Cream style corn......with a twist

The lime and cayenne kick this up a notch.


From Thomas Keller's Ad Hoc at Home

6 ears super-sweet white or yellow corn, shucked and kernels removed with a large knife
1 large lime
3 tablespoons  unsalted butter
Kosher salt
3/4 to 1  cups  heavy cream
1/8 teaspoon cayenne pepper 
1 1/2 tablespoons finely chopped chives

Cut each end off the ear and shuck the corn.

Use a sharp knife to cut vertically down each ear of corn, slicing off the kernels.

Then scrape any remaining corn and corn 'milk' from each cob using a sturdy knife, or an ice cream scoop,  pressing down while scraping from top to bottom of each cob.

Zest the lime, using a micro plane grater,  being careful not to include any pith. Then, cut the lime in half.

Melt the butter in a very large skillet (more than 12 inches across) or saute pan over medium heat. Add the corn and its juice. Squeeze 1-2 tablespoons of lime juice over the corn and season with salt to taste.

 Reduce the heat to medium-low and cook until all the liquid has evaporated, concentrating the flavor, and the corn is beginning to sizzle, 15 to 17 minutes.

Stir in 3/4 cup of the cream, the cayenne, the lime zest. Continue to cook for 6 to 8 minutes, until the cream is absorbed by the corn. Add up to 1/4 cup more cream if desired for a creamier texture. Add salt to taste and stir in the chives.

I added a dusting of Cayenne pepper to my plate, along w the green beans and crab cakes.

Figs

My good friend Susan provided us with ripe figs......YUM. Thank you Susan.

I stuffed them with goat cheese, wrapped them in prosciutto, and sprayed them with oil.....you know, like pam

I fired up the Big Green Egg with lump charcoal and oak wood. Got it to about 600 then closed the vent and the damper all the way. I then put the figs, in the pan you see here, onto the griill.  They cooked but the proscutto did not stick to the grill this way.  When temp fell to 400, I cracked the vent and damper about a quarter inch.  The figs cooked all the way thru and the prosciutto was crispy in about 25 minutes.

 Kim added these to an arugula salad with balsamic vinaigrette. Nice smoky taste but not overwhelming.
Twas good......








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Scallops

I know its been a year since I posted on this blog.....let's just say I lost my focus about blogging.....
After a recent trip to NYC where I ate wonderful scallops several times, I have tried them a couple times at home, with good results. What I've learned is that one must find good scallops. The frozen ones at SAM'S don't work well....they have water added to them and that makes the searing process very difficult if not impossible. I found "dry" scallops at Whole Foods in Dallas, and at FRESH in Tyler.  They were both wonderful, as good as NYC.

Salt and pepper each side.
I seared them in a cast iron skillet that was smoking when I added the oil and butter to it. Don't crowd them. I cooked them in two batches in a 10 inch skillet.

I made rissotto and added some lump crabmeat at the end of cooking it. Heirloom cherry tomatoes and sugar snap peas do dress the plate.  The chives were from my garden.

Bon Appetit





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