Post by chief_cook2 on May 18, 2003 16:58:38 GMT -6
a.. 2 medium red peppers, halved crosswise
b.. 6 ears fresh corn
c.. 2 tablespoons butter or margarine, divided
d.. 2 tablespoons vegetable oil
e.. 1 small onion, finely chopped
f.. 1 tablespoon sugar
g.. 1/2 teaspoon TABASCO brand Pepper Sauce
h.. 1/2 cup chicken broth
i.. 1/3 cup heavy cream
j.. 1 egg, lightly beaten
In skillet, steam pepper halves over 1-inch water 8 minutes or until crisp-tender. Drain; reserve.
With knife, cut kernels off corn cobs (you should have about 2 1/2 cups). In skillet, heat 1 tablespoon butter with oil. Add corn, onion, sugar and TABASCO® Sauce. Cook until corn is almost tender and starts to form crust on bottom of pan. Gradually stir in 1/2 cup broth, scraping up bits on bottom of pan. Stir in remaining 1 tablespoon butter and cream. Cook 5 minutes longer, stirring frequently, until most of liquid evaporates. Remove skillet from heat.
Add egg; stir 1 minute or until egg is cooked. Serve in red pepper shells.
Makes 4 servings.