Recipe#2137

Title: Corn Cakes 03

From: Claudia Milstead cmilstead@utk.edu 
 Newsgroups: rec.food.recipes 
 Subject: Anasazi Corn Cakes with Red Pepper Sauce 
 Date: 7 Apr 1998 05:32:06 -0600 
 Message-ID: <3.0.1.32.19980406093751.00a3a100@popserver.utk.edu> 

1 Tbsp butter
 2 tsp. finely chopped garlic
 1/3 cup finely chopped roasted red bell pepper
 1 Tbsp flour
 3/4 cup vegetable or chicken broth
 dash Tabasco
 In small saucepan, melt 1 Tbsp butter over medium heat.  Add garlic
 and cook until soft, but not brown, about two minutes.  Add roasted
 bell pepper and cook 1 minute.  Sprinkle with flour and stir until
 well blended.  Add vegetable broth and Tabasco and simmer until
 thickened, 3-5 minutes.  (May be prepared several hours in advance
 and reheated over low heat.)  [My changes:  Use white wine instead
 of broth; add chicken bouillon cube.  After simmering briefly,
 puree part of the sauce, then add back to remaining sauce and
 continue simmering until thickened.]
 To Roast Bell Peppers:  Preheat broiler or grill.  Cut peppers in
 half lengthwise and remove stem and seeds.  If using broiler, place
 cut side down, on baking sheet, and broil in oven, about 3 inches
 from the heat, until skin blisters and turns black, 3-5 minutes.
 If using open grill, place skin side down and roast until skin is
 evenly charred.  Remove and place in plastic or paper bag.  Seal
 and let seam for 10-15 minutes.  Remove from bag and peel away
 skin.
 Anasazi Corn Cakes
 1/4 cup yellow cornmeal 
 2/3 cups fresh or frozen corn kernels
 2 green onions, finely chopped, including tops
 2 eggs 
 1/2  cup flour 
 1/4 tsp. salt  
 1/2 tsp. baking powder 
 1/2 cup boiling water
 1-2 fresh jalapeno peppers, stemmed, seeded, and finely minced
 1/4 cup plain yogurt
 2 Tbsp. butter, melted
 1 tsp. sugar
 1/2  tsp. baking soda
 Preheat oven to 200 degrees.  Place cornmeal in small bowl.  Pour
 boiling water over cornmeal and set aside.  In large bowl, combine
 corn, jalapeno, and green onions. [Or use canned jalapeno slices,
 chopped.]  In food processor, combine eggs, yogurt, flour, melted
 butter, salt, sugar, baking powder, baking soda, and reserved
 cornmeal mixture.  Process until smooth.  Pour over reserved corn
 mixture and stir to blend.
 Spray non-stick skillet or griddle with vegetable oil spray and
 preheat over medium heat.  Using 1/4 cup batter, cook small batches,
 about 3 minutes per side.  Remove to serving platter and place in
 oven to keep warm.  Serve with Red Pepper Sauce and garnish with
 cilantro.