| blue Cornmeal Cakes With Chile Salsa salsa
6 Mild Green Chile Peppers (3/4 Pound)
1/4 Cup Firmly Packed Cilantro Leaves
1 Scallion, Coarsely Chopped
2 Tablespoons Mexican Lime Juice
3/4 Pound Fresh Tomatillos
2 Tablespoons Olive Oil
1 Jalapeño Pepper, Seeded And Minced
2 Medium Cloves Garlic corn Cakes
1/2 Pound Chorizo
2 Large Ears Fresh Corn
2/3 Cup Milk
3 Large Eggs
1/4 Cup Melted Butter Or Margarine
1/2 Cup Thinly Sliced Scallions
1/2 Cup Unsifted White Flour
1/2 Cup Blue Cornmeal
1 1/2 Teaspoons Baking Powder rinse And Dry Chile Peppers; Place On Broiling Pan. Roast Peppers 2 Inches From Heat; Turn With Long-handled Tongs Until All Sides Are Charred. Place In Plastic Bag; Close End. Let Stand Until Cool Enough To Handle. With Sharp Knife, Remove Charred Peel, Seeds And Stems From Peppers; Reserve Juices. Place Peppers And Juices In Food Processor. Add Cilantro, Chopped, Scallions, Lime Juice And 1/2 Teaspoon Salt; Purée; Set Aside. Discard Husks From Tomatillos. Rinse; Dry. Core And Chop. in Medium Skillet, Heat Olive Oil; Over Medium Heat, Sauté Tomatillos, Jalapeño And Garlic Until Tomatillos Are Tender — About 3 Minutes. Stir In Chile Purée. Cover; Set Aside. finely Chop Chorizo. In Clean Skillet, Over Medium-high Heat, Sauté Until Lightly Browned — About 3 Minutes. Remove From Skillet; Cool. Remove Husks And Silk From Corn. With Sharp Knife, Cut Corn Kernels From Cob. in Large Bowl, Blend Milk, Eggs, Butter, Chorizo, Corn, Scallions, Flour, Cornmeal, Baking Powder And 1 Teaspoon Salt. in Large Skillet Or Griddle, Heat 2 Tablespoons Vegetable Oil. Drop Batter By Slightly Rounded Tablespoonsful Onto Griddle. Cook Corncakes Until Lightly Browned On Both Sides. |
