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Anonimo

Jul 31, 2006, 1:13 PM

Post #1 of 6 (1539 views)

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Cooking with Common SMUT!!

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Got your attention, I hope.
After living here since the end of September, 2005, I am at last ready to cook with some cuitlacoche. It's available now in the Pátzcuaro market. I found a website, of the Sweet Corn research group of the U of Ill Urbana-Champaign. There are basic recipes for preparing cuitlacoche, as well as weird stuff, like ice cream! No way!
I'd be interested in getting some good, not very complicated recipes using the smut.
I'm thinking, "quesadillas"?
Here are the Smutty Recipes: http://www.sweetcorn.uiuc.edu/Common-smut/Recipes.htm

"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo

Bubba

Jul 31, 2006, 1:47 PM

Post #2 of 6 (1534 views)

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Re: [Anonimo] Cooking with Common SMUT!!

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Try them with some raviolis stuffed with spinach or acelga and cheese. It is delicious.

MariaLund

Jul 31, 2006, 5:15 PM

Post #3 of 6 (1515 views)

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Re: [Bubba] Cooking with Common SMUT!!

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Hmm, that sounds mouth watering, Bubba.
Vivere non est necesse, navigare necesse est!

jennifer rose

Jul 31, 2006, 5:30 PM

Post #4 of 6 (1513 views)

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Re: [Bubba] Cooking with Common SMUT!!

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Saute huitlacoche in a little olive oil, along with garlic, tomatoes, and/or chiles. Add a little shredded chicken, or not. Serve as a taco or crepe filling or over pasta or rice.

Huitlacoche can be added to chicken soup, vegetable soup, squash flower soup, or it can simply be the star attraction in, duh, huitlacoche soup.

One of the old standards on the menu at Las Mercedes in Morelia is pollo Azteca, which resembles chicken Kiev, huitlacoche replacing butter.

Huitlacoche in gelatina is really, really disgusting.

MazDee

Jul 31, 2006, 6:47 PM

Post #5 of 6 (1503 views)

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Re: [Anonimo] Cooking with Common SMUT!!

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My favorite so far is huitlacoche in crepas/crepes, which is served in La Tramoya restaurant here in Maz. I am not sure what they mix into the filling, but it is delicious. The huitlacoche tastes like corn and mushrooms at the same time. It is a delicate flavor, so keep your preparation simple. A few years ago I was helping out in a restaurant in Benicia CA and some corn came in from the usual supplier with some ugly, enlarged black kernels. They were going to throw it out, but I said "I think it is huitlacoche! I will take it home and cook it!" (I had not eaten or seen this before, but am an avid Diana Kennedy fan). The chef/owner and everybody else thought I would poison myself, but I sauteed and ate it and that´s what it was. Yum! I have seen it on menus in soup and stuffing (chicken breast or crepes) mostly. Use it like you would mushrooms. Diane

esperanza

Jul 31, 2006, 6:55 PM

Post #6 of 6 (1501 views)

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Re: [Anonimo] Cooking with Common SMUT!!

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Several months ago I was invited by a friend to dine at his restaurant in Mexico City. He insisted that I try (among other things) his pasta with a sauce of huitlacoche. I wish I had his recipe. The sauce was heavenly. Everything else was heavenly, too, but that spaghetti sauce...my my.

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