This is a new take on the traditional British dish Yorkshire pudding. At first glance it looks like a Chicago deep dish pizza. However, the crust is creamy from all the eggs. The sauce adds the southwestern flavor, it has a good balance of sweetness from the bell peppers and heat from the chili. If you want some more heat, add some hot sauce when you add the diced tomatoes or serve it on the side. The recipe is really an interesting twist on huevos rancheros with the eggs being in the pudding. The pudding is crisp around the edges and soft and creamy in the middle. You get a hint of beer when you bite into the crust.
Peppers and Beer
It has come to my attention that I am infatuated with bell peppers right now. If you have read my previous posts, I use them in so many recipes. I didn’t realize this fact until conceptualizing this recipe. I like how diverse they are and the flavors they take on especially when roasted. They also can add vibrant color to any dish. For this recipe I use a wheat beer. I didn’t put much taught into my beer selection. I went to the store and assembled my own six pack and they only had one beer that would work for this recipe. I ended up using Yokel, a local beer crafted by New Glarus brewery. If you like beer and live in Wisconsin or you have visited, you know New Glarus. They produce the famous Spotted Cow and a bunch of other really good beer. You don’t have to use Yokel, I just stumbled upon it. Just find a good wheat beer, you only need a cup so you can drink the rest!
- Yorkshire Pudding
- 2 cups all purpose flour
- 7 large eggs
- 1 cup milk
- 1 cup wheat beer
- 2 teaspoons salt
- sunflower oil
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 large red bell pepper, seeded and thinly sliced
- 1 red or orange chile, seeded and thinly sliced
- 1 bay leaf
- 1 teaspoon salt
- 1 teaspoon pepper
- 1x14oz can diced tomatoes
- 1 cup parmesan, finely grated
- Preheat your oven to 350F. While the oven is preheating, in a large mixing bowl whisk together the eggs and the flour. Gradually add the milk and continue whisking. Add the beer and salt whisking until smooth. In a 9x13 baking dish, add an 1/8 inch sunflower, it should just coat the bottom. Place the baking dish with the oil in the oven for 10 minutes.
- Take the oil out of the oven and pour in the prepared batter. Cook for 25 minutes, don't open the oven while cooking, the pudding will fall! While the pudding is in the oven prepare the pepper sauce.
- The sauce: In a dutch oven or large skillet over high heat, add the olive oil. Add the onion, garlic, pepper, chili, bay leaf, salt and pepper. Stir and cook for about 8-10 minutes until the vegetables soften and caramelize. Add the can of diced tomatoes. Bring to a boil, then turn the heat down to medium and cook for about 3 minutes. Take the sauce off the heat.
- When the pudding is ready, take it out of the oven. Turn your broiler on. Scoop the sauce into the pudding and evenly sprinkle the cheese on top of the sauce. Place the pudding under the broiler for about 1 minute until the cheese becomes just golden brown. Now it is ready to serve!