Sunday, September 10, 2006
After a weekend of cooking and dining out, I had amassed the perfect assortment of this and that to come up with a creative satifying dish. These are Corn cakes, topped with shredded chicken that has been tossed with a spicy salsa. The cakes were garnished with roasted poblano peppers, goat cheese and cilantro. A lot of labor went into each segment of the dish, so that if I had made it all on one day, it would have been quite an ordeal. But the corn cakes, chicken and roasted peppers were leftover from Saturday's dinner. And the salsa and cilantro were "borrowed" from Baja Fresh's salsa bar. It all came together as mexican flavored goodness in 20 minutes (just the time to reheat the corncakes and shred the chicken.) The results were very pleasing to the eye and palate. The corncakes took the place of a corn tortilla or sope', and it really tasted "Frontera-esque."