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Carbon's Southwest Cakes
Submitted by Walter Miller, CC
Chipotle tomatoe sauce, white cheddar ragout, orange and apple relish
Ingredients 6 oz. Carbon's Golden Malted Pancake and Waffle Flour
1/2 cup Buttermilk
1 Egg
2 oz Wild Rice
2 oz Red Bell Peppers
1 oz Yellow Bell Peppers
1 oz Green Onion
2 T Cilantro (chopped)
***Chipotle Tomato Sauce***
1/2 Chipotle Pepper
4 Plub Tomatoes
Garlic Cloves
1 T Olive Oil
1 cup Vegetable Stock
1/2 bunch Cilantro (chopped)
Lime juice to taste
Arrowroot Slurry as needed
Salt and Pepper to taste
Instructions Cook wild rice until tender in boiling water. Drain. Add waffle mix, egg and buttermilk together. Stir until well mixed. Add chopped peppers, onion and cilantro together. Fold rice into batter. Pour batter onto seasoned griddle pan. Makes 2 cakes per serving. Yield: 8-2oz cakes, Serving Size: 4 oz
***Chipotle Tomato Sauce***
Quarter tomatoes and roast in 400-degree oven along with garlic. While tomatoes are roasting, heat stock in sauce pan. Add Chipotle pepper and roasted garlic. Puree with immersion blender. Dice roasted tomatoes and add to stock. Thicken with arrowroot slurry until proper consistency is reached. Add chopped cilantro and season with lime juice and salt and pepper. Yield: 1 1/4 cups Serving Size: 2 oz.
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