Roasted corn~ red pepper & shiitake mushroom
Yield: 6 Servings
Ingredients:
- 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" In a preheated
- 450-degree oven
Instructions:
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 printed in The Record Northern New Jersey November 15 1995
