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Tonight: Bell peppers with corn filling
Verdict: ehhh.
Here's what I did...
Took two green bell peppers and chopped off the tops and cored them. I then put them in a pot with about an inch of water and brought the water to a simmer. Covered and steamed until the peppers were soft and pliable.
In the meantime, I cut the kernels off of two ears of corn and put them in a blender with 1/4 cup of buttermilk and blended to break up the corn (I should have blended more - the corn bits ended up being too big). Put this aside.
Next: brought a cup of water to a boil and whisked in 1/4 cup of cornmeal. Continued whisking till it got all thick. Then mixed in the corn-buttermilk mixture, and added a bunch of shredded cheddar and mozzarella. Let this cook for a little while.
Then, I spooned the stuff into the peppers, stuck 'em in a pan, covered in foil, and cooked for about 30 minutes. Then I removed the foil and cooked for another few minutes to brown the tops.
Removed and served.
What went wrong: the cornmeal mix was a little too watery, and I made too much. I also should have used more cheese - I could barely tell there was any in there. Plus I unknowingly tipped one of the peppers, so it was all lopsided and spilled its guts all over the pan. Other than that, it was pretty good.
Here's what I did...
Took two green bell peppers and chopped off the tops and cored them. I then put them in a pot with about an inch of water and brought the water to a simmer. Covered and steamed until the peppers were soft and pliable.
In the meantime, I cut the kernels off of two ears of corn and put them in a blender with 1/4 cup of buttermilk and blended to break up the corn (I should have blended more - the corn bits ended up being too big). Put this aside.
Next: brought a cup of water to a boil and whisked in 1/4 cup of cornmeal. Continued whisking till it got all thick. Then mixed in the corn-buttermilk mixture, and added a bunch of shredded cheddar and mozzarella. Let this cook for a little while.
Then, I spooned the stuff into the peppers, stuck 'em in a pan, covered in foil, and cooked for about 30 minutes. Then I removed the foil and cooked for another few minutes to brown the tops.
Removed and served.
What went wrong: the cornmeal mix was a little too watery, and I made too much. I also should have used more cheese - I could barely tell there was any in there. Plus I unknowingly tipped one of the peppers, so it was all lopsided and spilled its guts all over the pan. Other than that, it was pretty good.