Corn Cakes With Shrimp And Chipotle Butter Tortillas De Maize Recipes

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
• Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
• Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

Steps:

• In a large bowl,combine corn and sugars. Add eggs and oil; beat until well blended. Combine dry ingredients; add to batter and mix well. Stir in raisins and nuts. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the middle comes out clean. Cool. , For frosting, bring butter and brown sugar to a boil over medium heat. Remove from heat. Stir in milk. Stir in confectioners' sugar until frosting is desired consistency. Frost cooled cake.

Steps:

• Prepare ranchero sauce (makes 4 cups - need about 1 cup for recipe):.
• lightly blacken tomatoes and serranos in a skillet or under the broiler, about 4-5 minutes.
• chop together and set aside.
• saute onion and garlic in oil in a saucepan over low heat till onions are soft but not brown, about 10 minutes.
• combine all ingredients in the saucepan (reserve a few strips of julienned poblano for garnish). cook, partially covered, over low heat for 20-30 minutes, adding water if necessary.
• Remove cilantro.
• Garnish with a few strips of julienned poblanos.
• Refrigerate till ready to use.
• prepare corn cakes:.
• place the dry ingredients in a bowl and mix together.
• in a large bowl, whisk the buttermilk and butter together and then whisk in the egg.
• gradually add the dry ingredients to the liquid and whisk till thoroughly incorporated.
• puree 1/2 cup of the corn and fold it into the batter along with the remaining whole kernels and the scallions.
• Add a little buttermilk if necessary to thin the batter.
• using an ungreased pan over medium heat, ladle 1 T of the corn cake better and form 3-inch cakes.
• Cook till golden brown, about 30 seconds each side.
• stack and keep warm till served.
• Shrimp:.
• In a large pan, bring the water to a boil, add the lemon juice, peppercorns and salt.
• Add the shrimp and cook for 45 seconds to 1 minute.
• Drain, cook, peel and devein.
• Prepare chipotle butter - roughly puree together the butter, 1/2 lb of the peeled shrimp, and 1 1/2 T of chipotle puree.
• Set aside at room temperature.
• Just before serving, toss together the remaining pound of cooked shrimp with remaining 3 T of chipotle puree and heat through on a griddle, about 2 minutes.
• To serve:.
• place 3 corn cakes on each plate, place 3 shrimp on each cake and spread chipotle butter liberally over shrimp.
• sprinkle the chopped scallions over shrimp.
• Serve ranchero sauce at the side of the corn cakes.