Chef Peter Kelly returns to begin preparing the corn pancakes and cilantro cream -- appetizing accompaniments to his incredible cured salmon. Note: The complete recipes immediately follow these tips and cooking instructions. - He begins by blending 1-1/2 cups of corn with milk in a food processor (figure A).
Once the mixture is smooth, Kelly beats an egg with a wire whisk (figure B) and sets it aside while he sifts together flour, baking powder, sugar, salt, and white pepper in a mixing bowl (figure C).
- Next, Kelly adds the corn mixture from the food processor to the mixing bowl and sprinkles in chives for flavor. He uses the whisk to beat the mixture until it's thoroughly blended (figure D).
- With the corn pancake batter ready to pour, Kelly sets it aside a moment and begins preparing the cilantro cream. In a small bowl, he combines cream cheese and sour cream with the juice of a fresh lime (figure E).
- Then Kelly places ancho chili powder in a small pan over mild heat (figure F). After allowing the chili powder to toast for about 30 seconds, Kelly adds it to the cream mixture along with cayenne pepper, salt and cilantro (figure G ).
Corn Pancakes 1 1/2 cups corn kernels, cut from 3 cobs
1/2 cup milk
1 egg
1 tablespoon butter, melted
1/3 cup flour
3/4 teaspoon baking powder
1/2 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon fresh chives, chopped
Butter for pan
Preparation: In the bowl of a food processor, combine 1/2 cup corn kernels and milk. Process till smooth. Place egg in mixing bowl and beat lightly. Add pureed corn, melted butter, and the rest of the corn kernels. Sift together the flour, baking powder, sugar, salt and white pepper. Add liquid ingredients to dry ingredients and, using a wire whisk, combine well. Stir in chopped chives. Heat a nonstick pan over medium heat; place 1/2 teaspoon butter (nonstick spray may be substituted) in pan. Working in batches, make pancakes by dropping one tablespoon of batter for each pancake into pan. Cook until golden brown on one side, then turn pancake over and cook till golden brown on opposite side. Repeat until all batter is used. Yield: 24 pancakes
Cilantro Cream 8 ounces cream cheese
8 ounces sour cream
1/2 teaspoon cayenne pepper
Juice of 1 lime
1 teaspoon salt
2 tablespoons cilantro, chopped
1/2 teaspoon ancho chili powder
Preparation: Place cream cheese and sour cream in a mixing bowl and use a wire whisk to blend together. Add cayenne pepper, lime juice, salt and cilantro. Add ancho chili powder to a small pan, place pan on medium heat and toast chili powder for 30 seconds to allow it to bloom. Add ancho chili powder to mixture and whisk again to combine.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Simply Shrimp, Salmon and (Fish) Steaks
Model: 0060193379
Author: Leslie Glover Pendleton
(2000)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Fish: The Complete Guide to Buying and Cooking
Model: 0028631528
Author: Dennis M. Gottlieb and Mark Bittman
(2000)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
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