OK, One Recipe
Posted by TFG on 22nd November 2006
Can’t not try at least one new thing. I’m a cook, man — it’s what I do:
Cajun spices (Emeril’s Bayou Blast, Tony Chacare’s)
Hot pepper sauce
Worcestershire sauce
1 stick butter
1 head garlic
1 large red pepper
1 large green pepper
1 large onion (Spanish or Vidala work best)
2 cans creamed corn
1 can kernel corn
1 pint heavy cream
4 plum tomatoesMelt the butter in a large pan
Mince the garlic as finely as possible. Add it to the butter and simmer for a few minutes.
Dice the peppers and onion. Add to the pot, stirring well. Cook 2-3 minutes, then add spices. Continue cooking until the onions are clear.
Add all three cans of corn, including the juice from the kernel corn. Add spices, then bring to a boil. Reduce heat and simmer for 10-12 minutes, stirring often.
Add heavy cream. If you have more than a pint, add a bit more. Add spices (a sprinkle of Cajun spices, a splash of the hot sauce, and a few good splashes of Worcestershire sauce). Simmer for 15 minutes, stirring often.
Dice plum tomatoes after removing seeds and pulp. Stir into mixture. Add spices to taste. At this point you may need to add just a bit of salt to bring out the sweetness of the corn, but go easy on it.
I’m probably going to throw in one diced jalapeno (the state vegetable), just because I want to.
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