| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy, Eggs |
|
Tabasco |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Red peppers; halved crosswise |
| 6 |
|
Ears fresh corn |
| 2 |
tb |
Butter or margarine; divided |
| 2 |
tb |
Vegetable oil |
| 1 |
sm |
Onion; finely chopped |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
TABASCO pepper sauce |
| 1/2 |
c |
Chicken broth |
| 1/3 |
c |
Heavy cream |
| 1 |
|
Egg; lightly beaten |
INSTRUCTIONS
In skillet, steam pepper halves over 1-inch water 8 minutes or until
crisp-tender. Drain; reserve.
With knife, cut kernels off corn cobs (you should have about 2 1/2 cups).
In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and
TABASCO sauce. Cook until corn is almost tender and starts to form crust on
bottom of pan. Gradually stir in 1/2 cup broth, scraping up bits on bottom
of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes
longer, stirring frequently, until most of liquid evaporates. Remove
skillet from heat.
Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells.
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 16, 1998
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