Firefly Restaurant's Recipes

Brad cooks corn spoonbread at Macys "In the Cellar with Narsai David"

Corn Spoonbread

Serves 12 people

6 Cups Milk
2 Cups Yellow Corn Meal
2 Tbs. Salt
2 Tbs. Sugar
4 Cups Blanched Corn
Scrapings from the Cob (after corn is cut off cob, scrape with spoon)
1/4 lb. Butter
9 Eggs Separated

1. Combine corn meal, salt, and sugar in a small bowl.
2. In a heavy bottom pot, bring milk to boil. Whisk in corn meal mixture till smooth.
3. Cook over low heat till very thick, about ten minutes.
4. Remove from heat. Stir in butter, corn, and corn scrapings, then egg yolks one at a time.
5. Whip egg whites to medium peak. Whisk in 1/2 the beaten whites until incorporated, then fold in the remaining whites.
6. Pour into buttered 9X13 casserole and bake immediately in a 350 degree oven about 40-45 minutes until just set.

Firefly Barbecue Sauce

5 Strips Bacon
1/4 Cup Thick sliced garlic cloves
1/2 Cup Onion, Chopped
1 lge. Jalepeno Pepper, chopped, seeds and all
2 Tbs. Tomato Paste
1 Tbs. Cajun Spice (or any peppery spice rub)
1/2 tsp. Smoked Paprika
1/2 Cup Balsamic Vinegar
1 1/4 cup Beef Stock, Dark Beer or Coffee to suit your taste
1/2 cup Mirin
1/4 Cup Maple Syrup
1/4 Cup Soy Sauce
1 Cup Ketchup

1. In a heavy, non-reactive saucepan, cook bacon slowly. When in begins to brown, add garlic and jalepeno, and cook till light brown. Add onions and cook till soft.
2. Add tomato paste and spice, and cook a couple of minutes.
3. Add vinegar, cook a little, then add everything else and simmer 20-30 minutes.
4. Strain.