LOCRO
Provided by Food Network
Yield 6 servings
Number Of Ingredients 15
Steps:
- 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.
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- Place a medium saucepan over medium heat (see Cook’s Note). Melt the butter in 1 tablespoon of the oil. Stir in the onion, garlic, 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion becomes translucent and soft without browning, about 3 minutes. Next, stir in the squash and potatoes, until coated with the onion mixture, about 1 minute. Pour in 1/4 cup water, cover with a tight-fitting lid and simmer over medium-low heat until the squash and potatoes are fork-tender, but still give some slight resistance, 10 to 12 minutes.
- Remove the lid, stir in the milk, corn and peas and cook over medium-low heat, uncovered, stirring occasionally, until the squash and potatoes are completely tender and can be easily mashed with the back of a spoon, about 8 minutes.
- Remove the saucepan from the heat, then add the cheese and cilantro. Give the locro one gentle stir, then let sit to allow the cheese to melt before serving, 3 to 5 minutes.
- Meanwhile, heat the remaining 2 tablespoons oil in a medium saute pan or skillet over medium heat. Add the eggs and cook until crispy around the edges, the whites are cooked through and the yolk is still runny, 4 to 5 minutes. Season with salt and pepper. Serve the locro with the eggs and rice.
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