1For the sauce: Mince onion and garlic. Run your knife down the side of an ear of corn, and sautée all three ingredients in a pan with some oil until onions soften. Add one or two tablespoons of chipotle peppers in adobo sauce, mix well, and cook for another minute. Make an indentation in the center of the mixture, add a touch of oil (if dry) and a half teaspoon of flour. Mix until it forms a roux, and then add a cup of cream, whole milk, 2% or skim milk or any combination thereof and stir as it thickens. If needed, add more liquid.
2For the egg: Separate the egg whites and egg yolk, without breaking the yolk Season whites with salt and beat until still and glossy. In an oiled non-stick pan, place a dollop of the egg whites and cook until hard, flip, and repeat. Set aside. Cook the egg yolk to your preference.
Gail Simmons gives us her list of pantry must-haves. Ingredients you should always have around to enhance and boost the flavor of all your meals. It's the little things that keep life interesting. Read more here.
Chefs Joanne Chang and Karen Akunowicz from Myers + Chang in Boston, show us how to use lemongrass. It's the central ingredient in their Green Monster, infusing the stir-fry with unique bright, citrusy, and floral-herbal fragrance. Read more.