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.
Chef Jansen Chan's pumpkin pie hack lets you make one from scratch in less then 30 minutes. Who wants to spend time making pie crust, when you can be enjoying Friendsgiving? With The International Culinary Center
What do you bring to a Friendsgiving potluck? You want something easy, but that it also feels special. Chef Eden Grinshpan (DEZ) has you covered with this vegetarian side dish that gives us all the exotic feels.