#37 (ENH) Fresh Corn Snacks!

Shownotes for #37 Fresh Corn Snacks!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at [e-mail].

The podsafe music used in the show:

This week I'm featuring the song Liberty Jones by The Shakes. This brand new single from south London-based five piece band is set to take the UK music scene by storm. The Shakes have earned themselves a massive fan base - fiercely loyal and seriously loud. There 60's vibe is just perfect for these lazy summer days.

Here is the lead recipe I describe in the show:

Sauces to Spread on Ears

Any barbecue rub
Olive Oil and Italia herb mix
Chile oil
Any herb oil, but especially sage or cilantro
Garlic mayonnaise
Chipotle mayonnaise
Curry mayonnaise

Corn and Cheese Dip

3 cups shredded sharp cheddar cheese (about 12 oz)
1/2 c sour cream
1/2 c mayonnaise
1/4 c finely chopped red onion
1/2 tsp salt
kernels cut from 4 ears of corn, sauteed in hot butter or olive oil for five minutes

Bring the cheese to room temperature. Blend with fork or mixer to form small bits. Mix in everything except corn until well blended. stir in corn. Chill several hours or over night. serve with assorted vegetable sticks.

Roasted Corn Salad

4 ears fresh corn on the cob
2 limes
1 whole red pepper
1/2 red onion
1 jalapeno
salt and pepper
2 tsp ancho chili powder
2 tbs honey
3 tbs chopped fresh cilantro

Corn and Red Pepper Fritters
1 egg
1/2 c milk
1 1/2 c fresh corn kernels cut from the about 4 ears
1/2 c finely diced red pepper
1 tbs cooking oil
1 1/2 c flour
1 tbs baking powder
1 tsp. salt
black pepper to taste
oil for deep frying

Beat egg , stir in milk, corn, pepper, and oil. add and best in the flour, baking powder, salt and pepper, breaking up the lumps. Drop by tablespoons into deep (preferred), or shallow (acceptable) oil (*375 deg F). Fry until golden brown on both sides, 2 to 3 minutes on each side. Drain on paper. Serve hot with maple syrup or honey.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make beautiful salads from ugly tomatoes. You need to find the ugliest, but the freshest tomatoes around. These are often called heirloom tomatoes and they are anything but red and round. Cruise a farmers market this time of year and you should see an abundance of these fruits. They can be pricey, so consider this a once a year treat. Pick firm, heavy fruit. You'll need 1/2 pound of tomatoes for each recipe. That's one large or two medium. Try different colors. You'll be amazed by the taste. Then, you need two large balls of fresh mozzarella, two red onions, a bulb of fennel, a bunch of scallions, two eggs, two cucumbers, some celery, some radishes, a sweet red pepper, a sweet green pepper, a head of garlic, a can of tuna, a handful or two of black olives, fresh parsley, a large bunch of fresh basil (dried will not do here), dried mint and hot paprika.

Here is a list equipment you will need for next week: