Humitas Argentina(pureed Corn/scallions/green Pepper/chee Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 cup: Corn kernels, fresh, cut
1/2 tsp: Salt,
, from about 8 large ears of
Black pepper, freshly ground
, corn, or 4 cups thoroughly
1/4 cup: Butter,
, defrosted frozen corn
1/2 cup: Scallions, coarsely chopped
1/3 cup: Milk,
1/4 cup: Green pepper, chop coarsely
2: Egg,
1/3 cup: Parmesan cheese, freshly
2 tsp: Paprika,
, grated
Directions:
Combine the corn and milk in the jar of a blender and blend at high
speed for 30 seconds. Add the eggs, paprika, salt and a few
grindings of black pepper and blend for 15 seconds longer, or until
the mixture is thick and smooth.
(To make the corn mixture by hand, puree the corn through a food
mill set over a bowl. Discard the pulp left in the mill. Add the
milk, eggs, paprika, salt and pepper, and mix vigorously with a spoon
or whisk until the mixture is thick and smooth.)
In a heavy 10 inch skillet, melt the butter over moderate heat.
When the foam subsides, add the scallions and green pepper, and cook,
stirring, frequently, for 5 to 7 minutes or until the mixture
thickens somewhat. Stir tin the grated cheese and, as soon as it
melts, remove the skillet from the heat. Serve as an accompaniment
to meat dishes.
NOTE: This humitas mixture is sometimes wrapped in cornhusks and
steamed like tamales to make a dish called "humitas en chala".
68 of 108
Source: Time Life Series: Latin American Cooking.
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 11-17-94
Source from luhu.jp
speed for 30 seconds. Add the eggs, paprika, salt and a few
grindings of black pepper and blend for 15 seconds longer, or until
the mixture is thick and smooth.
(To make the corn mixture by hand, puree the corn through a food
mill set over a bowl. Discard the pulp left in the mill. Add the
milk, eggs, paprika, salt and pepper, and mix vigorously with a spoon
or whisk until the mixture is thick and smooth.)
In a heavy 10 inch skillet, melt the butter over moderate heat.
When the foam subsides, add the scallions and green pepper, and cook,
stirring, frequently, for 5 to 7 minutes or until the mixture
thickens somewhat. Stir tin the grated cheese and, as soon as it
melts, remove the skillet from the heat. Serve as an accompaniment
to meat dishes.
NOTE: This humitas mixture is sometimes wrapped in cornhusks and
steamed like tamales to make a dish called "humitas en chala".
68 of 108
Source: Time Life Series: Latin American Cooking.
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 11-17-94
Source from luhu.jp