Corn and Tomato Saute
This dish is often called Creole Corn and Tomato - Trust me this is not
the Creole Corn and Tomato dish. Almost all of Southern Louisiana
main courses involve the trinity (small case Tee). The trinty is
onion, celery, and bell pepper in equal parts. The Trinity (upper
case tee) is even holier down here, that would be the Father, Son, and
the Holy Ghost. Do not disrepct either variety in Southern
Louisiana.
Serving Size - 1/2 cup
Number of Servings - 5 to 6
Comments: Freezes well
Cooking Time: About 45 minutes including preperation
Ingredients:
* 1 small to medium Yellow Onion - I use Vidalia Sweet Onions for
this dish. Dice it small, or use a food proccessor. The
onion should be visible, but no larger (or not much larger) than the
corn kernels.
* 1/2 to 3/4 cups celery sliced thin.
* 1/2 to 3/4 cups chopped green or (preferably and) red sweet bell pepper. Chop the bell pepper fairly fine. The corn kernels should be the largest thing, or at least the same size, as everything in the dish.
* I can corn - I use Green Giant Sweet Nibblets when I am lazy, but freshly cooked sweet corn is better. If you are using freshly cooked corn, use a butter knife to scrape the cob to get the milk out of the cob, and add the juice to the dish. Oh man, it makes a difference. A lot harder to come by, but much better. Whatever canned, or cooked corn you have will do nicely.
* 1 can Rotel - I use the original. You can use any canned, or cooked tomatoes. If you have fresh, great, but they need to be peeled and cooked before using in this recipe. I like Rotel because they provide a little hot flavor.
* 2 - 4 cloves of fresh garlic smashed, minced, and otherwise made into tiny bits. The smaller the pieces, and smaller the clove, the stronger the flavor. You need a table spoon of finely diced garlic. Don't use powder, or the processed stuff. The garlic needs to be fresh. You can over-do the garlic on this dish, strange but true. You need about a table spoon.
* 3 - 4 table spoons of butter. Olive Oil is an acceptable substitute. That's it. Well, that is not completely true. You can use bacon drippings, but come'on why not just put all the bullets in the gun?
* 1 - 1 and 1/2 cups grated cheese. I use sharp chedar and Romano in a 2 - 1 ratio, and limit it to one cup.
* Salt and Pepper - A few pinches of each is enough, but add it as the very last ingredient and adjust it to taste.
* Optional tasty additions: Fresh Parsely - about a 1/2 table spoon
1/2 table spoon lemon or lime juice
1/4 tea spoon cayenne pepper
Finely sliced green onions - not more than a table spoon and a half
Hot peppers to taste, finely sliced
Other vegetables (experiment - personally, I'm a purest, I stick with basics)
Equipment:
* Long handled wooden spoon
* 12 inch skillet - This should be a good heavy, thick
skillet. Thick skillets spread the heat evenly. You do not
need a lid for this dish.
* Chopping board
* A good sharp knife
* Measuring device of choice (if you use the things)
* Can opener, if using canned ingredients.
* Heat source - You can cook this dish over a fire, over coals, or in the kitchen.
* Cheese grater
* Food Processor if desired
Preparing the Dish
* Heat the skillet to a medium heat, melt the butter and saute the onion, celery, bell pepper, and garlic until translucent. You can add a little color (brown them just a bit), but more than lightly brown is a mistake.
* Reduce the heat to medium low or low.
* Add the Rotel, or tomato and heat through. Stir gently and regulary.
* Add the cayenne pepper.
* Add the corn. Heat through while stirring gently.
* Once the mix has come to just a little too hot to taste, gently fold in the cheese. Reduce the heat to the lowest setting. If not using a regular stove, remove the skillet from the heat.
* Allow a few moments for the cheese to melt, stir, salt and pepper to taste.
* Add the fresh alternate ingredients such as the chopped parsely and finely chopped shallot now.
* Serve.
courtesy of www.dougriddle.com
Back to Doug's Recipe page.
Peace, out.
