- 2 teaspoons unsalted butter
- 1/2 cup corn kernels (1 medium ear of corn)
- 3/4 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sugar
- 1 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups buttermilk
- 2 tablespoons melted unsalted butter
- 1 tablespoon vegetable oil
- Chili con carne, recipe follows
- Grated cheddar cheese
- Chopped white onions
- Fresh jalapenos, stemmed and sliced, or pickled jalapeno rings, topping
- Sour cream, topping
- Chopped cilantro leaves, topping
In a medium skillet, melt the 2 teaspoons butter over medium heat. Add the corn and cook, stirring occasionally, until fragrant and tender but not browned, about 4 minutes. Let cool.
In a bowl, whisk together the cornmeal, flour, baking powder, sugar, Essence, and salt.
In another bowl, whisk together the egg, buttermilk, and melted butter and add to the dry ingredients, being careful not to over mix. Fold in the corn kernels.
Heat a large skillet or griddle over medium-high to high heat. Add enough oil, about 1/2 teaspoon, to lightly film the bottom of the pan. In batches, drop the batter onto the skillet about 1/4 cup at a time to make each cake about 7 inches in diameter. Cook until golden brown, about 2 minutes on the first side and 1 minute on the second side. Repeat with the remaining batter, adding more oil as needed. Cover to keep warm.
Cut large squares 10-inches each of parchment, waxed paper, or aluminum foil. Place 1 pancake in the center of each and roll the paper up around the pancake to form a cone. Fill the cones with chili, being careful not to overfill, tucking the pancake and paper around the chili. Top with grated cheddar cheese, onions, jalapeno rings and sour cream. Garnish with chopped cilantro and serve hot with cold beer.
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground round
- 2 cups chopped yellow onion
- 2 tablespoons chopped jalapenos
- 4 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 tablespoon Essence, recipe follows
- 1/2 teaspoon salt
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon cayenne
- 1 (15-ounce) can whole peeled tomatoes
- 3 tablespoons tomato paste
- 1 teaspoon sugar
- 1 (12-ounce) bottle dark beer
- 1/4 cup chopped cilantro leaves
Heat the oil in a large, heavy pot over medium-high heat. Add the meat and stir with a long-handled wooden spoon to break up the pieces. Cook, stirring, until the meat is brown and cooked through, about 5 minutes. Add the onion, jalapenos, garlic, chili powder, Essence, salt, cumin, oregano, and cayenne, and cook, stirring, until soft, about 4 minutes. Put the whole tomatoes in a large mixing bowl and squeeze them with your hands to break them into pieces. Add the squeezed tomatoes and their juices, the tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. Stir in the cilantro and remove from the heat. Cover to keep warm until ready to serve.
Yield: 6 cups
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993.