Pertanyaan

Read the following text and answer the following questions. Barbequed Chicken with Roasted Corn Pudding Ingredients • 8 ears fresh corn, shucked • 1 tbsp, olive oil • 1 small onion. Chopped • Kosher salt • 2 c. heavy cream • 1 large egg • 1 large egg yolk • 2 tbsp, tarragon, chopped, plus leaves for topping • 8 small chicken legs, split • ½ c, prepared barbecue sauce Directions 1. Hit grill on high and heat oven to 400°F. Grill 4 ears corn until charred on all side, about 5 minutes total. Transfer to cutting board. Reduce grill to medium. 2. Cut charred kernels of cobs and set aside (about 2 cups). Cut kernel off remaining 4 ears corn (about 21/2 cups). Heat oil in medium saucepan on medium. Add onion, raw kernels, and ½ teaspoon salt and cook, stirring occasionally, until tender, about 5 minutes. 3. Add cream, bring to a boil, then lower heat and simmer until cream is reduced by one third and mixture has thickened, about 15 minutes. Using immersion blender, puree corn mixture until mostly smooth. With blender running, add egg and yolk, blend to combine. 4. Fold in charred corn and tarragon, then transfer to shallow 2-quart or 9-inch-square baking dish. Bake until pudding is set and top is beginning to brown, 15 to 20 minutes. Sprinkle with tarragon leaves. 5. Meanwhile, season chicken with ½ teaspoon each salt and pepper and grill, covered, turning occasionally, 18 minutes. Uncover and continue grilling, basting with barbecue sauce, until chicken is cooked through, 5 to 7 minutes more. 5. How do we bake the pudding?

Ikuti Tryout SNBT & Menangkan E-Wallet 100rb

Habis dalam

00

:

08

:

21

:

29

Klaim