Happy New Year

This is my first post in 2015

This was one of the casseroles I made for my 35th Annual Holiday Party and is was a big hit- everyone loved it.

So here is the recipe

CORN CUSTARD WITH CHORIZO

AND MUSHROOMS

8 Servings 

Butter for greasing baking dish- 11- by 7- by 2- inch shallow baking dish (2-quart capacity

2 tablespoons olive oil

1/2 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage quartered lengthwise, then cut crosswise into 1/3-inch thick slices

3/4 pounds cremini mushrooms, trimmed and thinly sliced

1 tablespoon finely chopped fresh jalapeno chile including seeds.

2 (10-oz) packages frozen corn kernels, thawed (total 4 cups)

4 oz cream cheese, softened

1/3 cup yellow cornmeal ( not coarse)

2 tablespoon sugar

6 large eggs

1 cup whole milk

3/4 teaspoon salt

6 scallions, finely chopped (1 cup)

1/2 lb Monterey Jack Cheese, coarsely grated (2 1/2 cups)

-Put oven rack in middle position and preheat oven to 375 degrees. Lightly butter the baking dish.

-Heat one tablespoon of olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chorizo, stirring occasionally, until browned, 6 to 8 minutes. Transfer with a slotted spoon to paper towels to drain briefly, then transfer chorizo to baking dish. Reserve fat in skillet.

-Add remaining tablespoon to fat in skillet and heat over moderately high heat, then saute the mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 minutes. Add the chile and saute stirring, until softened, about 1 minute. Transfer to baking dish with chorizo.

-Puree 2 cups of the corn with cream cheese, cornmeal and sugar in a food processor until as smooth as possible (mixture will still be grainy)

-Whisk together egg,s milk and salt in a large bowl until combined well. Whish in corn puree,scallions, 1 1/2 cusps cheese, and the remaining 2 cups of corn until combined. Pour mixture into baking dish and sprinkle evenly with remaining cup cheese .

-Baked until puffed, set and golden, 50 minutes to 1 hour. Cool, slightly before serving. Serve warm or at room temperature.

Chef Ed's Note: Custard can be baked 1 day ahead, through texture will not be as light or creamy. Cool completely, uncovered, the chill, covered. Reheat uncovered, in a 350 degree oven 20 to 2 minutes