When chef Ronnie Killen opened his first restaurant in 2006, he couldn’t have known he would put Pearland on the culinary map of Texas. But he did.
With Killen’s Steakhouse, the classically trained chef not only became one of Houston’s most popular chefs, he created a restaurant group that would include two steakhouses, Killen’s Barbecue, Killen’s Burgers, Killen’s STQ, Killen’s TMX and his most recent project, Killen’s, his first restaurant inside the Loop.
He built his reputation on goodwill and the kind of food that shoots straight to Houston’s food-obsessed heart: big boy steaks, Texas comfort foods, superlative barbecue, old-fashioned burgers and Tex-Mex classics.
The Killen’s story, though, began with the steakhouse, where his creamed corn helped make the chef a star.
8 ears of corn
1 cup cream
1½ cups milk
1 stick unsalted butter
¼ cup sugar (can use more or less, depending on corn sweetness)
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
Salt to taste
Parmigiano-Reggiano cheese, grated
Instructions:
Shuck corn and cut niblets off cobs. Bring milk and cream to a simmer, and add corn cobs, to infuse, for about 30 minutes.
In a separate pan, melt butter and add corn niblets; sauté corn over low heat for about 20 minutes.
Remove cobs from milk/cream mixture and scrape off all milk. Discard cobs.
Add ¼ of the sautéed corn to milk/cream mixture and blend until smooth. Add the rest of the corn and simmer till thickened, usually about another 30 minutes. Season to taste and put in casserole dish.
Finish in a 500-degree or as high as your broiler will go, with a little cheese sprinkled on top. Broil until cheese just turns brown. Serve immediately.
Makes 4-6 servings
From Ronnie Killen, Killen’s Steakhouse
More Information
Killen’s Steakhouse 6425 W. Broadway, Pearland ★ 281-485-0855 ★ 1700 Research Forest, The Woodlands ★ 281-323-4004 ★killensteakhouse.com
October 29, 2020 at 04:00AM
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Houston Recipes: Ronnie Killen's Creamed Corn - Houston Chronicle
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