Tag Archives: corn

Jersey…

Friday, June 28 –

I was looking forward to this dinner pretty much since I started looking online for recipes. There are just so many amazing options to choose from. photo(24)

This dinner we had: BestieExtraordinaire and Mistress Whiskey (herb pancakes stuffed with chargrilled peppers and goat cheese), ChinUp and MyBuddy (fresh pea and tarragon tartlets), WingWoman (seasonal fruits with cream), TroubleWalking and ImpishSmile (wine), and BestestFianceEver and yours truly (white fish with orange glaze, barbecued sweet corn with a chili and honey butter, and wine).

Instead of tuna we decided to use cod to save a little bit of money. I put the slab of fish onto foil, poured the orange glaze sauce over the top, wrapped it up, and stuck it on the grill. Then we put the corn on the grill, shucked them, and then drizzled the chili honey butter on top. The stuffed pancakes were gluten free, but still pretty good. And the tart was a wonderful flavorful dish, bright with the peas and tarragon. For the dessert, WingWoman and I put strawberries, raspberries, and blueberries on a plate, then topped them with freshly whipped cream. Perfect for a hot summer night.

This was definitely one of the better dinners lately, and I’m glad that so many people could join us! Thank you!

Jersey
(recipes borrowed from the cooks at: www.ci-cooperative.com)

Albacore Tuna
This tuna is line caught by a Cornish boat off the coast of Spain. Apparently we have a quota there which is currently being fished. It is also known as longfin due to its long pectoral fins and it is tagged. It is a pinky grey colour with a flakier texture than yellow fin tuna. Cook as for yellow fin tuna, i.e. quickly in a hot pan. Do not poach.

Sauce:

  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 2 tbsp orange juice
  • 1 tbsp orange marmalade
  • 1 teaspoon dried mixed herbs
  • salt and black pepper
  • fresh orange rind to garnish (optional)

In a large frying pan or shallow pan mix all the sauce ingredients. Bring to the boil then reduce the heat and add the fish. Cook for 6-8 minutes (depending on the thickness of the fish) turning once. Serve with noodles or rice.

Barbecued Sweet Corn with a Chili and Honey Butter

  • 4 sweetcorn, preferably still in the husk
  • Sunflower oil

For the flavored butter:

  • 100g (4oz) butter
  • 1 red chili, finely chopped
  • 1 teaspoon freshly grated root ginger
  • 2 tablespoon finely chopped fresh coriander
  • 2 teaspoon honey
  • Grated zest and juice of 1 lemon or lime
  • Salt and freshly ground black pepper

Leave the sweetcorn whole and soak in water for one hour before use. Place all the ingredients for the flavored butter in a food processor and whiz until smooth. Then either spoon the butter onto a sheet of cling film and roll it up into a sausage shape and chill for two hours or simply pile into a bowl and chill. When you are ready to cook and have the barbecue ready, pat the sweetcorn dry and brush the husks with a little oil. Cook over a moderate heat turning until patched brown on all sides. Sweetcorn without husks can be cooked wrapped in buttered kitchen foil. It will take about 20 minutes. When cooked, remove the foil or peel back the husk and serve with thin slices of the chilled flavored butter on top of the hot corn.

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Grenada…

Monday, January 14 –

This dinner definitely won a place in my top ten dinners from this project. BestestFianceEver even agreed with me, which makes it super, extra delicious times two. If you like pork loin, you will love this recipe.photo(12)

I started with the pork roasting part of the recipe by chopping the shallots, dumping them into a mixing bowl, then throwing all of the spices on top. I put the two tenderloins (that came in one 2-3/4 pound package) into the bowl and moved them around to coat with the mixture. Most everything stuck to them without much effort. Then I put the spiced pork onto a roasting rack and put it in the oven at 450*.

Next was the sauce – mince the ginger and throw it all into a pan, let simmer. I let it simmer almost the whole time the pork was baking so that it was nice and gingery.

Finally, the salad. I threw the black beans and frozen corn into a colander and rinsed it all at the same time. Then the corn and black beans were put into a mixing bowl and I added the rest of the recipe, mixing well.

For plate presentation I put a pile of spinach leaves (torn into more bite-sized pieces) in the middle, scooped the salad on top, placed slices of avocado onto the top of the salad, then the sliced pork. It did take longer for the pork to reach 155* in the middle than the recipe said, so it is important to check it before you cut into it. Also, remember to let your cooked meat rest for a few minutes so that the juices all stay inside the meat. Slice, then serve. Drizzled over the top of the whole thing was the orange-ginger sauce. Dinner was served!

The meat was juicy, the sauce was perfectly gingery, the salad was a nice counter flavor – all in all it was amazing. I will be making this dinner and variations of it much more often now. Please, do try this at home!

Grenada
(recipe borrowed from the cooks at: www.caribbeanchoice.com)

Roast Pork with Black Bean, Heart of Palm, and Corn Salad

Roast Pork:

  • 3 shallots, chopped
  • 2 bay leaves, crumbled
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground ginger
  • 2 3/4-pound pork tenderloins

Sauce:

  • 1 1/2 cups fresh orange juice
  • 1/4 cup minced shallots
  • 3 tablespoons brown sugar
  • 2 tablespoons minced peeled fresh ginger
  • 2 bay leaves
  • 3/8 teaspoon ground allspice

Also:

  • Fresh spinach leaves
  • 2 avocados, peeled, pitted, sliced crosswise
  • Minced fresh parsley

Black Bean, Heart of Palm, and Corn Salad:

  • 1 16-ounce can black beans, rinsed, drained
  • 1 10-ounce package frozen corn, thawed, drained
  • 1 7 1/2-ounce can hearts of palm, drained, cut into 1/4-inch-thick rounds
  • 2 large tomatoes, seeded, diced
  • 1/2 red onion, minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon ground coriander

METHOD / DIRECTIONS:

For Roast Pork: Preheat oven to 450°F. Combine shallots, bay leaves, salt, allspice and ginger in small bowl. Add generous amount of pepper. Rub mixture into pork. Set on rack in roasting pan, Roast pork until thermometer inserted into centers registers 150°F., about 25 minutes. Cool slightly. (Can be prepared 1 day ahead. Bring pork to room temperature before serving.)

For Sauce: Combine first 6 ingredients in heavy small saucepan. Season with pepper. Simmer until slightly syrupy, about 10 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

For Salad: Mix all ingredients in medium bowl. Season salad to taste with salt and pepper. (Salad can be prepared 1 day ahead. Cover and refrigerate.)

Line platter with spinach. Mound black bean salad in center. Slice pork. Alternate pork and avocado slices around salad. Discard bay leaves from sauce and drizzle sauce over pork and avocado. Sprinkle with parsley.


Chile… {potluck!}

Saturday, April 28 –

Chile was done as a potluck because there were too many delicious recipes to even begin to only choose one. So there were twelve of us total for this dinner, and everyone brought something to eat and/or drink: ZombieMode (aka Wonderful Boyfriend) {prosciutto wrapped kiwi and cucumber}, Roommate Extraordinaire {rabbit in orange sauce}, Mr. Hero {cilantro chicken}, BabyBear, MoneyShot {naan}, SlotMachine {wine}, WingWoman {salmon with lemon butter sauce}, LightsOn {fish with mango habanero sauce and corn salsa}, RubsWithLove {sangria}, Ser VJ {Chilean sea bass ceviche}, SpicyLady {salsa and chips}, and me {pork empanadas and lemon dill yogurt sauce}.

The prosciutto wrapped kiwi and cucumber was an interesting combination of flavors, slightly salty with the sweet and crunchy textures in the middle. I’m not sure I’d chose to make them again, but they were fun to try. The rabbit in orange sauce was rich, sinful, and delicious. The rabbit was salty but tender and the sauce was a creamy gravy with orange tones. While he was making it our whole house smelled amazing and it didn’t disappoint when it was done. The cilantro chicken is a dish I would make for dinner any time. The chicken was tender, the sauce was the happy medium between thick and thin – just gooey enough to want to smack your lips while you’re eating it. So were the salmon, corn salsa, and the fish with mango habanero sauce. The salmon was buttery and flaky. The fish with mango habanero sauce was surprisingly spicy (in a good way) but if you weren’t ready for it the sauce probably would have been too much. The corn was a good cut to the sweet and hot flavors. The sangria was sweet with a bite at the end – just the way I hope sangria will be every time. The ceviche was ridiculously good. The fish was buttery with buttery avocado with hints of other veggies and flavors. The homemade salsa was super spicy but I kept going back for more. My empanadas were on the dry side but the flavors were ok. If I had to do it over again I would slow cook the pork and cook them for slightly less time. Once I had made the yogurt sauce to go with them they were much better.

At the end of the evening, Sir VJ inspired everyone to try a Chilean specialty – tiger’s milk. This is where you take vodka and the juice from the ceviche and you make a shot out of it (picture is below). I didn’t work up the courage to try it, but they kept going back for more so it couldn’t have been too awful!

I know the photos below don’t do this dinner justice, but I was trying to take them quickly before everything was devoured! The next two dinners will also be potlucks: China (Fri. 5/4) and Columbia (Sat. 5/12). So stay tuned for more amazing dishes!

{Chilean sea bass ceviche}

{tiger’s milk – vodka with ceviche juice}

{salmon with lemon butter sauce}

{corn salsa}

{rabbit in orange sauce}

{mango habanero sauce}

{spicy salsa}

{cilantro chicken}

{pork empanadas}

{prosciutto wrapped kiwi and cucumber}

Chile

(recipes borrowed from the cooks at: www.foodnetwork.com and chileanrecipe.com)

Piggy Pie Spicy Pork Empanadas

Filling:

  • 1 tablespoon olive oil
  • 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions
  • 1 serrano chile, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 cup golden raisins
  • 1/4 cup fresh lime juice
  • 6 tablespoons chopped toasted almonds
  • 3 tablespoons sour cream
  • 1/2 teaspoon chipotle powder

Dough:

  • 1 cup all-purpose flour
  • 1 cup masa harina (cornmeal)*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 ounces (1 stick)unsalted butter, melted, cooled
  • 1/2 cup plus 1 tablespoon water
  • 2 large eggs

Directions:

For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.

For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.

Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.

Kiwi-on-a-Stick

  • 4 large kiwi fruit,peeled
  • 1 small diameter cucumber (yield 12 slices) washed with end removed
  • 3 oz. Proscuitto, 6thin slices, cut in half lengthwise
  • 3 tablespoons lemon juice
  • 1/4 garlic powder
  • 12 short 5 or 6-inch skewers

Methods:

1. Stroke kiwi fruit and cucumber lengthwise with fork to decorate. Carefully slice in slices of equal thickness. Kiwi should yield 6 slices each, cucumber 12 slices.

2. Stack one slice of cucumber in between two slices of kiwi fruit, matching diameter of slices. Carefully wrap each kiwi stack with a half-slice of proscuitto and mount diagonally on the tip of a skewer. Proceed with remaining skewers.

3. Brush all with combined lemon juice and garlic powder mixture and allow to chill, covered, until ready to serve.


Bolivia…

Thursday, December 28 –

This dinner was super, extra easy. It was, however, in need of a little bit of editing to make a dinner for people after work. Wonderful Boyfriend, Roommate Extraordinaire, WingWoman, and LightsOn were all over for this dinner, so I couldn’t let it sit and stew for 2.5 hours. So I started with putting the potatoes into the oven to roast, pierced with a fork and wrapped in foil. I chose golden potatoes because I thought their flavor would be a good addition to this recipe. Then I got the veggies chopped up and the meat cubed. I started like the recipe says with oil in the pan, adding the meat to sear it, but I let the meat brown and added the spices in earlier than it said. I just layered the spices on top and tossed when I added the onion and green onion slices. After the onions had softened and started to take on the reddish color of the spices, I added just one cup of hot water and covered it to simmer for the time it took the potatoes to cook. I will also add that the recipe called for 1/2 cup of cayenne (!!!) and I knocked it down to 2 teaspoons. I don’t know if they put that much in because it was supposed to simmer in 8 cups of water, or if they were really trying to cleanse the intestinal tracts of everyone that even came close to the dish. So, knowing that the people eating this dinner likes to sniffle from the heat, maybe even sweat a little, but not puke from the heat, I turned it down a little (no really, a whole lot. eek!).

While everything was simmering I put the white corn (that I got in cans) covered with plastic wrap into the microwave to heat up for dinner. Once the potatoes were easy to pierce with a fork, I took them out and got everyone ready to serve up. The corn was sweet and a great combo with the spicy of the meat, the potatoes were a smooth flavor and a good size (some people had one, some had two), and the meat. Oh, the flavor. Just thinking about it makes me wish that we had any left for leftovers. But it was gone so quickly that no one even had a chance to have seconds! On a gluten free note, I didn’t add any bread crumbs to this, and I think that it didn’t need them at all. I also didn’t simmer down from 8 cups of water, so maybe if you followed the boiling meat directions (!!!) you would need them. We didn’t, and the flavor and texture was excellent.

The dessert that WingWoman made was so good, I don’t think the picture does it justice (which seems to be a trend, now that I think of it). It was like the best part of fire-toasted marshmallows with just a hint of lemon to make it interesting. We literally crowded the pan and peeled them off, burning hot and sticky onto our fingers. There was no waiting for cool down time for us! The part that we changed for this recipe was the temperature. She made the first batch just like it said, at 350 then down to 250 – but it just wouldn’t finish cooking! So we turned the heat back up to 350 and they turned out perfect. Then the second batch we cooked at 350 the entire time, and they were even more amazing!

LightsOn, WingWoman, and I supplied the wine this time, and we had some wins and some losses. We had a syrah that was way, way too strong/dark/heavy. It literally coated the tongue/throat/teeth. We had a shiraz that was pretty sweet, and didn’t really fit the dinner. And then we had an Italian red (I don’t remember what kind! Sorry!) that matched the dishes, was easy to drink, and made everyone at the table happy. Hooray for wine!

Things I have learned: It’s ok to use less spice. I never, ever thought I’d say that because I’m usually the one tripling or quadrupling any flavor that I’m cooking with. But this time, I actually met my match!

Bolivia
(recipes borrowed from the cooks at: www.boliviaweb.com and www.boliviabella.com)

Fricasé (spicy pork meat stew)

  • 2 spoonfuls oil
  • 2.2 pounds pork meat, preferable ribs, cut into 16 pieces
  • 1 cup white onion, cut into thin strips
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon crumbled oregano
  • 4 cloves garlic, minced
  • 1/2 cup ground cayenne pepper (1/2 kilo in cases)
  • 1 spoonful salt
  • 1/2 cup green onion, cut into thin strips
  • 8 cups boiling water
  • 1/2 cup plain bread crumbs, to thicken

To Serve

  • 4 cups cooked white corn
  • 8 peeled potatoes (cooked separately)
  • Preparation

In a large pot heat the two spoonfuls of oil over medium heat. Add the pork and fry until golden. Add onion, cumin, pepper, oregano, garlic, cayenne pepper, salt and green onion. Stir and add the eight cups of boiling water. Let cook until the meat comes off a little of the bones, at least two hours. Try to maintain the initial amount of broth, adding a little of water if necessary. Shortly before serving, add bread crumbs to thicken. Serve in a deep plate with sufficient broth. Garnish with one cooked potato and cooked white corn.

Suspiros (Baked Meringues)

  • 8 egg whites
  • 1/2 lemon
  • 3 and 1/2 cups of powdered sugar
  • Baking paper

Instructions: Beat the eggs until they form soft peaks. Continue to beat them as you gradually add the sifted powdered sugar and juice from 1/2 a lemon. Beat continually until firm peaks form. Heat your oven to 350 degrees. Place a piece of baking paper on a cookie sheet and drop the meringue by large spoonfuls onto the paper. Lower the oven temperature to about 250 and bake until slightly toasted. Remove and cool. Your meringues will be crunchy but fragile and will break easily. They’ll also melt in your mouth.