Thursday, July 19, 2018

Corn Chowder with Shrimp


Corn Chowder with Shrimp
(8 servings)


Ingredients:

7 ears Sweet Corn, shucked
4 cups Chicken Broth
1 tbsp. Fresh Thyme. Chopped
1½ tsp. Salt, divided
8 oz. Yukon Gold Potatoes cut into ¾-inch pieces
1 cup Half and Half
¼ cup Unsalted Butter, divided
1 tsp. Black Pepper
1 lb. Medium Shrimp, peeled and deveined
3 tbsp. Fresh Chives, chopped, divided

Directions:

Cut corn from cobs to make 4 cups.  Using the dull side of knife, scrape liquid from corn cobs directly into a 6-quart slow cooker.  Add cobs and 3 cups of kernels.  Stir in chicken broth, thyme, 1 tsp. salt and potatoes.  Cover and cook on low for 7½ hours.  Discard cobs.  Stir half and half and 2 tbsp. butter into mixture.  Transfer half the mixture to a blender.  Remove center piece of lid to allow steam to escape.  Secure lid and place a clean towel over it.  Process until smooth.  Pour into large bowl and repeat with remaining mixture.  Stir in pepper.  In a large skillet, melt 3 tbsp. butter over medium heat.  Cook 2 minutes or until foamy.  Add shrimp and remaining cup of corn kernels and remaining ½ tsp. salt.  Cook 4 minutes or until shrimp are pink and done.  Stir in 1½ tbsp. chives.  Divide soup among 8 bowls and top evenly with shrimp mixture.  Sprinkle remaining chives over each bowl evenly and serve.

Notes:              If it is not the right time of year for fresh corn, substitute frozen whole kernel corn.          

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Wednesday, July 18, 2018

Cajun Creamed Corn


Cajun Creamed Corn
(8 servings)


Ingredients:

6 ears Fresh Sweet Corn, shucked
3 slices Thick-cut Bacon, chopped
1 tbsp. Salted Butter
1½ tbsp.  All-Purpose Flour
1 cup Milk
¼ cup Heavy Cream
5 oz. Sharp Cheddar Cheese, shredded
1 tbsp. Cajun Seasoning
¼ tsp. Nutmeg (fresh grated or ground)
1 cup Baby Arugula, loosely packed
2 Green Onions (green only), sliced

Directions:

On a pre-heated medium-high grill, cook corn until tender and slightly charred (about 10 minutes).  Leave them uncovered and turn occasionally.  Remove and let cool to handle and cut kernels off the cobs.  In a large skillet, cook bacon over medium heat until crisp.  Remove to a paper towel lined plate to cool.  Add butter to skillet and bacon drippings.  Add flour, and cook, whisking constantly, 1 minute.  Gradually add milk and cream, whisking constantly, until mixture boils and thickens (about 5 minutes).  Remove from heat and add in cheese slowly, stirring constantly to melt.  Whisk in Cajun seasoning and nutmeg before returning skillet to the heat.  Cook 1-2 minutes to blend and then add corn and bacon back into mixture.  Reduce heat to medium-low and cook, stirring often, for 4-5 minutes.  Remove from heat and add in arugula folding in until wilted.  Scrape into a serving dish and sprinkle with the sliced green onions and serve.

Notes:              Recipe calls for salted butter.  If you only have unsalted butter, just add ¼ tsp. salt to mixture.           

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Tuesday, July 17, 2018

It's Sweet Corn Season

We’re in “Sweet Corn” season throughout most of the country now.  It’s one of the best times of the year.  The only thing that can improve it is when the fresh tomatoes are going at the same time.

My favorite summer meal comes late in the summer but well worth waiting for each year.  For me, that meal is BLT’s with tomatoes just out of the garden and, of course, corn on the cob with butter and salt.

If that’s not your favorite, to each their own.

Fresh corn in the summer can be prepared many different ways.  Of course eating it off the cob is probably tops.  But this week and next I’ll try and give you some other great recipes to try with that fresh sweet corn.

Starting this week on Wednesday with “Cajun Creamed Corn” to try.  Then we have “Corn Chowder with Shrimp” on Thursday.

One is a side dish and the other is a meal in itself.  Be sure to give both a try.  Let me know what you think too.

Summer is going quick and so am I today.  “Happy Cooking” until next week.  Please share this link with others and give me some more feedback too.  Thanks.

Thursday, July 12, 2018

Chipped Beef on Toast


Chipped Beef on Toast
(6 servings)


Ingredients:

2 tbsp. Unsalted Butter
1 tbsp. All-Purpose Flour
1 tbsp. Fresh Garlic, minced
½ tbsp. Fresh Rosemary, chopped
1 large Shallot, minced
6 cups Heavy Cream
½ tsp. Salt
1tsp. Black Pepper
3 pkg. (3 oz. ea.) Dried Beef, chopped
12 slices Sourdough Bread, toasted
3 tsp. Fresh Parsley, chopped

Directions:

In a small saucepan, melt 1 tbsp. butter over medium heat and then add flour.  Cook, stirring, until mixture begins to turn light brown (about 4 minutes).  Set aside.  In a large saucepan, melt remaining butter over medium heat.  Add and cook garlic, rosemary and shallots until shallots are translucent.  Add cream and bring to a boil.  Now add the butter/flour mixture, reduce heat and simmer for 10-15 minutes, stirring occasionally.  Add salt and pepper and then stain through small mess strainer.  Add the dried beef and bring back to a boil.  Serve immediately over 2 slices of toasted sourdough per serving.  Garnish each serving with parsley.

Notes:              Sub cooked crumbled ground beef or sausage for the dried beef if you like.  Figure a pound and a half precooked for this recipe.  

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Wednesday, July 11, 2018

Breakfast Potato Boats


Breakfast Potato Boats
(8 servings)


Ingredients:

4 large Baking Potatoes
8 tbsp. (1 stick) Unsalted Butter
½ cup Milk
½ cup Italian Blend Cheese, shredded
¼ cup Green Onion, sliced
8 slices Bacon, cooked and crumbled
2 tsp. Salt
8 large Fresh Eggs
to taste Salt and Black Pepper

Directions:

Bake potatoes as you prefer.  Let them cool before cutting in half.  Scoop out pulp leaving about ¼ inch along skin.  Mash pulp in a large bowl with a fork.  Add the butter stirring until melted.  Add milk, cheese, onion, bacon and slat stirring to combine.  Scoop back into skins and make a big well with the back of spoon.  Crack eggs, one at a time, into each well.  Season with salt and pepper.  Place boats on a rimmed baking sheet that has been sprayed with cooking spray.  Put into a preheated 400-degree oven for 35-40 minutes or until egg whites are set.  Serve at once.

Notes:              Try ham with Swiss or cheddar
                         cheese for something different.

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Tuesday, July 10, 2018

Summer Breakfast Items Continued

We are continuing this week with a couple more interesting breakfast items.  Hope you will try both and maybe even their variations.

Wednesday offers “Breakfast Potato Boats” for something different.  It’s like a twice baked potato but with an egg.

We follow that up with “Chipped Beef on Toast” but it’s not the S.O.S. they served in the army.  That will be Thursday.  It has a couple of variations for you to try.  You also might want to sprinkle a little shredded cheese on it just as you serve it.

Please let me know how you liked either or both.  Until next week, “Happy Cooking” and remember to share the link with others.  Thanks.

Thursday, July 5, 2018

Spelt and Cornmeal Biscuits


Spelt and Cornmeal Biscuits
(16 servings)


Ingredients:

2½ cups Spelt Flour
½ cup Cornmeal
2½ tbsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Kosher Salt
½ cup Unsalted Butter, chilled and cut into pieces
1 cup Buttermilk

Directions:

Combine flour, cornmeal, baking powder, baking soda and salt in a bowl using a whisk.  Cut butter into flour mixture using a pastry blender or 2 knives until mixture resembles coarse meal.  Stir in buttermilk just until combined.  Turn dough out onto a lightly floured surface.  Knead 2 to 3 times or until dough comes together.  Pat dough into a 10x8 inch rectangle and then cut 4x4 to make 16 biscuits.  Place biscuits 2-inches apart on parchment paper lined baking sheet.  Place in a pre-heated 450-degree for 10-12 minutes or until browned.

Note:               Be sure to gently pat instead of rolling out the dough.  Patting creates flakier biscuits.

Ideas for Future Efforts
______________________________________
______________________________________
______________________________________
______________________________________
______________________________________