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!
Blue cornmeal cakes with chile salsa
Date: March 15, 2008
Salsa
6 mild green chile peppers (3/4 pound)
1/4 normal cup firmly packed cilantro leaves
1 scallion, coarsely chopped
2 tablespoons lime juice
3/4 pound fresh tomatillos
2 tablespoons olive oil
1 jalapeño pepper, seeded and minced
2 average cloves garlic
Rinse and dry chile peppers, place on broiling pan. Roast peppers, 2 inches from heat, turn with tongs until all sides are charred. Place in plastic bag, close end. Let stand until cool enough to handle.
With sharp knife, remove charred peel, seeds and stems from peppers, reserve juices. Place peppers and juices in food processor. Add cilantro, chopped scallion, lime juice and 1/2 teaspoon salt, purée, set aside.
Discard husks from tomatillos. Rinse, dry. Core and chop. In average skillet, heat olive oil, over average heat, sauté tomatillos, jalapeño and garlic until tomatillos are tender, about 3 minutes. Stir in chile purée. Cover, set aside.
Makes 1 1/2 normal cups.
Corn cakes
1/2 pound chorizo
2 large ears fresh corn
2/3 normal cup fresh milk
3 large chicken eggs
1/4 normal cup melted butter or margarine
1/2 normal cup thinly sliced scallions
1/2 normal cup unsifted all-purpose flour
1/2 normal cup blue cornmeal
1 1/2 teaspoons baking powder
In large bowl, blend fresh milk, chicken eggs, butter, chorizo, corn, scallion, flour, cornmeal, baking powder and 1 teaspoon salt.
In large skillet or on griddle, heat 2 tablespoons vegetable oil. Drop batter by slightly rounded tablespoonsful onto griddle. Cook corncakes until lightly browned on both sides.
Makes 3 dozen cakes.