Toasted Coconut Corn

Who doesn't love sweet summer corn?  

No backyard cookout is complete without this seasonal staple.  Fresh corn on the cob just screams summer.

While I have cooked corn multiple ways, from boiling to barbecue, and have a drawer full of corn-handling and eating tools, this, by far, has become my favorite way of serving corn. 

Better yet, no gadgets required!

Tip #1  Choose corn with long stems still attached

Tip #2  Look for dry silk - wet and gooey means old corn.

Tip #3  Pull back the husk a few inches to assess kernel condition.  Look for large and plump! 

(I have bought corn that looked plump only to peel it and discover the kernels were barely developed.)

When peeling back the husk, be careful not to rip the leaves off.  You need to have enough husk left to make a sturdy handle.  And, as pretty as it might look tied with a strand of husk, it will come undone. 

Save yourself the headache and use butchers twine instead!

Butter and salt are great.  So are mayo and chili powder.  But something about this combination of sugared coconut milk, cinnamon and chipotle, compliments the corn's natural sweetness in an unexpectedly wonderful way.

Each time you turn the corn over the fire, baste with the reduced coconut milk until it is gone.

As soon as it is off the fire, while it is still wet from the baste, sprinkle with toasted coconut.

Toasted Coconut Corn

Ingredients

4 - 6 ears un-shucked corn (look for long stems)

6 - 8 oz Coconut Milk

1 T brown sugar

1 t coconut extract

1/8 t cinnamon

1/8 t chipotle powder

salt and pepper

shredded sweetened coconut

Directions

Heat coconut milk, brown sugar, coconut extract, cinnamon, chipotle powder, salt and pepper over medium - low heat until reduced and thickened. 

Carefully peel back corn husk leaves back one at a time.  As soon as you peel the thin inner leaves you can easily grasp the silk and pull it off.  Fold husk all the way back and tie with butcher's twine to form a handle.  

Roast over a low fire, basting with the coconut milk and turning frequently until nicely browned.

Spread shredded coconut on a parchment paper lined sheet pan and broil on low, tossing frequently until starting to brown.

Transfer hot corn to a platter and sprinkle with toasted coconut.

Cucumber Jalapeno Margaritas

Happy Friday!

Time for a Margarita, and this one is well deserved. 

Today I dove head first into Sea Salt production for my Cucina Valentina Etsy store, determined to add a variety of infused Sea Salts to my Kitchen Essentials line.  Two of my favorite flavors are smoky chipotle and bright, zesty lime.  I may be Italian, but, oh, how I love my Mexican food.  I can think of dozens of ways to use a chipotle lime salt - and I intend to share them all right here.

I soon discovered that this endeavor is extremely labor intensive.  There's the zesting and the squeezing, then the low-temp baking and then the grinding... 

The end result is amazing, and I'm not complaining, but after zesting a literal bushel of limes, I am ready for a refreshing libation!

This is a truly delicious margarita, as the cucumber gives it a burst of freshness and the jalapeno, the perfect kick.  Thank you to Michael Symon for the inspiration.

Cheers!

Cucumber Jalapeno Margaritas

Ingredients:

1/2 C fresh squeezed lime juice
1/2 C Tequila
1/4 C Grand Marnier
1/4 C agave nectar

Jalapeno and cucumber, thin sliced

Chipotle Lime Sea Salt

Directions:

Wet rim of glasses with a lime wedge then dip and roll into a shallow plate of chipotle salt until rim is coated.

Combine the first four ingredients in an ice filled shaker and shake vigerously.  Strain into glasses and garnish with cucumber and jalapeno.

For stronger cucumber/jalapeno flavor, mix all ingredients in a pitcher and refrigerate at least an hour before serving.

Serves 2 large or 4 small


Adapted from Michael Symon - Food Network

Chorizo Stuffed Acorn Squash

Nothing symbolizes the coming of winter like squash.  They arrive in the grocery store late summer in a variety of interesting shapes and shades of autumn colors that will pique OCD in even the most self disciplined of shoppers.  You cant buy just one!

And why should you?  They are relatively cheap, make great decorations and will last for literally a month on the counter.

And that's the beauty of the versatile winter squash.  They are hearty, filling and delicious, and by baking, roasting, mashing, whipping or sauteing, can be transformed into any number of dishes from main courses to desserts.

One Acorn squash is perfect for two.  I will stuff them with whatever I have in the fridge, but this quick Mexican version is an easy favorite.

Chorizo Stuffed Acorn Squash

Ingredients

2 acorn squash, halved
12 oz chorizo
1 celery stalk
1/2 red bell pepper
2 shallots
3 cloves garlic
1 jalapeno
1 T oregano
1 t cumin
1/4 C tequila
4 oz can tomato sauce
1/4 C golden raisins
1/4 C pistachios
1 t fajita seasoning
garlic infused olive oil
cheddar cheese
cilantro

Directions

Cut squash into horizontal halves.  You may need to trim the stem and bottom point so they sit flat.  Spritz with garlic infused olive oil and sprinkle flesh with fajita seasoning.  Place cut side down on a foil lined baking sheet and bake 30 - 40 minutes at 350 until flesh is just tender. 


While squash is baking, cook chorizo in a large skillet over medium high heat, breaking up into tiny pieces.  Add chopped celery, bell pepper, shallot, jalapeno, garlic and a few grinds of pepper and continue cooking until vegetables soften.  De glaze with tequila then cook until mostly evaporated.  Add oregano, cumin, tomato sauce, raisins and pistachios.  Cook until nice and thick.  Taste for seasoning and add salt and pepper if needed.

Flip squash over on baking sheet, fill cavity with chorizo mixture, top with cheddar cheese and bake at 350 for 15 - 20 minutes until the cheese is melted.

Top with Lemon Chipotle Crema (recipe below) and cilantro.

Lemon-Chipotle Crema

  

Ingredients

 

1/2 C Fage non-fat Greek yogurt
1/2 C mayonnaise
1 - 4 T Cashew Milk
1 t honey
Juice and zest of 1 lemon
1/2 t chipotle chili powder
salt and pepper to taste  

Directions

Whisk all ingredients until well blended.

Blistered Shishito Peppers with Lemon-Chipotle Dipping Sauce

I've discovered a new favorite appetizer that I cannot wait to share!  

Beautiful, Shishito Peppers.

If you are into food like I am, you've probably seen these little gems cropping up in the pages of numerous food magazines and been intrigued.  When they showed up on the menu at my favorite local sushi spot, I knew it was time to give them a try.

Finding Shishitos in the grocery store wasn't so easy.  I rooted through several different markets to no avail, then suddenly one night my neighborhood Von's revamped the produce section and the next morning I inadvertently walked into Foodie Heaven.

Mixed in with the standard celery, potatoes and broccoli I was delighted to see...

wildly striped graffiti eggplant
deep purple bell peppers
jewel tone carrots
a rainbow of colored baby beets
exotic mushrooms of every size and shape
even tiny quail eggs!   
and, yes, shishito peppers. 

Von's is stepping up their game, and I couldn't be happier!

Being that they are a small green pepper similar to a jalapeno or serrano, one might assume they are spicy.  I can assure you, they're not hot at all.  They are actually mild and sweet, and virtually addicting.  I dare you to eat just one.

They are super quick and simple to make, and if you can flip them in the skillet with a flick of the wrist, you are sure to impress your guests.  

I will flip like crazy and haven't lost a pepper yet, though I will spend quite some time cleaning the stove top after my guest have gone home.

 


Heat the butter and lemon infused olive oil until it's frothy and just starting to darken, which will give the peppers that rich, satisfying browned butter flavor plus an underlying hint of lemon.

Don't worry if you get distracted and they burn a bit.  A little char is what you want.

Just keep flipping and they will keep sizzling and popping.  It makes for a great show.

The dipping sauce is just a thicker version of my Lemon Chipotle Crema, minus the milk,  It's acidic, lemony bite is the perfect compliment to the buttery peppers, as is Tobin James Ballistic Zinfandel.  This rich, silky red is out of this world, with layers of deep dark fruit and raisins.  For years we've been stocking up at the winery every time we traveled to Paso Robles.  Imagine my excitement when one of my favorite reds turned up at my local Von's grocery store!

P.S. Thank you for the gorgeous bowls, Tobin James Cellars!

Blistered Shishito Peppers with Lemon-Chipotle Dipping Sauce

 

 Ingredients

 

10 oz shishito peppers, picked through, rinsed and dried
1 T butter
1 T Cucina Valentina Sicilian Lemon Olive Oil
sea salt
lemon juice

Directions

Heat butter and oil on medium-high in a wide skillet until frothy and just starting to brown.  Add peppers.  Saute peppers, flipping every few minutes until they are nicely blistered and slightly charred.

Arrange on serving platter and drizzle with fresh lemon juice.  Sprinkle with flaky salt.

Lemon-Chipotle Dipping Sauce

 

Ingredients

1/2 C Fage non-fat Greek yogurt
1/2 C mayonnaise
1 t honey
Juice and zest of 1 lemon
1/2 t chipotle chili powder
salt and pepper to taste 
    

Directions

Blend all ingredients together until smooth.  Keep refrigerated until ready to use.