Cream Corn, Reborn!

I grew up on my grandmother’s cream corn. I don’t know if it had actual cream in it or not, but it definitely had LOTS of butter. Plus, it seemed as if she cooked it for HOURS to get that creamy consistency.

My Mom modernized the routine by microwaving the corn, but she kept her Mom’s requisite butter. Still tasty, and with a good deal less stirring.

Well Mom, and May, I’m sorry — but I’ve got a new plan for cream corn. My method is less creamy, more crunchy, and very fresh. And … it doesn’t depend on butter for the flavor. But that doesn’t mean there’s no fun. Here’s what you need:

Josh’s Sauteed Summer Corn
Serves 4

Four ears of fresh corn
half an onion, diced
3 tsp olive oil
3/4 cup (about) of 1% milk
salt and lots of fresh pepper, to taste
1/cup chopped basil, optional

Shuck your corn and dice your onion. When removing your corn from the cob, place the pointy end in a bundt pan to catch the kernels as you run your knife down the cob, like this:

Next, saute your diced onions. While that’s happening, remove the kernels and set aside, then run your knife along the corn husks to extract the corn milk.*  Best thing to do is show you how. Watch:

Now, add the corn kernels to the pan, along with the corn milk.* After 3-5 minutes (or when the pan is looking dry), add the milk a little at a time, allowing it to cook down. After about 10 minutes, right before serving, add your basil. Done!

There’s nothing better than a plate full of soul food!

If you’re a traditionalist, this may not float your boat, but every time I’ve made it this summer it’s been my favorite thing on the plate. Plus it’s so easy and not that messy.

Matthew & I have been super-busy with work, but we’re going to try to get more quick recipes like this one in front of you more often. Let us know what you think by leaving a comment on our Facebook page!

Thanks, and happy Mischief-making!

*Corn milk should not be fed to Baby Corn. It prefers soy sauce.

I’m Cuckoo for Quinoa!

Hi, I'm Josh Miller, President of the Quinoa Council

I am obsessed with quinoa. It is an absolute wonder-grain. Yep, I said Wonder Grain. I’m not ashamed — I am a total dork in my love for this stuff!

I’ve been cooking with it for years, and Matthew’s a fan — he shared a quinoa salad recipe years ago, and I alluded to its greatness in a post of my own starring avocado bisque. But these paltry posts don’t do my darling quinoa justice.

So, just in case you’re not already cuckoo for quinoa, let me tell you why you should join my culinary lovecult.

Quinoa — The Healthy Alternative
Quinoa has, like SO much protein. This is unusual for grains. And as for other sides like rice, potatoes, and couscous — forget it! Quinoa lays the nutritional smackdown on those punks. Here’s a close-up look:

I'm so happy that David was around to photograph. Whenever I use my point-n-shoot, my hands look like "The Curse of the Monkey Paw."

Quinoa — She’s Fancy
Quinoa has a cool name. It’s pronounced KEEN-WA. Not “Quin-Oh-Ah” like I referred to it for years. Keen-Wa! Like you’re about to karate chop a brick in half. Say with me now: “Keen-WA!” Do it! “Keen-WA!” See, it’s fun.

Quinoa — Versatility is Her Middle Name
It goes with EVERYTHING. You know, sometimes potatoes just don’t go with your meal. Like, who eats potatoes with Asian food? And pasta as a side is just silly. Quinoa is neutral but nutty, a rich flavor that spanks rice in the taste department. Beat, it basmati — quinoa is way tastier!

Quick Quinoa — The Easy-Going Grain
Quinoa’s so easy to cook a four-year-old can do it. Unlike RICE, which I still mess up EVERY SINGLE TIME. And I have a rice cooker! For quinoa, it’s easy — just one part quinoa, two parts water, done! Bring to a boil together, reduce to low, simmer for 15 minutes, DONE.

Spend Every Meal with Lady Quinoa
Quinoa is the perfect side dish at dinner, but it’s also a great option for a filling vegetarian lunch. I’m not saying you have to become a celery-licker and munch on a bowl of alfalfa sprouts, but a little less wouldn’t hurt. In fact, you can make a pilaf of sorts with quinoa and sauteed veggies, have it as a side at supper, and then take the leftovers for lunch. Here’s a quick recipe for one I just made (and that I’m having for lunch today!)…

Quinoa with Sweet Corn and Basil
4 servings

1 cup of quinoa
2 cups water (or chicken/vege broth)
2 ears of corn, shucked and de-cobbed (yes, i made that word up)
half a red onion, diced
2 garlic cloves, minced
1 cup of basil, chopped
salt, pepper*, and olive oil

Shuck and de-cob your corn, then dice your onions. Here’s mine and Matthew’s little trick for corn…

A bundt pan is a corn shucker's best friend! Photo not by David.

Combine your quinoa and water in a saucepan (adding salt if not using broth); bring to a boil, then reduce heat to LOW, cover, and cook undisturbed for 15 minutes. Meanwhile, sauté your onions in several teaspoons of olive oil for 5-7 minutes, seasoning to taste. Add garlic and cook for one minute, then add corn and sauté for another 3 or so. Watch it — the corn has more sugar and starts to stick. If you have a little extra basil, toss in about a tablespoon as you sauté, but reserve the bulk of it. Once your quinoa is done, fluff with a fork, then add to the veggie pan. Stir in reserved basil, and you’re done!

I snapped this in a hurry. Again, photo NOT by David. 😉

*Note: I used Penzey’s Shallot Pepper as my primary seasoning. I recommend traveling to Homewood posthaste and picking some up. It may just be the best seasoning ever.

Well now you’ve gone and gotten me distracted. What was I talking about? Quinoa…obession…oh yeah — you can eat it at every meal! It’s healthy, remember, and packed with protein, so you can treat it like oatmeal. In fact, it’s better than oatmeal, because it doesn’t look like throw-up. I added a 1/4 tsp of almond extract while cooking, then a TBSP of honey, a squeeze of orange juice, then stirred in some chopped walnuts and craisins. A dollop of yogurt turned this into a suitable breakfast alternative. I had it this morning and I am still full! Take a look:

Quinoa is part of a healthy, balanced breakfast! Photo by David

I’ll be honest, I’m a bigger fan of it in savory applications, but you gotta love quinoa’s versatility. It’s the little black dress of grains.

So go grab a box today (you can find it at Publix and Whole Foods) … and start playing with flavor and veggie combinations. It’s easy and forgiving, and that’s why we love it — Quinoa: The Quintessential Mischief Grain.™  😉

Mischief Tested & Mischief Approved!

All photos by Ray Hydrick...big mouth by Matthew

I bought a new toy and I am quite excited about it!  It is a new Zoku popsicle maker.  Yes, I know what you are thinking – why would a thirty-year-old man want a popsicle maker.  Let me tell you the back story.  When the Ray and I went to New Orleans last summer we happened upon the best gourmet popsicles I have ever eaten.  One popsicle flavor in particular was the strawberry-basil.  Sounds weird but it so works.  After doing my research and watching Alton Brown, the key to a good popsicle is freezing the liquid very quickly.  Without going into a full “Bill Nye the Science Guy” explanation just know the faster something freezes the smaller the ice crystals and easier to eat.  Since I do not own or use liquid nitrogen as a freezing agent I was left with the slowness of my home freezer…which is not fast at all.  So when I was perusing through William-Sonoma I saw this little gadget and I was in heaven.  You can freeze a well-mixed (very key) popsicle mixture in 7-9 minutes. What?! I know! 

I gave you the link to the Zoku site above.  They have really helpful hints in perfecting the perfect popsicle.  I followed them to the T…well, almost.  Since I have never made a popsicle, I needed a little guidance in the proportion of fruit, sugar and liquid to the recipe.  Zoku has a blog with really cool (pardon the pun) recipes, one of which made me laugh – Mother’s Little Helper – made with champagne, orange juice and strawberries for color.  From this blog I got my ideas and here they are:

• Strawberry, Basil & Lime – made with strawberries, basil and lime (duh!)
• Berry, Berry, Berry Good Popsicle – made with blueberries, raspberries, blackberries and Grande Marnier for a kick
• Berry Pop with Chocolate Mint – made with blackberries, raspberries and chocolate mint (yes, there is such a mint.  Look at specialty garden stores – the mega home improvement may not have it)

Before you get excited and want to go buy this fabulous do-hicky, you must know that the Zoku maker has to be in the freezer for 24 hours before making popsicles, so plan ahead! 

Basil and fruit?! What?!

Strawberry, Basil & Lime
10 ozs strawberries, stems removed
3 tablespoons sugar
1/3 cup water
1 teaspoon lime zest
1/2 lime, juiced
5 basil leaves, roughly chopped

 

 

You better love seeds!

Berry, Berry, Berry Good Popsicle
1 cup blueberries
1 cup raspberries
1 cup blackberries
3-4 tablespoons sugar
1/3 cup water
1/2 teaspoon lime zest
1 tablespoon Grande Marnier (optional or use OJ)

Chocolate mint is so good

Berry Pop with Chocolate Mint
1 1/2 cups raspberries
1 1/2 cups blackberries
3-4 tablespoons sugar
1 tablespoon chocolate mint, minced
1/3 cup water
1 tablespoon orange juice

All the recipes are prepared the same.  Place all ingredients for your popsicle in the blender.  Puree till smooth.

I chopped everything for easier blending

It is advised to chill the pureed fruit before putting in the Zoku maker, so I popped mine in the freezer for about 10 minutes.  Perfect!

Trifecta of goodness

Place your sticks in the maker, pour your liquid to the fill-line.

Lawd, I shake too much for this.

And wait 9 minutes.  They say a watched pot never boils…well, that goes for popsicles freezing as well.

Waiting

Still waiting...please freeze!

Still waiting...playing sudoku waiting on Zoku

So after 9 minutes, use their fancy-dancy tool to help remove the pops, put on the drip cup and enjoy!

As you can see, you can add thin slices of fruit into your popsicle. Cute, I know!

Glass holding jars not included

These pops were delicious!  Cold, tart, berry-y.  I had my top taste-testers on duty to help…top, meaning the only people around me – Mom & the Ray.  After tasting here is our decision:

#1 – Berry Pop with Chocolate Mint – seriously, it was absolutely amazing.  Just enough mint to hint the chocolate undertone. 
#2 – Berry, Berry, Berry Good Popsicle – we liked the kick the Grand Marnier gave it
#3 – Strawberry Basil – I think I put too much lime (I adjusted the recipe above) and so you couldn’t taste the basil.  

Shown in order of yummy-ness from left to right

Summer is upon us and it will be hot this year, battle that heat with some cool (and good for you) popsicles.  But if you do try, don’t leave out a little mischief! 😉

P.S. Just a word to the wise, if you are like Josh and hate the seeds of blackberries and raspberries, you need to strain your liquid first before chilling…otherwise, you can walk around that party like this.

Do I have soemthing in my teeth?