Locro

Recipe Ingredients

1/4 cup	59ml	Olive oil
2 cups	125g / 4.4oz	Onions - finely chopped (medium)
3 cups	438g / 15oz	Garlic cloves - finely chopped (large)
2 cups	396g / 13oz	Butternut squash - (abt 3 1/2 lbs) - peeled, seeded, (medium)
		Xx - cut into 1" chunks
2		Tomatoes - peeled, seeded, (large)
		Xx - and chopped
1/2		Fresh oregano, leaves only - coarsely chopped
1 tablespoon	15ml	Coarse sea salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1/2 cup	118ml	Water
1		Corn ear - cut crosswise
		Xx - into 1/2" slices
2 tablespoons	30ml	Unsalted butter
1 teaspoon	5ml	Cayenne pepper
		Juice of 1/2 lime
1 1/4 cups	78g / 2.8oz	Corn kernels
		(from about 2 ears of corn)
1 cup	237ml	Fresh or thawed frozen peas

Recipe Instructions

In a large skillet, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden. Add the garlic and cook for 1 minute more, until it has released its aroma. Add the squash, tomatoes, oregano, salt, pepper, and water. Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender.

While the stew is cooking, prepare the sliced corn for the garnish. Bring a large skillet of lightly-salted water to a boil. Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well. In a medium skillet, heat the butter over medium-high heat. Add the cayenne, stir to mix and add the corn slices. Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne. Add the lime juice and turn the disks so that they are evenly coated. Remove from the heat and set aside.

Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more. Taste for seasoning and serve, garnished with the sauteed corn slices.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6226 broadcast 03-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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