cloves of garlic (minced)
coarsely ground cornmeal
parmesan cheese (grated)
onions and garlic in oil. Add water and milk, bring the mixture to boil,
add salt. Gradually add the cornmeal and boil rapidly for 5 minutes, stirring
constantly. Reduce heat and simmer for 30 minutes. Do not stir. A crust
on the bottom of the pan is desirable. Before serving, add grated parmesan
cheese or serve separately.
While warm, roll in parchment and foil then chill. This will enable the
roll to be sliced off into rounds and grilled to order.
3 portabello mushrooms (12 3/8" slices)
1 zucchini (6 3/8" slices)
1 yellow squash (6 3/8" slices)
1/2 eggplant (6 3/8" slices)
1/2 onion (sliced)
1 red bell pepper (sliced)
12 garlic gloves (roasted and peeled )
1 Anaheim chili (sliced)
6 chilled polenta 2-3" rounds (recipe above)
1/2 cup spicy Apple Chutney (recipe follows)
1-1/2 ounces apple brandy
2 ounces olive oil
1/2 ounce unsalted Sonoran seasoning
6 small flour tortillas
and grill mushrooms, zucchini, yellow squash, and eggplant. SautÚ onion,
red bell pepper, Anaheim chili in olive oil. Arrange on hot sizzler: A
drop of olive oil, grilled and sautÚd vegetables, polenta rounds and Apple
Chutney. Pour apple brandy on hot sizzler, light immediately and vocalize
"¡Fuego!". Sprinkle and twinkle unsalted Sonoran seasoning over
flame and douse with a squeeze of fresh orange. Serve with flour tortillas.
NOTE: Sizzler must be smoking hot for a successful flambé. Bon
(peeled and diced)
small onion (diced)
red chili flakes
all ingredients in sauce pot.
Bring to a boil and simmer approximately 1 hour until liquid evaporates,
forming a nice glazed finished product. Cool and refrigerate.
ALAN ZEMAN 11