Good morning GUScoblets!!! I'm trying to figure out a recipe diary right now while Roger the Cat is curled next to me (and it is sort of warm already). I'm also trying to figure out how to tone my upper arms faster. Ignore the reference to Michelle Obama -- she always uses me as a body double even though I'm really, really white:
Ok, I know I look perfect but I still have to work out more than 5 1/2 weeks to keep my beauteeeous muscle tone.
I'm also watching The Bridge on hulu -- it is really good. And now I'm smelling kitty breath and it is interfering with my brain contact to tasty recipes.
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What is fresh now in lots of areas except where cactusgal lives in the desert wasteland of AZ??? Corn!!!! Also other stuff that cactusgal can't get but who wants to write recipes about astroturf salad???
America's Test Kitchen's Corn Chowder
Serves 6
Be careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Yukon gold potatoes can be substituted for the red potatoes, minced chives for the basil. Depending on the sweetness of your corn, the finished chowder may need to be seasoned with sugar.
INGREDIENTS
8 ears corn, husks and silk removed
3 tablespoons unsalted butter
1 onion, chopped fine
4 slices bacon, halved lengthwise then cut into 1/4 inch pieces
2teaspoons minced fresh thyme
Salt and pepper
1/4 cup all-purpose flour
5 cups water
3/4 pound red potatoes, cut into 1/2 inch pieces
1 cup half-and-half
Sugar
3 tablespoons chopped fresh basil
INSTRUCTIONS
1. Using chef’s knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (you should have 5 to 6 cups kernels). Holding cobs over second bowl, use back of butter knife to firmly scrape any remaining pulp on cobs into bowl (you should have 2 to 2 1/2 cups pulp). Transfer pulp to center of clean kitchen towel set in medium bowl. Wrap towel tightly around pulp and squeeze tightly until dry. Discard pulp in towel and set corn juice aside (you should have about 2/3 cup juice).
2. Melt butter in Dutch oven over medium heat; add onion, bacon, thyme, 2 teaspoons salt, and 1 teaspoon pepper; cook, stirring frequently, until onion is softened and edges are beginning to brown, 8 to 10 minutes. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water and bring to boil. Add corn kernels and potatoes. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.
3. Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add half-and-half and return to simmer. Remove pot from heat and stir in reserved corn juice. Season to taste with salt, pepper, and up to 1 tablespoon sugar. Serve, sprinkling with basil.
Corn Fritters from The Pioneer Woman
Click the link for amazing pictures and step by step directions. Also, bookmark a great site!!!! The sweet stuff doesn't appeal to me because I just don't do sweet (except when I look in the mirror and then I can't get enough!)
Ingredients
3/4 cups All-purpose Flour
1 Tablespoon Sugar
1 teaspoon Baking Powder
2 whole Eggs
1/2 cup Milk, More To Thin If Necessary
1 teaspoon Kosher Salt
1/2 teaspoon Cayenne Pepper
4 cups (generous) Corn Kernels: Fresh, Frozen, Or Canned
3 teaspoons Chopped Fresh Chives
Canola Oil, For Frying
Powdered Sugar (optional)
Maple Syrup (optional)
Preparation Instructions
Mix flour, sugar, and baking powder. Add eggs, milk, salt, and cayenne pepper. Stir together to make a batter.
Add corn and chives to batter. Fold together to combine.
Heat canola oil to 365 degrees. When oil is heated, drop spoonfuls of batter and cook, flipping to the other side, until golden brown.
Drain on a towel-lined plate. Serve alone, with dipping sauces, or sprinkled with powdered sugar or drizzled with maple syrup.
Divine!
Parmesan Garlic Grilled Corn Recipe
from Eclectic Recipes Link has gorgeous pics of the corn!
Yield: 4 servingsPrep Time: 10 minutesCook Time: 20 minutesTotal Time: 30 minutes
INGREDIENTS:
4 ears of fresh corn
2 tablespoons butter
1 clove garlic, grated
1/4 cup freshly grated Parmesan cheese
1 tablespoon freshly chopped Italian parsley, for garnish
DIRECTIONS:
Preheat grill to 350° - 400°. Remove husks and silks from corn. Combine grated garlic and butter in a small bowl. Melt butter in microwave for 10 - 15 seconds on high.
Grill corn until lightly charred and deep, bright yellow (about 15 - 20 minutes). Brush garlic butter over corn and sprinkle over Parmesan cheese. Garnish with Italian parsley.
Pickled Corn from bon appetit
Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems, 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar. Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.) Seal jar. Let cool; chill. Will keep up to 1 month.
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