Welcome to Seasonal Cooking on the Coast! We will present some new and delicious ways to prepare meals that use the fresh ingredients of the season. As a trip to the Farmer's Market at Marion Square will highlight, fresh fruits and vegetables are at their peak. Corn, tomatoes, green beans and a host of other flavorful ingredients are ready for your kitchen. When most of us think about eating fresh corn, we think of corn on the cob. A friend's story about her daughter's attempt to master corn on the cob is a wonderful example.
The daughter had recently moved into her first college apartment,which included a kitchen furnished with an assortment of pots, pans and utensils from all four suite-mates.. The girls who shared the apartment planned a wonderful meal of corn, salad and a spicy chicken to celebrate their new abode. When the time came to prepare the corn, they silked it, washed it and debated on how they were going to cook it. It seemed that the ears were longer than the largest pot. They resolved the problem by putting the cobs upright in the boiling water which covered about one-half of the ears. After five minutes, they carefully turned each ear around to cook the other side. When the college junior related the problem of cooking corn, her mother asked why she didn't break the ears in half before cooking them, the daughter replied that it never occurred to them.
Corn on the cob is a wonderful part of summer, but there are many different ways to use corn in recipes. The season is short, however, so here are some interesting and easy ideas to help you enjoy a vegetable that seems to be a favorite with everyone.
Ingredients:
Mix all ingredients and make into cakes (approximately 8) and refrigerate for 30-45 minutes. Saute in oil and butter until golden brown and serve with Corn and Tomato Salsa. Serves 4.
*If crab crakes are too soft to handle easily, add up to 1/2 cup additional bread crumbs.
Ingredients:
Cut corn from cob and saute lightly in frying pan. Add remaining ingredients and refrigerate.
Ingredients:
Slice prosciutto into strips and saute in dry frying pan over medium high heat until just crisp and remove from pan. Melt butter in pan and add corn cut from cob. Saute 2-3 minutes, add prosciutto to heat through and season with pepper. Serve immediately with green salad. Serves 2 generously.
Provided by Michael Morgan
Ingredients:
Shuck and clean corn. Combine peanut butter and cayenne. Spread each ear with approximately 1 TBS of mixture. Wrap each ear with one slice of bacon in a spiral and wrap tightly in heavy foil. Grill over hot coals (or medium/high gas) for 12-15 minutes, turning every 3-5 minutes.
Ingredients:
Drain and rinse beans. Heat 1 TBS oil in skillet and saute onion until soft. Cut corn from cob. Add corn to skillet and saute over medium high until golden. Remove from pan. Add 2 TBS oil to skillet and saute red pepper and spices briefly. Combine beans, corn and onion and red pepper mix - toss lightly Season with salt and pepper. Can be made ahead. Serve with grilled chicken or in tostadas. Makes approximately 6 cups.
Ingredients:
In large skillet fry bacon over moderate heat until crisp. Transfer to paper towels. Cut corn from cob. Pour off all but 3 TBS bacon fat and add 1 TBS butter to pan. Add corn to skillet and saute over moderate heat 2- 3 minutes. Add green pepper and cook uncovered until vegetables begin to soften. Beat eggs lightly and add to skillet, season with salt and pepper. Stir just until eggs are cooked. Serve garnished with bacon. Serves 4.
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