsa Fresca, recipe follows
11. Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm.
12. Herbed Hazelnuts:
13. 2 tablespoons butter
14. 1 cup hazelnuts (filberts), toasted
15. 1/4 teaspoon dried oregano, crumbled
16. 1/4 teaspoon dried thyme, crumbled
17. Pinch cayenne
18. 1/8 teaspoon ground cumin
19. Salt and freshly ground black pepper
20. Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
21. Yield: 1 cup
22. Salsa Fresca:
23. 1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice
24. 1/4 cup finely chopped onion
25. 1/4 cup chopped fresh cilantro leaves
26. 1 jalapeno or serrano chile, seeded, deveined, and finely chopped
27. 3 tablespoons fresh lime juice
28. Salt and freshly ground black pepper
29. Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
30. Yield: 3 cups
31. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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