Corn and Goat cheese Torta with spicy sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: spicy sauce
6 six sprigs fresh thyme
two sprigs fresh oregano
2 oz bacon diced (two slices)
1T olive oil
1 minced scotch bonnet pepper or other hot pepper
3 med. garlic cloves minced
1 small red onion diced
1 t sugar
1 large celery rib diced
1 small yellow or red bell pepper diced
salt and pepper
4t sherry vinegar
2 c broth (chicken is what we used)
1 1/2 c canned diced tomatoes well drained
Corn cakes see note below
Goat cheese filling (this is amazing)
1T butter
2 med garlic cloves minced
1 C corn kernels
2T milk
4 oz goat cheese
salt and pepper to taste
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Directions: |
Directions:Spicy sauce:
tie herbs together with a 4 inch piece of kitchen twine.
Heat bacon and olive oil in large skillet over medium high heat cook until fat is rendered.
Add scotch bonnet, garlic and onion. Cook until onion begins to brown.
Add sugar, celery, bell pepper 1/2 t salt and 1/2 t pepper.
Cook until peppers start to soften.
Add vinegar and cook until evaporated
Add herbs and 1 c broth and cook until liquid is almost evaporated.
Reduce heat to medium.
Add tomatoes and remaining broth.
Simmer until reduced to 2.5 cups (25 min or more)
Salt and pepper to taste.
Goat cheese filling:
Heat butter in large skillet over med. high heat.
Add garlic and corn, cook until corn starts to brown.
Add milk and transfer to bowl.
Add goat cheese and salt and pepper to taste.
Stack 3 corn cakes with layers of goat cheese between. Spoon spicy sauce over. Serve with barbecued meat or grilled meat on the side. Really good |
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Personal
Notes: |
Personal
Notes: corn cakes in this recipe weren't great make hoe cakes or corn pancakes about two inches across.
Andrew found and made this recipe for new years 2016.
From the book restaurant favorites at home by the editors of Cook's Illustrated magazine.
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