Archive for the ‘corn’ Category

I came up with this crunchy appetizer a few years ago, when I needed a tasty bite for one of our summer parties. I wanted something fresh that highlighted the veggies of the season, so when I spotted these baby bell peppers in the supermarket, I got the idea. I get requests for the recipe every year. (I  grow my own baby bell peppers, but when we’re talking about feeding a large party, it’s time to go to the supermarket! )

 

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Baby bell peppers
6 ears fresh corn, removed from the cob…or organic frozen corn
1/2 Vidalia onion, peeled, quartered, grilled, chopped
1 cup mayonnaise
1 teaspoon hot pepper sauce (I use Frank’s Red Hot)
6 oz. feta cheese or Queso Fresco, crumbled
Juice of 1 lime
Pinch of white pepper
1 tablespoon fresh parsley, finely chopped

 

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Cut the corn kernels from the ears, and sauté them very briefly in a little olive oil. Place them in a bowl and let them cool.

Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. If you’re cooking indoors, throw the quartered onion in a hot pan with a little olive oil, and cook it until you get some brown marks on it. Remove it, let cool, then place it in a food processor and pulse it until the onion is chopped into small bits, just smaller than the corn kernels. Add the onions to the corn.

In a separate small bowl, combine the mayonnaise and the Frank’s Red Hot. Pour in the crumbled cheese and mix well. Pour this into the corn and onion bowl and mix well.

Add the lime juice, white pepper and parsley to the bowl and mix well again.

Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.

 

If you’re preparing this ahead of time, refrigerate the stuffed peppers until you’re ready to eat, but allow some time for them to warm up to a cool, not cold, temperature.

 

Hosting a “boys’ weekend” at Saule, our rental home in Little Compton, Rhode Island  (Go to http://www.sauleri.com. We’re listing #4711871 Homeaway.com), I made this as a side dish to the piles of meats we devoured.

This is a salad you want to make now, while corn and tomatoes are still in season, but I’ve found that frozen organic corn and greenhouse tomatoes work pretty darn well.

 

 

 

2 lbs. fresh or frozen organic corn
1 container grape tomatoes, chopped
1 small red onion, finely chopped
6 oz. mild crumbled cheese, like cotija or feta
1 package (5 oz.) organic baby arugula
1 teaspoon Fleur de Sel
1 teaspoon black pepper
1 tablespoon capers, drained
2 teaspoons white balsamic vinegar
2 tablespoons extra virgin olive oil

 

If you’re using fresh corn, remove it from the ears, then pan saute it  in a little olive oil, but leave it nice and crisp. If you can roast the ears of corn over some coals, even better. If you’re using frozen corn, pan saute in a little olive oil. Set the corn aside to cool.

Mix the corn with all the other ingredients in a bowl. Cover and refrigerate.

Right before serving, taste and season it again, mixing well. I think it’s best a little cooler than room temperature.

Every Rhode Island home needs to have a box of corn meal in case of Johnny Cake emergencies. If you’ve never had a Johnny Cake before, you’re missing out on a simple, delicious Rhode Island treat. But that’s a topic of another blog. The point is, I always keep a box of white corn meal in my pantry, and I used it to make the coating for my chicken.

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Corn meal is great, because it adds a wonderful crunch while keeping my recipe gluten-free, an important factor in my house. But even if you don’t have to be on a GF diet, corn meal adds great flavor.

To keep the batter light, I add flour to the corn meal.

 

2 cups buttermilk (whole milk is fine, too)
1 tablespoon hot sauce (I use Frank’s Red Hot)
4 lbs. chicken wings
1 cup white corn meal
1 cup flour (I use Cup4Cup, a gluten-free flour)
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon paprika
oil, lard or a combination of the 2 for frying

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Pour the buttermilk or whole milk into a large Ziploc bag. Add the hot sauce. Drop in the chicken wings, seal the bag,  and let them soak in the mixture in the fridge for at least several hours…overnight is better. Place the bag in a bowl to prevent bag leakage accidents.

In a separate bowl, combine the corn meal, flour, salt, pepper, garlic, onion, and paprika. Mix well.

Pre-heat the oven to 350 degrees.

I like to use a combination of olive oil and pork lard when frying. Carefully take the wings out of the bag one by one, and drop them in the bowl with the cornmeal mix, coating the chicken well on all sides, then shaking off the excess. Place the chicken wings in the hot oil carefully.

Cook the chicken in the oil on both sides for just a few minutes, until golden. You’re not trying to cook them all the way through.

Place the chicken pieces on a foil-lined baking sheet. when you’ve fried all the chicken, place the baking sheet in the oven and cook until the wings are done, about 25 minutes.

 

 

 

 

The corn is still out on farm stands in my neighborhood, and it’s really hard to resist, despite the fact that corn is at the top of the loaded-with-pesticides list of veggies. Organic farmers struggle with corn because it demands a lot and produces little in return, but you can find it if you look hard enough. It’s easier to find it frozen, but that’s something you don’t want to do in season, especially when you see those beautiful ears just waiting for you at the local farm stand!

By now, I’m sure you’ve seen those videos where the person takes corn still in the husk, pops it in the microwave, and then slips out a perfect ear of corn without any silk minutes later. If you haven’t, here’s one of them…

There are 2 problems with this method: 1) It takes forever to do a dozen ears…and 2) It ruins the damn corn!

corn1

Why would anyone who’s passionate about fresh corn, stick it in a microwave and nuke the living hell out of it? Fresh corn needs a minimalist approach. It should be eaten practically raw…not bombarded with gamma rays and dehydrated in to shriveled kernels.

I love my corn right off the cob…and I still stick to the tried-and-true method of putting it in a pot of water and boiling it for a very short time. Do I get a few strands of silk? Sure. That’s part of the deal. Real corn has silk…just like real fish has bones. Get over it.

My wife and daughter like their corn off the cob. In that case, I shuck the corn, standing the raw ear up in a bowl or bundt pan, slicing down with a knife to remove the kernels. I then lightly saute the corn in a pan with unsalted organic butter and a pinch of Fleur de Sel. Those pieces that have several rows of kernels stuck together, across and down, are the favorites.

corn2

 

One other way I’ve cooked corn is the “cooler corn” method, which is great when you have a really large crowd to feed. Get your favorite cooler and make sure it’s clean inside. Shuck your corn and place the ears in the cooler. Boil a large pot of water on the stove and then pour the hot water over the corn. Close the cooler lid tightly and let it sit for about 20 minutes. You’ll have perfect corn for a crowd every time.

 

 

 

I came up with this crunchy tasty appetizer a few years ago, when I needed a tasty bite for one of our famous summer parties. I wanted something fresh that highlighted the veggies of the season, so when I spotted these baby bell peppers in the supermarket, I came up with this tasty, crunchy appetizer. I get requests for the recipe every year. (I  grow my own baby bell peppers, but when we’re talking about feeding a large party, it’s time to go to the supermarket! )

image

 

 

 

Baby bell peppers
6 ears fresh corn, removed from the cob…or organic frozen corn
1/2 Vidalia onion, peeled, quartered, grilled, chopped
1 cup mayonnaise
1 teaspoon hot pepper sauce (I use Frank’s Red Hot)
6 oz. feta cheese or Queso Fresco, crumbled
Juice of 1 lime
Pinch of white pepper
1 tablespoon fresh parsley, finely chopped

 

image

 

Cut corn from ears, and saute very briefly in a little olive oil. Place in a bowl and let cool.

Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. If indoors, throw the quartered onion in a hot pan with a little olive oil, and cook until you get some brown marks on it. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to corn.

In a separate small bowl, combine the mayonnaise and Frank’s Red Hot. Pour in the crumbled cheese and mix well. Pour this into the corn and onion bowl and mix well.

Add the lime juice, white pepper and parsley to the bowl and mix well again.

Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.

 

If you’r preparing this ahead of time, refrigerate the stuffed peppers until you’re ready to eat, but allow some time for them to warm up to a cool, not cold temperature.

 

Corn and tomatoes…they’re in season and you just can’t beat the combination! This is a very simple salsa that takes advantage of their natural sweetness.

salsa

 

1 dozen fresh ears of corn or lb. frozen organic corn
2 large ripe organic tomatoes, seeded and chopped
1/4 small red onion, finely chopped
6 oz. mild crumbled cheese, like feta, cotija, or queso fresco
1 teaspoon Fleur de Sel or sea salt
pinch of black pepper
2 teaspoons white vinegar
2 tablespoons extra virgin olive oil

 

If you’re using fresh corn, remove the kernels from the ears by running a knife down the sides, slicing through the kernels. I stand my ear of corn up on the center hole of a bundt pan, letting the kernels fall into the bowl below. Pan sauté the corn for just a few minutes in a little olive oil, but leave it crisp! If you can roast the ears of corn over some coals, even better. Let it cool.

Mix the corn with all the other ingredients in a bowl. Cover and refrigerate.

If you’ve got a windowsill, you can grow a variety of sprouts that will add lots of fresh flavor to any salad or stir fry. Once you’ve sprouted the seeds, the clock starts, and they can go badly rather quickly. That’s why the sprouts that you buy in a supermarket can already be half way to stale city before you even bring them home. Growing your own assures fresh sprouts when you want them, and you can’t beat the flavor.

 

Two trays of mung bean seeds and one tray of a radish mix.

Two trays of mung bean seeds and one tray of a radish mix.

 

Suppliers of sprouting seeds are easy to find. My two favorites are High Mowing Seeds (www.highmowingseeds.com) and Johnny’s Selected Seeds (www.johnnyseed.com.) They also sell the sprouter, which is a stackable plastic structure that holds several layers of seeds at one time.

Stacked and ready to go.

Stacked and ready to go.

 

Just pour in the seeds, stack ’em up, and pour water in the top. The water trickles down through the layers, leaving behind just enough moisture to germinated the seeds.

Water trickles down through the different levels.

Water trickles down through the different levels.

Water the seeds a few times a day and in just two days, you’ll see your sprouts come alive. within 4 or 5 days, they’re totally grown, at which time you can bag them and keep them in the fridge, and start a new batch of sprouts.

Mung bean sprouts after just one day.

Sprouts after just one day.

 

...and after several days.

…and after several days.

If you like micro greens, those are pretty easy to grow indoors as well, though you’ll need a windowsill with good sunlight. (Grow lights work well, too.) You place some potting mix in a shallow tray, press the seeds into the potting mix, and then water them.

Seeds ready to sprout (from left to right): sunflower, popcorn, peas.

Seeds ready to sprout (from left to right): sunflower, popcorn, peas.

 

In a few days, the seeds will start to sprout. when they get a few inches tall, simply snip them with a pair of scissors, and toss them into your salad. When all the seeds have sprouted, the soil and the used seeds can all go into your compost pile or garden.

Sprouting under grow lights.

Sprouting under grow lights.

 

 

peppers2

I came up with this crunchy appetizer a few years ago, when I needed a tasty bite for one of our summer parties. I wanted something fresh that highlighted the veggies of the season, so a quick trip to the farm stand helped me decide on the ingredients.

 

Baby bell peppers
1 dozen ears fresh corn, removed from the cob
1 Vidalia onion, peeled, quartered, grilled, chopped
Juice of 1 large lime
¾ cup mayonnaise
2 teaspoons Frank’s Red Hot
1 lb. Queso Fresco, crumbled
Salt and pepper
Fresh cilantro or parsley, finely chopped

 

Cut corn from ears, and saute very briefly in a little olive oil, salt and pepper. Place in a bowl and let it cool.

Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to the corn.

In a separate small bowl, combine the mayo and Frank’s Red Hot. Pour in the crumbled Queso Fresco and mix well. Pour this into the corn and onion bowl and mix well.

Add lime juice to the bowl and mix well again. Taste the mixture and season with salt and pepper.

Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with fresh cilantro or parsley.

If preparing ahead of time, refrigerate until ready to eat, but serve them cool but not cold.

Options: You can substitute small seeded tomatoes for the peppers. Frozen organic corn works well when fresh isn’t available. And you can caramelize the onion in a saute pan rather than grill it.

 

 

 

The corn is out on farm stands in my neighborhood, and it’s really hard to resist, despite the fact that corn is at the top of the loaded-with-pesticides list of veggies. Organic farmers struggle with corn because it demands a lot and produces little in return, so I’m growing my own patch this year, a small 5-by-5 foot square that will yield a couple dozen organic ears, if I do it right.

By now, I’m sure you’ve seen those videos where the person takes corn still in the husk, pops it in the microwave, and then slips out a perfect ear of corn without any silk minutes later. If you haven’t, here’s one of them…

There are 2 problems with this method: 1) It takes forever to do a dozen ears…and 2) It ruins the damn corn!

corn1

Why would anyone who’s passionate about fresh corn, stick it in a microwave and nuke the living hell out of it? Fresh corn needs a minimalist approach. It should be eaten practically raw…not bombarded with gamma rays and dehydrated in to shriveled kernels.

I love my corn right off the cob…and I still stick to the tried-and-true method of putting it in a pot of water and boiling it for a very short time. Do I get a few strands of silk? Sure. That’s part of the deal. Real corn has silk…just like real fish has bones. Get over it.

My wife and daughter like their corn off the cob. In that case, I shuck the corn, stand the ear up in a bowl while it’s still raw, and slice down with a knife to remove the kernels. I then lightly saute the corn in a pan with unsalted organic butter and a pinch of Fleur de Sel. Those pieces that have several rows of kernels stuck together, across and down, are the favorites.

corn2

 

One other way I’ve cooked corn is the “cooler corn” method, which is great when you have a large crowd to feed. Get your favorite cooler and make sure it’s clean inside. Shuck your corn and place the ears in the cooler. Boil a large pot of water on the stove and then pour the hot water over the corn. Close the cooler lid tightly and let it sit for about 30 minutes. You will have perfect corn every time.

 

 

 

I came up with this crunchy tasty appetizer a few years ago, when I needed a tasty bite for one of our famous summer parties. I wanted something fresh that highlighted the veggies of the season, so when I spotted these baby bell peppers in the supermarket, I came up with this tasty, crunchy appetizer.

image

 

Ingredients:

 

Baby bell peppers

6 ears fresh corn, removed from the cob…or organic frozen corn

1/2 Vidalia onion, peeled, quartered, grilled, chopped

1 cup mayonnaise

1 teaspoon hot pepper sauce (I use Frank’s Red Hot)

6 oz feta cheese, or  Queso Fresco, crumbled

Juice of 1 lime

Pinch of white pepper

1 tablespoon fresh parsley, finely chopped

 

image

 

Cut corn from ears, and saute very briefly in a little olive oil. Place in a bowl and let cool.

Peel and quarter the Vidalia onion, and throw it on a hot grill with a little olive oil to get some nice grill marks on it, leaving the onion still crispy, not soft. If indoors, throw the quartered onion in a hot pan with a little olive oil, and cook until you get some brown marks on it. Remove, let cool, then place in a food processor and pulse until the onion is chopped into small bits, just smaller than the corn kernels. Add onions to corn.

In a separate small bowl, combine mayonnaise and Frank’s Red Hot. Pour in crumbled cheese and mix well. Pour into corn and onion bowl and mix well.

Add lime juice, white pepper and parsley to the bowl and mix well again.

Cut the baby bell peppers in half lengthwise, and remove the seeds and membrane. Stuff the peppers with the corn mixture and garnish with cilantro or parsley.

 

If preparing ahead of time, refrigerate until ready to eat, but allow some time for them to warm up to room temp a bit.