Southwest Maple, Corn, Tangerine, Chili, Carrot, and Cumin Sauté

                Serves 9

                1½ medium poblano chilies (about 4½ ounces total)

                1 ¼ pounds large carrots (about 6), peeled, cut on diagonal into ½-inch-thick ovals (about 3 cups)

                3 tablespoons (⅜ stick) butter

                ¾ tablespoon cumin seeds

                10 tablespoons fresh tangerine juice

                1½ tablespoons pure maple syrup

                ½ medium-size red onion, chopped

                ½ teaspoon fresh lemon juice

                ¼ teaspoon grated tangerine peel

                1 16-ounce bag frozen mixed white and yellow corn kernels, thawed, drained

                1 teaspoon dried oregano

                ½ teaspoon (or more) chopped canned chipotle chilies, divided

                Pinch of cayenne pepper

                ½ large bunch radishes, trimmed, sliced into rounds

                6 tablespoons chopped fresh cilantro, divided

                ½ tablespoon fresh lime juice

                1 teaspoon grated lime peel

                Salt and pepper

                ¼ large tangerine, seeded

                Chopped fresh parsley

                Lime wedges (optional)

1.       Char poblano chilies directly over gas flame or in broiler until blackened on all sides.  Enclose in paper bag 10 minutes.  Peel, seed, and coarsely chop chilies.  Meanwhile, steam carrots until just crisp-tender, about 7 minutes.  (Can be made 1 day ahead.  Cover; chill.)

2.       Melt butter in large nonstick skillet over medium-high heat.  Add cumin seeds and stir until fragrant, about 1 minute.  Add tangerine juice, maple syrup, onion, lemon juice, and tangerine peel; sauté until almost tender, about 6 minutes.  Add corn, oregano, ½ teaspoon chipotle chilies, and poblano chilies, and sauté 2 minutes.  Mix carrots and cayenne pepper into sauce; simmer, stirring occasionally, 3 minutes.  Stir in radishes, ¼ cup cilantro, lime juice, and lime peel.  Sauté until sauce reduces to thick glaze and radishes are slightly softened but still retain their color, about 2 minutes.  Add more chipotle chilies by ¼ teaspoonfuls, depending on spiciness desired.  Season generously with salt and pepper.  Transfer to bowl.  Squeeze juice from tangerine quarter over.  Sprinkle with parsley and remaining cilantro.  Garnish with lime wedges, if desired, and serve.