As we drove through the park, we stopped at several different view points.
At one of the view points, called a Newspaper Rock, we found these fascinating ancient petroglyphs.
We also saw many petrified forest fossils including these giant logs.
The Blue Mesa trail was our favorite to hike through.
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Inspired by the colors of the Painted Desert and the flavors of the Southwest, at home I created a new recipe, Roasted Corn and Red Pepper Bisque with Ancho Chile Swirl and Fresh Sage, featuring a wonderful combination of smoky and sweet flavors.
Ingredients:
2 fresh ears of corn
1 medium red bell pepper
4 cipollini onions
Olive oil, salt to taste
2 tablespoons butter
1 clove garlic
1 tablespoon fine cornmeal flour
1/4 cup tequilla
1 1/2 cup stock
1/3 cup light cream
2 large dried ancho chiles
1 tablespoon chipotle chiles in adobo sauce
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1 tablespoon agave syrup
Fresh sage for garnish
Directions:
Pre-heat the oven to 450 degrees. Cut the kernels off the ears of corn, spread on a parchment-lined baking sheet. Sprinkle lightly with salt and a little bit of olive oil. Roast for about 7-10 minutes.
Slice the red bell pepper in quarters, place on a parchment-lined baking sheet, and brush with olive oil. On the same baking sheet, place whole peeled cipollini onions, brush with a little bit of olive oil. Roast the peppers and onions for about 30 minutes. After the peppers have cooled, remove the skin. Chop both peppers and onions.
Melt butter in a pot, add garlic and saute for 30 seconds. Add cornmeal, cook at low heat, stirring for about a minute. Pour 1/4 cup tequilla in the pot, then add the roasted vegetables and stock. Bring to boil and simmer for about 10-15 minutes. Blend well and strain. Add cream. Warm before serving.
Meanwhile, dehydrate ancho chiles, cooking them in boiling water. Take the seeds out if desired. Blend in a food processor along with chipotles, paprika, ground mustard, agave, and 2/3 cup of leftover liquid from dehydrating the ancho chiles. Strain.
To serve, pour the corn red pepper bisque in the individual bowls, swirl in the ancho chile paste, and sprinkle with fresh sage leaves.
