Corn Crisps

 

These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.

What you'll need

• 1/2 cup flour
• 1 teaspoon kosher salt, plus more for sprinkling
• 3/4 teaspoon baking powder
• 1/2 teaspoon cumin
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 1/4 cup milk
• 1 tablespoon unsalted butter, melted
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
• 1/4 cup finely chopped scallions
• canola or vegetable oil

How to make it

1. In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
2. Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.
   
   Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

Grilled Corn with Cilantro Lime Butter

 

   

There's nothing better than a perfectly cooked sweet ear of corn slathered with salty butter in the summer. . My favorite way to cook corn is to grill it. Grilling it in the husk steams the corn and creates a delicious bite that bursts with sweetness.

What you'll need

• 4 ears of corn in their husks
• 4 tablespoons unsalted butter, softened
• 1 1/2 tablespoons fresh cilantro, chopped
• zest of 1 lime, grated
• 1 teaspoon lime juice
• 1/4 teaspon salt

Notes:makes 4 ears of corn

How to make it

1. In a large bowl or the sink, soak the corn in water for 20 minutes.
2. Preheat an electric grill to medium-high heat or a charcoal grill to a medium heat.
3. Create the butter my mixing to combine, butter, cilantro, lime zest, lime juice, and salt. Set aside until needed.
4. Place the corn still in their husks on the grill. Cover, leaving the vents open if using charcoal, and grill for 12 minutes turning occasionaly for even cooking.
5. To serve, carefully remove the husks from the corn and spread a spoonful of butter on each ear of corn. Serve warm.

Asian Garlic Grilled Salmon

Asian Garlic Grilled Salmon1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish Ingredients:

4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Place all sauce ingredients in a microwave safe bowl, stir well.
Cover the bowl with a damp paper towel and microwave on full power
for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking
spray and season with salt and pepper. Cook fish 3-5 minutes on
each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves 4

Artichoke and Sun-Dried Tomato Frittata

Artichoke and Sun-Dried Tomato Frittata3 cups drained, coarsely chopped canned artichoke hearts
(canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and
parsley, and cheddar and Parmesan cheeses together gently. Spread
evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over
vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach
halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and
continue baking until the frittata is set (a knife inserted should
come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves 12

Bar-B-Que Beans

Bar-B-Que Beans

2 15-ounce cans pinto beans (with liquid)
2 Tbsp water
2 tsp cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 Tbsp diced onion
1 tsp prepared mustard
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/2 cup shredded pork



Preheat oven to 350° F.

Pour entire contents of the can of pinto beans into a casserole dish (with a lid).

Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

Add the remaining ingredients to the dish stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Servings:
6 to 8

Vietnamese Style Summer Rolls

 

 

                  Vietnamese Style Summer Rolls

 

• INGREDIENTS
Summer rolls
2 ounces (about ¼ 8.8-ounce box) vermicelli noodles
8 Vietnamese rice paper circles
⅓ cup fresh mint leaves
⅓ cup fresh cilantro leaves
⅓ cup fresh basil leaves
½ head green leaf lettuce, washed and cut into small pieces (about 1½ cups)
4 ounces ready-to-eat (pre-packaged, pressed) tofu, cut into ½-inch cubes
½ cup mung bean sprouts
 
Dipping sauce
½ cup water
2 tablespoons fish sauce
2 tablespoons rice vinegar
Juice of 1 lime
2 tablespoons granulated sugar
1 small garlic clove, finely chopped
¼ jalapeño, finely chopped (seeded for less heat)

Yield: Makes 8 summer rolls

Cook Time: 20 minutes

DIRECTIONS 1. Bring a medium pot of water to a boil and add the noodles. Turn off the burner and allow the noodles to soak in the hot water until soft, about 5 minutes. Drain the noodles through a colander, rinse under cold water and shake the colander to drain as much liquid as possible. Set aside.
2. Fill a large bowl with hot water. Place a kitchen towel on the countertop. Working one at a time, place a sheet of rice paper in the warm water until it just begins to soften, about 15 seconds, then remove and lay on the kitchen towel.
3. In the center of the paper, about ⅔ of the way down, place about 2 tablespoons of noodles. Top with a few leaves of mint, cilantro, basil and lettuce, a few pieces of tofu and then a few sprouts. Roll the bottom of the wrapper over the filling, pulling on the top portion of the wrapper to gently tighten, then fold over the sides and roll like a burrito, keeping the summer roll as tight as possible. 
4. Repeat with the remaining rice papers and the remaining filling ingredients. Place the summer rolls on a plate, cover with a damp paper towel and plastic wrap. Store in the refrigerator until ready to use.
5. Make the sauce: In a medium bowl, whisk together the water, fish sauce, rice vinegar, lime juice, sugar, garlic and jalapeño until the sugar dissolves. Serve in a small bowl alongside the chilled summer rolls.

               

                                                                                               

 

                       

Stuffed Chicken Siena

CHEESE FILLING/CHICKEN:
1/2 cup mozzarella, shredded
2 Tbsp Parmesan, grated
1/2 cup smoked Gouda, chopped
1/4 cup Fontina cheese, shredded
1/4 cup sun-dried tomatoes, chopped
1/4 tsp black ground pepper
1 Tbsp green onions, chopped
1 tsp garlic, minced
2 Tbsp fresh parsley, chopped
1 egg
2 Tbsp heavy cream

CHICKEN:
4 boneless, skinless, chicken breasts (6-8 oz each), butterfly cut

FOR SIENA SAUCE/PASTA:
2 Tbsp extra virgin olive oil
1 Tbsp garlic, chopped
1/2 cup kalamata olives, pitted and chopped
1/2 cup green olives with pimiento, chopped
1/4 cup small capers, rinsed
1/2 cup red wine
1 cup tomatoes, diced
29 oz can tomato puree
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 medium red bell peppers, cut in 1-inch pieces
1 Tbsp sugar
2 fresh sweet basil, chopped
1 lbs pasta (your choice), cooked according to package directions

Pre-heat oven to 450 degrees F.

CHEESE FILLING:

Mix all cheese filling ingredients in a mixing bowl until well-blended. Divide into 4 portions; refrigerate until ready to use.

PREPARATION FOR CHICKEN:

Place chicken on a cutting board and split to open. Spread cheese filling evenly on both sides.

Fold one side over to the other and repeat with other breasts.

Place chicken in baking pan coated with cooking spray. Bake at 450 degrees F for 20 minutes or until juices run clear.

SIENA SAUCE:

Heat olive oil in a small sauce pot; add garlic and sauté for one minute (do not brown). Add bell peppers and sauté until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil.

Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well; remove Siena sauce from heat.

Place one chicken breast and drained, cooked pasta on each plate. Evenly distribute Siena sauce over chicken and pasta. Garnish with chopped basil.

Serves 4