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Monday, July 28, 2008

Roasted Corn Sauce with Rosemary for Chicken and Fish

Roasted Corn Sauce with Rosemary for Chicken and Fish
This is quick, simple, and delicious.
Saute 1 tsp butter and 1 tsp olive oil with half a package of frozen corn, and 1/4 cup minced shallots until corn turns a light golden brown. Then add 1/4 cup of white wine, fresh rosemary leaves, salt and pepper to taste, the rest of the package of corn, and another tsp butter. Let thicken slightly and serve over Roast chicken, or fish like salmon or halibut.
Drizzle with olive or truffle oil if you have it.

Fresh corn kernels work best, especially with sauteed, golden brown wild mushrooms, sliced...
This is hard to mess up, so adapt it to your needs.

a.ferguson