| 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 Lime Juice
3/4 Pound Fresh Tomatillos
2 Tablespoons Olive Oil
1 Jalapeño Pepper, Seeded And Minced
2 Medium Cloves Garlic rinse And Dry Chile Peppers; Place On Broiling Pan. Roast Peppers, 2 Inches From Heat; Turn With 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 Scallion, 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. makes 1 1/2 Cups. 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 All-purpose Flour
1/2 Cup Blue Cornmeal
1 1/2 Teaspoons Baking Powder in Large Bowl, Blend Milk, Eggs, Butter, Chorizo, Corn, Scallion, Flour, Cornmeal, Baking Powder And 1 Teaspoon Salt. in Large Skillet Or On Griddle, Heat 2 Tablespoons Vegetable Oil. Drop Batter By Slightly Rounded Tablespoonsful Onto Griddle. Cook Corncakes Until Lightly Browned On Both Sides. makes 3 Dozen Cakes. |
