Tag: Corn

Grilled Vegetables

Do you get carried away by the beautiful produce at the farmers’ market? It happens to me all time. From one stand to the next there are more and more tantalizing vegetables. Fear not, you can toss them all on the grill and make a medley of Grilled Vegetables!

Grilled vegetables are a wonderful side for any meal or a meal in and of themselves. The leftovers make great wrap sandwiches the next day or dice them for a salad.

grilled vegetables on grill, zucchini, red onions, eggplant and corn

Cooking times vary depending on the whether the vegetable is cooked whole or sliced. I like my eggplant cooked well. I don’t find the taste of undercooked eggplant or its spongy texture appealing. However, a well-cooked, silken eggplant is perfection.

Corn takes a couple minutes per side, so 6 – 8 minutes. Cook over high heat for charred corn, which also makes a wonderful chowder. To cook gently, place it on the indirect heat side and cook for the same amount of time.

Scallions cook quickly and char easily – keep an eye on them, but it’s well worth grilling them for the sweetness they exude right off the grill.

To cook zucchini and summer squash I remove them while they have a little firmness. They contain lots of water and can turn to mush easily. A little texture in the bite is nice.

To grill, simply drizzle with olive oil and good sprinkle of salt and pepper. Additional dressings or herbs can be added after cooking.

Grill up some thick, bone-in pork chops to go along with your grilled vegetables!

Let yourself be tempted – bring those veggies home and grill them up!

Watch our video on How to Grill Vegetables here.

Black Bean and Barley Salad

Black Bean and Barley Salad

We are doing a series of video releases over the next 100 days or so. Today we’re featuring a Black Bean and Barley Salad.

Cold salads are a welcome addition to the summer table. They are made ahead and served cold or at room temperature. I’m always looking for different ways to use fresh corn. The season is so short and canned or frozen corn is no comparison to the freshly picked cob. So, in addition to eating corn off the cob, I put it in lots of salads. It’s great in mashed avocadoes. Creamed corn, gently simmered in shallots and cream with some fresh tarragon is also another great way to use corn. And, of course, don’t forget corn chowder!

Black Bean and Barley Salad

Try this quick and easy Black Bean and Barley Salad. Make a double portion – leftovers are great!

Watch the Video Here:

 

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Black Bean and Barley Salad

Black Bean and Barley Salad

A quick and easy summer salad – perfect for picnics and barbecues.

  • Author: Trish Lobenfeld
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 10-12 servings
  • Category: Salad

Ingredients

  • Vinaigrette
    ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 clove garlic, minced
  • 1 teaspoon coarse salt
  • ½ teaspoon freshly ground pepper
  • Salad
    2 ears corn kernels
  • 3 cups cooked barley (1 cup dry pearl barley)
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 bell pepper, diced (any color you like)
  • ¾ cup minced red onion
  • 1 jalapeno, minced
  • 2 avocadoes, cut into bite-size cubes

Instructions

  1. Vinaigrette
  2.  Combine the oil, lime juice, garlic, salt and pepper in a covered jar and shake or in a small bowl and whisk.
  3. Salad
  4. Either steam, roast or grill the corn. Let cool a bit and then remove the kernels, scrapping the cob with the knife blade to remove the corn milk, too.
  5. Combine the corn, barley, beans, pepper, onion, jalapeno, avocado and cilantro in a large serving bowl.
  6. Shake or whisk the dressing, pour over the salad and toss.
  7. Serve at room temperature.

Notes

To cook the barley, fill a medium saucepan with 6 cups cold water and 2 teaspoons kosher salt. Bring to a boil and stir in the barley. Once the water returns to a boil, lower the heat to a simmer and cook for 25 minute, or until tender. Drain and cool a little before adding to the salad.

Nutrition

  • Serving Size: 3/4 cup

 

Corn Chowder with Spicy Shrimp

It’s late September and fresh corn is disappearing. What’s available is mature. The cobs are thick waisted and the kernels are portly, more starch than juice. Yet I hate to miss having fresh corn when it’s still available. Time to make a Corn Chowder with Spicy Shrimp!

Method

Melt 2 tablespoons butter in a large, covered saucepan or 7-quart Dutch oven over medium heat. Add the onions, celery, and garlic. Stir to combine, cover the pot, and sweat until translucent about 5 minutes.

Onions, celery, and garlic in melted butter.

Onions, celery, and garlic in melted butter.

Onions, celery, and garlic in melted butter.

Onion mixture after sweating in covered pan for 5 minutes – note the difference in color and texture.

Pour in 2 cups of a dry white wine (not too sweet or too oaky – the flavors will become too pronounced as the wine reduces). Bring to a boil, lower heat to a good simmer, and reduce liquid to about 1/4 cup.

Two cups of white wine.

Two cups of wine added to onion mixture.

Liquids reduced to about 1/4 cup.

In the meantime, take your shucked corn and cut off the kernels with a sharp chef’s knife. Then scrape the empty cobs to get at the “corn milk.”

Corn kernels removed with a chef’s knife and “corn milk” released by scraping the edge of the chef’s knife down the cob.

Cut the potatoes into 1/2-inch cubes. If you have French-fry cutter, it’s perfect for this task. Just push those potatoes through and then slice the sticks into cubes. Otherwise, slice the potato lengthwise into 1/2-inch pieces, turn and cut again into 1/2-inch sticks, and then into 1/2-inch cubes.

Potato cubes.

Once the wine has reduced, add the corn, potatoes, stock, tomatoes, salt and pepper. Stir to combine; raise the heat to high and bring to a boil. Lower the heat to a simmer and continue cooking until potatoes are tender, about 20 minutes.

All ingredients combined and ready to simmer.

Stir in the heavy cream and adjust seasonings. The soup is ready to serve, or chill and refrigerate for later use.

Chowder with cream added.

Dinnertime: If you have chilled the soup, reheat, stirring occasionally; otherwise, keep the soup on a low flame while preparing the shrimp.

Cleaned shrimp sliced in half lengthwise.

Shrimp cut into bite-size pieces.

Shrimp tossed with green-chile-lime rub.

Melt the remaining 2 tablespoons butter in a medium sauté pan. When the butter foams, add the seasoned shrimp. Cook until pink and firm, about 2-3 minutes.

Butter has melted and is foaming – perfect time to add shrimp.

Seasoned shrimp (don’t forget to add salt if your rub is salt free) added to melted butter.

Fully cooked shrimp, ready to add to soup.

Ladle the soup into bowls, top with the shrimp and a sprinkle of chopped cilantro

Print

Corn Chowder with Spicy Shrimp

It’s late September and fresh corn is disappearing. What’s available is mature. The cobs are thick waisted and the kernels are portly, more starch than juice. Yet I hate to miss having fresh corn when it’s still available. Time to make a Corn Chowder with Spicy Shrimp!

  • Author: Trish Lobenfeld
  • Prep Time: 40
  • Cook Time: 40
  • Total Time: 1 hour 20 minutes
  • Yield: 2 quarts
  • Category: Soup/Chowder

Ingredients

¼ cup unsalted butter, divided
1 1/2 cups diced onion (about 1 large onion)
2 large celery stalks, diced
1 minced clove of garlic
2 cups dry white wine, not an oaky wine
6 ears of corn, kernels and milk removed
2 Russet potatoes cut int ½-inch cubes
4 cups stock (chicken or vegetable)
1 can (15.5 ounces) fire roasted tomatoes
1 1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1 cup heavy cream
1 pound large shrimp (x count), peeled, deveined and cut into bite-size pieces
2 teaspoons spice mix, such as a Cajun, Creole or Jerk seasoning mix

Garnish
chopped cilantro

Instructions

Melt the butter in a large Dutch oven or saucepot over medium heat.

Stir in the onions and celery, cover and sweat for 5 minutes.

Add the wine, not too sweet or oaky ,the flavors become pronounced as the wine reduces; bring to a boil, lower heat to a good simmer. and reduce liquid to about 1/4 cup.

In the meantime, take your shucked corn and cut off the kernels with a sharp chef’s knife. Then scrape the empty cobs to get at the “corn milk.”

Cut the potatoes into 1/2-inch cubes. If you have French-fry cutter, it’s perfect for this task. Just push those potatoes through and then slice the sticks into cubes. Otherwise, slice the potato lengthwise into 1/2-inch pieces, turn and cut again into 1/2-inch sticks, and then into 1/2-inch cubes.

Once the wine has reduced, add the corn, potatoes, stock, tomatoes, salt and pepper. Stir to combine; raise the heat to high and bring to a boil. Lower the heat to a simmer and continue cooking until potatoes are tender, about 20 minutes.

Stir in the heavy cream and adjust seasonings. The soup is ready to serve, or chill and refrigerate for later use.

Dinnertime: If you have chilled the soup, reheat, stirring occasionally; otherwise, keep the soup on a low flame while preparing the shrimp.

Melt the remaining 2 tablespoons butter in a medium sauté pan. When the butter foams, add the seasoned shrimp. Cook until pink and firm, about 3-4 minutes.

Ladle the soup into bowls, top with the shrimp and a sprinkle of chopped cilantro.

Notes

For very large shrimp, butterfly and cut into bitesize pieces.