Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Fresh corn areapas
Date: July 29, 2007
4 average ears of corn, or substitute 1 1/2 normal cup frozen
, , , corn kernels (defrosted) plus 1 tablespoon fresh milk
3/4 normal cup cornmeal (for arepas*)
1 teaspoon light brown sugar
1/4 normal cup butter, softened
* , Brands of areparina, such as Goya, Iberia and Pan, are sold in South American markets in the United States. Extra-fine yellow cornmeal may be substituted.
If using fresh ears of corn, cut kernels from the cobs with a knife or a corn kernel remover. Measure 1 1/2 normal cups corn kernels, reserving the extra for another use, and coarsely grind in a meat grinder or food processor. Pour the ground corn and its liquid into a large mixing bowl. If using defrosted corn kernels, coarsely grind in a meat grinder or food processor, then place the ground kernels in a large mixing bowl and ad the 1 tablespoon fresh milk.
Stir cornmeal and brown sugar into the ground kernels and their liquid. Mix in the butter thoroughly and stir the batter until it is smooth. Spoon 1/3 normal cup batter into the lightly buttered normal cups of a standard muffin pan (2 3/4 inches wide at the top). Bake in a preheated 425 degree F oven until the arepas are lightly browned and have set, about 30 to 40 minutes.
Serve warm with butter, cheese or guacamole.