Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
