Corn Salad to make me more regular and I've been banned from watching reality television.

In my attempts to get more regular I've been fiddling with corn.  Here where I live besides being surrounded by acres of fruit orchards we have copious amounts of corn.  So when late summer rolls around I like to be sure and relieve the great amount of pressure that builds up from the excess supply.

Hot Dog Dude loves corn, hates pickles and olives but that is a story unto itself.  I try and move things along around here by incorporating lots of fresh corn into our diets this time of year.

I caught up on a huge amount of work that was plugging up our inner workings and so I've actually had a few extra minutes to lounge around in the evening and watch Hot Dog Dude watch television. You'd think he would appreciate my lovely company; but no.

He was watching one of his favorite shows, a group of middle aged wannabe gangsters who ride around in low-rider Caddies (how cliché) and try and persuade people to pay the rent (wink, wink).  I was trying to sit there and be seen but not heard, but I couldn't help myself the verbal diarrhea just started leaking out.  I started pointing out all the holes in the loosely written plot, "How did the cameraman get inside the room, if they distinctly told them to turn off the cameras?"  "If you said you were going to go rough someone up, why would you throw a television out of the window that was clearly from the 70's?"  I mean after all that is kind of doing them a favor, because flat screens have been out for at least a decade.  Then I discretely pointed out, "Dude, you are totally the demographic they are going for, can't you tell by the commercials."

Dude: You are banned from watching this with me.

The Queen (in her head): God I just want to thank you for that act of kindness you have bestowed upon me.

I did however make us a fantastic corn salad that I hoped would move us in the right direction.

Corn, Red Bell Pepper, and Cotija Salad with Cilantro Dressing
4 ears fresh corn, cut off the cob (I used 2 white and 2 yellow)
1/2 red bell pepper, medium sized, seeded and minced
1 tablespoon minced cilantro leaves
1-2 ounces cotija cheese crumbled
3 corn tortillas
Oil for frying
Salt
Cilantro Dressing (I got mine from Trader Joes's, but I've seen other brands in the grocery store)

Cut the tortillas in half and then in strips.  Fry till golden brown, sprinkle with salt while hot, and drain on paper towels.  I like to use a small pan for frying with an inch of oil of so, so I don't waste a bunch of it.

Mix the corn and bell pepper together and place in a bowl. I used a small platter to highlight a little verticality, but really it is your choice.  Sprinkle the top with cilantro, cotija cheese and the fried tortilla strips, drizzle the whole thing with dressing. I would go light on the dressing, that is just what I'd do, but seriously I don't go around telling people what to do.

Serves 4 as a side salad.

As for my regularity problem, I'm working on it.  I'm trying to be much more regular with my writing.  What regularity problem did you think I had?  No you couldn't have, make that you shouldn't have.

Enjoy,

Gina

Avocado Salsa and "The Summertime Blues"

I posted a picture a week or so ago about the Avocado Salsa I made and a Mexican-Italian casserole I whipped up to go with it. Despite the lovely Hope Sassypantaloni’s request that I get the recipe up soon, life has been pulling me in other directions.

It’s been a difficult summer in my house, ending with my daughter being in the hospital for the last week. I’ve been drained both physically and emotionally because unfortunately this has been going on for the past few summers. She has been in the hospital or some sort of crisis. The hardest part on us has been the fact that we really don’t know what the problem is. 

There is no other way to put it other than my daughter’s is experiencing behavioral issues and not in the normal sassy teenager kind of way. I sometimes wish this was just an issue of we weren’t being tough enough on her and that there was something we could do to easily fix it. I haven’t given up hope that things will turn around for her, but sometimes it pushes me down to a place I don’t really like and each time it takes longer for me to get back to even. 

I wish I could turn back the clock and go back to those summers we spent down at the pool, on day trips, making crafts or baking in the kitchen. The thing about that logic is we can’t go back only forward, so I’m doing my best to handle life as it presents itself now. 

I have spent far too many years riddled with guilt. Trust me; I seem to find a way to feel guilty about everything. I’m doing too much for her, I’m not doing enough for her, yet she isn’t pulling out of this yet. The logical part of my brain says, give it time she may have to fall many more times and I just have to help her when she does. 

Heading to the kitchen to recompose myself after a huge storm usually helps.   Maybe it’s silly, but sometimes it is the only thing I can control when everything else is out of control.

Avocado Salsa

1 pound tomatillos, husks removed

2 cloves peeled garlic

1 jalapeno, seeded (or two if they are too mild)

1/4 cup of cilantro leaves 

Juice from 1 lime

1 avocado, peeled and pitted

Salt

Place the tomatillos in a small sauce pan and cover with water.  Bring to a boil and cook for 6-8 minutes until they are tender when pierced with a knife.  Drain the water and set aside to cool.

In a blender or food processor add the tomatillos, garlic, jalapeno cut in a few large pieces, cilantro, lime juice, avocado, and a couple pinches of salt.  Pulse a few times until smooth.

You can make this salsa with raw tomatillos, but to really pull out all the flavor and juice of the tomatillos you need to boil or roast them.

If mine isn't spicy enough to my liking I will mince up a little extra jalapeno and stir it in.  Store it in a covered jar in the fridge and it will last a good week in there.

Chorizo, Corn, Couscous, and Cotija Casserole (Does the fact the recipe name contains 5 c's weird anyone else out or is just me?)

1 tablespoon butter

1 3/4 cups water

1 cup Israeli couscous

1 teaspoon salt

4 sweet Spanish peppers or any type of pepper would work, cut in half lengthwise and seeded (reserve half of one pepper for the filling)

Filling:

1/2 pound chorizo

1/2 sweet pepper, diced

1/2 teaspoon salt

1 1/2 cups fresh corn (about 3 ears)

Cooked couscous

2 tablespoons cilantro, chopped

2-3 ounces Cotija cheese, crumbled

Additional items for garnish:

4 corn tortillas

2 cups vegetable oil for frying

Salt

Heat oven to 375 degrees F.

Add the butter to a small saucepan and heat on medium heat, once the butter is melted add the couscous and stir for a few minutes until the couscous is starting to brown.  Add the water and salt and continue to cook at a medium boil for about 8-10 minutes until the couscous is tender.  Stir often. Set aside.

To a skillet add the chorizo removed from its casing, the reserved 1/2 pepper, and salt.  Cook until the chorizo is browned, remove from heat and stir in the fresh corn and couscous.

Put a little oil on the bottom of a baking dish and place the cut peppers on top of that and then just pile the filling on top of that.  Top with the cilantro and cotija cheese, cover with foil and bake for 35-40 minutes.

Cut the tortillas in half and then in strips and fry in a skillet of hot oil until crispy.  Drain on paper towels and add salt while hot.

Serve the peppers topped with the crispy strips and avocado salsa.

Let's have a pepper toast to things turning around over here!

Enjoy,

Gina

Sweet Corn and Blackberry Ice Cream my new fave or was it Darkest Chocolate Ice Cream

There was a fabulous (I might add) party over here a couple of weeks ago, I hosted a Macaron making party and the lovely Miss Patty from Patty's Food gifted me this fun cookbook.  Jeni's Splendid Ice Creams at Home, I couldn't wait to try something.  I had purchased a large amount of corn recently so Jeni's Sweet Corn and Black Raspberry Ice Cream leapt off the page for me.  I've never seen a black raspberry before, so I had to settle for some plain ole blackberries, darn.  Has anyone ever seen a black raspberry, or are they in the Sasquatch family only rarely seen to man?

There were so many inviting flavor combinations it was a bit hard to choose.  I did have my reservations about the use of corn syrup and cornstarch in the base.  She said she uses tapioca starch and syrup, I'm still looking but I haven't seen any around here, maybe it's located in the aisle that is directly adjacent to the Sasquatch isle.

Her technique seemed simple enough, besides I really needed an excuse to use my new ice cream maker.

Sweet Corn and Blackberry Ice Cream

1 ear sweet corn, husked

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/4 teaspoon fine sea salt

1 1/4 cups heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

Blackberry Sauce

She doesn't tell you to do this step in the ice cream portion of the recipe but make sure and make the sauce first or it will be too warm to use.

1.  In a small saucepan combine 2 cups blackberries and 1 cup sugar.  Bring to a boil, until the mixture is 220 degrees F (5-8 minutes).  Let cool slightly, then force through a sieve. Refrigerate until cold.

2.  Slice the kernels from the corn cob, then "milk" the cob by scraping it with the back of your knife to extract the liquid, reserve the kernels and liquid.

3.  Grab a small bowl and mix 2 tablespoons of the milk with the cornstarch and set aside.

4.  In a larger bowl whisk the cream cheese and salt and mix until well combined.  Then grab a larger bowl and fill it with ice water.

5.  Combine the remaining milk, the cream, sugar, corn and juices and corn syrup in a 4 qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and force the mixture through a sieve into a bowl, leaving the corn "cases" behind.  Return the mixture to the saucepan and gradually whisk in the cornstarch slurry.  Bring back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from the heat.

6.  Gradually whisk the hot milk mixture into the cream cheese until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let cool for 30 minutes. 

7.  Pour the ice cream base into a frozen canister and spin until thick and creamy about 25 minutes.

Pack the ice cream in a storage container and alternate with the blackberry sauce.  Press a sheet of parchment directly against the surface.  Freeze until firm, at least four hours.

My verdict of this one:

I'm gonna make it again with tweaks; the corn flavor really doesn't come though, maybe if you steeped it longer.  The blackberry sauce was too sweet; it doesn't freeze up so it is kind of like fruit slushy.

The ice cream in general doesn't freeze hard, so it melts really fast, that could be considered good or bad.  I just like a little more time to enjoy my little bowl of luxury.

I love the cute rainbow color type she uses in the ingredients, but the font is too small and too hard to read compared to the directions. 

I decided I would just have to try another flavor, that's not a bad thing is it.  The girls requested chocolate, so chocolate it was.

The Darkest Chocolate Ice Cream in the World

Chocolate Syrup:

1/2 cup unsweetened cocoa powder

1/2 cup brewed coffee

1/2 cup sugar

1 1/2 ounces bittersweet chocolate, finely chopped

Ice Cream Base:

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/8 teaspoon fine sea salt

1 cup heavy cream

1/2 cup sugar

2 tablespoons light corn syrup

1.  Combine the cocoa, coffee and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar and boil for 30 seconds.  Remove from the heat; add the chocolate and let stand for 5 minutes.  Stir the syrup until smooth.  Set aside.

2.  Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a slurry.  Whisk the cream cheese, warm chocolate syrup and salt in a medium bowl until smooth.  Fill a large bowl with ice and water.

3.  Combine the remaining milk, the cream, sugar and corn syrup in a 4-qt. saucepan, bring to a rolling boil over medium-high heat and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook stirring with a heatproof spatula, until slightly thickened about 1 minute.  Remove from heat.

4.  Gradually whisk the hot milk mixture into the cream cheese mixture until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand 30 minutes.

Pour into the ice cream freezer canister and mix for 25 minutes.  Place ice cream in a container and put a piece of parchment on top of the container and place in freezer for at least four hours. 

Come on, was it even ever a contest between the two; Chocolate will always win out in this house. Although I must say, I think a little more chocolate could have went in there, I'm gonna work on that one.

Thank you Patty for your thoughtful gift, I will put it to good use and I will make every flavor in there if I have too!

Enjoy,

Gina

Sweet Corn & Black Bean Baked Egg Rolls - It Started With A Glance

Have you ever looked out of your window and been smitten by what you've seen.  I know it seems I'm fickle when it comes to love.  It appears I have a new love each week, one week I'm in love with cherries, then I'm head over heels in love with apricots, what's next.  I can't help it though, when I'm driving through town I can't help but fall for the rows and rows of corn growing up all around me.  They wave at me as I pass by gently blowing in the wind.  It's hard not to fall into a dizzying spiral; I have to get my hands on some of this corn I have fallen for.

I was almost to the destination of the object of my affection, when I had to stop and say, "Hello" to these little cuties who were winking at me from the side of the road.  After my little detour, I got myself back on track and got some of the sweet corn I so desired.  I couldn't just buy one ear; I lost my senses for a moment and brought home a dozen, what to do with it was the question of the day.  I have had Priscilla's Baked Salmon Egg Rolls in the back of my mind for some time, but my youngest daughter is back in her no-meat phase, so I was hoping these would please her.  

Sweet Corn and Black Bean Baked Egg Rolls

2 ears White or Yellow Corn cut off the cob

15 oz. can Black Beans

1/2 small red onion, minced (about 1/2 cup)

1/2 small jalapeno, seeded and minced

3 tbsp. cilantro, chopped

1 cup shredded Pepper Jack cheese

1/2 cup cream cheese, softened

Salt

Pepper

1 package egg roll wrappers

In a mixing bowl combine corn, drained and rinsed black beans, red onion, jalapeno, cilantro, Pepper Jack cheese, cream cheese, salt and pepper.  Stir until combined.

Once the filling is mixed, lay an egg roll wrapper on your cutting board and place a couple tablespoons of the mixture in the center of the wrapper.  Fold corner nearest you over the filling and then fold sides in, like the photo below.

Once the sides are folded in, wet your finger with a little water and run it over top flap and continue rolling. Place the egg rolls on a baking sheet lined with parchment.

Drizzle the rolls with a touch of oil of your choice and brush with a pastry brush to spread.  Bake in a 400 degree F oven for 10 minutes, flip them over and bake 5-7 more minutes until nicely browned. I served mine with salsa for a little more punch.

We all ended up falling for these flavor packed egg rolls.  These egg rolls would be perfect for a light lunch or as an appetizer.  I made a little something else with the corn I brought home.  This dish however was cold and refreshing; I will share that one with you soon.

I don't know about you, but I'm in love with summer time and the joys it is bringing me.  What have you been falling in love with that I don't yet have a crush on?

Enjoy,

Gina