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by Borracho

…And the Living’s Easy

Gansie’s recent post about avocados, citrus trees, and Hollywood celebrity sightings had me envious of all that is SoCal, including the seemingly perpetual 75 degrees and sunny forecast. I woke up this morning and it was 49 degrees outside! You see, I live in a part of Pennsylvania where it also snows or flurries every day from December to March, so my envy was coming from the fact that summer is quickly coming to an end.

School buses are beginning to pop up on every block, some leaves are becoming slightly tinged with yellow, and political ads are everywhere. Fall does have its culinary benefits; things like pumpkin pie, green chicken chili, agave and cinnamon acorn squash, pumpkin ravioli with sage butter, fresh orchard apples and the roast chicken with sausage and apple stuffing that I make with those apples….OK so maybe fall’s not all bad, but I am getting off track.

It is still summer and in the hopes of filling the remaining weeks of it with delectable meals for all those in ES nation, I thought I would post my top 3 “summer” dishes. Summertime food to me does not have to be complex or have exotic ingredients.It is quick, simple, fresh, can often be cooked outside and pairs well with any adult cold beverage (my favorite lately has to be Flying Dog brewery’s Classic Pale Ale). Take a look and feel free to shout out your top summer dishes in the comments.

3. Grilled Sweet Corn with Chili-Lime butter

Variations of this have popped up more and more on many a cooking show, but for good reason; it may be one of the simplest and tastiest sides out there. Corn’s flavor doesn’t last long. As soon as it is picked, the sugars in each kernel start turning into starch, so the key is to get it fresh. Whether it is a farmers market or a roadside stand, you can find it almost anywhere during the summer. I have seen recipes suggest that you should soak the husks in water and other such steps, but I firmly believe that down and dirty is the way to go. Husk the corn, toss it on a hot grill and turn regularly until the kernels have a slight char. While the corn is cooking begin melting a stick of butter and add the juice of 1 lime. I leave the chili powder for everyone to sprinkle on themselves because some like it hot and some don’t. If you are feeling up to it, you can always make your own chili powder, which far outshines any store-bought option. For this dish, I recommend toasting dried chipotle peppers (smoked jalapenos) in a skillet for a few minutes on medium heat until they become nice and fragrant. After that, just grind them up, sprinkle and serve. If the citrus and heat doesn’t do it for you, make your own butter. Some ideas for flavors to incorporate could be roasted red pepper, green goddess, raspberry, almost any herb….the possibilities are only limited by your imagination.

Slow and Low Isn’t Always Preferred

For real, I’m not just trying to pimp out 100 Ways to Use a Tomato. I also am a tomato lover and need ideas on what to do with all of the tomatoes laying claim to my kitchen. Because I am a virtual worker I also have time to cook during the day, or at least be watchful of items while they are cooking.

This means I can finally soak and cook beans and not rely on cans. I can cook down tomatoes for a thick sauce. And while we’re on tomatoes, I can roast tomatoes in a low, slow oven. (And please give me suggestions for other dishes I can cook all day.)

I spied my inspiration in the third row, second column of the 100 tomatoes post: a parade of shriveled, red splotches.

It’s Ice Cream Season Somewhere

It’s time for a long overdue report from my trip this fall to Puerto Rico. The beaches were great, the music was captivating, people were friendly, but I’m sure you know I was mostly just there for the food.

It’s well known that these people can do amazing things with plantains, but I was more impressed and surprised by their many creative uses of corn. Nearly every crowded street corner and popular beach has a vendor selling sorullitos—tiny, tasty little fried cornmeal sticks, sometimes plain, sometimes filled with cheese, always to be dipped in that Puerto Rican delicacy Ariel mentioned yesterday: MayoKetchup. Then of course there are also the omnipresent arepas, corn cakes stuffed with meat or cheese, available both in fancy restaurants and at many street vendors for a dollar or two.

But I was most taken with what you see above: corn ice cream. Seriously! Rex Cream, a little ice cream parlor in the western town of Mayaguez, makes this crazy concoction, which is sweet, with just a little crunch of cornmeal in it, and liberally topped with cinammon.

Feed Us Back: What’s the craziest ice cream you’ve ever eaten?

in Desserts / Food Travel 5 comments

by gansie

Who Isn’t a Little Soft in the Middle?

I went to my first crab feast of the season two weeks ago. While I like softshell crabs and crab cakes, my favorite way to eat this crustacean is to break the shit open with my hands. As lazy as I am in life, I love the hard work it requires to eat a boiled crab. I love the newspaper thrown over a backyard table. I love how Old Bay coats everything from my finger tips to my elbow. I love the taste of determination when I pull out a leg and all of the meat comes with it. And of course I love the beer and drunkenness that always attaches itself to the crab feast.

The sides are pretty great too. There’s usually a boiled potato dish in the mix. But I wanted to bring something a bit different. And something I could whip up quick. I turned to my old friend, Jiffy corn bread mix.