Not Yo’ Standard Corn on the Cob

August 10, 2011

Yogurt and Curry Corn on the Cob

When “Not yo’ standard corn on the cob” won last week’s poll I was kind of surprised. I was sure the chowder would have ran away with it! But that doesn’t mean I wasn’t pumped to give this spin on my favorite Mexican corn a go.

Rather than a slathering of mayo, some cotija cheese and a bit of chili pepper, my Indian inspired take on this delicious corn uses yogurt, ricotta salata, and curry powder. While I have to admit, this batch of corn wasn’t nearly as good as the previous few, this flavor combination still really works! The sweetness of the corn will shine as the salty cheese and tangy yogurt pop in your mouth. I served mine with a pan seared artic char and a creamy eggplant puree. Just delicious!

Not Yo’ Standard Corn on the Cob:

4 ears of sweet corn

1 6 oz greek yogurt (2%)

1 tbsp honey

Crumbled ricotta salata

Curry Powder

Cook your corn on the cob. I prefer the grill but if you are without, a quick boil will do the job. Meanwhile, mix the honey and the yogurt and spread on a plate to make rolling the corn much easier. Spread the crumbled cheese onto a separate plate as well. When the corn is still warm, roll through the yogurt mix followed by the cheese until nicely covered. Sprinkle with curry powder and serve!

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Happy 4th of July Recipes

July 1, 2011

Charleston Fireworks

Happy Holiday weekend everyone! I hope you all have plans to relax and eat some delicious grub throughout the beautiful weekend! I’m spending my 4th in Charleston, SC hoping to soak in the sun and catch up with one of my best friends from college!

But for those last-minute cooking ideas, whether you’re hosting a bash or not, here are two awesomely quick recipes that will make everyone happy…

The first, is a homemade “french onion” dip that beats the canned version by a mile. Simply saute two large red onions low and slow with your favorite seasonings and finish them off with a little balsamic vinegar to increase the caramelization. Chop these up fine or even throw them in a food processor and add them to a container of sour cream. This is perfect as a dip or even used as a topping for your meat or potatoes.

Second, is my take on the Mexican grilled corn we all love. Rubbed with mayo, lime juice and sprinkled with queso fresco and chili powder, this corn on the cob is always a favorite. But for a great topping for grilled skirt steak, take that corn off the cob, toss with a few tbsp of mayo, a handful of shredded queso fresco, lime juice, and that same chili powder and you’ve got yourself an unbelievable “salsa”.

Hope you enjoy the recipes and have a great weekend!


Progressive Dining

August 24, 2010

Lime and Paprika Hake w/ Mexican Corn

A while back I created and served what I called a “progressive dinner“. Each dish contained one ingredient from the previous course. For example, a mushroom and asparagus salad followed a mushroom and pork soup dumpling. Showcasing the versatility of fresh ingredients particularly well, the 6 course meal was a huge hit for the 3 couples I had cooked for.

Well, this Lime and Paprika Hake w/ Mexican Corn would have been the perfect progressive entrée for that roasted corn and tomato soup I posted yesterday.

I’ve mentioned Mexican Corn a number of times previously; mainly because I’m obsessed with it. Typically smothered in mayo, cheese (like cotija), and paprika the combination of flavors is a bit addicting. I decided to roll my corn in a simple lime vinaigrette prior to adding the corn and paprika and while I do love the mayo, the punch of the citrus was a really nice addition.

I’m really loving this Hake that has been on sale at Whole Foods. I normally don’t talk about prices but for $5.99 a pound this week, I can’t get enough of it. It looks and tastes a lot like cod but is a bit meatier. It’s been great pan seared with simple seasonings but I would bet it’s a great fish for tacos as well! This time I served it over a simple red bean and cheese salad rounding out the meal fantastically!

But to be honest, I could have just eaten that Mexican Corn! So good!


Silver Caterers: Babies-R-Me

July 26, 2010

Mediterranean Chicken Skewers

I never imagined I’d utter these words, but I’ve become a seasoned veteran in baby showers. Catering for these types of events is always fulfilling and extremely entertaining, but this one was a lot more special. Partially because of the keg, the tailgating games, a slip and slide (yes, for adults), and even more so because of the co-ed invite list. But mainly because, this baby party was for my brother, his wife, and my very first niece! 

When Steve and Nat asked me if I’d help out with the party I knew that making a menu fit for both an outdoor grill fest and a cocktail party, would be the perfect combination. Despite the abundance of friends and the showering of gifts, this event was more party than baby shower. And that’s exactly how they wanted it. I’m so pumped for them, and their soon to be new addition to their family. I can’t wait to be an Uncle! 

But that’s enough gushing for now…what about the food? 

Snack Spread: Philly Soft Pretzels, Guacamole, Hummus, Salsa, and Veggies

The group may not have been able to finish the keg, but the food, that was a different story. Everything was great but there were a few stand outs in my mind. The grilled chicken skewers (shown above) were flat-out amazing. I cubed chicken thighs into pretty tiny pieces and marinated them in citrus and mediterranean spices. Cutting the pieces smaller than your typical chicken skewers worked wonders to infuse the flavor of the marinade and keep the chicken extremely moist, as they only took a few minutes to cook. Additionally, grilled mushroom, pineapple, and zucchini skewers basted in a ginger sauce were a huge hit. 

The grill was also featured in the potato salad. These par-boiled baby potatoes (purple, red, and yukon) were tossed in roasted garlic and thrown on the grill to char. Mashing them up with a yogurt and lemon juice dressing added just enough tang to make this side an interesting twist on the typical. 

Grilled Pineapple, Mushroom, and Zucchini Skewers

But the dessert is where the meal really took off. Sticking with my ice cream sandwich trend, I made peanut butter shortbread cookies that sandwiched strawberry ice cream. Think a frozen version of a peanut butter and jelly. I love this idea as there is nothing more comforting than an ice cream sandwich. Even more delicious (at least in my mind) was the fresh blueberry mousse and basil whipped cream cups. I’ve always loved making chocolate mousse in the past but it is a bit rich and decadent. Using fresh blueberries and mint to make a thick syrup (same as the syrup I used for the blueberry lemonade cocktails), and then folding in the remaining mousse essentials gave this tangy dessert serious body with a ton of freshness. And with a dollop of basil whipped cream, the best words I heard describing it were “summer in a cup”. 

 I really admire Steve and Nat’s willingness to break down some of the “rules” and welcome in some of their closest friends to share in their happiness! Events like these are meant to be celebrated in every way and I’m just thrilled I could help make their day a special one. 

Baby Part Menu: 

Snacks – 

Chips w/ Salsa, Homemade Guacamole, Hummus 

Philly Soft Pretzels 

Vegetable Crudite w/ Edamame Dip 

Main Dishes –  

Mexican Corn Salad 

Grilled Vegetable Panzanella 

Grilled Potato Salad 

Mediterranean Chicken Skewers 

Pineapple, Mushroom, and Zucchini Skewers 

Desssert –  

Peanut Butter Shortbread and Strawberry Ice Cream Sandwiches 

Blueberry Mousse and Basil Whipped Cream


The Mexican Street Cart Burger

June 10, 2010

Mexican Street Cart Burger

 I so vividly remember the first time I tried mexican street corn. I would have never imagined mayo slathered roasted corn sprinkled with cheese could be one of the greatest food items I had ever tasted. Although now that I’m writing it, I guess I shouldn’t have been that surprised. So now that summer is coming and corn season is just around the bend, street faires and taco stands throughout the city should be expecting me. I’ll be the one drooling in excitement.

Yet despite my love of the Mexican street corn, a meal it is not. Which is why the taco truck is so brilliant. A taco or two, an ear of corn, and a beer…Is there anything better? If you agree, than you are going to want to keep reading….

Read the rest of this entry »


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