Tuesday, September 25, 2012
To get a bit more char flavor in your soup (it’s quite good), I recommend cooking one or two of the ears over a hot grill and then letting them cool before you proceed.
Adapted from Cooks Illustrated
8 ears corn, husked and silk removed (2-3 grilled)
2 tablespoons butter
1 onion, diced
4 slices bacon, chopped
1/2 teaspoon dried thyme
1/4 cup flour
5 cups water
1 pound russet potatoes, peeled and chopped into 1/2 inch pieces
1 cup half and half
1 teaspoon sugar
1/4 teaspoon dried basil
salt and pepper
Using a sharp knife, cut kernels from corn and place in a bowl (~5-6 cups). Holding the cobs over a second bowl, use the back of a butter knife or a spoon to firmly scrape the remaining pulp from the cobs (~2 cups). Transfer the pulp and any associated liquid to a kitchen towel set in a medium bowl. Wrap the towel tightly around the pulp and squeeze until dry. Once dry, discard pulp and save the resulting corn juice (~2/3 cup).
Melt butter in a large pot over medium heat; add onion, bacon, thyme, 2 teaspoons salt and some pepper, cook while stirring often until onion is softened and almost brown, about 10 minutes. Add flour and cook, stirring constantly for 2 minutes. Add water and stir, bring to a boil. Add corn kernels and potatoes, bring to a simmer. Reduce heat to a bare simmer and cook until potatoes are soft, ~15 minutes.
Ladle 2 cups chowder to blender and process until smooth (be careful of splashing). Return puree to the pot, add half and half and return to a simmer. Turn off heat and stir in corn juice, sugar, and dried basil. Season with salt, pepper, and any more sugar for sweetness. Enjoy.
Tuesday, September 4, 2012
For toppings, I keep it simple with just grilled peppers and onions, salsa, and maybe an avocado. A fajita should stand on its own, with little to get in the way of the meat and tortilla. Hope you enjoy.
Fajitas (Adapted from Alton Brown)
1/2 cup olive oil
6 tablespoons soy sauce
1 teaspoon garlic powder
1/4 cup lime juice
2 teaspoon red pepper flakes
1 teaspoon ground cumin
1/4 cup dark brown sugar
2 pounds flank steak, cut into four pieces (with the grain)
2 onions, peeled sliced into thick rings
2 green bell peppers, stems removed and seeded
15-20 flour tortillas
Salsa and sliced avocado for passing
Combine first 8 ingredients in a bowl and mix until smooth. Pour marinade over steak in a zip-top bag or pan and marinate for 1 hour. Preheat gas grill to high (or get a charcoal grill nice and hot). Grill onions and pepper (you can lightly oil them first if you wish) until soft and slightly blackened. Slice onion rings in half for strips, and thinly slice the peppers.
Place steak on grill, cooking on each side for 6-7 minutes or until internal temperature reaches 125°F (for medium rare) or 135°F (for medium). Let rest for 5-10 minutes, and then slice thin. Warm flour tortillas on grill (in foil) or in a low oven. Assemble and serve.