Creamed Corn and Basil

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            FOOD FUNNY
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Here's another from "L. Hadley, somewhere in California":

Signs Your Caterer Used to Work for the NFL

9. Since you chose the best entree, you get last draft choice on the
wine.

8. The servers dump the beverages over your head rather than filling
your glass.

7. None of the food served seems to require any sort of utensil to
eat.

6. It might explain why that waiter, Kurt, keeps dropping the first
course.

5. It's the first time you've ever seen a waitstaff come out blocking
for each other.

4. Your waiter just did the Lambeau Leap into an unsuspecting table
of Shriners.

3. After rushing through the guests without letting anyone snag food
from her tray, the server spikes the bean dip and dances like a
buffoon.

2. The only beverage choice you have is Gatorade.

And the #1 Sign Your Caterer Used to Work for the NFL...

1. The food's fine for the first three courses, but everyone chokes
on the fourth one.

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            TODAY'S RECIPE
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Let's face it, any vegetable tastes better with a healthy helping of
butter fat, but corn is especially well suited for the cream
"treatment."

Creamed Corn and Basil

6-8 cobs of sweet corn
1 tsp (5 ml) butter
1 small shallot, finely chopped
1 jalapeno pepper (or to taste), finely chopped
1 clove garlic, finely chopped
1/2 cup white wine or water
1 cup (250 ml) heavy cream
1/2 cup (125 ml) chopped fresh basil

Cut the kernels from the cobs, catching them in a mixing bowl, and
scrape the cobs with the back of the knife to extract the liquids from
the cobs, catching it in the same bowl. You should have about 4 cups
(1 L) of the corn and liquid mixture. Combine the butter, shallots,
jalapeno, and garlic in a medium saucepan and cook over moderate heat
until the shallots are soft but not browned. Add the corn with its
liquid and cook for 5 minutes, stirring frequently. Add the wine and
cream and continue cooking until reduced by half. Add the basil and
serve immediately. Serves 6 to 8.
Received on Wed Sep 1 11:10:20 2004