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Green Chile Mousse

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Recipe credit to: David Gallus

Roasted New Mexico Chile, Green Chile Mousse, Seafood, Pasta, Fusion Food (Serves: 1)

Green Chile Mousse

Ingredients

  • 8 dehydrated bright green New Mexico Sandia Heritage chile pods (Chile FuturoTM)
  • 5 tbsp drained large curd cottage cheese
  • 3 peeled cloves of fresh garlic
  • 1 tsp garlic salt
  • 1 tbsp pure olive oil

      NOTE: When selecting the dried green chile, there are a few things to keep in mind.

      • Make sure that the chiles have been peeled. Pepper skins are bitter. NEVER make a green chile sauce with unpeeled pods.
      • Make sure to use dried chiles that are still green. You will probably find many places that will sell “dried green chile,” but most of these pods will be a light or dark brown color with no green color at all. This lack of green color means that the pods have oxidized, and they no longer have the “fresh green chile” flavor, and if used the mousse will taste woody and burnt.
      • NEVER use chile pasado! The brightest flavor comes from the greenest. Chile FuturoTM Emeralds work the best.

      Directions

      1. Blend all of the ingredients together in a high-power blender (Vita-mix or Ninja recommended) for about 2 minutes.
      2. Let rest for 5 minutes and then blend again for another 2 minutes. Best served chilled.

      Fresh Roasted New Mexico Green Chile

      1. Roast and open one large pinto (rainbow) Sandia Heritage chile. Remove all seeds and veins.
      2. Julienne the pepper at an angle keeping the pattern intact for reconstruction on a bed of mousse. Lay a bed of mousse at ¾ scale of the open chile and ¼” deep on the plate.
      3. Carefully reconstruct the open chile pattern on the mousse bed with spacing that allows the mousse to show through.

      Shrimp

      1. Grill 8 large shrimp and arrange next to the mousse.

      Pasta

      1. Cook 3 ounces of your favorite dry pasta, drain, and arrange next to mousse. This recipe used Pappardelle.

      Note: Radiatori holds a higher ratio of mousse to pasta.

      Eating Suggestion

      Fork each shrimp perpendicular to its spiral. Place the shrimp like a wheel at the beginning of a julienne strip. Roll, scoop, and drag the shrimp under the mousse to coat the shrimp. The julienne strip will automatically wrap like a ribbon around the combination for a beautiful presentation.