corn custard with chorizo and mushrooms

creminis
when i told mr. mimi that i was going to start eating some meat again, it is true, he was a happy man. maybe a little too happy because after his first trip to the saturday farmer's market after i let go of my veggie ways, he came home with the skinny chicken (for that soup my coughing throat was waiting for) *and* ground turkey (for that mr. mimi's dad's famous tuscan meatloaf) but *also* chorizo. huh? i never asked for any chorizo!

sigh. so it's been sitting in our freezer for the past month because i just wasn't feeling it. when i have a good vegetarian alternative, i really don't feel like having the "real" thing. for instance, i really like my veggie meatballs in homemade marinara with a big bowl of spaghetti. and i like my smart bacon better than the real thing. and the same goes for my boca italian sausages and bratwurst ... i really like them! i use them to replace almost all my sausage needing recipes and it's never failed. so yeah, i know chorizo isn't the same thing as bratwurst, but i just wasn't feeling the need to eat it.

but after googling around and passing on the clams, jambalya, and the usual chorizo recipe ilk, i found this one on epicurious. 100% of reviewers said they would make it again and that's rare! i mean, 86% or even 97% but i've never seen one hundred. plus it had eggs and corn and cheese. ymm, some of my favorite fatty carby foods!! :)

based upon reviewer's suggestions we tweaked some of the amounts in the recipe. it's a little busy to prepare in the beginning but then it's baking for an hour ... time to relax, set the table, and savor the wonderful smell coming from the oven.

i'm not really a chorizo fan, but i have to say i loved this dish. it was so light and filling at the same time. we served it with a side of sautéed spinach with shallots. it was a perfect meal for this (almost) snowy evening!

because good in means good out, if you live in new york, buy local!!! these are our favorites:

chorizo from flying pigs farm

eggs from mc mahon's farm

milk from ronnybrook

corn custard with chorizo and mushrooms: serves 8

adapted from gourmet (nov 2005)

1 lb chorizo (casings discarded, quartered lengthwise, then cut crosswise in 1/3 inch slices)

1 lb cremini mushrooms, trimmed and thinly sliced

1 tb finely chopped fresh jalapeno chile

4 cups frozen corn kernels, thawed (about 2 packages)

4 oz cream cheese, softened

1/2 cup fine yellow coarnmeal

2 tb sugar

6 large eggs

1 cup whole milk

3/4 tsp salt

1 cup finely chopped scallions (about 6)

2 1/2 cups monterey jack cheese, coarsely grated (about 1/2 lb)

olive oil

pepper

1. lightly oil a shallow baking dish (3 qt capacity; we used our le creuset oval gratin). preheat oven to 375F and put rack in middle position.

2. heat oil in skillet over medium high heat, then sauté chorizo, stirring occasionally, until browned, about 6-8 minutes. transfer to paper towel lined plate to drain oil, then transfer in a thin layer to baking dish.

3. reserve fat in skillet and heat over medium high, sauté mushrooms, stirring occasionally, until browned, about 8 minutes. add chile, stir, and cook until softened, about 1 minute. transfer in a thin layer, on top of chorizo, in baking dish.

mushrooms on top of chorizo layer

4. purée 2 cups corn, cream cheese, cornmeal, and sugar in food processor until as smooth as possible (mixture will still be grainy). whisk together eggs, milk, and salt in large bowl until combined well. whisk in corn purée, scallions, 1 1/2 cups cheese, and remaining two cups corn until combined. pour baking mixture into baking dish. sprinkle the top evenly with remaining cheese and a few turns of cracked pepper.

whisk in corn, scallions, and cheese

pour mixture on top of mushrooms/chorizo

5. bake until set, puffed, and golden, about 50-60 minutes. let sit for 10 minutes. serve with a nice sautéed dark leafy green or crunchy green salad.

golden

corn custard with chorizo and mushrooms