Susquehanna Snakehead Recipe
poblano cream, local sweet corn, Anson Mills Sea Island red peas cherry tomatoes, micro cilantro
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Ingredients
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Poblano Cream
Local Sweet Corn
Anson Mills Sea Island Red Peas
Cherry Tomatoes
Garnish
Method
Poblano Cream
- 1
Roast the Poblano Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred.
- 2
Prepare the Cream
Once roasted, place the peppers in a bowl and cover with plastic wrap for about 10 minutes to steam. This will help loosen the skin. Peel off the charred skin, remove the seeds and stems, and chop the peppers.
- 3
Blend the Mixture
In a blender, combine the chopped poblano peppers, heavy cream, garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.
Local Sweet Corn
- 4
Cook the Corn
In a skillet, melt the butter over medium heat. Add the sweet corn kernels and salt. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly caramelized.
Anson Mills Sea Island Red Peas
- 5
Prepare the Peas
In a large pot, combine the Anson Mills Sea Island red peas and water. Bring to a boil, then reduce heat to a simmer. Cook for about 45 minutes or until the peas are tender. Stir occasionally and add salt to taste.
- 6
Finish the Peas
Once the peas are cooked, drain any excess water and drizzle with olive oil, tossing to combine.
Cherry Tomatoes
- 7
Sauté the Tomatoes
In a small skillet, heat olive oil over medium heat. Add the cherry tomatoes and salt. Cook for 5-6 minutes, stirring gently until the tomatoes are blistered and just starting to burst.
Assembly
- 8
Plate the Dish
On a serving plate, pour a generous amount of poblano cream. Layer the sautéed corn, followed by the cooked red peas. Top with the blistered cherry tomatoes and garnish with micro cilantro.