Creamed Corn, Bacon and Fettuccine
1 can creamed corn
1 cup Southwest-style corn, canned or frozen
1/2 cup heavy cream
5 thin slices of a fresh jalapeno
6 slices good bacon, cooked crisp and crumbled
16 oz. fettuccine, cooked
2 oz. cotija or parmesan cheese, grated
In skillet add creamed corn, southwest corn, cream, bacon, and jalapeno slices. Bring to a simmer. Add cooked pasta to skillet and toss to coat. Pour into pasta dish and top with grated cheese.
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/4 teaspoons kosher salt
1 cup cold unsalted butter, cut into small pieces (2 sticks)
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon kosher salt
4 eggs, plus 2 egg yolks
1 cup key lime juice (bottled is fine)
1/4 cup plus 2 tablespoons reposado tequila
1/2 cup granulated sugar
2 teaspoons packed grated lime zest
1 teaspoon kosher salt
To make crust: Preheat oven to 350 degrees. Grease a 9-by-13-inch glass baking dish. Place a sheet of parchment in the bottom of the dish, letting the ends hang over the two long sides of the dish. Place flour, sugar and salt in the bowl of a food processor; pulse to combine. Add the butter and process until the mixture looks pale yellow and crumbly. Transfer the mixture to the bottom of the dish and spread it out evenly. With the back of a small, dry measuring cup, press the mixture firmly and evenly into the bottom of the dish. Freeze for 15 minutes. Bake crust until lightly golden, about 30 minutes.
To make filling: While crust is baking, mix flour, sugar and salt in a medium bowl. Add eggs and egg yolks and mix to combine. Stir in lime juice and tequila. When crust is golden, pour mixture over the hot crust and return to the oven. Bake 30 minutes, or until set (filling won't jiggle and may have begun to crack). Remove from oven and place on a wire rack to cool. Refrigerate several hours or overnight before cutting.
To make topping: In a small bowl mix together sugar, lime zest and salt until zest is evenly distributed. Just before serving, sprinkle mixture evenly over uncut dessert until lightly coated (you may not use all of it). Run a knife around the edge of the pan before lifting the dessert out using the ends of the parchment. Trim off edges of dessert, cut into 1 1/2-inch squares and serve, but not to children. Source: The Oregonian Cookbook is at www.oregonlive.com.