Jimmys Cachapas Recipes

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JIMMY'S CACHAPAS



Jimmy's Cachapas image

These corn cakes make a great accompaniment to the adobo chicken that is a favorite at Jimmy's Bronx Cafe. The recipe comes courtesy of the restaurant's owner, Jimmy Rodriguez.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 8

5 ears corn, shucked
1/4 cup milk
2 tablespoons sugar
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons unsalted butter

Steps:

  • In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg, and cornmeal. The batter should be the consistency of a thick pancake batter.
  • Heat a large nonstick saute pan over low heat. Add 1 tablespoon butter. When the butter has melted and is hot, add batter, forming 3-inch rounds. Cook for 2 minutes, turn, and cook for 2 minutes more. Remove from pan and set aside. Repeat process with remaining butter and batter. The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350-degree oven until heated through.

JIMMY'S CACHAPAS



Jimmy's Cachapas image

I was looking for a recipe for cachapas one day so my husband could have some. He lived in Venezuela for a couple years and this was one of his favorite foods. He said they served these with a thick slice of either jack or mozzarella cheese. Anyway, I found this online and it's from Jimmy's Bronx Cafe.

Provided by Pismo

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

5 ears corn, shucked (I used 2 15.25oz cans of corn)
1/4 cup milk
2 tablespoons sugar (I increased this to 4 tbsp)
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground pepper
1 large egg
3/4 cup finely ground cornmeal
4 tablespoons butter

Steps:

  • In the bowl of a food processor fitted with the metal blade, puree the corn with milk, sugar, salt, pepper, egg and cornmeal. The batter should be the consistency of a thick pancake batter.
  • Heat a large nonstick saute pan over low heat. Add 1 tbsp butter.
  • When the butter has melted and is hot, add batter, forming 3 inch rounds. Cook for 2 minutes on each side.
  • Repeat process with remaining butter and batter.
  • The cachapas may be made 2 hours in advance and kept uncovered at room temperature. They may be reheated in a 350°F oven until heated through.

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