[CH] Chicken & shrimps with Corn Bread
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 25 Jan 1999 18:28:03 -0800
Tonight I just could not figure out what to do with last nights roast
chicken, which I had taken all the meat from, then cooked it down for
stock....After a long deliberation with myself, and checking out
MasterCook, and all my cook books and my head, I finally went with my
head, and this is the result: First the cornbread:
1 cup cream corn
1 cup yellow corn meal
1/2 cup flour
2 eggs
1 tsp salt
1/2 tsp baking soda
1/2 cup milk
1/4 cup oil or melted shortening or margarine or butter
2 tbls diced green chiles, hot(Jals)
1/2 cup sharp, grated cheddar cheese or Asiago
2 tbls marge or butter
Preheat the oven to about 400F and put a one and a half qt casserole
dish in with the 2 tbls of butter or marge, and let it melt and get the
casserole dish hot...Combine the corn, cornmeal,flour, eggs, soda ,salt.
milk, oil, chiles, and about half the cheese, and mix until well
combined...when the casserole is hot pour this into it and put back in
the oven for about 45 minutes...check this at about half an hour and put
the remaining cheese on top, then back into the oven.
The rest of the mess:
1 cup chopped up chicken
1/2 cup shrimp, cooked
2 tbls flour
1/2 cup milk
1/2 cup chopped cilantro
2 tbls chopped onion
enough Calvin's to make it as hot as you wish, plus at least 2 tbls of
chopped green chile(jalapeno)
Make roux with the flour and the milk, add a sprinkle of salt, add the
chopped cilantro, the onion, the chiles, and mix into a smooth cream
sauce, on medium heat, add the shrimp, stir it in, and then add the
chicken....taste and add Calvin's until the heat range is in your
neighbourhood....sprinkle with a good dollop of paprika, a tbls of dry
sherry, well mixed in and serve with the corn bread, which is now ready
to come outta the oven. Enjoy. Cheers, Doug in BC