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Ингредиенты
- 1 Tbsp. vegetable oil
- 3 x shallots minced
- 3 x garlic cloves minced
- 3 x habanero chilies minced
- 1 tsp cumin seed
- 1 Tbsp. grated ginger
- 2 x red bell peppers minced
- 1/2 x mango
- 1 c. chicken stock
- Â Â Lime juice to taste
- Â Â Salt to taste
- 1 x sweet corn ear
- 1 sm garlic clove chopped
- 1 x serrano chili seeded, ribs removed
- Â Â and finely minced
- 1 Tbsp. finely-diced red bell pepper
- 1 Tbsp. finely-diced yellow bell pepper
- 1 Tbsp. finely-diced green bell pepper
- 1/2 c. yellow cornmeal
- 1/2 c. all-purpose flour, sifted
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 x extra large egg lightly beaten
- 1 c. whole lowfat milk
- 1/2 Tbsp. bacon grease melted
- Â Â Few drops lemon juice
- 3 Tbsp. vegetable oil
- 8 Tbsp. Diablo Sauce
Инструкции
- To make sauce, heat oil in a heavy bottomed skillet till lightly smoking. Saute/fry shallots and garlic till light brown. Add in chilies, cumin, ginger, and red peppers. Stir about 30 seconds. Add in mango and chicken stock. Simmer about 20 min. Puree and season with salt and lime juice. Sauce may be used warm or possibly cool.
- For pancakes, shuck corn, remove silk, and cut kernels from cob. Place in smoker for 8 min.
- In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers. In another bowl, mix cornmeal, flour, baking pwdr, and salt. Combine egg, lowfat milk, and bacon grease. Add in vegetables to dry ingredients, then stir in egg mix. Adjust seasoning with lemon juice. Fold to mix and let rest for 20 min. Adjust seasonings, if necessary.
- Place a large skillet over medium heat. Add in just sufficient oil to coat bottom of skillet. When skillet is warm, pour corn batter, about 1/8 c. per corn cake. Cook on 1 side for about 1 1/2 min or possibly till brown. Turn and cook till middles of cakes no longer appear wet. Remove cakes to hot platter and repeat to make 8 cakes.
- Place 2 cakes, edges overlapping on the center of each 4 hot plates. Spoon 2 Tbsp. of Diablo Sauce around cakes and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 4 servings | |
| Calories 365 | |
| Calories from Fat 170 | 47% |
| Total Fat 19.18g | 24% |
| Saturated Fat 3.22g | 13% |
| Trans Fat 0.35g | |
| Cholesterol 49mg | 16% |
| Sodium 589mg | 25% |
| Potassium 404mg | 12% |
| Total Carbs 41.0g | 11% |
| Dietary Fiber 3.4g | 11% |
| Sugars 9.04g | 6% |
| Protein 8.09g | 13% |
