Creature of Mad Enthusiasms

That looks great. What did make alongside with it?

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I didn't, actually (I get paid Friday; I'm trying to eat out of the pantry until then). But before I just ate it for dinner, my roommate came in with roast chicken and I swapped her a plateful for a leg.

I think it would go best with tomato soup and chicken, IMO.

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How would you do the chicken?

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By preference, pre-roasted from the store,* as I like dark meat; however, about the only way I cook it and consistently get it right is steaming breasts. (Half an hour in the steamer does a juicy breast and rice, and the quickest, nicest sauce is to mix wet mustard and lemon marmalade.)

Come to think of it, if the chicken and the rice go in the steamer first, they'll be done right around the time the corn saute comes out of the pan. Or those bitty redskin potatoes to up the vegetable quotient, and they can be sprinkled with a little butter and more of the parsley that went in the corn.

*I haven't been in a British grocery store in... ever, actually - do y'all have pre-roasted chickens? You can't move for tripping over them here.

My other option, if I didn't want to eat meat, would be tomato soup and an herbal cheese omlette. The magazine said that the corn souffle would make a good filling for an omlette as is.

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I heart dark meat. Like whoah.

I will have to try that. I don't normally cook meat with mustard. In fact, I've never but I'll have to try. That sounds delicious. Um. I have a steamed chicken suggestion for the corn sautee: mash green onion (scallion) with fresh ginger. Add rice wine, sesame oil, and sea salt. Rub it all over the bits and pieces, marinate, then toss in steamer. That's insanely good.

(British Columbia, Canada) :)

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Ooo, I have most of that in the house, too.

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Oopsies! Sesame seeds! I forgot sesame seeds! I've never tried it with fish, but I imagine it'll go over well. I doubt it needs much marinating though.

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I've got sesame seeds too. :>

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I figured you must. :)

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That sounds fabulous! Bet it's also fab on salmon..

hhmmmnnn....

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British Columbia, Canada

That's the second time I've mistaken a Canadian for a Brit. I can't tell if this is an improvement from my usual way of thinking everyone on LJ lives in Illinois or not.

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Good for you for preferring dark meat! Far more flavoursome!

They do have pre-roasted chickens in UK supermarkets, though I once bought a pre-roasted chicken breast and found it had an abcess. It may look like mayo, but...

Never bought one again since...

The corn saute also sounds lovely, though it would take a stronger person than I to snap an ear or corn in half. Sounds like it would also be great with a steak, a pork chop, just about anything that you can leave to grill or whatever and just turn once. How is it cold? Were there leftovers? Could it double as a corn salad?

Inquiring minds want to know...

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Never bought one again since...

AUGH! I don't blame you! *twitches*

It would take a stronger person than I to snap an ear or corn in half.

What? It's easy and I'm a wuss. If they're fresh, they should snap with about the same amount of force as a carrot. (Although I suppose you could use a cleaver for an even cut and that horror movie j'ne sais quoi.)

Wait, I *am* talking raw. I wouldn't want to try my strength against a cooked cob. You could practically build houses out of those.

There were no leftovers; I would assume it's just as good cold, although the ginger would start taking over if it sits too long. Yes, it should double as a corn salad... come to think of it, some pine nuts, torn greens and maybe a little meat (I wonder if salmon would work?) and you should have yourself a pretty nice all-in-one salad.

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Or tuna? Or even the if-you-can-brave-it-now-pre-cooked chicken.
A toss with lemon juice and a drip of oil, and I bet it would freshen right up even if you made it the night before.

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I need to eat tuna because my doctor wants me eating more cold-water fish for the good stuff in it.

Problem is, only cold water fish I like is salmon. Tuna's *squinchy face*

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nycdeb.livejournal.com

my mother does a version of this. It's a family favorite. Yum!

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I was very intrigued by the recipe, and I think it's going to go into heavy rotation. It's too easy, too cheap, and too tasty not to.

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melusinehr.livejournal.com

Ooh, that sounds delicious! I wonder if frozen corn kernels would work instead of on the cob?

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I would assume so. When corn goes out of season, I'll probably do it that way, possibly with the frozen corn-and-red-pepper mix you can get around here. The parsley will be out of season too, so I guess I'd have to use dried.

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maureen-the-mad.livejournal.com

Believe it or not, parsley NEVER goes out of season. Or, it does, but once it's too cold to grow it outside in the local area, they start bringing in the hothouse herbs, or truck it in from further south. I've seen packaged fresh herbs in Safeway in January. And Giant usually at least has parsley and thyme and such.

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Or even canned? Though I always find that you have to rinse the hell out of canned corn or it tastes funny.

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I don't like any veg out of cans - it all tastes funny to me. I will make an exception for mushrooms, but I always douse them in garlic - and by the time you've put in that much garlic, you could be eating shoeleather. Or canned corn, I suppose.

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Must say that I don't either, and the British have an odd habit of calling corn as we know it "sweetcorn". Have you ever heard of "sour corn?"

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