CUBANELLA PEPPERS RECIPES

CORN PUDDING RECIPE | EPICURIOUS

Corn Pudding Recipe | Epicurious image

_Editor's note: The recipe and introductory text below are from_ [Fonda San Miguel: Thirty Years of Food and Art,](http://www.ecookbooks.com/products.html?affiliateID=16283&item=10521) _by Tom Gilliland, Miguel Ravago, and Virginia B. Wood._ _Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page._ This delicate soufflélike dish, the Mexican counterpart to the spoon bread of the American South, is invariably the most popular dish on the Hacienda Sunday Brunch Buffet. It is especially good served with grilled meats, ham, or turkey in mole.

Provided by Tom Gilliland

Yield Makes 8 or more servings

Number Of Ingredients 12

Ingredients

2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips
*Chihuahua, a white cow's-milk cheese, also known as asadero or Oaxaca cheese, becomes soft and stringy when heated and is therefore good for melting. An unaged Monterey Jack is a good substitute.

Steps:

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE

Peruvian Green Sauce (Aji Verde) - Skinnytaste image

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.

Provided by Gina

Categories Sauce

Total Time 10 minutes

Prep Time 5 minutes

Cook Time 5 minutes

Yield 27

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1/4 cup chopped red onion
1/2 cup light Hellman’s mayonnaise (use compliant mayo for whole30)
2 tablespoons white vinegar
4 teaspoons yellow mustard (Guldens)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 jalapeños (roughly chopped seeded but keeping the ribs (about 1 cup/3 oz))
2 cups chopped fresh cilantro leaves and stems (2 oz rinsed well)
3 medium cloves garlic (crushed through a press)

Steps:

Saute the onion in a small skillet with 1 teaspoon of the oil until soft, 3 to 4 minutes.
Transfer to the blender then add the remaining oil, mayo, vinegar, mustard, salt and pepper.
Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

Nutrition Facts : ServingSize 1 tablespoon, Calories 22 kcal, CarbohydrateContent 1 g, ProteinContent 0.5 g, FatContent 2 g, SaturatedFatContent 0.5 g, CholesterolContent 1.5 mg, SodiumContent 64 mg, FiberContent 0.5 g, SugarContent 0.5 g

More about "cubanella peppers recipes"

CORN PUDDING RECIPE | EPICURIOUS

_**Editor's note:** The recipe and introductory text below are from_ [Fonda San Miguel: Thirty Years of Food and Art,](http://www.ecookbooks.com/products.html?affiliateID=16283&item=10521) _by Tom Gilliland, Miguel Ravago, and Virginia B. Wood._ _Chef Miguel Ravago also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page._ This delicate soufflélike dish, the Mexican counterpart to the spoon bread of the American South, is invariably the most popular dish on the Hacienda Sunday Brunch Buffet. It is especially good served with grilled meats, ham, or turkey in mole.
From epicurious.com
Reviews 3.8

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

See details

PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE

Peruvian green sauce also known as Aji Verde is a spicy bright green condiment typically found in any Peruvian restaurant.
From skinnytaste.com
Reviews 4.9
Total Time 10 minutes
Category Sauce
Cuisine Latin
Calories 22 kcal per serving

Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

See details

CORN PUDDING RECIPE | EPICURIOUS

Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.

See details

PERUVIAN GREEN SAUCE (AJI VERDE) - SKINNYTASTE

Then add the chopped jalapeno, cilantro and garlic and blend on high speed until the sauce is smooth and creamy, about 30 seconds.

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