This is one amazing fellow, and I’m so glad I got the chance to not only taste his creations but to sit down and chat with the guy for several hours. To all you budding chefs out there: if you’re looking for a role model with the drive, passion and spirit to inspire you to do great things, take a look at Chef Christopher Dobrowolski of the Cowboy Club and Barking Frog Grille. Thanks for your time and for sharing your secrets, Chris….I can’t wait to see what you do in the next 10 years. We’ll be watching!
Ingredients:
- 1 quart Chicken or Vegetable Stock
- 2 cups Oven Dried seeded Ripe Tomatoes (~4 fresh tomatoes)
- 1 1/2 quarts Heavy Cream
- 1 quart Small Diced Red Onion
- 1 quart Pecan pieces
- 1/4 cup Canned Chipotles
- 1/4 cup Minced Fresh Garlic
- Fresh Ground nutmeg
- Salt Grinder Ready
- Pepper Grinder Ready
- Roast the pecans at 350 degrees in convection oven until they are nicely toasted and dry. Dry the tomatoes at 200 degrees in convection oven for 1 hour.
- In a large 2 gallon pot, caramelize red onion until they are tender in texture. Add the fresh chopped garlic to caramelized red onion and cook until golden brown. Add pecans and dried tomatoes; saute on medium heat until they are thoroughly coated with the juices from onion and garlic mixture. Add all of your heavy cream and boil this mixture until pecans very soft, not al dente.
- When this mixture is ready, you will need to puree in a blender (not a food processor or electric wand). During this process you will be using your stock to thin the soup to a thin nape (to coat something with a sauce or soup) consistency on a spoon.
- The final step of seasoning is to your liking. After you have pureed all ingredients to desired texture you will need to season with FRESH ground salt, pepper and nutmeg and chipotle puree. Make sure you begin with the chipotle puree to develop the spice level; then move on to the salt and pepper, remembering that salt is the most important seasoning you will ever use. It is amazing what one small pinch can do to a recipe so don’t be afraid to season. The final seasoning with the ground nutmeg is important because you are using this item not only to taste a hint of nutmeg but to bring out a creamy texture/taste in your soup–use sparingly.
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