INGREDIENTS

INSTRUCTIONS

THAI BASIL-CORN SYRUP
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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