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1
To make sauce, heat oil in a heavy bottomed skillet until lightly smoking.
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2
Saute shallots and garlic until light brown.
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3
Add chilies, cumin, ginger, and red peppers.
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4
Stir about 30 seconds.
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5
Add mango and chicken stock.
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6
Simmer about 20 minutes.
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7
Puree and season with salt and lime juice.
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8
Sauce may be used hot or cold.
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9
For pancakes, shuck corn, remove silk, and cut kernels from cob.
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10
Place in smoker for 8 minutes.
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11
In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers.
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12
In another bowl, mix cornmeal, flour, baking powder, and salt.
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13
Combine egg, milk, and bacon grease.
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14
Add vegetables to dry ingredients, then stir in egg mixture.
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15
Adjust seasoning with lemon juice.
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16
Fold to mix and let rest for 20 minutes.
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17
Adjust seasonings, if necessary.
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18
Place a large skillet over medium heat.
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19
Add just enough oil to coat bottom of skillet.
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20
When skillet is hot, pour corn batter, about 1/8 cup per corn cake.
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21
Cook on 1 side for about 1 1/2 minutes or until brown.
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22
Turn and cook until middles of cakes no longer appear wet.
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23
Remove cakes to warm platter and repeat to make 8 cakes.
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24
Place 2 cakes, edges overlapping on the center of each 4 warm plates.
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25
Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately.
