Wednesday, August 11, 2010
Bite with Belkys: Caribbean corn bread with black bean muņeta
Comfort food comes in all types of form. Tonight, we're cooking up corn bread with one of South Florida's top chefs. Time to grab a Bite with Belkys.
The Chef: Norman Van Aken
The Restaurant: Norman's 180 In Coral Gables
The Dish: Caribbean corn bread with black bean muñeta
Ingredients for caribbean corn bread:
1 1/2 tbs. olive oil
1/2 cup diced red onion
1/2 cup corn kernels
1 cup flour, sifted
1 cup yellow cornmeal (preferably stone-ground)
1 tbs. baking powder
3 tbs. sugar
1 tsp. salt
2 eggs, well beaten
1 cup milk
1/2 cup buttermilk
1/4 cup melted butter
2/3 cup Manchego cheese
1 scotch bonnet chile, seeded and minced
Method of preparation:
-Preheat the oven to 425 degrees. Line a 8-inch square baking pan with parchment paper. Butter the paper and sides of the pan well.
-Heat a skillet and add oil, onion and corn. Saute over high heat until the onion and corn are nicely charred about 3 to 4 minuets. Set aside to cool.
-Sift the flour into a large bowl and add the cornmeal, baking powder, sugar and salt. In another bowl, beat the eggs, milk and buttermilk. Stir in the cooked onion and corn and the butter. Then add the cheese and scotch bonnet chile. Now, stir in the flour mixture until just mixed.
-Pour the batter into the prepared pan and bake in the oven for 35 to 45 minutes. When an inserted toothpick comes out clean, remove from the oven and let cool for 10 minutes. Turn out onto a wire rack and cut into portions as desired.
Ingredients for black bean muñeta:
1 oz smoked bacon, diced
1/2 tablespoon pure olive oil
1 tbs. butter
3 cloves garlic, peeled and finely chopped
2 jalapeños, stems and seeds discarded, minced
1/2 medium red onion, peeled and diced medium small
1 large stalk celery, cleaned and diced medium small
1 carrot, peeled and diced medium small
1/2 tbs. toasted and freshly ground cumin
1/2 tbs. toasted and freshly ground black pepper
1 bay leaf
1/4 cup spanish sherry wine vinegar
1 cup dried black beans, rinsed and soaked over night and drained
2 ham hocks
5 cups chicken stock
Kosher salt and freshly cracked black pepper to taste
Method of preparation:
-Heat the pot on medium heat. Add the bacon and olive oil. Allow the bacon to cook until almost done.
-Now, add the butter. When it foams, add the garlic and jalapeños. Allow them to flavor the fats- stirring only about 30 seconds.
-Now add remaining vegetables and turn the heat to medium high. Stir to coat and cook until caramelized (About 10 minutes). Then, add cumin, black pepper and bay leaves.
-Add the sherry wine vinegar, the drained beans, ham hocks and chicken stock and bring to a boil with a spoon, skim off any impurities that might come to the surface.
-Reduce the heat to medium low and cook the beans uncovered until they are soft- about 2 hours.
-Remove the beans from the flame and strain. Reserve the liquid.
-Now, remove the bay leaves and ham hocks from the beans. Puree in a food processor until somewhat smooth.
-Cut the lean pieces of pork off the ham hocks and discard the fat and bones. Finely mince the ham and place in a small saucepan with the reserved black bean liquid. Reduce to about 1/4 cup.
-Finally, mix this reduction into the black bean puree. Season to taste and serve.
Serve with a crisp Sauvignon Blanc.
Cut individual servings of corn bread and top with black bean muñeta.
FOR MORE INFORMATION:
180 Aragon Avenue
Coral Gables, FL 33134