Roasted Corn, Red Pepper And Shiitake Mushroom Puddlng
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New Jersey | Corn | 6 | Servings |
INGREDIENTS
| 1 | Whole head garlic | |
| 1/3 | c | Unsalted butter, divided |
| 1 | c | Shiitake mushrooms, sliced |
| 3/4 | c | Red onion, diced |
| 1 1/2 | c | Corn kernels |
| 1 | Jalapeno pepper, minced | |
| 3/4 | c | Red peppers, roasted/diced |
| 3 | Eggs | |
| 1 | Egg white | |
| 1 | c | Buttermilk |
| 1 | c | Monterey Jack cheese, grated |
| 1 | c | Heavy cream |
| 1/2 | c | Cilantro, chopped |
| Salt and pepper to taste | ||
| 6 | Corn tortillas, 6" |
INSTRUCTIONS
In a preheated, 450-degree oven, place a whole large head of garlic directly on the rack and dry roast for 40 minutes. Remove garlic head and allow to cool for 1 hour. Turning garlic head on its side, slice in half to expose cloves. Carefully remove the soft meat of the cloves and turn out on a cutting board; chop into a paste. Reserve. Heat 2 tablespoons butter in a large saute pan. Add mushrooms. Cook 5 minutes on medium low heat. Add onion, corn, jalapeno, and roasted peppers. Cook slowly for 10 minutes. In a large mixing bowl, beat eggs; add egg white. Beat thoroughly. Add buttermilk, 3/4 cup of the grated cheese, heavy cream, garlic paste, cilantro, and seasonings. Add cooked vegetable mixture. Mix well. To assemble: With remaining butter, thoroughly grease bottom and sides of an ovenproof oval or rectangular baking pan (9-inch-by-1-inch). Line bottom of pan with 3 corn tortillas all the way to the edges. Place half of the corn-mushroom mix over tortillas. Repeat layers. Top mixture with remaining grated cheese. Bake in a 350-degree oven for 35 minutes or until thoroughly set. Remove and allow to cool 15 minutes before unmolding to slice, or serve directly out of baking dish. Servings: 6 to 8 as a side dish. by chef Steven C. Singer of Arthur's Landing in Weehawken, New Jersey printed in The Record, Northern New Jersey, November 15, 1995 Posted to MM-Recipes Digest V3 #321 Date: Sat, 23 Nov 1996 22:51:38 +0000 From: Linda Place <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 486
Calories From Fat: 316
Total Fat: 36g
Cholesterol: 192.9mg
Sodium: 334.3mg
Potassium: 408.7mg
Carbohydrates: 30.2g
Fiber: 3.2g
Sugar: 3.6g
Protein: 14.1g