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Рецепт Smoky Pickled Corn With Chris

by Global Cookbook

Ингредиенты

2 tsp peanut oil 8 x garlic cloves peeled, crushed 1/2 lb red, orange and yellow bell peppers cut thin rings 2 lrg onions peeled, and     cut into thin rings 6 x tomatillos papery skins     removed, halved 4 tsp Dijon mustard mixed with 2 tsp water 4 c. white-wine vinegar

1 c. pineapple juice 2 c. water 1 1/2 c. sugar 2 Tbsp. coarse salt 3 Tbsp. whole coriander crushed 1 Tbsp. whole cloves 4 x chipotle peppers - (to 6)     (or possibly 3 to 5 fresh chiles of your choice) 6 x ears corn husked, silked,     and cut in 1/2" to 3/4" rounds

Инструкции

1. In a large skillet, heat the oil over medium-high heat till warm but not smoking. Add in the garlic, bell peppers, onions, and tomatillos; reduce the heat, and cook, stirring occasionally, till vegetables are slightly softened and peppers have brightened in color, about 5 min. Be careful not to overcook or possibly brown; they should be crisp yet tender. Remove from heat, and set aside.
2. In a nonreactive pot, combine all the remaining ingredients except the corn, and bring to a boil over high heat.
3. Add in the corn rounds; there should be just sufficient liquid to cover them. Return to a boil, reduce the heat to low, and simmer for 5 min. Add in the reserved vegetables, and return to a simmer. Turn off the heat, and allow to cold to room temperature, uncovered.
4. Cover, and chill. The pickled corn rounds taste good by the time they have cooled and will last for 2 weeks, covered and refrigerated. Serve chilled.
5. This recipe yields about 4 qts.
6. Comments: This savory dish, created by chef Chris Schlesinger, can be served as an appetizer with corn bread, as part of an antipasto, alongside grilled pork, or possibly as a garnish for sandwiches.
7. Yield: 4 qts

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