1/4 pound Gouda Cheese Shredded 9 Potatoes Diced and Cubed 2 Ears of Fresh Corn 1 Large Onion Chopped 1/4 Cup Bleu Cheese Vingarette Dressing 1 Quart Whole Milk 1 Tablespoon of Honey 2 Teaspoons Garlic Powder 1 Stick Butter (preferably CannaButter) 1 Beer 4 Cups Water 1 Tablespoon Bread Crumbs Sprinkle or two of Garlic Pepper Place in large stock pot, water, Onion, Potato, Beer and Corn (peeled and still on the ear). While letting this boil until the Potatoes are malleable, start in a small saute pan 1/2 stick Butter, 1 teaspoon Garlic powder, a pinch of cheese, and a bit of the milk, Bleu Cheese dressing expand the sauce until it is ready to go into a larger pan, transfer the ingredients into larger pan once an even consistency is reached add the rest of Milk, Garlic powder, and cheese. Strain vegetable medely ensuring to keep about 3 cups of the base made (just set it aside it is called for in a bit). Mix vegetables and cream sauce in original stock pot, use the other half stick of butter and melt it in the larger pan, at this time coat the Corn with Honey and roast it in the butter while sprinkling Garlic Pepper on it. Remove from heat and let cool until you can handle it and slice the corn directly off of the ear of the cob. Mix the corn with the Base that you saved into the ingredients in the stock pot. Bring to a slow boil, remove from heat and bake in the oven for 35 minutes at 225 degrees. Remove from oven. Slowly stir in the Bread Crumbs let cool 25-30 minutes stirring occasionally and serve.
Posted on: Sat, 28 Sep 2013 23:20:39 +0000
Trending Topics
Recently Viewed Topics
© 2015