Ingredients
1 4 plump ears of corn
1 5 ancho chilies, -- stems
Directions
: removed, seeded
2 ts ground cumin
1 ts ground coriander
1 ts ground Mexican oregano
2 TB corn oil
1 lg onion, finely diced
4 garlic clove minced
12 oz bottle Mexican beer
3/4 c chicken stock
: Salt
: Lime juice
Cut kernels from corn cobs and set aside; you should have 2 cups of
whole kernels. With the back of a knife, scrape down cobs to remove
liquid and pulp. Reserve in a small bowl; you should have a 1/2 cup
of corn puree.
Soak chilies in hot water to cover until soft. Drain, reserving
soaking liquid. In a blender combine chilies, cumin, coriander,
oregano and tortillas. Blend, adding just enough reserved chile
liquid to make a thick paste. Heat oil in a saucepan over medium-high
heat. Pour in chile paste and fry for about 3 minutes, or until it
thickens. Add onion, garlic and corn kernels and fry 2 minutes more.
Add corn puree, beer and chicken stock. Bring to a boil, and simmer
for 40 minutes, or until mixture is thick and flavorful. Season to
taste with salt and lime juice
Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Date: 09/26/96
Servings: 4 servings
Corn Chili Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into antiquity, at least as far as the early Egyptians, and maybe even further. In practice though, mostly, these ancient cook books were just very basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe found, according to food historians is a collection of tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Closer to modern times, we have some interesting books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the indian curry that we all know today, but instead accounts of the types of meals prepared by the chefs of the rich and wealthy people of that period. During the succeeding few centuries, the rich families of Europe strove to offer the most exotic meals, and as a result cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that cookery and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and publishing the recipes that were being prepared for the better households. Like it or not, the introduction of television brought us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Corn Chili recipe.
