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| 1 1/2 Teelöffel | oil |
| 1/2 x ca. 450 g | Chicken tenders; cut for stir fry |
| 1 Teelöffel | Bayou Blast - {Emeril's Creole Seasoning}; see * Note |
| 2 Esslöffel | butter |
| 8 | Ears baby corn |
| 1 Esslöffel | red onion chopped |
| 1 Prise | red pepper crushed flakes |
| 1 Esslöffel | red bell pepper minced |
| 3 x ca. 30 g | coconut cream fresh |
| | (or 3 ounces canned coconut cream) |
| 1 Tasse | chicken stock |
| 2 Esslöffel | Picked cilantro leaves |
| 1 Esslöffel | heavy cream |
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* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
In a deep saute pan heat oil. Season chicken with Bayou Blast and place in the pan. Sear for 1 minute and turn. Add corn, onion, red pepper flakes, and red pepper. Shaking the pan, cook for 1 more minute. Pour in the cream of coconut and chicken stock. Bring to a simmer, reduce the heat, and cook for 2 minutes. Then add cilantro, cream, and adjust the seasonings. Ladle into bowl and serve. This recipe yields 2 servings.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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