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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

New England Shore Corn Pudding

The combination of lobster and corn just pairs two naturally sweet items so well together, I think you will find yourself making this within a week of Thanksgiving. Just remember, serve this as a side dish along with either soup, bread or the main course. You can even heighten the flavor by roasting cleaned ears of corn in the oven first for 20 minutes on 400-degrees F. Remove, let cool enough to handle and then remove the corn kernels, making this New England Shore Roasted Corn Pudding truly classic.

Ingredients

For 4 people

Recipe

  • 4 cup(s) cooked lobster meat, chopped
  • 4 ears of corn*, silk and husk removed
  • 2 cup(s) half-and-half
  • 4 strips of bacon, chopped
  • 1/2 red bell pepper, minced
  • 4 scallions or green onions, sliced thinly
  • 6 eggs
  • 1/4 cup(s) flour
  • 1 teaspoon(s) salt
  • 1 teaspoon(s) sugar
  • 1 cup(s) shredded monterey jack cheese

New England Shore Corn Pudding Directions

  1. Preheat oven to 350-degrees F. Coat eight 8 oz. ramekins or one shallow 2-quart casserole dish with nonstick cooking spray. Remove corn kernels from each ear using a sharp knife. Holding ear of corn with the stem up(it is easier if you cut off the tip of the ear so that it stands up more securely)run the knife from top to bottom over a plate. In the bowl of a food processor or blender, puree half the corn with 1/2 c. half and half.
  2. In a large skillet, cook bacon over medium-high heat until almost crisp: drain fat. Add remaining corn kernels, sweet pepper and scallion; saute for 5 minutes. In bowl, whisk remaining half-and-half, eggs, flour, salt and sugar. Stir in lobster, pureed corn, sauteed vegetables and cheese. Divide among ramekins or pour into large casserole. Set individual casseroles or large casserole in baking pan and place in oven; pour hot water into baking pan to 1-inch. Bake for 35-40 minutes, or 5-10 minutes longer for large casserole dish, or until knife inserted in center comes out clean. Let stand for 15 minutes before serving.
  3. *Take the easy route if you wish. Use one(15 oz.) can of whole kernel corn-drained or the equivalent in frozen corn.
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