Roasted Corn~ Red Pepper & Shiitake Mushroom Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 large: Whole head garlic,
1/3 cup: Unsalted butter, divided
1 cup: Shiitake mushrooms, sliced
3/4 cup: Red onion, diced
1 1/2 cup: Corn kernels,
1 small: Jalapeno pepper, minced
3/4 cup: Red peppers, roasted/diced
3: Eggs,
1: Egg white,
1 cup: Buttermilk,
1 cup: Monterey Jack cheese, grated
1 cup: Heavy cream,
1/2 cup: Cilantro, chopped
Salt and pepper to taste,
6: Corn tortillas, 6"
Directions:
In a preheated, 450-degree oven, place a whole large head of garlic
directly on the rack and dry roast for 40 minutes. Remove garlic head
and allow to cool for 1 hour. Turning garlic head on its side, slice
in half to expose cloves. Carefully remove the soft meat of the
cloves and turn out on a cutting board; chop into a paste. Reserve.
Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5
minutes on medium low heat. Add onion, corn, jalapeno, and roasted
peppers. Cook slowly for 10 minutes.
In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add
buttermilk, 3/4 cup of the grated cheese, heavy cream, garlic paste,
cilantro, and seasonings. Add cooked vegetable mixture. Mix well.
To assemble: With remaining butter, thoroughly grease bottom and
sides of an ovenproof oval or rectangular baking pan
(9-inch-by-1-inch). Line bottom of pan with 3 corn tortillas all the
way to the edges. Place half of the corn-mushroom mix over tortillas.
Repeat layers. Top mixture with remaining grated cheese.
Bake in a 350-degree oven for 35 minutes or until thoroughly set.
Remove and allow to cool 15 minutes before unmolding to slice, or
serve directly out of baking dish.
Servings: 6 to 8 as a side dish.
by chef Steven C. Singer of Arthurs Landing in Weehawken, New Jersey
printed in The Record, Northern New Jersey, November 15, 1995
Source from luhu.jp
directly on the rack and dry roast for 40 minutes. Remove garlic head
and allow to cool for 1 hour. Turning garlic head on its side, slice
in half to expose cloves. Carefully remove the soft meat of the
cloves and turn out on a cutting board; chop into a paste. Reserve.
Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5
minutes on medium low heat. Add onion, corn, jalapeno, and roasted
peppers. Cook slowly for 10 minutes.
In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add
buttermilk, 3/4 cup of the grated cheese, heavy cream, garlic paste,
cilantro, and seasonings. Add cooked vegetable mixture. Mix well.
To assemble: With remaining butter, thoroughly grease bottom and
sides of an ovenproof oval or rectangular baking pan
(9-inch-by-1-inch). Line bottom of pan with 3 corn tortillas all the
way to the edges. Place half of the corn-mushroom mix over tortillas.
Repeat layers. Top mixture with remaining grated cheese.
Bake in a 350-degree oven for 35 minutes or until thoroughly set.
Remove and allow to cool 15 minutes before unmolding to slice, or
serve directly out of baking dish.
Servings: 6 to 8 as a side dish.
by chef Steven C. Singer of Arthurs Landing in Weehawken, New Jersey
printed in The Record, Northern New Jersey, November 15, 1995
Source from luhu.jp
Tags
Corn