SMOKED CHEDDAR - JALAPENO BREAD PUDDING

Recipe By : Chef Tre Wilcox, Private Chef
Serving Size : 12 Preparation Time :1:00
Categories :

Amount Measure Ingredient -- Preparation Method
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FOR THE BREAD PUDDING
1 each red bell pepper -- diced small
1 each yellow bell pepper -- diced small
1 each poblano pepper -- diced small
10 each jalapenos -- outside only, diced small
2 tablespoons shallot -- chopped fine
2 tablespoons garlic -- chopped fine
1/2 bunch cilantro leaves, whole -- chopped fine
4 cups smoked cheddar cheese -- diced
2 each portobello mushroom -- cooked and diced small
2 bunches green onion -- chopped fine
6 cups toasted sourdough bread -- diced
1 quart heavy cream
8 eggs
salt and pepper
lime juice

INSTRUCTIONS FOR BREAD PUDDING:
Preheat oven to 350.
In two medium size saute pans saute peppers, jalapenos, shallot and garlic for two minetues.
Season with salt and pepper, place mixture onto sheet pan to cool.
Once pepper mixture has cooled place into large mixing bowl and add cilantro, cheese, mushrooms, green onions and toasted bread.
Season with salt and pepper again.

In another small mixing bowl whisk together cream and eggs. Mix with the rest of the vegatables.
Toss to coat, season with a spalsh of lime juice, check for additiion salt and pepper.

Using 8ea 3oz ramikins spray with non stick food spray. Add bread pudding mixture to each ramikin, press gentley to make
bread pudding compact. Place into water bath, cover with foil and bake in oven for 25 mintues. Remove foil and bake another 5 minetes
to brown the tops. Remove from water bath and serve right away.

GRILLED COLORADO LAMB RACK

Recipe By: Chef Tre Wilcox, Private Chef

Amount Measure Ingredient -- Preparation Method
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FOR THE LAMB
1 each 8-bone rack of lamb -- bones frenched
1/4 cup olive oil
salt and pepper -- to taste

INSTRUCTIONS FOR LAMB:
Rub olive oil over lamb and season with salt and pepper. Place lamb on a
hot grill and cook over medium high heat. Check lamb with a meat termometer,
insert into middle of the lamb loin making sure not to pierce throught the
whole lamb. Cook to internal temperture of 140-150 for medium-rare, 150-160
for medium and 160 and above for medium-well.
When the lamb has reached desired temperature, remove from grill and place
on a cutting board. Allow 5-8 minutes to rest.
After lamb has rested, using a sharp kitchen knife slice meat between each bone, giving you eight lamb chops.
Serve right away.

JACK DANIEL'S DEMI

Recipe By: Chef Tre Wilcox, Private Chef
Serving Size: 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
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FOR THE SAUCE
3 cups jack daniel's
4 cups lamb stock
1 pinch cumin seed -- toasted
2 tablespoons european unsalted butter -- cubed
4 pieces cilantro stems -- washed and patted dry
3 drops lime juice
salt to taste

INSTRUCTIONS FOR SAUCE:
In medium size saucepot reduce jack daniel's by half over medium high heat. Next add lamb stock and cumin seeds, reduce by 2/3.
Lower heat and slowly mount in butter then add cilantro stems, lime juice and salt. Remove from heat and allow two minutes to
steep cilantro flavor. Strain through fine mesh strainer and hold warm till time to serve