Corn Pudding Pie with Chiles and Chicken
Dough for single-crust pie
6 green onions, trimmed to 8-inch lengths
2 Hatch chiles (substitute poblano for more heat, Anaheim for less)
6 ears fresh corn, husked
1/4 cup crumbled queso fresco (or well-drained ricotta)
2 ounces cream cheese
3 large eggs
3 tablespoons sugar
1/2 cup milk
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon fresh-cracked pepper
4 chicken breast halves, cooked and shredded
Arrange dough in 9-inch deep-dish pie pan.
Heat a large, dry cast-iron skillet over medium-high heat. Cook green onions in a single layer until they begin to char. Turn and char the other side. Cool and chop coarsely.
Repeat process with the chiles, allowing them to blister and blacken on all sides until well charred. Place in a paper bag to steam 10 minutes, then rub off blackened skin, remove stems and seeds and chop finely.
Cut kernels from corn. In a large bowl, whisk the cheeses, eggs, sugar, milk, flour, salt and pepper with half the corn kernels. Working in batches, process mixture to a coarse texture in food processor. Return to bowl and stir in remaining corn, green onions and chiles.
Heat oven to 375 degrees. Pour filling into prepared crust. Place on a rimmed baking sheet on middle rack, and bake until filling is set and golden, about 50 minutes.
Set aside to cool on wire rack about 20 minutes before slicing. Serve warm with chicken on top. Makes 8 servings.
Source: Adapted from “Savory Pies” by Greg Henry (Ulysses, $16.95).
Per serving: 231 calories (39 percent from fat), 19 g fat (6.3 g saturated, 7 g monounsaturated), 121 mg cholesterol, 23 g protein, 43 g carbohydrates, 3.4 g fiber, 700 mg sodium.
Garlic Bubble Bread
1 (1-pound) loaf frozen bread dough
1 egg, beaten
1 stick butter, melted
4 tablespoons dried parsley
3 teaspoons minced garlic (or more to taste)
Thaw dough for one hour. Mix egg, butter, parsley and garlic.
Roll “bubble size” pieces of dough into balls (like a very large grape) and dip into egg mixture. Set lightly in a Bundt pan and set aside until the dough rises 1/2 inch above the pan (45 minutes or more). Heat oven to 350 degrees.
Bake 30 minutes, shielding top with foil if it browns too quickly. Set aside 10 minutes. Invert bread onto a plate and let the “pull apart” begin! Makes 16 servings.
Per serving: 186 calories (36 percent from fat), 7.5 g fat (3.7 g saturated, 1.6 g monounsaturated), 4 mg cholesterol, 3.5 g protein, 24.3 g carbohydrates, 0.3 g fiber, 316 mg sodium.
Calle Ocho Arroz Campesino
8 bone-in chicken breasts
2 tablespoons salt (or less to taste)
2 teaspoons chicken broth concentrate
2 cups converted rice
2 onions, sliced in rounds
4 green bell peppers, thinly sliced
2 (15-ounce) cans kernel corn
1 (29-ounce) can tomato sauce
1 pound bacon
Place chicken breasts in a large pot with 3 cups water, the salt and concentrate. Bring to a boil, reduce heat to medium-low and simmer until the chicken is cooked, about 20 minutes. Remove chicken from broth and set aside, reserving broth. When cool enough to handle, remove chicken skin and separate meat from bones in large pieces.
Heat oven to 375 degrees. Rinse rice and spread in the bottom of a 9-by-13-inch baking pan. Scatter the onions, peppers, chicken, corn, tomato sauce and 2 cups of the reserved chicken broth over the rice. Top with the bacon. Cover with aluminum foil and bake 1 hour. Remove foil and bake 15 more minutes to allow the bacon to brown. Makes 16 servings.
Per serving: 398 calories (29 percent from fat), 12.7 g fat (3.7 g saturated, 5 g monounsaturated), 99 mg cholesterol, 37 g protein, 33.7 g carbohydrates, 2.6 g fiber, 1,513 mg sodium.
Paladar’s Traditional Guacamole
8 ripe Haas avocados, halved, seeded and scooped from peel
4 limes, juiced
2 teaspoons kosher salt
2 tablespoons chopped cilantro
1 tablespoon chopped fresh oregano
5 tomatoes, diced
1 small red onion, diced
1/2 English cucumber, diced
1/2 jalapeño pepper, seeded and minced, or more to taste
2 tablespoons olive oil
Place avocado, lime juice and salt in a large bowl. Mash with a fork, incorporating cilantro, oregano, tomatoes, onion, cucumber, jalapeño and oil. Set aside at room temperature 1 hour for flavors to blend. Taste and add more salt, lime juice and/or cilantro if desired. Makes 16 servings.
Per serving: 142 calories (70 percent from fat), 12 g fat (1.7 g saturated, 7.8 g monounsaturated), 0 cholesterol, 1.9 g protein, 9.8 g carbohydrates, 5.2 g fiber, 254 mg sodium.
Q. Growing up in the North Miami area in the 1960s, we used to go for pizza at Marcella’s on West Dixie Highway. Our favorite thing there were her garlic rolls. Does anyone happen to have the recipe? I would love to surprise my brother.
A. Lots of us remember the late “Mama Marcella,” and mourned when she closed up her last Miami restaurant in the 1990s. If there’s a recipe out there we’d love to share.