CORN MACQUE CHOUX

SUBMITTED BY PATRICK HARTNETT, EXECUTIVE CHEF; BISHOP’S LODGE RANCH RESORT & SPA; SANTA FE, NM

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007

Amt	Ingredient
1	red onion, diced fine
20 ears	fresh corn
2	red peppers, diced
1/2 pound	butter
5 cloves	garlic, minced
6 quarts	oyster mushrooms
32 ounces	white wine
1 quart	cream
2 bunches	cilantro, chopped

Procedure:
• Cut corn kernels off the cobs.
• Sauté onion, corn, red pepper, garlic and oyster mushrooms in butter 4 to 5 minutes.
• Add wine, reduce by 2/3. Add cream, reduce by 2/3. Remove from heat; add cilantro, salt and pepper.

Yield: 25 servings.

Be the first to comment on this article.

Post a comment

Email:
Password:
Posting Code:	Please Enter the Text You See above.
Comment: