Red Pepper Sauce:
1 Tbsp butter
2 tsp. finely chopped garlic
1/3 cup finely chopped roasted red bell pepper
1 Tbsp flour
3/4 cup vegetable or chicken broth
Anasazi Corn Cakes:
1/4 cup yellow cornmeal
2/3 cups fresh or frozen corn kernels
2 green onions, finely chopped, including tops
1/2 cup flour
1/4 tsp. salt
1/2 tsp. baking powder
1/2 cup boiling water
1-2 fresh jalapeno peppers, stemmed, seeded, and finely minced
1/4 cup plain yogurt
2 Tbsp. butter, melted
1 tsp. sugar
1/2 tsp. baking soda
Red Pepper Sauce: In small saucepan, melt 1 Tbsp butter over medium heat. Add garlic and cook until soft, but not brown, about two minutes. Add roasted bell pepper and cook 1 minute. Sprinkle with flour and stir until well blended. Add vegetable broth and Tabasco and simmer until thickened, 3-5 minutes. (May be prepared several hours in advance and reheated over low heat.) [My changes: Use white wine instead of broth; add chicken bouillon cube. After simmering briefly, puree part of the sauce, then add back to remaining sauce and continue simmering until thickened.]
To Roast Bell Peppers: Preheat broiler or grill. Cut peppers in half lengthwise and remove stem and seeds. If using broiler, place cut side down, on baking sheet, and broil in oven, about 3 inches from the heat, until skin blisters and turns black, 3-5 minutes. If using open grill, place skin side down and roast until skin is evenly charred. Remove and place in plastic or paper bag. Seal and let seam for 10-15 minutes. Remove from bag and peel away skin.
Anasazi Corn Cakes: Preheat oven to 200 degrees. Place cornmeal in small bowl. Pour boiling water over cornmeal and set aside. In large bowl, combine corn, jalapeno, and green onions. [Or use canned jalapeno slices, chopped.] In food processor, combine eggs, yogurt, flour, melted butter, salt, sugar, baking powder, baking soda, and reserved cornmeal mixture. Process until smooth. Pour over reserved corn mixture and stir to blend.
Spray non-stick skillet or griddle with vegetable oil spray and preheat over medium heat. Using 1/4 cup batter, cook small batches, about 3 minutes per side. Remove to serving platter and place in oven to keep warm. Serve with Red Pepper Sauce and garnish with cilantro.