corn

Roasted Corn Chowder with Scallops and Bacon

/ Ren

originally published Oct. 11, 2009

Roasted sweet corn with poblano peppers, onions, seared scallops and smoked bacon..

Roasted Corn Chowder with Scallops and Bacon

Roasted Corn Chowder with Scallops and Bacon

(informed by a recipe by Rick Bayless)

3 cups fresh corn kernels, divided
1/2 small white onion
1/2 large poblano chile
1 red Fresno chile
1 clove garlic
1 cup fresh whole milk
1 cup fresh cream
6 oz dry sea scallops
4 oz smoked bacon, diced
1 teaspoon cultured butter
1/4 teaspoon smoked chili powder
1/2 teaspoon paprika
2 tablespoons fresh cilantro, chopped
sea salt and freshly ground pepper

Roast the poblano, Fresno, onion, garlic and 1/2 of the corn in a 450 degree oven until the peppers are blackened.  Place the peppers in a paper bag or under an inverted bowl to steam a bit- the skins will peel right off.

Pulse the uncooked corn in a blender with the milk, cream and smoked chili powder, then transfer to a heavy pot set over medium-low heat.  Stirring frequently, allow to simmer until reduced by 1/4.

Chop the roasted peppers, onion and garlic and add to the pan.  Stir to combine.

Meanwhile, sauté diced bacon over medium-high heat until well browned.  Pour off all but 1 teaspoon of fat and add 1 teaspoon butter, paprika and cilantro.  Add the scallops and sear until golden brown on both sides.  Transfer to the soup, stir to combine. Adjust seasoning with salt & pepper if necessary and serve steaming hot.

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Lobster Corn Cakes

/ Ren

Maine lobster, sweet corn, scallions and parsley in a fritter batter of fresh cream, sprouted flour and pastured egg.  Seasoned with sea salt and lemon pepper, served with red chili paste and fresh lime..

Makes 4-6 4-inch Cakes (basic fritter batter based on a recipe by Michael Ruhlman)

1 cup lobster meat, blanched, cooled and coarsely chopped
1 cup organic sweet corn (no GMOs here!)
2 fresh scallions, slivered
1-1/2 tablespoons parsley, chopped, rinsed and squeezed dry
1/4 cup sprouted flour
1/2 teaspoon fine sea salt
1/2 teaspoon lemon pepper
1 tablespoon aluminum-free baking powder
2 ounces fresh cream
2 ounces lobster stock
1 egg
oil for frying

Stir lobster, corn, scallions and parsley together in a bowl.

Combine flour, salt, pepper and baking powder together in another bowl.

Whisk together cream, lobster stock and egg in a third bowl.

Pour flour mixture into cream mixture and whisk until smooth (batter will be very thick).

Pour just enough fritter batter over the lobster mixture to hold it together. You may not need all of the batter.

Heat 1/4-inch of oil over medium heat in a wide, heavy-bottomed skillet until a flicked drop of water pops, then carefully drop quarter cupfuls of batter around pan, flattening slightly with the back of a spoon.

Shallow fry cakes until golden brown on both sides, then transfer to a side plate to drain for a moment before serving hot with your choice of condiments (I like red chili & lime).

Grilled Wild Grouper with Aged Miso Corn Broth

/ Ren

Wild grouper (Hapu’u, Mero) from the Northwest Hawaiian Islands are briefly marinated in raw coconut and toasted sesame oils, seasoned with sea salt and Shichimi tōgarashi and grilled over a wood fire until slightly crisp on the edges and flaky and moist on the inside.  Served with a broth of roasted corn, aged red miso and scallions,  finished with a knob of cold butter and a touch of fresh lemon..

Grilled Wild Grouper with Aged Miso Corn Broth

The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa.  The origin of this name in Portuguese is believed to be from an indigenous South American language.

In Australia, the name “groper” is used instead of “grouper” for several species such as the Queensland grouper (Epinephelus lanceolatus).  In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.   

There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.  –Wikipedia

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Elote Particular

/ Ren

This variation of Mexico’s popular street food elote (roasted corn on the cob) uses freshly-ground chili powder,  pastured butter, lime, sea salt and homemade crema Mexicana with toasted cumin and cilantro..

Elote Particular

For the Chile Powder (all amounts may be adjusted according to taste)

2 ancho chiles, stemmed, seeded and split
2 arbol chiles, stemmed, seeded and split
1/2 tablespoon granulated garlic
1 teaspoon granulated onion
1 teaspoon Mexican oregano
1/2 teaspoon black peppercorns
1/4 teaspoon cinnamon
3 whole cloves
1/2 teaspoon cacao powder

Toast the chiles on a dry comal over medium heat until fragrant, about 45 seconds per side. Take care not to let the chiles burn, or they will be bitter.

Once cooled, add the chiles and the rest of the ingredients to a food processor and pulse into a fine powder.  Store in an airtight container up to 3 months.

For the Cumin Crema

1/2 cup fresh heavy cream
1/4 cup buttermilk
2 teaspoons cumin seeds
1/3 teaspoon sea salt
1/2 teaspoon freshly-squeezed lime juice
1 tablespoon fresh cilantro

Toast the cumin in a dry skillet over medium heat until fragrant, about 3 minutes.  Allow to cool, then crush in a mortar or spice grinder and set aside.  Freshly-toasted cumin tastes nothing like that jar of powdered stuff that’s been in the back of your cabinet for 2 years..

Using an instant read thermometer, warm the cream on the stove to 98 degrees then remove from heat, cover and allow to stand overnight at room temperature.  Transfer the now  somewhat thickened cream to the refrigerator and chill 4 or more hours.  Stir in cumin, salt, cilantro and lime 20 minutes before serving.

For the Corn

Pull back the husks and remove the silk.  Put the husks back in place and tie closed with kitchen string.  Plunge into a pot of lightly-salted boiling water, cover and parboil 5 minutes.  Transfer the corn to a wood-fired grill and cook turning often until tender, about10-15 minutes depending on size, etc.

Peel back the husks and slather the corn with butter, chili powder and crema. Use the husks as a handle to eat the corn popsicle-style, offering cotija cheese and lime wedges on the side if desired.

This post is part of the Nourishing Gourmet’s Pennywise Platter Thursday!

Sprouted Brown Rice Curry

/ Ren

A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..

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Sprouted Brown Rice Curry

Makes about 4 servings

2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw cashews
raw coconut flakes

To germinate rice, place in a bowl and cover with 100 degree water.  Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.

Toast coriander and cumin seeds in a dry skillet until fragrant.  Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.

Sauté chiles, onions and garlic in ghee until softened.

Combine vegetable stock and water and bring to a boil.  Stir in corn and simmer 20 minutes.  Stir in rice, cover and simmer 20 minutes.  Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes.  Adjust flavor with salt if necessary.

Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

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Blue Cornbread

/ Ren

Organic, stone-ground blue cornmeal, fresh buttermilk, pastured eggs..

Blue Cornbread

Blue Cornbread

(adapted from a recipe by Crescent Dragonwagon)

1 1/2 cups organic stone-ground blue cornmeal
1/3 cup organic, unbleached all-purpose flour
1/3 cup roasted corn kernels
1/2 tablespoon dried jalapeño (optional)
1 1/4 teaspoons aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon sea salt
2 pastured eggs
3/4 fresh buttermilk
1 cup fresh whole milk
2 tablespoons pastured butter

Cut corn from the cob and toast in a skillet with a little butter (and jalapeño, if using) until golden brown.  Set aside to cool.

Sift the dry ingredients together in a bowl

Whisk the eggs into the buttermilk, then add to the flour mixture.  Add corn and stir to combine, using as few strokes as possible.

Heat 2 tablespoons of butter in a 10-inch cast iron skillet over medium heat.  Use a bunched-up paper towel to rub melted butter up the sides of then pan, then pour the remaining butter into the cornbread batter and stir to combine.

Pour the cornbread batter into the hot skillet and bake in a 350-degree oven until it passes the toothpick test, about 50-60 minutes.

Allow to cool and serve with raw honey butter.

Cowboy Steak & Mexican Corn

/ Ren

1 1/4 inch thick grass-fed bone-in ribeye from Betsy Ross in nearby Granger, Texas.  Mopped in homemade BBQ sauce (lacto-fermented ketchup, organic molasses, vinegar, chili powder) and grilled over cured mesquite.  Served with roasted corn, green onions, red peppers, adobo seasoning, cilantro, cotija cheese and lime.

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meat and vegetables delivered by http://awesome.greenling.com


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Three Sisters Succotash

/ Ren
Uh'Be'Ka'Yad'Un'Na', Alex Seowtewa

Uh'Be'Ka'Yad'Un'Na'

The Three Sisters (squash, maize, and beans) are the three main agricultural crops of some Native American groups in North America.

The Tewa and other Southwest tribes often included a “fourth sister” known as “Rocky Mountain bee plant”, which attracts bees to help pollinate the beans and squash.

Succotash (from Narragansett msíckquatash, “boiled corn kernels”) is a food dish consisting primarily of corn and Lima beans or other shell beans. Other ingredients may be added, including tomatoes, green and sweet red peppers, and possibly including pieces of cured meat or fish.

Using local ingredients and flavors of the Southwest, my variation attempts to honor the spirit of these important food traditions..

Roast white and yellow corn and carrots in a heavy skillet with some good animal fat such as bison or bear if you can get it, or beef marrow or pork belly if you can’t.  Cook until browned, about 10 minutes.

Add Lima or other beans, wild onions or leeks and summer squash, filtered water or bone broth and a fresh chili if you like, and simmer partially covered until beans are tender, perhaps 20 minutes.

Season with salt and smoked pepper and garnish with fried squash blossoms and toasted pumpkin seeds.

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This post is part of Kelly The Kitchen Kop’s Real Food Wednesdays


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Steak night

/ Ren

Sirloin steak, red pepper, garlic, shallot, jalapeno, sweet corn, thyme, onion chives, black truffle butter, russet potato, pasture butter, kosher salt, olive oil and black pepper.

With a stiff brush, scrub the potato under cold running water.  Remove any bad spots with the tip of a sharp knife.  Pat the potato dry, then rub lightly with olive oil and sprinkle all over with kosher salt.  Poke with a fork, then roast in a 400 degree oven until internal temperature reaches 210 degrees, about 45-60 minutes.

Lightly sprinkle the steak with kosher salt then set it aside at room temperature for 30 minutes.  This will help to ensure that we get the all-important Maillard reaction later.

Meanwhile, prepare the vegetables as shown.  I’ve decided to add chili powder and cilantro for the corn.

15 minutes before the potato is ready, pat the steak dry and put it into a hot iron grill pan. Sear it for 5 minutes without moving it.  Flip the steak over and smear it all over with butter containing minced shallot, garlic and thyme.

Saute the corn with the peppers until light golden brown, about 5 minutes.  Add cilantro and chili powder.

Remove steak to a cutting board and allow to rest 5 minutes to redistribute the juices.  Meanwhile, deglaze the steak pan with a little red wine.

Plate the steak and top it with pan juices and a little of the garlic butter.  Serve with the corn and baked potato topped with truffle butter and onion chives.

Rating  ♦ ♦ ♦ ♦ ♦

Chili

/ Ren

“…During the 1880s, brightly-dressed Hispanic women known as “Chili Queens” began to operate around Military Plaza and other public gathering places in downtown San Antonio. They would appear at dusk, building charcoal or wood fires to reheat cauldrons of pre-cooked chili, selling it by the bowl to passers-by. The aroma was a potent sales pitch…” (Wikipedia)  Visit npr.org for more information about The Chili Queens of San Antonio.

Chili con carne, Texas-style chili, Pedernales River chili, white chili, Cincinnati-style chili, Louisville style chili, chile verde.  All very different. All very good.

This unique chile selectively borrows from many of these traditions.  It would, of course be immediately disqualified from any self-respecting Texas chili cook-off.

Tomatillos, cilantro, masa flour, tomato paste, crushed tomatoes, 3-bean chili beans, onion, queso Oaxaca bola (string cheese), Mexican oregano (related to lemon verbena, Mexican oregano is stronger than the Greek and Italian varieties), celery, Mexican dark beer, annatto oil, chipotles en adobo, 90% lean coarse-ground chili meat, dried ancho with cumin, pepper and cloves, red Frisco peppers, garlic, dark chocolate with cocoa nibs, cinnamon and chipotle and sweet white corn. Not shown: beef stock

In a Dutch oven, brown the meat in a little annatto oil. Drain any excess fat.

Chop the peppers, celery, onion, tomatillos and garlic and add to the meat.  Cook about 5 minutes, stirring occasionally until vegetables are soft.

Add tomatoes, crushed ancho blend and chipotles en adobo. Allow the chili to come to a boil, then immediately reduce to a simmer.

Add beer and beef stock. Chili should be thin (lots of liquid) at this point. Simmer 30 minutes, stirring occasionally.

Cut the corn from the cob and toast in a skillet to intensify color, flavor and sweetness (this makes a nice contrast to the heat of the peppers).

Add the corn, cilantro, chocolate, drained beans and oregano to the pot, stirring until the chocolate is incorporated, about 5 minutes.

Add masa and tomato paste to thicken, simmer another 5 -10 minutes.

Serve with tortilla chips and shredded cheese.

Rating  ♦ ♦ ♦ ♦ +

Chipotle Black Bean Chicken Chili (favorite)

/ Ren

Crushed tomatoes, black beans, onion, garlic, jalapeno, cilantro, roasted peppers, chicken, corn, chipotle powder, smoked sweet paprika, sea salt and cheddar cheese.

Brine* the chicken for 1 hour before starting the recipe. Brining makes the chicken much more tender and juicy.

In a Dutch oven, saute the onions, jalapeno, garlic and chipotle until tender, about 7 minutes.

Add tomatoes and peppers, simmer 10 minutes.

Brown the corn with cilantro.  Browning releases the sugars and intensifies the corn flavor.

Add the corn, drained black beans and a large spoonful of nutritional yeast flakes.  Stir and simmer 10 minutes.

Cook the (rinsed and patted dry) chicken in hot oil with smoked paprika until almost done, about 5 minutes per side.

Cut the chicken into bite size cubes, add to the chili and simmer until chicken is cooked through, about 10 minutes.

Serve topped with shredded cheese and slivered scallions.

* “The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.”

Rating  ♦ ♦ ♦ ♦ ♦

Kickas* Burger

/ Ren

Ever go to that fancy restaurant and have one of those $12 burgers, only to go home dissatisfied?  Well, I have.  Lets see what we can do at home for less than 1/2 the cost.

Pretty hard to make a great burger from anything less than a great steak.  This is a dry-aged top sirloin, about 7oz. That’s a wedge of Lancashire Blacksticks Blue cheese, tomato on-the-vine, red onion, Yukon gold potatoes, fresh rosemary, sweet corn, a wheat Kaiser roll, some of the peppers that we put up last week, thyme, pepper, sea salt and worcestershire without anchovies.

Grind the well-chilled meat and add thyme, pepper, sea salt and a little worcestershire. Form the burger and set aside.

Get the potatoes going with rosemary and garlic. Add the corn and peppers, season with chile powder and cilantro.  Meanwhile, check you burger for your desired degree of doneness.  Assemble, plate and feast.

Rating  ♦ ♦ ♦ ♦