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Great Day Kitchen, 10/26/17 - Pomegranate Festival

Chef Moneshay “Mo” Platt visited the Great Day Kitchen to prepare some delicious food while representing this year’s Madera Pomegranate Festival.

Chef Moneshay “Mo” Platt visited the Great Day Kitchen to prepare some delicious food while representing this year’s Madera Pomegranate Festival.

The free Pomegranate Festival is 10:00 a.m. to 5:00 p.m. Saturday, November 4th at the Madera Fairgrounds.

Click here for more information about the festival.


Bacon Wrapped Pomegranate Jalapeno Popper


Served w/ Bacon Jalapeno Mac n Cheese


Ingredients:

  • 8 Whole Jalapenos ( Slice in half long ways and shell out the seeds).
  • 1 Small Box of Cream Cheese ( Room temp)
  • ¼ of a cup of Pomegranate Reduction Sauce ( Mix this in with Cream Cheese)
  • 1 Pack of Applewood Smoked Bacon ( Whatever you like so far as kind of bacon)


Directions:

  • After shelling out the seeds from the Jalapenos, each half needs to be filled with Pomegranate Cream Cheese, using a small teaspoon . You may add “Arials” in with it as well.
  • After you have filled the Jalapenos, get your thin sliced Applewood Smoked Bacon and wrap the Jalapeno tightly and apply a tooth pick to secure the bacon.
  • Once you've finished wrapping your Jalapenos, set them to the side for later deep frying. They usually take 2 mins to deep fry golden.


Bacon Jalapeno Mac n Cheese Sauce


Ingredients:

  • 1 ½ pack of Cavatappi or Elbow Pasta Shells
  • 1 Small can of Cream of Mushroom Soup
  • 2 Eggs
  • ½ Stick of Butter ( Salted or Unsalted, Melted).
  • 1 tsp of Salt
  • 1 Tsp of Pepper
  • 2 Cups of Milk
  • ¼ cup of these cheeses ( Monterey, Sharp Cheddar, Smoked Gouda, Velveta, Asiago Parmesan, Provolone and Creamy Havarti.
  • 1 Pack of Applewood Smoked Bacon ( cooked and chopped into bits)
  • 4 Charred Black Whole Jalapenos


Directions:

  • In a large mixing bowl, mix the cream of mushroom, melted butter, salt, pepper, milk, chopped small bacon bits and cheese to mix well.
  • Slice open the jalapenos and seed the inside only leaving 5 seeds from each jalapeno, while disgarding the rest. Mince the jalapenos up well and add to the mix and stir well.
  • Bowl your pasta the way you like, ( Aldente or soft). Add 2 tsp of oil and salt to boiling water. Strain the water from the pasta and fold the pasta in the Mac n Cheese sauce.
  • Pour the Mac n Cheese product in a glass or tin baking pan. Oven should be set at Bake 400*. You may add more Cheese and Bacon on the top. (Even Panko Crumbs). Bake for 35 mins or until golden brown and bubbly on the edges.
  • Deep fry the Bacon Wrapped Jalapenos. Set them to the side and take off the tooth picks and place them on the finished Bacon jalapeno Mac n Cheese.


Pomegranate Reduction Sauce Directions:

  • ½ Cup of Sugar
  • 1 Cup of 100% Concentrate Pomegranate Juice. ( Boil on Hi Heat til reduced).
  • Let set and cool and drizzle on your Bacon Wrapped Jalapenos. Mmmmm

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