Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Grilled Corn Ribs With Aleppo Pepper Butter And Dill

Corn ribs are such a fun way to eat the vegetable in summer. All you need is a sharp chef’s knife and a stable surface to cut them into shape. If you’re not confident in your knife skills, grill the cobs whole and slather them with the butter once they’re finished. Aleppo pepper is moderately spicy dried and crushed chili flakes. Serves 6

Ingredients:
Butter
1/2 tsp (2 mL) dill seeds
6 tbsp (90 mL) salted butter, at room temperature
1 tbsp (15 mL) very finely chopped dill, plus more to garnish
1/2 tsp (2 mL) Aleppo pepper
1/2 garlic clove, finely grated on rasp
Ribs
4 corn cobs, shucked
Salt to taste
Lemon Wedges
Finely chopped cilantro to garnish

Directions:
For the butter, heat a small frying pan over medium heat. Add dill seeds and toast, swirling often, until fragrant, about 1 minute. Remove from heat, then transfer to a mortar and pestle or spice grinder and finely grind. Transfer to a very large mixing bowl with butter, dill, Aleppo and garlic. Season with salt and stir until well combined. Set aside.

For the ribs, preheat grill to medium-high.

For the corn ribs, carefully cut each corn cob crosswise in half with a sharp chef’s knife. Working one piece at a time, stand halved corn cob vertically with flat base on cutting board. Carefully cut in half lengthwise, then set each half, cut-side down, on cutting board. Cut in half lengthwise again— each cob will yield eight ribs.

Clean and oil grate. Place corn ribs on grill. Cook, turning often, until ribs are lightly charred and have begun to curl, 5 to 7 minutes. Immediately transfer to bowl with butter mixture. Toss until butter has fully melted and coated each rib. Season with salt. Transfer to a serving platter. Squeeze over some lemon and sprinkle with cilantro and more dill. Serve immediately with lemon wedges.

BBQ Corn Salad

BBQ Corn Salad

We try to grill a few extra ears of sweet corn every time we barbecue and use the kernels in salads the next day.

Ingredients:

4 ears corn, husks removed
1 red bell pepper, diced
¼ red onion, finely diced
⅔ cup (15 g) chopped cilantro
½ cup (75 g) crumbled feta
juice from 1 lime
2 tablespoons olive oil
1 teaspoon Tajin seasoning

Directions:
BBQ the corn, turning occasionally, for 3-5 min or until slightly charred.

Cut the kernels off each cob and mix them in a bowl with the other ingredients. Serves 4-6.

Summery Succotash Salad

Summery Succotash Salad

Ingredients:
¼ small red onion, finely diced
3 Tbsp red wine vinegar
3 ears of corn (white or yellow), shucked
2 Tbsp olive oil
1 bunch scallions, (Green Onions), trimmed of root ends, finely minced
1 basket multi-colored cherry tomatoes, quartered
3 cups cooked, drained lima beans, 
¼ cup extra virgin olive oil, plus more for drizzling on salad before serving
1½ tsp salt
¼ tsp pepper
1 bunch basil, leaves picked
2 Tbsp. finely chopped Italian parsley

Directions:
Combine the diced red onion and red wine vinegar in small bowl and let macerate for at least 15 minutes.

Cut the corn kernels from the cobs, discarding the cobs.

Place the 2 Tbsp of olive oil in a medium saute pan over medium high heat. When the oil is hot, add the corn kernels and saute for 2 to 3 minutes, or until just cooked. Spread out onto a baking sheet to cool to room temperature.

In a large bowl, combine the red onion, corn, scallions, cherry tomatoes, lima beans, extra virgin oil, salt and pepper and stir together. Just before serving, thinly slice the basil leaves and stir into the salad. Taste for seasoning, adding additional salt and/or vinegar, if needed. Drizzle with the additional extra virgin olive oil and top with the chopped parsley.

Serve room temperature or chilled.  Serves 4

Grilled Mexican Sweet Corn (Elote Recipe)

Grilled Mexican Street Corn (Elote)

If you aren’t able to find traditional Mexican crema in your local grocery store, use regular sour cream spiked with some lime juice. You can also substitute crumbled feta for the cotija cheese.

Ingredients
6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup chopped cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, or to taste
2 teaspoons finely grated lime zest, from 1 lime
2 tablespoons lime juice, from 1 lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve
Directions:
Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates.

Whisk together the sauce:
Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. (Crema and cotija cheese have a little salt already, so add extra judiciously.) Set aside.

Grill the corn:
Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.

Top the corn with sauce and cheese:
Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. Serves 6 to 8

Golden Corn Creme Brûlée

 

Golden Corn Crème Brûlée

Enhanced with fresh turmeric and a pinch of saffron, peak-season corn makes a delicious base for a summery crème brûlée. If you have a powerful, high-speed blender, this is a great time to use it. As an optional final flourish, a corn nut (toasted corn) topping adds deep, roasted flavour and crunchy texture.  The post of April 22 was the instruction of making the sweet corn stock.    Serves 6

Ingredients:
2 cups (500 mL) corn kernels (from 2 to 3 ears), cobs reserved
2 1/2 cups (625 mL) heavy cream
1 cup (250 mL) whole milk
1/8 tsp (0.5 mL) crumbled saffron threads
1 small piece fresh turmeric, about 2 inches (5cm) , thinly sliced
4 egg yolks
1/3 cup + 6 tbsp (80 mL + 90 mL) sugar, divided
1/4 tsp (1 mL) salt
3 tbsp (45 mL) chopped salted corn nuts (toasted corn, optional)
Directions:
In a wide pot, combine corn cobs (broken in half), cream, milk, saffron and turmeric. Bring just to a boil over medium-high heat, watching carefully. Remove from heat. Cover and let stand 30 minutes.

Preheat oven to 300°F (149°C).

Strain cream mixture into a clean pot. Add corn kernels and place over medium-high heat. Bring just to a boil, watching carefully. Reduce heat to maintain a gentle simmer. Cook until corn is tender, about 4 minutes. Remove from heat and transfer to a blender. Purée corn cream as smoothly as possible then pass through a fine-mesh strainer to remove any solids—you should have about 3 1/3 to 3 2/3 cups (830 to 900 mL).

In a large mixing bowl, whisk egg yolks, 1/3 cup (80 mL) sugar and salt until uniform. Add warm corn cream to egg yolks in a slow, steady stream while whisking constantly until fully incorporated. Place six shallow 1/2-cup (125-mL) ramekins in a large roasting pan and divide corn cream between them. Bring a kettle of water to a boil. Place roasting pan in the oven and fill with boiling water to three quarters of the way up the sides of the ramekins.  

 Bake until cream is set but still jiggles in middles, about 40 minutes.Carefully remove pan from oven then carefully transfer ramekins to a cooling rack. Cool to room temperature then cover and refrigerate until completely set, about 3 hours. Custards will keep for up to 3 days in refrigerator.

When ready to serve, working one at a time, sprinkle each with 1 tbsp (15 mL) sugar. Use a small blowtorch to caramelize sugar until it is fully golden. Sprinkle with chopped corn nuts, if using. Serve immediately.  Serves 6 

What to serve:  Brut

Corn Chowder ~ Vegan

 Corn Chowder

Ingredients

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews*
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving
• 
  

Directions

Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.

Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.

Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.

Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.

Garnish with chives and serve with dollops of sour cream, if desired.

Chilled Buttermilk Corn Soup With Fines Herbs

Chilled Buttermilk Corn Soup with Fine Herbs 

Chilled soup doesn’t have to begin and end with gazpacho. This verdant number bursts with the flavours of sweet corn, fresh herbs and tangy buttermilk. To make a statement, break out the punch bowl and ladle, and serve this soup in style!

Ingredients:

3 tbsp (45 mL) unsalted butter
2 shallots, minced
Salt and freshly ground black pepper to taste
6 ears corn, kernels removed, cobs reserved
2 garlic cloves, minced
6 cups (1.5 L) vegetable stock
1 cup (250 mL) shaken buttermilk, plus more to garnish
1 large handful washed arugula or baby spinach
3 tbsp (45 mL) chopped chives, plus more to garnish
3 tbsp (45 mL) chopped basil
2 tbsp (30 mL) chopped tarragon
2 tbsp (30 mL) chopped flat-leaf parsley
2 tbsp (30 mL) fresh lemon juice
Directions:
Melt butter in a large stockpot over medium heat. Add shallots, salt and pepper. Cook, stirring occasionally, until tender and lightly golden, 3 to 4 minutes. Set 1/4 cup (60 mL) corn kernels aside for garnish, and add rest to shallot pot along with garlic. Cook, stirring, 2 minutes. Add reserved cobs and vegetable stock. Bring to a boil over high heat. Reduce heat to maintain gentle simmer. Cook, stirring occasionally, 15 minutes. Remove and discard cobs. Cool soup to room temperature.

Once soup has cooled, add buttermilk, arugula or spinach, herbs and lemon juice. Using an immersion or high-speed blender, purée until very smooth. Season with salt and pepper. Transfer to an airtight container. Refrigerate at least 4 hours and up to 3 days.

Transfer to a punch bowl and garnish with a swirl of buttermilk, reserved fresh corn kernels and chives.   Serves 6 to 8

Fresh Corn Polenta With Roasted Tomatoes

Fresh Corn Polenta With Roasted Tomatoes

Original recipe hails from La Toque Restaurant,  Napa CA. where they serve it with sautéed chanterelles. Yum.  This is also delicious topped with a poached egg or aside sautéed greens.

Ingredients
For the Polenta
2 ears of corn
2 teaspoons butter

Kosher salt  or flaky sea salt
For the Finishing
grated Parmigiano Reggiano
fresh cracked pepper to taste

For the Blistered Tomatoes

1 pint cherry tomatoes

2 tablespoon extra virgin olive oil

2 garlic cloves, thinly sliced

Kosher salt or flaky sea salt.

a handful of fresh basil

For Finishing

Grated parmigiano Reggiano

Fresh cracked pepper to taste

Directions:
If you’re making the blistered tomatoes, prep them first. Heat the broiler to high.

Place the tomatoes, olive oil, and garlic in a small skillet or oven-safe dish. Season with a pinch of salt, then toss to coat. Transfer pan to the broiler and broil for 10 to 15 minutes, checking every five minutes — if the tomatoes are blistering within 5 minutes, lower the rack. 

Ultimately the tomatoes should be both blistered and jammy. 

Remove pan from the broiler, and stir in the handful of basil.

Meanwhile, clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.

Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.

Spoon the polenta into a serving bowl. Top with the jammy, blistered tomatoes. Top with some grated Parmigiano Reggiano and pepper to taste if you wish.  Serves 2

Blackened Octopus

Blackened Octopus

Octopus is a popular dish at my restaurants, but not many people cook it for themselves. I have created this fun and easy recipe that anyone can make at home. Appetizer,

Serves 6 to 8,  Prep time 15 minutes,  Cook time 5 hrs 15 minutes.
Ingredients
For the Hot Honey:

1 cup raw honey
1 habanero, torn
For the Octopus:

1 head octopus
2 sprigs rosemary
1/4 cup olive oil
2 cups blackening seasoning, store brought or prepared on own

For the Corn Puree

6 pcs corn cobs cleaned, washed, and kernels taken off, reserve the 

   cobs
6 tablespoons olive oil plus 1/4 cup
1 pinch chili flake
Water as needed
Salt as needed

For the Garnish:

1 cup sauteed corn
1 cup cherry tomatoes
4 basil leaves torn
Olive oil
Salt as needed
1 radish thinly shaved

Directions
For the Hot Honey:

Add the honey and habanero to an 1.5 Quart Sauce Pan. Simmer on low heat for 15 minutes.
Take off heat and allow to steep overnight, leave the pepper for any extra spice if you like.

For the Octopus:

Set the Sous Vide Immersion Circulator at 175°F.  Cut the octopus into separate tentacles, place 1/8 cup olive oil and rosemary in a vacuum sealed bag, or if not available use a ziplock and cook for 5 hours.
Remove from the circulator vessel and immediately cool down in ice water. Remove the octopus from the bag and dust generously with blackened seasoning.
Preheat the oven to 350°F.
Heat a 10 i nch fry pan on high heat, add the remaining olive oil, and sear on all sides. Then, finish in the oven for 5 minutes.

For the Corn Puree:  

In an 3 Quart Sauté Pan on medium heat, add the olive oil. Add the corn and sauté for 5 minutes, season with salt. Reserve 1 cup of corn for garnish.
Add the cobs and cover with water and simmer on low for 20 minutes.
Remove the cobs and place cooked corn in a quart sized container. Use the Immersion Blender and puree until smooth, drizzle in olive oil, and adjust seasoning.

For the Garnish:

Gently warm all ingredients on low heat in a 2 Quart Sauce Pan for 3 minutes.
Once complete, place the corn puree on the plate. Brush the honey on the blackened octopus and place it over the corn. Top the octopus with the remaining sautéed vegetables.

Corn Risotto ~ James Beard Great American Chef Rally

Corn Risotto

 Cristeta Comerford, Chef to 

U.S. President Barack Obama 

The first time that I enjoyed Corn Risotto was when I attended the James Beard Great American Chef Rally in Milan Italy, June 2015.  Chefs of heads of government from around the world were in attendance.  An interesting dialogue with the theme, "How Will We Feed The Population of The World in 2050" followed introductions.   I requested my photo taken with President Obama's private chef, Cristeta Comerford and she obliged.  We also toured the Lisbon Bakery which is home to the world famous Panetonne and a winery famous for its Prosecco.  This Rally was held in conjunction with the "EXPO 2015".

Ingredients:

Produce

• 2 tablespoons Chives, fresh
• 1 Garlic clove
• 1 Shallot
• 3 sprigs Thyme, fresh

Condiments

• 1/2 teaspoon Lemon juice, fresh

Pasta & Grains

• 1 1/2 cups Arborio rice

Baking & Spices

• 1/2 teaspoon Black pepper
• 2 teaspoon Salt

Dairy

• 2 tablespoons Butter
• 1/2 cup Parmesan cheese, grated
• 1/4 cup Sour cream or creme fraiche

Liquids

• 4 1/2 cups Water, hot

Other

• 4 Large or 6 medium ears corn, 4 cups of kernels cut from cobs, divided, cobs reserved to make corn purée

  
  

  Directions:

  Prepare and measure all ingredients before you begin.

  Place olive oil in heated pan, add diced shallot and minced garlic.  When translucent add Arborio rice; stir to coat grains.  When edges appear to be lightly toasted add the 4 1/2 cups hot water and 2 thyme sprigs, stir and place the lid.  Reduce heat to medium low.  Cook for 15 to 17 minutes.  Stir twice, until al dente.

  
  Add 1/2 cup Parmesan cheese and corn liquid, continue cooking while stirring for three minutes.
  
  

  Add corn kernals and continue to cook 5 additional minutes.

  
  

  Remove thyme sprigs: add fresh lemon juice, creme fraiche, 1 cup corn kernels.  Add additional hot water if necessary. 

  
  

  
  

  
  

  
  

  
  

  
  

Stuffed Pork Chops

Stuffed Pork Chops

Ingredients:

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
SAUCE:
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

Directions:

Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly. 

In a bowl, mix onion, parsley, milk, and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish. 

In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved-sauce during the last 20 minutes.

Baked Cream Corn

Baked Creamed Corn

Ingredients:
8 ears corn, husked
2 red bell peppers, diced
2 jalapeno peppers, diced
1 cup heavy cream
Kosher salt and freshly ground pepper
1 stick salted butter, cut into pieces

Directions:
Preheat the oven to 350 degrees F. 

Slice the corn kernels from the ear in a large, deep bowl with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and the creamy milk. 

Add the red bell peppers, jalapenos, heavy cream, 2 teaspoons salt, a generous amount of pepper and the butter and mix well. 

Pour into a 9-by-13-inch baking dish. Bake until hot and bubbly, 45 to 55 minutes.

Sweet Miso Corn Soup With Bay Shrimp

Sweet Miso Corn Soup With Bay Shrimp

The first time I mixed butter with sweet white miso paste and smeared it onto my corn on the cob, I knew life would never be the same. This takes that unforgettable sweet and salty umami-tweaked flavour and packs it into a soup, with a garnish of wee shrimp for texture.

Ingredients:¼ cup unsalted butter
1 large sweet white onion, finely chopped
½ cup white miso paste (available at most supermarkets and Asian markets)
8 cups low-sodium chicken stock
8 ears fresh corn, kernels cut off cobs (reserve cobs)
1 cup bay shrimp (also knows as salad shrimp)
1 tbsp melted unsalted
butter
1 sliced red chili pepper, for garnish (optional)
Fresh black pepper (optional)

Directions: 

In a very large pot over medium heat, melt butter and cook the onions and miso paste together until onions are tender but not coloured, about 4 to 6 minutes. Add chicken stock, stir until miso is dissolved, and increase heat to high. Add corn kernels (holding back a few for garnishing) and their cobs, bring to a boil, lower to simmer, and cook for about 20 minutes, or until corn is cooked and soup tastes great. Remove cobs and discard. Puree soup in a blender in batches or in the pot with an immersion blender (it just won’t be as smooth.)

Toss shrimp with melted butter and place a spoonful in the middle of each bowl. Garnish with reserved kernels, a few slices of red chili pepper, if desired, or a grinding of black pepper. Serve at once.

Serves 8 to 10

Sweet Corn And Black Bean Tacos

Sweet Corn And Black Bean Tacos

These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).

Ingredients:
Corn and feta salad:
2 ears of corn, shucked (about 2 cups fresh corn 

   kernals).
¼ cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1  

    teaspoon zest and  2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
2 cans black black beans, rinsed and drained (or 3 

   cups cooked black beans)
1 tablespoon olive oil
1 small yellow or white onion, chopped
1 tablespoon ground cumin
⅓ cup water
Salt and black pepper, to taste
Everything else
10 small round corn tortillas (gluten free for gluten-

   free tacos)
1 large avocado, sliced into thin strips
Optional garnishes: pickled jalapeños, salsa verde 

    and or hot sauce
Directions

To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. 

Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. 

Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.

To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.  Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. 

Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

Put it all together: 

Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

NOTES
Corn salad adapted from Sprouted Kitchen’s sweet corn ceviche. Black beans adapted from my arugula and pickled radish tacos.

Make it Vegan or Dairy Free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.

Clambake In Foil

Clambake In Foil

Ingredients:
1-1/2 pounds uncooked shell-on shrimp (16-20 per pound)
1-1/2 pounds red potatoes, quartered
26 fresh littleneck clams
3 medium ears sweet corn, cut into 1-inch slices
3/4 pound smoked kielbasa or fully cooked andouille sausage links, cut into 1-inch slices
1/4 cup olive oil
1 tablespoon seafood seasoning
1 medium lemon, sliced

Directions:
Divide shrimp, potatoes, clams, corn and sausage on 6 pieces of heavy-duty foil (about 18 in. square). 

Drizzle with oil; sprinkle with seafood seasoning. Top with lemon slices. 

Fold foil around mixture, sealing tightly.

Grill, covered, over medium-high heat until clams open and vegetables are tender, 25-30 minutes. 

Open foil carefully to allow steam to escape. Discard any unopened clams.

Nutrition Facts: 1 packet: 526 calories, 28g fat (7g saturated fat), 197mg cholesterol, 894mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 37g protein.

Finger Licking Corn On The Cob

Finger Licking Corn On The Cob, 5*****

Ingredients:
8 corn on the cob, husked
2 envelopes Onion Soup Mix
2 sticks or 1 cup butter, melted

Directions:
Combine 1 cup melted butter with 2 envelopes of onion soup mix.  (Crush the contents of the soup packet, to a fine mixture.)  Set aside allowing flavors to develop.

Place the butter mixture in a loaf dish enough to hold the ear of corn.   Roll corn in butter-onion mixture to coat the corn.  Remove the corn and wrap each ear of corn in paper towels securing the ends of towels.  

Place 4 ears of corn on a microwave-safe plate.  Microwave for about 8 minutes.  Repeat procedure for the remaining 4 ears of corn.

Unwrap and serve immediately.  Serves 8 

Any leftover butter mixture can be refrigerated and melted to be used again.

Vegan Gumbo

Vegan Gumbo

Ingredients
4 -6 cups vegetable stock
2/3 cup safflower oil
2/3 cup chickpea, all-purpose or whole wheat flour
1 1/3 cups chopped onions
2/3 cup chopped green bell pepper
2/3 cup chopped celery
1 cup button or portabella mushrooms (de-gilled), washed and sliced (optional)
1 medium carrot, chopped
3 cloves garlic, minced
1/2 cup chopped tomatoes
2 tablespoons soy sauce
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 1/2 cups fresh or frozen whole-kernel corn
1 1/2 cups fresh or frozen green peas
1 pound fresh or frozen okra, halved lengthwise or chopped
Salt
Black pepper
Cooked brown rice
Gumbo file powder*

Directions:
Heat stock in a medium saucepan; cover and keep warm over low heat. In a 4- to a 5-quart Dutch oven or heavy-bottomed soup pot, heat oil over medium-high heat. Whisk in flour and continue to whisk constantly, scraping sides and bottom to prevent burning. Continue until the mixture (known as a roux) becomes silky and a light milk chocolate color, about 5 minutes. Be careful not to let it scorch.

As soon as the color is right, reduce heat to medium-low. Add onion, bell pepper, and celery; cook, stirring occasionally until vegetables are just softened, 3 to 4 minutes. (The roux will continue to darken slightly to a dark milk chocolate color.) Remove from heat and transfer to a bowl. Measure 11/2 cups and return that amount to Dutch oven.  Serves 6 to 8

Chicken Breast With Fresh Corn, Shallots, And Parsley

Chicken Breast With Fresh 

Corn, Shallots, And Parsley

Ingredients:

4 skinless, boneless chicken breasts
Salt to taste
Freshly ground pepper to taste
2 large ears of corn
2 tablespoons butter
¼ cup finely chopped shallots
½ cup dry white wine
2 tablespoons Dijon mustard
⅔ cup heavy cream
¼ cup coarsely chopped fresh chervil or parsley

Directions:
Sprinkle chicken breasts on both sides with salt and pepper.

Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.

Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.

Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.

Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

Poblano Chili And Grilled Zucchini Quinoa Salad With Honey Mustard Dressing, Olives, Pine Nuts And Feta

Poblano Chili And Grilled Zucchini Quinoa 

Salad With Honey Mustard Dressing, 

Olives Pine Nuts And Feta

Serves 4.

Ingredients:

Quinoa:  

1 T. olive oil

1 tsp minced garlic

1 cup quinoa, rinsed well and drained

1 3/4 cups chicken broth or water

1/4 tsp. salt

Dressing:

1/4 cup white wine vinegar

1 T. honey

2 tsp. Dijon mustard

1/2 tsp. orange zest

1/2 cup extra-virgin olive oil

Salt and pepper to taste

                 

Salad:

1 large or 2 small poblano chili

2 medium zucchini

2 ears corn, husked

2 T. grapeseed or vegetable oil

1/2 cup quartered cherry tomatoes

1-4 oz. can sliced black olives

3 T. toasted pine nuts

3 T. chopped cilantro

1/2 crumbled sheep's milk feta cheese

Salt and pepper to taste

Directions:

1. Heat olive oil in a 2-quart saucepan over medium high heat.  Add garlic and cook 15 seconds; do not brown.  Add quinoa and toss for 1 minute.  Add broth or water and salt and bring to a boil, stirring until it boils.  Lower heat, cover and cook for 12 to 15 minutes or until all water is absorbed and quinoa has softened but not turned mushy.  Remove from heat, remove lid and let rest 2 minutes; fluff with a fork and cool while grilling vegetables.

2. For dressing, whisk all ingredients together tasting for salt and pepper.  Refrigerate until serving time and up to 2 days.

3. Preheat grill.  Cut open poblano chili and remove stem, seeds and membrane.  Cut zucchini lengthwise into 1/4-inch-thick slices.  Brush chili, zucchini and corn with oil and grill until tender.  Dice chili and zucchini and cut corn off cobs; toss with quinoa.  Add just enough dressing to coat salad well without making it soggy.  Toss in tomatoes, olives, pine nuts, cilantro and feta cheese.  Season to taste salad with salt and pepper.