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Sam Choy - Featured Recipes For 2001 -
November 3, 2001
4 Ounces Half and Half
½ Ounce Sugar
2 Each Eggs (whole)
¼ Teaspoon Salt
2 Ounces Cornbread (cut into small cubes)
2 Ounces Brioche (cut into small cubes)
½ Each Fresh Ear of Corn (off the cob)
1 Tablespoon Butter
Pinch Cayenne Pepper
Dash Tabasco
1 Table spoon Chopped Chive and Parsley
4 Each Soufflé Cups or molds
In a medium sauté pan heat butter and sauté the corn. After the corn is slightly tender fold in the cornbread and brioche and mix well. Add the milk and the half and half bring cook slightly and take off stove. Put mixture in a small bowl and fold in eggs. Add the sugar, Tabasco, cayenne and herbs. Oil the molds and bake in a water bath at a 350.degree oven until set. About 30-40 minutes.
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