This is a little different but certainly tasty. There will be cries for ‘more please’.
- 1/2 cup Basmati rice, rinsed and drained
- 5 medium ears of corn, husk and silk removed
- 1/2 cup toasted pistachio nuts, chopped
- 1/3 cup chopped basil, fresh
- 1 tbsp. oil
- 2-3 tbsp. melted butter
- 1 large lime juiced (3-4 tbsp.)
- pinch of salt
- 1 avocado, halved, seeded, peeled and quartered
- Baby spinach and arugula for each serving
In a large saucepan, bring 1 1/2 cups of water to the boil, stir in the rice. Cover and simmer for about 30 minutes on a lower temperature.
On the grill, brush melted butter over the corn and grill for about 6-7 minutes until lightly charred, turn often. Remove from the grill and let cool down. Cut the corn from the cob.
Drain the rice and stir in the corn, pistachios, basil, oil, lime juice and salt. Return to the stove and stir to combine and heat through.
To plate, add a generous serving of the fresh greens, plate the salad on top and add the avocado evenly. Serve with toasted brioche bread, glass of chilled wine and you have a feast.
Enjoy!
Note: I added melted butter to the corn, and then drizzled the remaining butter over it all and simply mixed it lightly.
Mussels With Fresh Corn, Wine and Cilantaro
This would be a refreshing Appetizer to surprise your guests when they come for dinner. Try it and you will enjoy it as well.
- 1 tbsp. butter
- 1/2″ lemongrass piece, smashed
- 3/4 cup leeks, cleaned well and thinly sliced
- 1 jalapeno chili, diced, seeds removed
- 1 tbsp. grated garlic
- 1/2 cup white wine
- 2 cups fresh corn kernels
- 1 – 1 1/2 cups whipping cream
- pinch of salt and pepper
- 2 lbs. fresh mussels
- 1 tbsp. finely chopped cilantro
- 1 Crusty loaf of bread
The first thing to make is your sauce. Heat a 5 quart casserole over medium heat and peel off the first 2 layers of the lemongrass and smash a little to release the juices. Add to the pot with all the leeks. Next add the chili and cook until the leeks are tender. This should take about 5-6 minutes.
Add the grated garlic and cook for just a minute. Now add the wine and cook until the liquid has reduced by one half.
Add the corn and cream to the pan, season with the salt and pepper and simmer only for about 5 minutes or until the corn is tender and the sauce will coat the back of a spoon. Set aside.
In a blender, remove close to one half of the sauce and process until just at the chunky stage and return it the pot. Add the mussels and cook for about 6-8 minutes, making sure to shake the pot occasionally.
Remove any mussels that have not opened up and discard. Portion the mussels equally into bowls and spoon the extra sauce over the mussels. Sprinkle with cilantro and serve with crusty bread.
Yup, you did it again!
Fall Boil With Shrimp And Stuff
October has arrived and while the weather is still super nice, this would be a fun thing to do for a last hurrah, if you will. No real fussing, no real cleanup. It is messy, delicious and pure fun!
This will serve 8
- 1 cup unsalted butter
- 4 cloves garlic, crushed
- 3 tbsp. seasoning salt, like “Joe’s Stuff” or Cajun-type seasoning
- coarse salt
- 3 lemons, 1 halved, 2 cut in thick wedges
- 2 1/2 lbs. new baby potatoes
- 5 ears of corn, cut in 1 inch pieces
- butter for brushing
- 3 lbs. jumbo shrimp, shells on, deveined
- Sheets of packing paper (clean and by the roll, if possible)
Heat the butter in a saucepan over medium heat, until melted. Add the garlic and simmer for only 1 minute. Stir in the seasoning and salt. Squeeze the juice from the halved lemon (reserve the halves) and add to the butter. Remove from the heat but covered to keep warm.
In a large saucepan with water, boil the potatoes for about 12-15 minutes until tender when poked with a knife. Add the corn and the lemon halves. Return to the boil, then drain.
Preheat the barbecue and brush the grates with oil. Take 2 tbsp. of butter mixture and toss the potatoes, corn, shrimp and sliced lemons until coated.
Put it all on the grill, cooking only until the shrimp have turned pink and there are grill marks on the corn and potatoes.
You can add mussels and clams as well, making sure they all open.
Throw out the paper to cover the table, have a pile of paper napkins handy and toss it all on the table. The trick here is to help yourself and eat away. Serve the remaining butter in a couple of bowls and just have fun.
Cold beer in a bucket or a bottle or two of chilled wine is all you need.
Mashed Potatoes And Vegetable Bake
It is now Autumn and that means potluck dinners and Thanksgiving celebrations. This is a wonderful side dish to either make and take or make, bake and devour. Either way, it will be a real hit on the table.
- 2 lbs. russet potatoes, peeled and cut in 2 inch pieces
- 1 tsp. olive oil
- 1 cup fresh corn kernals (frozen can be used-thawed)
- 1 cup asparagus, cut in 1 inch pieces
- 1 garlic clove, minced
- 1/2 cup sour cream
- 1/4 cup butter
- pinch of salt
- 2 cups panko crumbs
- 1 cup shredded white cheddar cheese
- 1 tsp. paprika
- 3 tbsp. butter
Preheat oven to 450 degrees.
In large pot, boil potatoes until tender (about 15-17 minutes). Drain. With a potato masher, mash the potatoes and then place in food processor. (this step prevents lumpy potatoes).
Now add the sour cream, 2 tbsp. butter, 1 egg, pinch of salt, paprika and minced garlic. Mix until completely smooth.
In a skillet, add the olive oil and saute the vegetables until tender (6-8 minutes). Transfer these to a buttered 1 1/2 qt. baking dish. Scoop the potatoes over the top, spreading to the dish edge. Sprinkle the top with the panko crumbs and grated cheese. Then dot the 3 tbsp. of butter over the top.
Bake only until the top is getting browned. This will make 8 plus servings. A great dish to make.
There, didn’t I tell you it was great?
Crunchy Summer Salad
There are a million salads and this is another one…..might I add, a great one? I just did.
- 2 English cumbers, unpeeled and sliced thin
- 1 1/2 cups fresh corn kernals (off the cobb)
- 2 3/4 cups sugar snap peas
- 10 radishes, sliced thin
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- pinh of salt and pepper
- 2 firm-ripe avocados, halved and cut in wedges
Combine the cucumbers, corn, peas and radishes in a bowl. Drizzle the lime juice and oil over the bowl and toss to combine.
Gently fold in the avocadoes and serve right away.
YUM!
Tostadas
Friday night and what to have for supper? Well, you could order in but….nah! This will wake up the taste buds and give you a new lift on the day. Let’s go.
Sauce
- 1 ancho chili
- 1 lb. ripe roma tomatoes, halved
- 1 jalapeno pepper, stem removed and halved
- 1 small onion, peeled and quartered
- 2 garlic cloves, peeled
- pinch of salt
- 1 tbsp. brown sugar
In a frypan. toast the chili for 2 minutes each side, pressing firmly with a wooden spatula as you cook until fragrant and softened. Place in a heatproof bowl and cover with boiling water. Soak for 20 minutes. Remove the seeds, stem and drain.
Place the tomatoes, onion, pepper, and garlic on a parchment lined cookie sheet and bake for 25 minutes until soft. Set aside to cool.
In a blender, puree the cooled baked vegetables, ancho pepper, salt and sugar to make the sauce. Set aside.
Preheat oven to 400 degrees.
Stuffing
- 4 chorizo sausages, casing removed
- 8 corn tortillas
- 1 tbsp. canola oil
- 2 1/4 cups fresh corn kernals
- 19 oz. can black beans, rinsed and drained
- 1 pkg. Monteray Jack Cheese
- 2-3 limes, quartered
In a frypan, cook the sausage meat for about 6 minutes, breaking up the lumps.
Brush the tortillas. brush both sides with oil and place on two parchment lined baking sheets and bake for 15 minutes until crisp. Remove from the oven.
Divide the corn, black beans and sausage meat equally among the tortillas, topping with a few spoonfuls of the sauce and a slice of cheese. Bake for 5 minutes until the cheese has melted. Serve warm with extra sauce on the side and a couple wedges of lime.
There….now you have already forgotten about the day….the week….pour a cold beer…..yum!
Santa Fe Rice and Corn Salad
Great salad to have after the holiday festivities….light, a little spicy and yet tempered with a special lemon dressing.
- 1 cup long grain rice
- 1/4 cup fresh lemon juice
- 4 tbsp. olive oil, divided
- 1 1/2 cups fresh corn kernals (2 ears of corn or frozen corn, thawed)
- 1 cup chopped fresh poblano chilies
- 1 cup diced, seeded yellow bell pepper
- 1 cup yellow zucchini, cut in 1/2 inch cubes
- 1 avocado, halved, peeled and diced
- 1/2 cup thinly sliced green onions (optional, for sure)
- 1/2 cup chopped fresh cilantro
Cook the rice until tender (12-15 minutes). Drain and rinse in cold water and drain again. Set aside.
Whisk the lemon juice and 3 tbsp. oil in a small bowl, season with a wee pinch of salt and pepper.
Heat the frypan and add 1 tbsp. olive oil. Add the corn, chilies, yellow pepper and zucchini and saute until the vegetables are tender (5-7 minutes). Scrape into a large bowl and add the rice, avocado, onion and cilantro. Add the dressing and toss to coat.
Plate with barbecued chicken or pulled pork sandwiches. Wow!
Roasted Corn Chowder with Shrimp
This is tasty, tasty, tasty. I am sure it will become your new “favourite chowder” of all time.
- 4 tbsp. room temperature butter
- 2 tbsp. flour
- 1 medium onion, peeled and coarsely chopped
- 3 celery stalks, peeled and coarsely chopped
- 2 large red peppers, roasted, seeded and chopped
- 2 x 15 oz. cans creamed corn
- 3 corn on cob, roasted, kernals removed
- 2 x 14 oz. containers of chicken broth
- 1 – 1 1/2 cups whipping cream
- 2 tsp. sugar
- pinch of cayenne pepper
- 1 pound uncooked shrimp, peeled, deveined and coarsely chopped
- 5 tbsp. chopped fresh cilantro
- 4 slices of bacon, cooked crisp and chopped
Mix together the flour and butter in a small bowl and set aside.
Finely chop the onion and celery in a processor. Melt 2 tbsp. of butter in a large pot over medium heat. Add the onion-celery mixture and the peppers, saute until soft, about 5-6 minutes.
Add the creamed corn, freshly roasted corn kernals, broth, cream, sugar and cayenne pepper. Bring to a boil and reduce heat. Whisk in the flour-butter mixture and simmer for 12-15 minutes to blend all the flavours.
Add the shrimp and 3 tbsp. of the chopped cilantro and simmer until the shrimp are cooked through (about 5 minutes longer. Season lightly with salt and pepper.
Ladle into large soup bowls, sprinkle the remaining cilantro and chopped crisp bacon.
Only thing needed now is a glass of chilled white wine. YUM!
Nectarine and Scallop Summer Salad
I love the summer months and certainly all the ways to make salads zing. This is a lovely salad and one not to miss trying.
Serves 4
Dressing
- 3 tbsp fresh lime juice
- 1 1/2 tsp grated lime zest
- Pinch of chili powder
- 3 tbsp extra virgin olive oil
Whisk juice, zest and chili powder together, slowly add oil, whisking briskly to incorporate.
Do this the day before. Put in the fridge overnight, but make sure it is room temperature the day of the party.
Ingredients for Salad
- 16 sea scallops, side muscles removed and pat dry
- 3 ripe but still firm, white nectarines, sliced into wedges
- Extra virgin olive oil for brushing
- 1/3 cup whole corn kernels
- 1 tomato chopped fine
- Julienned basil for decoration
Set bbq on med-high heat. Brush oil on scallops and nectarine wedges. Grill scallops until slightly charred but cooked (two minutes each side), grill nectarines about one minute each side (depends on thickness).
Arrange four scallops on each plate. In a bowl, toss the tomatoes in some of the dressing. Again, in another bowl, toss the corn kernels with some of the dressing. Spoon the corn kernels around the scallops, scatter tomatoes over the corn. Arrange the nectarine wedges in a decorative pattern. Now, lightly sprinkle the julienned basil over the top.
Note: If white nectarines are not available in your area, you can use the yellow nectarines.
Okay, who has the wine glasses?