Summer Corn Chowder

When fresh corn is on sale at your grocery store for 10/$1.00, you buy it. At that point, it's nearly free, and I do not turn down nearly free noms. With that much corn in my possession, I knew exactly what I was going to make...corn chowder.

I made it this past weekend when temperatures dropped in Cinci, and it was actually chilly outside. Isn't it nearly June? It was soup weather again, even if just for a day or two, so I took advantage of the opportunity. The process for this chowder is slightly more tedious then the norm, because after you cut all the kernels off the corn, you then cut off any remaining pulp and squeeze the heck out of it to get every last drop of corn milk aka "liquid gold."

The corn is truly the star of this chowder, as it should be. The sweet kernels are still slightly crisp after cooking, and the potatoes add sustenance. Thick and slightly peppery, it's the perfect way to use up summer corn, and is now one of my favorite soups! Bon appetit!

I am also submitting this recipe to Souper Sundays at Kahakai Kitchen!

Summer Corn Chowder

Ingredients

8 ears corn

3 tablespoons unsalted butter

1 onion, finely chopped4 slices bacon, cut into 1/4-inch pieces

2 teaspoons minced fresh thyme

2 teaspoons salt

1 teaspoon black pepper

1/4 cup all-purpose flour

5 cups water

3/4 lb Yukon gold potatoes, cut into 1/2 inch pieces

1 cup half-and-half 
1 tablespoon sugar (optional-I used probably half this amount)

3 tablespoons chopped chives or green onions, for garnish

Directions

Remove the husks and silk from the corn. One at a time, stand each ear of corn up in a large bowl or casserole dish and cut the kernels from the corn. Then, hold the ear over a second bowl, and firmly scrape any remaining pulp from the cobs into the bowl. Repeat with all 8 ears of corn. 

Spread a clean kitchen towel over a medium bowl. Transfer the pulp to the towel, and then wrap the towel tightly around it and squeeze as much corn juice as possible into the bowl. Note: like Tracey, I only got half the amount the recipe called for, about 1/3 of a cup. It turned out great, so don't stress quantities here. Discard the pulp that's left in the towel.

Set a large Dutch oven over medium heat and add the butter. Let it melt, then add the onion, bacon, thyme, salt, and pepper. Cook for 8-10 minutes, stirring frequently, until the onion has softened and is just starting to brown around the edges. Add the flour and cook for 2 minutes, stirring constantly. Gradually add the water, whisking constantly. Bring the mixture to a boil, then stir in the corn kernels and potatoes. Bring the chowder to a simmer, then reduce the heat to medium-low and simmer for 15-18 minutes, or until the potatoes are tender.

Transfer 2 cups of the chowder to a blender and puree until smooth. Stir the puree back into the pot. Add the half-and-half then return the chowder to a simmer. Turn off the heat under the pot and add the reserved corn juice. Season to taste with salt and pepper, and if desired, add up to 1 tablespoon of sugar. Garnish bowls of chowder with the chives before serving.

Recipe Source: adapted from Tracey's Culinary Adventures, who adapted it from Cooks Illustrated, July/August 2011

Oven Roasted Pulled Pork

I'm not a huge meat eater, and my recipe index clearly shows that. Poultry is okay, and I love fish, but beef and pork usually get the short end of the stick. A pulled pork sandwich however, is a little different. I love bbq sauce (Sweet Baby Ray's is in the pic!), and the meat itself is irresistibly tender, not at all tough. Slow roasting meat in the oven is the way to go I tell ya! The bone literally fell off when I moved it from my dutch oven to a plate. 

I chose Paula Dean's recipe, because of all the stellar reviews, though I did alter it slightly. I thought there was too much salt, pepper, and cayenne, and like many reviewers, I added the garlic powder to the rub instead of the juice. I've reflected my changes below. We had this sandwich along with my new favorite salad, making a wonderful summer lunch. Bon appetit!

Oven Roasted Pulled Pork

Ingredients

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

2 tablespoons dark brown sugar

1/2 teaspoon onion powder

1 1/2 teaspoons garlic powder

4 pound shoulder pork roast

2 cups apple juice

1 cup apple cider vinegar

2 tablespoons Worcestershire

Hamburger buns

Your fave barbecue sauce

Directions

Mix all the dry ingredients together in a small bowl. Sprinkle rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate at least 2 hours (I did mine overnight, so it was ready to go in the morning).

Combine liquid ingredients, and pour into a large Dutch oven. Place pork in the oven, and tightly cover with aluminum foil, then lid. Roast for 4 hours or until fork tender and shreds easily. Brush or baste with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with your favorite barbecue sauce y'all!

Recipe Source: adapted from Paula Dean, via foodnetwork.com

Avocado and Strawberry Salad with Honey Dressing

Summer is a time for salad. Fresh beautiful produce is everywhere, and it's too enticing to pass up. The second I saw this salad on this month's round up of No Croutons Required, I knew it had to be mine. I had everything but the strawberries, so I added it to my grocery list before heading to the store that afternoon. I forgot how sweet and juicy fresh strawberries are when they are in season. They are like candy, and I adore them. Speaking of candy, I added some candied pecans, which took it to a whole other level. With a sweet and sour dressing, this is probably one of my new favorite salads! Plus, look how pretty it is!!

One doesn't need exact measurements for ingredients, as it's very much up to personal taste. Below, I've simply listing the ingredients I used, followed by the recipe for the dressing. Make this salad immediately!

I'm also submitting this to Souper (Soup, Salad, and Sammies) Sundays over at Kahakai Kitchen!

Avocado and Strawberry Salad with Honey Dressing

Ingredients

For the salad:

Avocado

Strawberries

Greens of choice (I used spinach)

Nuts of choice (I used candied pecans)

Dressing for two:

1 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon honey

Sea salt and freshly ground pepper, to taste

Directions

In a small bowl, whisk together dressing ingredients.

Peal avocado, and cut into chunks or wedges, then wash and slice strawberries.

Arrange greens in salad bowls. Top with avocados, strawberries, and nuts. Drizzle with dressing, and serve immediately.

Recipe Source: adapted from Jagruti's Cooking Odyssey

Coconut Sheet Cake

This cake seems to be one of my mom's favorites. In the few times I've visited home over the past two years, this cake has made an appearance twice, this past weekend being the second, and I was the one to make it. The cake is ultra moist, and topped with a thick slab of coconut-cream cheese frosting. Be warned, there is a lot of frosting. Some people are frosting people, but I am not one of them. Though this frosting is exquisite, I will probably half the amount next time. My mom also adds a little coconut extract to the cake batter for extra coconut goodness. I'll have to add some next time as well! Mom knows best.

From start to finish, this cake comes together in no time, so there's no excuse for not making it immediately. Enjoy this southern classic!

 

Coconut Sheet Cake

Ingredients

3 large eggs

1 (8-ounce) container sour cream

1/3 cup water

1 (8.5 ounce) can cream of coconut

1/2 teaspoon vanilla extract

1 (18.5-ounce) package white cake mix

Coconut-cream cheese frosting (recipe below)

Directions

Preheat oven to 325F. Grease and flour a 13x9-inch baking pan.

Beat eggs on high speed with an electric mixer for 2 minutes. Add sour cream, water, and next two ingredients, beating well after each addition. Add cake mix, beating at low speed just until blended. Beat at high speed for two minutes. Pour batter into prepared pan.

Bake for 40 to 45 minutes or until a wooden toothpick inserted into the center comes out clean. Cool cake in a pan on a wire rack. Cover pan with plastic wrap, and freeze 30 minutes. Remove cake from freezer.

Spread coconut-cream cheese frosting on top of chilled cake. Cover and store in the refrigerator.

Coconut-Cream Cheese Frosting   

Ingredients

1 (8-ounce) package cream cheese, softened

1/2 cup (1 stick) butter, softened

3 tablespoons milk

1 teaspoon vanilla extract

1 (16-ounce) package powdered sugar, sifted

1 (7-ounce) package sweetened flaked coconut

Directions

Beat cream cheese and butter at medium speed with an electric mixture until creamy. Add milk and vanilla, beating well. Gradually add sugar, beating until smooth. Stir in coconut. 

This frosting is very thick and rich.

Recipe Source: adapted from Southern Living: Our Readers Top-Rated Recipes

Mediterranean Eggplant and Barley Salad

A new goal of mine is to incorporate more whole grains into my diet, and this salad was the first of many in achieving that goal. I really like barley, though hardly ever make it! It's chewy, nutty, and super healthy, providing over 50% of one's daily fiber! 

Salads like this are also great to have around, and they keep very well, so you have a healthy meal/side dish in the fridge waiting for you whenever you want it. This recipe was pretty easy to make, though a bit time consuming. The end result is totally worth is though! Lots of veggies, tons of fresh herbs, you feel good eating it. Please keep in mind this recipe yields a lot, probably 8 full servings. Luckily, I was able to share with friends at a pizza making soirée last night, and still have plenty left for me! Enjoy!

Mediterranean Eggplant and Barley Salad

Ingredients

1 1/2 pound eggplant, cut into 1/2 inch cubes

3/4 pound zucchini, cut into 1/2 inch cubes

10 tablespoons extra virgin olive oil*

1 teaspoon salt

1 teaspoon pepper

1 cup chopped scallion

1 1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/8-1/4 teaspoon cayenne (adjust to taste-I used about 1/8 teaspoon, I could've used a bit more)

1 1/4 cup pearl barley

2 cups vegetable or chicken stock

1/2 cup water

2 tablespoons fresh lemon juice

1 garlic clove, minced

1/4 teaspoon sugar

1/2 pound cherry tomatoes, quartered

1/2 cup thinly sliced red onions

1/2 cup chopped fresh flat-leaf (Italian) parsley

1/4 cup chopped fresh mint

Crumbled feta to garnish (optional...I guess)-omit to make vegan or dairy free

Directions

Preheat oven to 425F. Put oven racks in upper and lower thirds of oven.

Toss eggplant and zucchini with 5 tablespoons oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper in a large bowl, then spread in 2 baking sheets lined with foil and sprayed with cooking spray. Roast vegetables in oven, stirring occasionally, and switching position of pans halfway through baking, until vegetables are golden and tender, 20-25 minutes total. Combine vegetables in 1 pan and cool, reserving the other pan for cooling barley.

Meanwhile, cook the barley. Heat 2 tablespoons oil in a 3 to 4 quart heavy pot over moderately high heat until hot but not smoking, then cook scallion, cumin, coriander, and cayenne, stirring, until fragrant, about 1 minute. Add barley and cook, stirring until well coated with oil, 2 minutes more. Add stock and water, and bring to a boil. Reduce heat and simmer, covered, until all of the liquid is absorbed and barley is tender, 30-40 minutes, adding more water if the pot dries out (I added a teensy bit). Remove from heat and let stand, covered, 5 minutes. Transfer to reserved shallow baking pan and spread to quickly cool, uncovered, to room temperature, about 20 minutes.

While barley is cooling, make the dressing. Whisk together lemon juice, garlic, sugar, and remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and 3 tablespoons oil in a large bowl. Add cooled barley, roasted vegetables, and remaining ingredients to bowl with dressing, and toss until well combined. Top with feta, if desired (you desire it).

*I hardly ever measure the amount of oil I use in cooking, I usually just drizzle until it looks right. That being said, I don't think I used 10 tablespoons of olive oil for this recipe.

Recipe Source: adapted from Gourmet 2006, via Epicurious.com