PORTLAND, Maine (NEWS CENTER) -- Locally grown food gets the gourmet treatment at a cooking competition in Portland.
Top of the Crop pits four local chefs against each other to see who can create the best dish using ingredients from local farms. It will be held Thursday, Oct. 25 from 6 p.m. to 8:30 p.m. at the Ocean Gateway Terminal in Portland.
Top of the Crop is one of the many events that make up Harvest on the Harbor, which celebrates all that Maine has to offer as a culinary destination. A full schedule of events is posted at harvestontheharbor.com.
One of the chefs competing in Top of the Crop is Shannon Bard from Zapoteca in Portland. She visited the NEWS CENTER kitchen to give the MORNING REPORT crew a taste of her Ancho Dusted Filet. Here is the recipe:
RED CHILE RUB
1-1/4 cup Ancho chile powder
5 tsp Chile de arbol powder
6 TBS Freshly ground black pepper
1-1/4 cup Light brown sugar
6 TBS Kosher salt
Combine all ingredients together. Tightly cover until ready to use.
ANCHO CHILE ADOBO
8 Garlic cloves, dry roasted and roughly chopped
8 Dried ancho chiles, devined and seeded, dry roasted, rehydrated and drained
1-1/2 tsp Dried Mexican oregano
1/2 tsp Fresh ground black pepper
1/8 tsp Fresh ground cumin seeds
1/4 tsp Ground cloves
1 cup Chicken Broth
1 tsp Salt
+/- 1 TBS Sugar
2 TBS Sherry vinegar
Place all ingredients in blender and puree. Taste and season with additional salt if needed. Add sugar (as needed) 1/4 tsp at a time and blend to mellow sourness.
CHIPOTLE ANCHO SAUCE
1-1/4 cup Chicken stock
1/4 cup Ancho adobo (recipe above)
2 TBS Chipotle en adobo, very finely chopped
2 TBS Agave syrup
1/2 tsp Salt
Whisk together all ingredients. Taste and season with salt.
ANCHO DUSTED FILET WITH RED CHILE AND LOCAL MUSHROOM SAUCE
2 All natural filets of beef, 2 to 8 oz. each
12 oz Red wine
1 TBS Olive oil
2 TBS Red chile rub (recipe above)
12 oz Ancho chipotle sauce (recipe above)
16 oz Mushrooms, sliced 1/4 inch thick
1 tsp Salt
2 TBS Cilantro, chopped (optional for garnish)
Dredge each side of filets in red chile rub ensuring that all sides are evenly coated. Preheat skillet on medium high. Add 1 TBS of oil. Place filets in skillet and cook to desired temperature. Remove filets from skillet and set aside to rest. Deglaze pan with red wine. Add ancho chipotle sauce to skillet and bring to a simmer. Add mushrooms and cook for approximately 3-5 minutes until mushrooms are cooked through. Season mixture with salt. Place each filet on plate. Spoon sauce over each steak and place additional sauce around plate. Top with cilantro and serve.