INGREDIENTS

INSTRUCTIONS

Peel garlic and place in cold water. Bring to a boil and drain. Add
the blanched garlic to olive oil simmer until garlic is mushy, being
careful not to brown garlic. Let come to room temperature.  Roast
tomatoes over an open flame until their skins are blistered.  Peel each
tomato and slice horizontally into 5 slices, each  approximately
3/4-inch thick. Submerge in garlic flavored oil with 1  bunch of Thai
basil. Salt and pepper to taste. Allow the tomatoes to  marinate at
room temperature for at least one hour. Remove tomatoes  and reserve
marinade.  THAI BASIL-CORN SYRUP:  Husk corn and cut ears in half.
Grate on a box grater to strip away  all kernels, reserving cobs. Place
grated corn and cobs in a saucepan  and add water to cover. Taste at
this point, and sweeten with a bit  of sugar if desired. Bring to a
boil, reduce heat and bring to a  simmer for 10 minutes and strain
through a fine mesh sieve. Add salt  and pepper to taste.  Set aside 8
sprigs of Thai basil. Chop all but the reserved basil.  To serve,
arrange tomato slices attractively on the center of a  plate. Mix some
of the marinade with some of the Thai Basil-Corn  Syrup to your taste,
and garnish this sauce with the chopped Thai  basil. Spoon sauce over
the tomatoes. Garnish each plate with 2  sprigs of Thai basil, and
sprinkle with salt and pepper.  Converted by MC_Buster.  Per serving:
7647 Calories (kcal); 864g Total Fat; (99% calories from  fat); trace
Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium  Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;  173 Fat; 0 Other
Carbohydrates  Recipe by: COOKING LIVE PRIMETIME SHOW #CP0035
Converted by MM_Buster v2.0n.

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