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Recipe - Corn Saute
Made a recipe I found in Fine Cooking today. Excellent stuff - a corn saute that pulled together in about 20 minutes out of leftovers/odd bits and cumulatively cost under $1.
Not so much a recipe as a process. No need to do mis-en-place; the previous ingredient cooks in just about the time it takes to chop the next one.
Butter - toss in pan and let brown while you slice up:
Bacon (in this case, a little bit of sliced ham). Throw in butter and let crisp while you dice:
4-5 medium mushrooms (I put in six; put in fewer if you use something big like portobello.
Let saute long enough for the mushrooms to start releasing their liquid. In the meantime, snap in half (to create a cutting base for each end) and slice the kernels off 1 ear corn.
Add corn and saute for about 4-5 minutes. While it's cooking, dice, grate or mince:
1 teaspoon(ish) of ginger. I have crystallized hanging around the fridge to chop. Add it.
Dust with liberal shake of garlic powder.
Stir up and let saute while you mince:
Smallish handful of parsley.
Right before it comes off the heat, give it a good squeeze of lemon juice.
And all hail the brilliant maniac who put the lyrics to Mystery Science Theater 3000 to Doctor Who pictures.
Not so much a recipe as a process. No need to do mis-en-place; the previous ingredient cooks in just about the time it takes to chop the next one.
Butter - toss in pan and let brown while you slice up:
Bacon (in this case, a little bit of sliced ham). Throw in butter and let crisp while you dice:
4-5 medium mushrooms (I put in six; put in fewer if you use something big like portobello.
Let saute long enough for the mushrooms to start releasing their liquid. In the meantime, snap in half (to create a cutting base for each end) and slice the kernels off 1 ear corn.
Add corn and saute for about 4-5 minutes. While it's cooking, dice, grate or mince:
1 teaspoon(ish) of ginger. I have crystallized hanging around the fridge to chop. Add it.
Dust with liberal shake of garlic powder.
Stir up and let saute while you mince:
Smallish handful of parsley.
Right before it comes off the heat, give it a good squeeze of lemon juice.
And all hail the brilliant maniac who put the lyrics to Mystery Science Theater 3000 to Doctor Who pictures.
no subject
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.
no subject
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.
no subject
Problem is, only cold water fish I like is salmon. Tuna's *squinchy face*