This past Saturday Jax and I attended a cooking class presented by Chef Matthew Grunwald. Let me tell you, this young man is destined for greatness — talented, young, charismatic and handsome to boot. I can’t say enough good things about him. And the food, oh my dear, the food he prepared was divine.
I was a little nervous on how Jax would behave during the class, you know, being a demanding 10 month-old baby and all. But even she was quite smitten by Chef Matt and once she ate his cuisine, forget about it, she had everyone fooled that she was sweet and quiet!
Chef Matt prepared Southwestern Vol-Au-Vent, a traditional French puff pastry dish livened up with an Arizona spin. It is as beautiful as it is delicious, laden with spicy, creamy goodness.
It was so good, I sneaked seconds (maybe thirds) but who was counting? Plus, I shared with Jax and that baby can eat…so don’t judge.
Chef Matt gave me permission to share his recipe with all of you. Make it! Eat it! Love it! Thank me later. (I wish I had more photos to share but I was somewhat captivated by the chef and the aromas had me entranced!)
Click here for a video of Matt preparing this delectable dish.
Chef Matt’s Southwestern Vol-Au-Vent
Ingredients:
1 clove garlic, peeled, minced, pasted
1 cob yellow corn, kernels removed (Chef says do NOT use canned or frozen corn)
3 cups heavy cream
2 roasted Anaheim chilies, peeled, seeded and chopped
1 chipotle in abobo sauce
2 sheets store bought puff pastry, cold
1 tomato off the vine
1 avocado, sliced in half with pit removed
4 Tbsp grated Parmesan cheese
Key Tools:
4 (3-inch) ramekins molds
3-inch ring cookie cutter
Procedures:
- Preheat oven to 350 degrees F.
- Heat a large skillet to medium-high heat and add in the olive oil.
- Season the chicken with salt and pepper. When the oil starts to smoke add in the chicken, reduce the heat to medium, and cook 4-5 minutes.
- Turn the chicken breast over and cook 4-5 more minutes or until it reaches an internal temperature of 165 degrees F. (Use a meat thermometer to gauge.)
- Remove the chicken from the pan and let rest.
- In the same pan, cook the baby portabella mushrooms for 4 minutes on medium heat.
- Add in the shallots and cook 2 minutes stirring occasionally.
- Add in the garlic and turn off the heat.
- In a separate cast iron skillet, bring the remaining 1 Tbsp of olive oil to high heat and add in the corn kernels when the pan starts to smoke. Cook 2 minutes or until the corn is charred. Add the corn to the pan with the mushrooms.
- Heat the original pan with the mushrooms back to medium-low heat and add in the heavy cream, Anaheim chilies and chipotle in adobo sauce.
- Dice the chicken into bite sized piece at this point and add as well. Let simmer for 6 minutes.
- In the meanwhile, cut 8 circles out of the puff pastry dough with the 3-inch cookie cutter. Line each ramekin with one of the circles.
- Next, evenly divide the chicken mixture to each ramekin and top with the remaining 4 circles of dough.
- Place each ramekin on to a cookie sheet and bake in the oven for 20-25 minutes or until the top pastry is golden brown.
- Let rest 10 minutes upon coming out of the oven and enjoy!
