This was my first throwdown. I couldn't pass this one up. First of all out of a respect for Gary, and secondly because I've had this recipe for a few years and really enjoy it. It's spicy and cheesy and smokey! I also make a smaller batch of non-spicy for the wife to keep myself out of trouble. So, here we go.
Bring 8 quarts of lightly salted water to a rapid boil in a large pot over high heat. Add the macaroni and cook until al dente, about 7 to 8 minutes. Drain the macaroni in a large colander, rinse with cold water until cool, and drain again. Toss the macaroni with the oil to prevent sticking. Now the fun part.
All them pretty colors!
Shuck the corn, quarter the red onion, butter, salt and pepper.
2-3 minutes per side on the grill for a light char.
I did the same with the peppers and then all went in the smoker for a short while.
The turkey is not part of this recipe.
Peppers went into a bowl covered with clingwrap.
This holds in the moisture/steam, making it easier to remove the skin.
Let them cool to room temperature.
The corn and onion are cooling on a cutting board.
Cut the corn kernels off the cobs using lengthwise strokes of a chef’s knife. Thinly slice the onion quarters crosswise.
Scrape the skin off the cooled peppers, then core and seed them.
Cut the chiles and peppers into 1/4-inch dice. The recipe can be prepared to this stage up to 2 days ahead of time.
The garlic and shallot.
Minced in the food processor.
This picture is upside down for some reason.
Everything ready for the skillet.
The garlic and shallot into skillet on medium heat, cook until soft but not brown, 2 to 3 minutes.
Stir in the corn kernels and grilled onion, chiles, and bell peppers.
Note the smaller (wifey) batch only got the corn and onion.
Stir in the flour and cook for 1 minute. Stir in the half-and-half and increase the heat to high.
Let the mixture boil for 3 minutes, stirring well; it should thicken.
Remove the pan from the heat and stir in the mustard and cooked macaroni, followed by the cheese.
And more cheese!
Cover in bread crumbs and drizzle melted butter over it.
Into the smoker!
Golden crunchy brown top!
Gooey cheesy yummy spicy inside!
It was at this point during my meal, as I sat thinking of the pictures I had taken and how I might fare in the throwdown.
That I realized I had forgotten the rules and quickly scratched down the word "Scarbelly" on a post-it note.
Tried to take a descent picture of what was left on my plate, and crossed my fingers.
Hope you try this recipe.
Coarse salt (kosher or sea)
2 cups (about 8 ounces) elbow macaroni
1 teaspoon vegetable oil
2 ears sweet corn, shucked
1 medium red onion, peeled and quartered
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons butter
Freshly ground black pepper
6 to 8 New Mexican green chiles or Anaheim or California peppers, or
2 to 4 poblano peppers
1 yellow bell pepper
1 red bell pepper
2 cloves garlic, minced
1 shallot, minced
3 tablespoons flour
2 cups half-and-half, light cream, or milk
2 tablespoons Dijon mustard
2 cups (about 8 ounces) grated smoked cheese, preferably smoked Cheddar
1/4 to 1/2 cup dried bread crumbs (preferably homemade)
Edited by Bubbonehead - 12/29/12 at 9:15am