Author: Mapgirl

We  chose to try a restaurant which opened just four nights earlier but we had faith that in tiny, yet mighty Yountville we would not be disappointed!  Redd Wood is chef Richard Reddington’s new establishment and it was humming along on its maiden Monday night!

I enjoyed a lovely Napa-cano cocktail (209 gin, pom,prosecco and meyer lemon). I made note that the view from our cozy corner looked straight towards a white tiled meat case where redd wood’s cured meats got us to order the selection of meats and cheeses as an appetizer. A very nice start!

The “Mains” for us were a grilled snapper,fennel & artichoke  stew (which forever raises the bar for the word, “stew” for me – not to mention a crunchy delicate tapenade on top!, and the lamb t-bones, farro, and kale ordered and savored by my best friend!

No desserts, which now sounds sad, but we were not ready to lose the flavors of dinner just then.  I am now thinking about the malt ice cream sundae and chocolate caramel tart that got away!

Poblano Corn Pudding

3 poblano peppers
3 tablespoons butter
1 yellow onion, diced
1/2 tsp. kosher salt – plus more for seasoning
1 tsp. fresh ground black pepper – plus more for seasoning
2 Cups whole milk
3 eggs
3 tablespoons sour cream
1 Cup grated sharp white cheddar
4 ears of corn, shucked and kernels removed (about 4 to 5 cups)
4 tablespoons chopped fresh Italian parsley leaves
4 tablespoons chopped fresh cilantro leaves
1/2 tsp. cayenne pepper
2 Cups Panko bread crumbs.

Directions:

Put peppers over the flame of 1 burner on the stove to roast. Cook, turning often with tongs until all of the skin is blistered, about 5 mins per pepper. Place peppers in a bowl and cover with plastic wrap to steam for about 15 minutes. When cool enough to handle, transfer to a cutting board, peel the skin and remove seeds and stems. (Messy!) Remove seeds and stems, dice and set aside.

NOW preheat oven to 350 degrees….

Heat 1 tablespoon of the butter in a medium saute pan over medium heat and add the onions, salt and pepper. Cook until onions are translucent and set aside to cool.

Heat milk in small saucepan until it starts to simmer – about 3 minutes.

In large bowl, whisk eggs and slowly add scalded milk. Whisk in sour cream, fold in cheese, corn peppers, onions, herbs, cayenne. Season with salt and pepper to taste.

Add mixture to a 9 x 13 inch buttered baking dish and set aside.

Put remaining 2 tablespoons of butter in medium saute pan over medium heat and add the panko. Toss to coat bread crumbs and season with salt and pepper. Spread the bread crumbs over the pudding and bake in the oven until the pudding is set and bubbling and toothpick inserted in the center comes out clean. About 25 mins.
Remove from oven and serve.

Thanks Sarah, for finding this recipe! It went so nicely with Brisket and tequila flights!
http://www.foodnetwork.com/recipes/guy-fieri/poblano-corn-pudding/index.html