After Norm and I checked into the historic Austin InterContinental Stephen F. Austin hotel, we wanted a light lunch. With welcoming doors in the hotel lobby, we walked into the Roaring Fork.
When looking at the menu, Norm quickly decided on the fish tacos. I couldn’t get past the side dishes. I was intrigued by the Green Chile Macaroni. Thank goodness it was a side and not an entree. I would have ordered and eaten either way. From what I understand, Chef Robert McGrath is known for this dish as well as many others. But, people call from around the country, asking if this can be shipped. They don’t ship, but I did get the recipe.
Green Chile Macaroni (Serves 4)
1 tablespoon of corn oil
1/4 cup diced poblano chile
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1/4 cup sweet corn kernels
2 cups cooked elbow macaroni
1/2 cup roasted, peeled, and pureed poblano chile
3/4 cup heavy cream
1/2 cup grated hot pepper jack cheese
Kosher salt and cracked black pepper to taste
Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender.
Add the corn kernels and saute quickly.
Add the macaroni, poblano puree, cream, and pepper Jack cheese.
Stir until all the ingredients are thoroughly mixed.
Season to taste and serve.
Mine had been heated in a cast iron casserole so the top was crunchy.
701 Congress Avenue
Austin, Texas, 78701
TEL: 512 583-0000
Try this dish and let me know how you like it. I think it is delicious.
Big Blend Magazine
“Success” was Indie Finalist in the Writing and Publishing category of the 2009 Next Generation Indie Book Awards