I found this recipe in my Gourmet magazine and loved it! It's a summer staple salad in our family!
6 ears fresh corn, shucked 1/4 cup butter (optional, I omit it) 1 - 2 Tablespoons fresh lime juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper (or more to your liking) 1/4 cup fresh cilantro, chopped
Bring 1 1/2 inches water (do not salt water) to a boil in pot, then add corn cobs. (You may only be able to blanch 3 at a time) Cook corn (water may not cover it), covered with lid, turning occasionally, until tender, 3 minutes. Transfer with tongs to a large platter.
While corn cooks, melt butter in a 1 quart heavy saucepan, then remove from heat and stir in lemon juice, salt, black pepper and cayenne.
When corn is just cool enough to handle, cut kernels off cobs in long, wide strokes with a large heavy knife, leaving kernels in clusters. (My serrated bread knife works the best) Transfer to a serving bowl. Add butter mixture and cilantro to corn, stirring gently to keep kernel clusters intact. Serve warm or at room temperature.
I'm always on the search for a tasty recipe for clams or oysters. We go out to the canal often during the summer and the guys always dig clams. Here's a delicious way to serve them!
2 Tablespoons vegetable oil 8 garlic cloves, minced (yes, 8 cloves!!!) 1 serrano chili pepper, minced (leave all the seeds if you want it spicy!) 2/3 cup dry white wine 1 bottle/can clam juice 1 Tablespoon sugar 2 Tablespoons oyster sauce 4 small spicy andoille sausage links (precooked), cut into 1" chunks 1 teaspoon freshly ground black pepper 6 pounds littleneck clams in shells, scrubbed 1 - 2 cups fresh basil, chopped
Heat oil in a large pot (large enough to hold all the clams) over medium-high heat. Add garlic; saute for 1 minute or until golden. Add chile pepper; saute 10 seconds. Stir in wine and next 5 ingredients (through pepper). Bring to a boil. Add basil, then clams; cover and cook 7 minutes or until shells open. Discard any unopened shells. Remove clams from pan with a slotted spoon. Serve with the sauce, along with some crusty bread for dipping.
In a small bowl, combine the sugar, nuts, and 3 teaspoons zest; set aside.
In a separate bowl, combine the cream cheese, 1/2 cup powdered sugar, 2 teaspoons orange zest, and vanilla. Set aside.
Separate the biscuits, and flatten a bit to make a larger circle. Place about 1 Tablespoon cream cheese mixture in the center of each flattened biscuit. Fold biscuit over to create a 'half moon' and pinch edges to seal. Dip the biscuits in melted butter, then dredge in the granulated sugar mixture. Place the biscuits, curved-side down, in a single layer in a 9 x 13" cake pan, preferably glass. Sprinkle any remaining sugar mixture over biscuits.
Bake for 35 to 40 minutes, until golden brown. Meanwhile, combine 2 cups powdered sugar and orange juice. Once coffee cake is out of the oven, immediately drizzle the glaze over the biscuits. Enjoy every sticky bite!
Jinna gave me the recipe for this chilled summery salad, it's so delicious! It tastes so fresh, and has the perfect amount of crunch to it. The recipe made a large amount, so I've cut it down a bit.
Salad: 1 can black beans, rinsed 1 can corn kernels, drained 1 jalapeno, seeded and minced (leave some seeds if you like the heat) 15-20 grape tomatoes (I left them whole, but you can cut in half) 1 small package stringless peapods, cut in half 1 orange, yellow or red bell pepper, cut in chunks 1 green onion, sliced thinly cilantro (add to your taste) Parmesan or Feta cheese
Dressing: 1/4 cup lime juice 1/4 cup olive oil 2 Tablespoons Dijon mustard (I used grainy mustard) 1 Tablespoon brown sugar salt and pepper to taste
Combine all ingredients and mix with dressing. Chill. Before serving, sprinkle with cheese of choice.
So many recipes and so many people to share them with!
Do you have a new found favorite that you're dying to share with me and all who visits this site? Just post it and let's get cookin'!
