Does this corn pudding make me look old?
Bite Me New England
Bite Me New England
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Ingredients

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  • 3 tbl oil
  • 1 onion 3 C cabbage, coarsely chopped
  • 1 lb sauerkraut, drained
  • 1/2 C uncooked rice
  • 3/4 C water
  • 1 can (32 ounce) tomatoes
  • 2 tbl brown sugar
  • 2 tsp caraway
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 3 lb chicken, cut into 8 pieces Salt and pepper to taste
  • Paprika
  • 6 husked corn ears, silks removed
  • 6 tablespoons goat butter (or substitute regular butter), plus more for greasing the dish
  • 6 medium shallots, minced
  • 2 jalapeño chiles, stemmed, seeded and minced
  • 1/2 teaspoon cumin seeds
  • 5 large eggs, at room temperature, whisked in a medium bowl until smooth
  • 2 cups regular or low-fat goat milk (sold at specialty supermarkets)
  • 1/2 cup finely ground yellow cornmeal
  • 8 ounces fresh chèvre or soft goat cheese
  • 3 tablespoons minced fresh basil leaves
  • 2 ounces grated hard goat cheese, such as goat Gouda or goat Gruyère (sold at specialty supermarkets)
  • 4 ancho chiles or 8 guajillo chiles, stemmed, seeded and torn into flat pieces
  • 1 8- ounce can tomato sauce
  • 2 garlic cloves, peeled
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire
  • Salt
  • 1 3- pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones
  • Oil for brushing or spraying the basket and fish
  • 12 warm corn tortillas
  • 1 medium red onion, thinly sliced, for serving
  • 2 limes, cut into wedges, for serving
  • Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional)

Instructions

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