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Pasilla-corn Salsa

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Tex-Mex Sauces, Tex-mex, Vegetables 1 Servings

INGREDIENTS

tb Olive oil
1 c Fresh corn kernels, 2 ears
c Heavy cream
tb Onion, minced
tb Garlic, roasted pureed
tb Pasilla chile puree
ts Cilantro, chopped

INSTRUCTIONS

~---------------------NW---------------------------  :          Salt to
taste  Heat the oil in a skillet and saute the corn over medium heat
for 3  to 5 minutes. Season with salt and remove from the heat.  In a
saucepan, bring the cream, onion, and garlic to a boil and  reduce by
half, whisking frequently. Remove from the heat, whisk in  the chile
puree and cilantro, add the sauteed corn, and adjust  seasoning if
necessary.  Serve warm. If reheating, do so gently so the cream doesn't
break.  Roasting Garlic: Preheat oven to 350 degrees. Cut 3 heads of
garlic  in half and place cut side up in a roasting pan. Pour 1
teaspoon of  olive oil over each half. Sprinkle the pan with 2 to 3
tablespoons of  water, cover tightly with foil, and bake in the oven
for 30 to 40  minutes.  Uncover the pan and continue baking for 5 to 7
minutes longer, until  the garlic is golden brown. Remove from the pan
and let cool. Squeeze  the softened garlic into a blender and discard
the skin. Add just  enough oil to make pureeing possible. This yields
about 1/3 cup.  Or peel cloves, in a pan, pour 2 tablespoons of olive
oil over, and  toss to coat. Sprinkle with water, cover and rost at 350
degrees for  30 minutes. Uncover and roast for 5 to 7 minutes longer,
until brown.  Pureed Dried Chiles: Wash and dry chiles. Cut off stem,
remove seeds.  In a preheated 450 degrees put the chiles in a single
layer on a  baking sheet and roast for 1 minute. Or dry-roast over high
heat in a  skillet until they puff up, about 30 seconds to 2 minutes.
Remove from heat and in a bowl, cover with warm water for 30 mminutes
to rehydrate.  Strain the chiles, reserving the liquid. Puree in a
blender or food  processor, adding just enough of the soaking liquid to
make pureeing  possible; it should be a thick paste. Pass through a
medium or fine  strainer.  Source: The New Texas Cuisine by Stephan
Pyles ISBN 0-385-42336-5  Posted to MC-Recipe Digest V1 #1070 by "M.
Hicks"  <nitro_ii@email.msn.com> on Feb 1, 1998

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