Ingredients
MEAT MIXTURE
1 chicken breast, skinned/boned
8 oz hamburger, extra lean
1/4 tsp salt
1/4 tsp black pepper
1/2 cup raisins
2 tbsp kalamata olives, chopped
CORN TOPPING
1/2 tbsp canola oil
1/8 tsp paprika
1 medium onion, finely chopped
16 oz corn kernels, thawed
1/2 cup milk, non-fat
3/4 tsp cumin, ground
1/4 tsp salt
1/4 tsp black pepper
Directions
1. Heat oven to 400 degrees. Spray skillet with non-stick vegetable
spray; place over medium heat until hot. Cook chicken breast 2
minutes on each side. Remove from skillet, set aside.
2. Put beef in same skillet; cook, stirring constantly, until no
longer pink. Stir in salt, pepper, raisins and olives. Spoon 1/4 of
mixture into each of 4 small, oven-proof bowls or one 8-by-8-inch
baking dish. Cut cooked chicken breast into quarters; place 1 quarter
on top of meat in each bowl.
3. Combine oil and paprika in same skillet; place over medium heat
until hot. Add onion and cook, stirring frequently, until soft and
translucent, about 5 minutes. While onion is cooking, combine thawed
corn, milk, cumin, salt and pepper in food processor; puree.
4. Add pureed corn mixture to cooked onion in skillet; mix well.
Continue cooking 5 minutes. Spoon 1/4 of corn mixture over top of
each bowl of meat. Bake until bubbly and nicely browned, 35 to 40
minutes.
Source: Chicago Tribune, November 6, 1996
Servings: 4 servings
Pastel De Choclo (Chilean Corn & Meat Pie) Recipe brought to you by Recipe Ideas
Categories: Corn; Meat; Mexican; Pie
The History of Recipes
We can trace the history of meal recipes way back into antiquity, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Having said that, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing meals.
Later on, in Roman times around 25BC a roman called Apicius compiled a number of documents detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, a very modern way of dining. Additionally, he describes how the Roman cooks made use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example basil, rue and dill. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. These new foods and spices created an increase in recipe manuscripts, the majority of which are kept safe in private libraries. By the advent of the twentieth century, cookery books were highly popular as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Pastel De Choclo (Chilean Corn & Meat Pie) recipe.
