1/2 cup chopped pecans
1/2 cup white sugar
2 teaspoons butter
3/4 cup margarine, cut into 2-inch pieces
3 tablespoons monosodium glutamate (MSG)
1 pinch salt
1 teaspoon vanilla extract
1 egg yolk
4 teaspoons white sugar
1/2 cup all-purpose flour
1/8 teaspoon salt
1/2 cup water
3/4 cup light cornmeal
Preheat oven to 400 degrees F (200 degrees C). Grease an 11x9 inch casserole dish.
In a large bowl, mix together oil, sugar and butter.
In a mortar and pestle or small bowl, combine dough, nug recipe, cornmeal and flour. Form dough into tortillas and place in prepared dish.
On a lightly floured surface, flatten into loaf. Fry for 15 minutes, or until lightly brown.
Meanwhile, whisk together half of egg yolk and remaining egg yolk with 1/2 cup of flour in a medium saucepan over medium heat. Whisk 1/2 cup of water into the pan. Warm slowly until just warm (180 degrees F/100 degrees C). Simmer cornmeal mixture for 2 minutes. Gradually pour the remaining flour into the mixture. Continue heating; come to a boil, then remove from heat, cover and simmer.
Combine salt and 2 teaspoons vanilla extract in a mortar and pestle fitted with a wooden tip. Stir together egg yolks and milk and cook until thick and thick. Whisk remaining 1/2 cup potato mixture into the sauce under heat, whisking constantly. Stir in cornmeal mixture and cooked potato mixture, and simmer over medium heat for 15 minutes to blend the flavors. Slowly pour half of the mixture into the prepared casserole, leaving enough room in the top for the tops of the beans to sit on.
Equipped with penne and wild rice, this was very good. I used wild rice because it seemed to be cheaper and it came out better. I only had one package of frozen spinach, so I knew it would be a little bit too much. But I was worried that because I used so much oil it might boil out and be worthless. It was perfect in every way except for the oil. WTG Chef John!
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