The Sauce: Custard Sauce – cialis ineffective A rich sauce of five eggs with cream lightly beaten into a liquid that bakes into a vegetable pudding.
‘Great Sauces Transform Good Food into Gourmet’
Hatch, New Mexico
Christi’s my friend from New Mexico so when I ran onto some recipes with Hatch green chilies I gave her cell a buzz. She grew up about an hour from Hatch in southeastern New Mexico. She says, “Green chilies are big here, really big. We put them on everything, burgers, burritos, enchiladas, quesadillas, chicken, eggs, and tons of other stuff. Even McDonald’s offers a green chili burger on their menu.”
Christi also reports with hometown pride that this variety of pepper was developed by the Ag department at the University of New Mexico. During August harvest season roasted green chili peppers are sold on the street. Huge grated drums perched over roaring fires are cranked so peppers tumble like gymnasts while their skin blackens. The irresistible fragrant aroma of roasted peppers wafts through the streets.
It’s not a coincidence that peak corn harvest is also in August. Pairing the two makes for a heavenly dish with grated cheddar, eggs and cream. For this Thanksgiving season try this dish with poblano peppers and frozen corn. Next August, go for fresh corn and Hatch chilies. It’s comfort food with a hint of heat.
You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.
Recipe: Corn Pudding with Roasted Hatch Chilies
Prep Time: 20 Minutes | Cook Time: 1 Hour 45 Minutes | Yield: 10 Servings | Level: Moderate
5 large eggs
6 fresh Hatch green viagra introduced chilies (or 3 fresh poblano chilies)
4 cups corn cut off the cob, about 6 cobs, divided (or frozen corn, thawed, drained)
3 green onions, thinly sliced
2 cups grated medium cheddar, divided
3 Tbsp flour
1 tsp salt
2 Tbsp butter
2/3 cup heavy cream
Special Equipment – small baking sheet, 8×8 baking dish, large bowl, medium bowl
1 Preheat oven to 400 degrees. Place 5 eggs on the counter to come to room temperature.
2 Place peppers on a small baking sheet lined viagra cialis comparison with foil and roast in the oven for 40-45 minutes turning peppers over half way through. Remove from the oven. what effect does viagra have on pde5 Place in a zipper bag to steam for 10-15 minutes.
3 Reduce oven temperature to 350 degrees. Place 8×8 baking dish into the oven to heat.
4 Meanwhile place 3 cups corn kernels in a food processor and process to fine pulp, not pureed. Place in a large bowl. Add remaining cup of corn, green onions, 1 cup cheese, flour and salt.
6 Place butter in the hot baking dish, then place back in the oven to melt.
8 pomegranate natural viagra Remove pan from the oven and brush melted butter over all surfaces. Pour corn mixture into the pan, top with remaining cheese. Bake for 60 minutes. Let stand for 20 minutes before serving.
You should have about 6-8 tablespoons of diced chili peppers whether you use Hatch green chilies or poblano peppers. Adjust the amount based on your heat preference.
Don’t substitute canned roasted chilies because they have too much juice.
Poblanos are also called pasillo peppers.
For Thanksgiving or other entertaining you can make the corn mixture the day before. The day your entertaining guests, set it on the counter for 45 minutes or so to bring room temperature. Preheat the oven to 350 degrees. Place the baking dish in the oven with the butter while you beat the egg and cream mixture. Stir the cream mixture into the corn mixture. Pour into the baking dish and bake for 60 minutes.
Serve on Thanksgiving or any other dinner. It goes great with fried chicken or a pork roast.
- Besides trading green chilies for poblanos, try Anaheim peppers.
Cook with Sauces
Corn Pudding with Roasted Hatch Chilies
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: November 15, 2013