nothing left.
Six ears of fresh bi-color corn.
4 Yukon gold potatoes (precooked 15-20 minutes)
4 TBL Duke's mayo
2 TBL creme fraiche
1 fresh lime
1 shallot
lots of salt/pepper
1 stick of butter
4 oz of Queso Fresca
Tajin sprinkled over everything
I brought the wok and Chinese cooking stove to work. Peeled the potatoes, diced and fried them in 4 TBL butter until golden, adding the shallot toward the end.
Then I did the corn kernels in two batches, using 2 TBL of butter for each batch.
Then I put it all back together, added the sauce, added the crumbled cheese, tasted for seasoning and then sprinkled on the Tajin.
This filled the 12" diameter wok 3/4 full. It was the first thing to go, I think mostly because it was warm and smelled like summer.
Six ears of fresh bi-color corn.
4 Yukon gold potatoes (precooked 15-20 minutes)
4 TBL Duke's mayo
2 TBL creme fraiche
1 fresh lime
1 shallot
lots of salt/pepper
1 stick of butter
4 oz of Queso Fresca
Tajin sprinkled over everything
I brought the wok and Chinese cooking stove to work. Peeled the potatoes, diced and fried them in 4 TBL butter until golden, adding the shallot toward the end.
Then I did the corn kernels in two batches, using 2 TBL of butter for each batch.
Then I put it all back together, added the sauce, added the crumbled cheese, tasted for seasoning and then sprinkled on the Tajin.
This filled the 12" diameter wok 3/4 full. It was the first thing to go, I think mostly because it was warm and smelled like summer.