Denver Green Chili Recipe of the Week - 12/23/07
Product alert:
On sale at King Soopers - Hatch Select
Diced Tomatoes & Green Chiles, 10 oz can.
These are just like Rotel Diced Tomatoes & Green Chiles.
Until 12/25, they are 3 cans for $1.00. Incredible bargain.
A simple, tasty dish.
See my reviews of Southwestern Cookbooks at
denvergreenchili.com/books.aspx
Corn Flan
From Southwest Flavors: Santa Fe School of Cooking
This dish is similar to spoonbread or pudding. It is very soft and custard
like. It makes a nice side dish, but would also work well as a breakfast
dish
garnished with sliced avocado and sals fresca. This can be made
ahead of time,
refrigerated and cooked right before you are ready to
serve.
I used 4 tablespoons of butter rather than 6 and half-and-half instead of
heavy cream. (That makes it a diet dish, right?) I also used dried sage
rather than fresh. I think fresh would be a definite improvement, but it
was very good nevertheless. I also used Big Jims (medium hot) and
really liked the resulting amount of heat. Personally, I liked it better
cold than hot; it became denser and less fluffy. I also like the slight bit
of crust that the breadcrumb-butter mixture made on top. Next time, I
plan to add aboiut 1/4 cup of ground or finely chopped pinon nuts to
make a bit more of a crust.
INGREDIENTS:
6 tbsp butter
1/2 cup bread crumbs
6 cups fresh or thawed frozen corn kernels, divided in half
2 cups heavy cream, divided
2 tsp corn starch
1 cup green chiles
1/2 cup thinly sliced green onions
1 clove garlic, peeled and minced
1 tbsp chopped fresh marjoram or sage
4 large eggs, well beaten
1 cup grated Monterey Jack, cheddar, or fontina cheese
(combine with cojita, romano, or Asiago for a sharper flavor)
1 tsp salt and black pepper or to taste
PREPARATION:
1. Preheat oven to 350 degrees. Butter a 9X13 baking dish
or 10 individual ramekins.
2. Melt the butter and mix 1/3 of it with the bread crumbs.
Set aside.
3. In a blender or food processor, puree half the corn with half
the cream, corn starch and chile.
4. Saute the green onions in the remaining butter for 2 minutes,
then add the garlic and marjoram or sage and cook for 2 minutes
more.
5. Combine the corn, corn puree, onion and garlic in a bowl and
mix well. Stir in eggs, cheese and remaining cream. Season with
salt and pepper. Pour into the prepared baking dish or ramekins.
6. Sprinkle with bread crumbs. Bake 45 to 50 minutes for the
baking dish, 35 to 40 minutes for ramekins.
Preparation Time: 15 minutes
Total Time: about 1 hour
Serves: 10
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Note: You can access the weekly recipes on denvergreenchili.com
by clicking on "recipes" and then "weekly recipes."
The "Off Season Guide" has been updated to include Avanza
Supermarkets and Rancho Liborio as sources for buying frozen
green chiles all year round. I will be reviewing them shortly.
Please send me a message at:
http://denvergreenchili.com/specialrequests.aspx
Have a hot
week!
Anita
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