Cooking Recipe – Roasted Creamed Corn
You must be getting ready for Christmas after enjoying Thanksgiving. I really enjoyed the week. We ate lot of new recipes, stayed with family and went out side for a long walk along broadways, and shopped for Christmas. I hope you have also enjoyed it lot. Today i am gonna show a sweet delicious recipe of corn. I tested this couple of days back and decide to post on the blog. You will definitely enjoy this. Watch the video below for the recipe.
Hi everybody, happy Thanks Giving! All right, today is thanks giving and I’m going to make my creamed corn that I like. I make roasted cream corn. First I cream my own canned, I like to use kind of a premium corn because you less likely to get a bits of the carbon it. So what I do is use a hand blender and I chop it up and to it you going to be using, I like to use a little bit heavy cream, little half and half, I get the roasted creamed corn. You can roast you own I’m sure but I get this stuff with — Joes and you’re going to be using either —- or what I like to use which is a a… peperino or a normal cheese in it. And all of the goes in to my —-, heated up and —– from that point.
Ok, once you get the cream corn been made in for about 2 table spoons of butter, — heat through and such get real nice and hot and everything, add all probably about start, I like to add about quarter cup of heavy cream and start mixing that into it. Sizably take that all that long to make. You can see. Probably the longest part will be grading the cheese. Then I add the crea… sorry, the roasted corn to it. See the nice color that has. Thing is gets a real nice taste. This is going quick through. Then I’m going to be adding some seasonings which I’ll be showing you. And in two minutes, let this see through.
Ok, now after it seeded all way through, I have added about a… probably about another quarter cup of the cream and now you add about a cup, may be a little less, good about three quarters of a cup of the Roamno or Pamejano cheese. Rest of this will go on top of it when I’ll be sticking the grill. You get this, all incorporated, you want to get it started melting.
I got this recipe kind of from test and trial and I added the roasted corn to it a.. I used to make it without the roasted corn so I crammed roasted corn all the way and the store. I got this by going to a… horse hut had the best creamed corn I’d ever had and I fell in love with it and so I had to make it myself at home. Now I add a little bit of, —, this — it’s the grader. Add a little bit of — which I do to any cheese sauce dish that I use a… Italian cheese in, it just adds a nice flavor to it. Little bit of —. That stirred in, just kind of enhances the cheese flavor. It doesn’t like taste like ‘ohh.. not me’, you know. Like really in pumpkin pie or something. That’s stirred in and then you think I like to add is a smoked paprika. Now it is that add a nice color. It adds another smoky depth to it. Love the smoke this stuff. And I add probably about a tea spoon of that because it really boost the flavor like I said it adds a nice coloring to it. If I like the love the color paprika but you know, dark orange, organist brown is my favorite color, any ways, so this goes in all, stirred in. Alright, and next I’ll be showing, and after I put it in — to—
Ok, now I got it inside of the container, which I’m going to be cooking it in. At his point, I put more cheese on top, now I didn’t fling salt in to this dish. Cheese is plenty salty and I don’t really want to make it overly salty because its not the best for your health or heart — know everybody and has issues with that. Nobody is immune to it. — and then I like to just give a light sprinkling of paprika on top for coloring again. And this is going me go on to my broiler so until gets nice and brown and all bubbly on top. And that’s it. And as —– says, bone appatie. And I wish you all happy Thanks Giving. This also goes very well with feast about anything, anytime of year. My children love while a a.. I make glazed pork roast, roasted chicken. It’s really good with pork. So that’s it. Bye.
Tags: vegetarian cooking, cooking for a crowd, joy of cooking