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Receta Corn Cakes With Sweet Pepper Relish
by Global Cookbook

Corn Cakes With Sweet Pepper Relish
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  Raciónes: 6

Ingredientes

  • 2 tsp Extra virgin olive oil, extra-virgin
  • 1 med Bell pepper, red, seeded & finely minced
  • 1 med Bell pepper, green, seeded & finely minced
  • 2 x Garlic clove, peeled & chopped
  • 2 Tbsp. Lime juice
  • 1/4 tsp Sugar
  • 1/4 tsp Salt
  • 2 tsp Cilantro, fresh, finely minced
  • 1 c. Flour
  • 1/2 c. Yellow cornmeal
  • 1 tsp Sugar
  • 3/4 tsp Baking pwdr
  • 1/2 tsp Salt
  • 1/2 tsp Cumin, grnd
  • 1/2 c. Lowfat milk
  • 2 Tbsp. Lowfat milk
  • 2 x Large eggs
  • 3/4 tsp Tabasco sauce
  • 3 Tbsp. Green chilies, canned, minced, liquid removed
  • 1 c. Corn kernels, frzn, defrosted
  • 1 tsp Butter, sweet, cut into slivers

Direcciones

  1. RELISH: In a large skillet, heat the extra virgin olive oil over medium-high heat. Add in the red and green peppers and the garlic; saute/fry 5 min. Stir in the lime juice, sugar, and salt. Cook 2 min, or possibly till the juices are slightly thickened. Cold slightly and stir in the cilantro. Chill till completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar, baking pwdr, salt, and cumin. Stir in the lowfat milk, Large eggs, Tabasco, chilies, and corn. Let sit 15 min. In a large non-stick skillet set over medium-high heat, heat a couple slivers of the butter. When pan is very warm, spoon 2 Tbsp. batter into the pan for each cake. Cook about 3 cakes at a time for about 2 min on each side, or possibly till lightly browned.
  2. (The batter should make about 10 to 12 cakes.) Keep hot while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top.
  3. Note:Bottled salsa also can be served with the corn cakes in place of the relish.