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Guts Posted August 01, 2005 04:57 AM
CHILI CORN CAKES WITH SAGE CREAM
SERVES 4 (OR MORE IF MADE IN SMALL CAKES)
4 tablespoons, olive oil
1/2 cup, chopped red bell pepper
1/4 cup, chopped yellow bell pepper
2 cups fresh raw corn kernels (about 4 large ears)
[just set the shucked ear of corn on its end, and slice straight down with knife to remove the corn kernels]
2/3 cup, chopped onions
1 tablespoon (or to taste) good chili powder
1 teaspoon, ground cumin
1/4 cup, chicken stock or broth
3/4 cup, flour
1 teaspoon, baking powder
1/2 cup, yellow cornmeal
1 egg - lightly beaten
1/2 cup, whole milk
1 tablespoon, melted butter (preferably unsalted)
2 tablespoons, chopped fresh cilantro
salt and pepper to taste
vegetable oil for sautéing
In a large saucepan over medium heat, heat the olive oil and sauté the peppers, corn and onions for 2-3 minutes, until the onions begin to soften. Add the chili powder and cumin and cook for 2 minutes, stirring constantly. Add the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Continue cooking until most of the liquid has evaporated. Remove from the heat and set aside.
Into a bowl, sift together the flour and baking powder. Add the cornmeal, egg, milk and butter. Stir until very smooth. Add the corn mixture and cilantro. Season to taste with salt and pepper.
In a large sauté pan, over medium heat, heat some vegetable oil. In dollops, add the corn batter and sauté until golden brown - about 3-4 minutes on each side. Drain on paper towels. Cook corn cakes in batches, adding more vegetable oil as needed. Serve warm, with Sage Cream or garnish with sour cream and finely chopped jalapenos or cilantro.
SAGE CREAM
1 tablespoon, unsalted butter
3 tablespoons, chopped shallots
1/2 cup, sliced mushrooms
1 cup, chicken broth (or rich mushroom broth)
1 cup, dry white wine or Vermouth
1/3 cup, chopped fresh sage
1/2 cup, heavy cream
Salt and pepper to taste
Fresh lemon juice
In a medium size saucepan, heat the butter and sauté the shallots and mushrooms until they just begin to color. Add the stock, wine, and all but 2 tablespoons of the sage. Bring to a boil and reduce by half. Lower the heat to a simmer, add the cream, and simmer until reduced to a light sauce consistency. Season to taste with salt, pepper and drops of lemon juice. Strain. Stir in the reserved chopped sage. Keep warm.
CHILI CORN CAKES WITH SAGE CREAM
SERVES 4 (OR MORE IF MADE IN SMALL CAKES)
4 tablespoons, olive oil
1/2 cup, chopped red bell pepper
1/4 cup, chopped yellow bell pepper
2 cups fresh raw corn kernels (about 4 large ears)
[just set the shucked ear of corn on its end, and slice straight down with knife to remove the corn kernels]
2/3 cup, chopped onions
1 tablespoon (or to taste) good chili powder
1 teaspoon, ground cumin
1/4 cup, chicken stock or broth
3/4 cup, flour
1 teaspoon, baking powder
1/2 cup, yellow cornmeal
1 egg - lightly beaten
1/2 cup, whole milk
1 tablespoon, melted butter (preferably unsalted)
2 tablespoons, chopped fresh cilantro
salt and pepper to taste
vegetable oil for sautéing
In a large saucepan over medium heat, heat the olive oil and sauté the peppers, corn and onions for 2-3 minutes, until the onions begin to soften. Add the chili powder and cumin and cook for 2 minutes, stirring constantly. Add the chicken stock and stir, scraping up any browned bits from the bottom of the pan. Continue cooking until most of the liquid has evaporated. Remove from the heat and set aside.
Into a bowl, sift together the flour and baking powder. Add the cornmeal, egg, milk and butter. Stir until very smooth. Add the corn mixture and cilantro. Season to taste with salt and pepper.
In a large sauté pan, over medium heat, heat some vegetable oil. In dollops, add the corn batter and sauté until golden brown - about 3-4 minutes on each side. Drain on paper towels. Cook corn cakes in batches, adding more vegetable oil as needed. Serve warm, with Sage Cream or garnish with sour cream and finely chopped jalapenos or cilantro.
SAGE CREAM
1 tablespoon, unsalted butter
3 tablespoons, chopped shallots
1/2 cup, sliced mushrooms
1 cup, chicken broth (or rich mushroom broth)
1 cup, dry white wine or Vermouth
1/3 cup, chopped fresh sage
1/2 cup, heavy cream
Salt and pepper to taste
Fresh lemon juice
In a medium size saucepan, heat the butter and sauté the shallots and mushrooms until they just begin to color. Add the stock, wine, and all but 2 tablespoons of the sage. Bring to a boil and reduce by half. Lower the heat to a simmer, add the cream, and simmer until reduced to a light sauce consistency. Season to taste with salt, pepper and drops of lemon juice. Strain. Stir in the reserved chopped sage. Keep warm.