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Sabtu, 12 April 2014

Corn and Bean Soup Pakla Çorbası

This Black Sea Region recipe is a recipe from my dads side of the family. My aunt invites the rest of the family over dinner (in addition to all the special occasions) when she cooks three special dishes. Number one is mantı, number two is dolma, and number three is pakla soup, which by the way draws more attendees than dolmas. This simple soup is so popular among the family members that there had been times when we fought over the second serving. The popularity derives from the limited number of times we get to have this soup in a year, and this scarcity is a direct result of a-hard-to-find ingredient: corn bulgur.

Corn bulgur although widely used especially in the Black Sea Region is rarely found elsewhere in Turkey or here in the States. Corn bulgur is parboiled crushed kernel corn made by a similar process that is used for common wheat bulgur.

When I got the recipe from my aunt years ago I asked her what to do if I cannot find corn bulgur here in the States, she suggested fresh corn kernels--it turned out fıne, but wasnt the same soup. However, back then I didnt know about grits. After moving to South, I was introduced to grits, cheesy grits in particular--I absolutely love it. Through explorations I came across coarse grits, which creates a very similar taste to that of corn bulgur in pakla soup, which literally means bean soup.

1 cup uncooked coarse grits (1/3 or 1/4 of a kernel coarse)
~ 1 cup dry cannellini beans or ~2 cups cooked cannellini beans or 1 can of cannellini beans
1 small onion, grated
2 tbsp tomato paste
3-4 tbsp butter
salt

1 small piece of bone-in lamb shoulder*

-Put grits and beans if youre not using can beans in a pot filled with water. Bring to a boil, turn it off, cover and soak overnight.

-Next day put grits and beans in a pot with lots of water (~10-12 cups) with bone-in lamb shoulder and salt. Cook on medium for an hour or until both beans and grits are soft.

-In a frying pan, heat butter and saute grated onion until soft.

-Add tomato paste cook for another minute or two.

-Add onions to the soup and cook for another 5 minutes.

*You can skip the bone-in lamb or beef; this soup is also very good without addition of meat.

Cutting Tips To Avoid Cutting Tips – Plus Bonus “Creamed” Corn Recipe!

While the grilled salmon with bacon and corn relish recipe we posted Monday was extremely well received, some viewers had a problem with my extremely dangerous and difficult to perform method for shaving the corn off the cob.

So, just in case you’re one of these people who prefer your culinary techniques not to be dangerous or difficult, I’m posting this alternative method. Sure it’s just as fast, just as easy, and way safer, but you do have to admit, my style was way more exciting.

Anyway, since I had freshly cut corn at my heavily-scared fingertips, I decided to show you my new favorite recipe for creamed corn. This lower-cal take on the classic side dish features Greek yogurt and a little Indian spice, and I was absolutely thrilled with how it came out.

The flavor was great, and the tangy yogurt gave the dish such an interesting texture. I couldn’t stop eating it. So, if you’re looking for another easy, and relatively healthy way to enjoy fresh, sweet corn, I hope you give this a try soon. Just be safe, and as always, enjoy!

Ingredients for 4 portions:

2 large ears sweet corn

2 tsp olive oil

salt to taste

2 cloves garlic, minced

cayenne to taste

1/4 tsp smoked paprika

1/4 tsp garam masala

3 tbsp plain Greek yogurt (or more if you want it creamier)

2 tsp freshly sliced chives

View the complete recipe

Senin, 31 Maret 2014

Deviled Shrimp Ragu Over Creamy Corn Custard – Hell Yeah!

As promised, here is part 2 to the heavenly corn custard video recipe I just posted. This sexy seafood concoction is a slightly more refined take on the southern classic, shrimp and grits.

Grits has yet to find its way into my repertoire. Ive made it maybe twice in 30 years of cooking.

I don’t even remember if I like it, but I like polenta, and every time I see someone on TV making, or eating shrimp and grits, I think to myself, "that looks great, I really should make that."

Whatever the inspiration, this subtly sweet, fairly fiery shrimp ragu poured over the light, creamy custard was a magnificent combination.

The firm spicy shrimp and the soft, sweet corn not only complimented each other, they pushed each other to places neither could have reached alone.

This would make a fantastic first course for any summer dinner, and its certainly rich enough to be enjoyed as a entrée. You can also pour this over rice or noodles with complete confidence. Enjoy!

Ingredients:
1/2 pound raw shrimp, peeled and deveined, shells reserved
1 cups water
1 bay leaf
1 tbsp brown sugar
1/4 cup ketchup
1/2 lemon, juiced
1/2 tsp chipotle pepper
1/2 tsp smoked paprika
1 clove garlic, minced very fine
salt to taste
cayenne to taste, optional
1 tbsp olive oil
1 tbsp minced chives
1 tbsp cold unsalted butter

Rabu, 12 Maret 2014

Reuben Sandwich St Paddys Day Corn Beef Round 2

In my opinion, the best part of the St. Patricks Day corned beef comes a day or two later in the form of Reuben Sandwiches!

To create this sandwich, thinly sliced left over corned beef is piled high on salted rye bread and topped with baby swiss cheese, sauerkraut and thousand island dressing. A liberal layer of butter is applied on the outside of each piece of bread and toasted in hot cast iron skillet for several minutes on each until the sandwich is warmed through and the cheese is melted. Delicious!

Sabtu, 25 Januari 2014

Grilled Salmon with Warm Bacon and Corn Relish – Its a Noun and a Verb

This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, whats the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe