Side Pannel
Roasted Corn, Red Pepper and Shiitake Mushroom Puddlng
Roasted Corn, Red Pepper and Shiitake Mushroom Puddlng
- Recipe Submitted by ADMIN on 09/26/2007
Category: Corn
Ingredients List
- 1 lg 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 sm 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"
Directions
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
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
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