This is so much fun .... trying to deconstruct a dish I've never tasted just from a menu description.
The other night I Googled on "Jack Stack BBQ" and only got their menu description ... so this afternoon I got to thinking a little more about it and tried Googling on "Cheesy Corn Bake recipe" and guess what I found? I found two sites that claim
to have the authentic
recipe ... one has a missing step, and neither actually matches with the description of the dish on Jack Stack's menu because they only use two cheeses, not four gourmet cheeses. But, here is one
recipe and here is the other
Thinking back to what shannon asked about it using a white sauce as a foundation, and thinking about really creamy 4-cheese "mac-n-cheese" recipes - and looking at a few of those .... and looking at these authentic
Jack Stack recipes ... it appears:
1.) First, over low to med-low heat, you make a roux of 2 Tablespoons butter, 4 teaspoons flour and 1/8 teaspoon garlic powder.
2.) Add 3/4 cup milk and, over med-low to med heat, cook until thickened and you have a white sauce
3.) Add the cheeses, whisk and cook until they are melted and you have a cheese sauce
4.) Stir in the corn and ham
5.) Pour into a greased 2-qt casserole dish
6.) Bake at 350°F for about 45 minutes.
The biggest problems are - what do they consider to be gourmet
cheese in Kansas City (hey, this is a BBQ joint in KC - not a 4-Star restaurant in NYC) so I'm not expecting the cheeses to be too exotic, how thick is the sauce, and what does it taste like?
I think if I was going to try this, without having tasted the original, I would be inclined to start with something like this:
2 Tablespoons butter or bacon drippings
4 teaspoons all-purpose flour
1 clove garlic mashed into a paste or 1/8 teaspoon garlic powder
3/4 - 1 cup milk (at room temp)
1/2 cup grated Sharp Cheddar cheese
1/2 cup grated Fontina or Provolone cheese
1/2 cup grated Emmenthal, Gruyère or similar Swiss-type cheese, or Parmesan, Romano or Asiago
3 oz package Cream Cheese, cubed small
3 (10-ounce) packages frozen whole kernal corn, thawed - or fresh cut from the cob if in season and really fresh
3-4 ounces hickory smoked ham, small dice or grated and chopped
Anyway - that's about as far as I can stretch my intuitive powers on this one.