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Roasted corn~ red pepper & shiitake mushroom

Yield: 6 Servings

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

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

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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More