Green Corn Sauce
Anaheim’s are very popular in Southwestern US Cuisine. Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.
They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.
Ingredients:
2 fresh Anaheim or Slim Jim chiles
1 fresh poblano chile
2 tsp. olive oil
3/4 cup fresh or thawed frozen corn kernels
1/4 cup finely chopped onion
1 cup chicken stock or canned low-sodium broth
2 Tbsp. minced fresh cilantro
salt and freshly ground pepper, to taste
2 Tbsp. cold unsalted butter, cut into small pieces
Instructions:
Roast the Anaheim and poblano chiles over a gas flame or under a broiler, turning often, until charred all over. Put the chiles in a bowl and cover with plastic wrap. Let the chiles steam for 5 minutes, then peel the charred skins, allowing the juices to fall into the bowl. Discard the cores, ribs and seeds and coarsely chop the chiles. Transfer the chopped chiles to a small bowl. Strain the chile juices over the chopped chiles.
Heat the olive oil in a medium nonreactive saucepan and add 1/2 cup of the corn kernels and the chopped onion. Cook over moderate heat, stirring occasionally, until the onion is wilted, about 4 minutes. Add the chicken stock to the pan and raise the heat to high. Boil until the liquid has reduced by half, about 5 minutes. Stir in the roasted chiles with their juices and the cilantro and season with salt and pepper.
Transfer the mixture to a blender or food processor and puree until smooth. Return the sauce to the saucepan and add the remaining 1/4 cup of corn kernels. Bring the corn sauce to a simmer over low heat and whisk in the butter until incorporated. Do not let the sauce boil. Remove from the heat and season with salt and pepper.
This sauce is great drizzled over roasted or grilled meat, poultry or seafood dishes.
Recipe by Robert McGrath.