Tag: corn

Grilled rainbow trout

I like trout and buy it whenever I see it in the fish shop. My favorite recipe is simple. Stuff it with herbs and a bit of citrus and grill it…

Ingredients

  • 2 whole rainbow trout, cleaned
  • 2 Tbs olive oil
  • 1/2 lemon or lime
  • Salt and black pepper to taste
  • Fresh herbs (You can use a variety here. I use lavender, sage, oregano, and parsley.

Putting it all together

  1. Drizzle the oil over the outside of the trout and rub over the skin on both sides.
  2. Season the trout with salt and pepper on outside and inside of the cavity
  3. Slice the lemon or lime into thin slices and stuff two to three slices into the cavity of each fish.
  4. Place your desired combination of fresh herbs into the cavity of each trout. I generally pack as much as possible into the cavity. The herbs will be discarded after cooking, so they don’t need to be chopped.
  5. Place the trout over a medium hot, well-oiled grill
  6. Cook the trout about 4-5 minutes on each side.
  7. Remove from the grill.
  8. Remove the herbs and lemon or lime from the cavity. Some appreciate the head being removed. It’s easy to do at this point, though I find it more interesting to serve it with the head.

Serves 2

If you are grilling out doors, it’s easy to serve this with grilled vegetables. I grilled sweet corn and romaine lettuce last night. I drizzled both with a little olive oil and seasoned with salt and pepper before grilling. I like both the corn and lettuce lightly charred.

Last-minute Corn with Tomatoes

All the guests had arrived for the pot-luck dinner. There was plenty of food, but the menu was a little unbalanced. There was a lovely baby spinach salad with roasted pecans and dried cranberries and a squash and sausage casserole. Another vegetable, preferably not green would be nice. The following creation emerged from a well-stocked pantry.

1-2 T Olive Oil
3 Cups Frozen Corn
¼ Cup Water
3 Scallions roughly chopped
½ can (about six) peeled plum tomatoes, drained and roughly chopped
2 cloves garlic finely chopped
¼ cup parsley, roughly chopped
2-3 T pesto
½ t salt
¼ - ½ t black pepper Red pepper flakes (optional)

[Note: If fresh corn and/or tomatoes are available, by all means use them. The fresh vegetables would add to the quality of the dish, but would obviously increase preparation time.]

  1. Heat skillet. (I used a 12 inch skillet to gain as much surface area as possible.)
  2. Microwave the corn with about ¼ cup water for about 5 minutes.
  3. While corn is cooking, chop the scallions and garlic.
  4. Sauté the scallions and garlic in the olive oil until they soften, about one minute.
  5. If you wish to add a little spiciness to the dish, add red pepper flakes to taste. I would start with ¼ - ½ teaspoon.
  6. Add the corn and stir or toss.
  7. Add the tomatoes. (I just crushed the tomatoes in my hand as I added them to the skillet.
  8. Add pesto. ( I make pesto and freeze it in ice cube trays. I added a single cube of pesto. You can adjust the amount to your own taste.)
  9. Taste and add salt and pepper to taste. Cook only until heated through.
  10. Add most of the parsley at the last minute, stirring it into the corn and tomato mixture.
  11. Reserve a small amount of parsley to spring on the top, or garnish with a couple nice sprigs of parsley.

Roasted Butternut Squash and Corn Soup

Ingredients

1 butternut squash
2 Tbs olive oil
1/2 tsp salt
1/4 tsp freshly ground pepper
1 small onion chopped
2 cloves garlic chopped
1 cup frozen corn
1 Tbs olive oil
1 cup frozen roasted corn or 2 ears of fresh corn (I get it frozen at Trader Joe's)
1 chipotle pepper and canning sauce
1/2 cup pumpkin seeds
1 quart chicken broth
1/2 cup milk

Possible Garnishes: Sour cream, Yoghurt, roasted pumpkin seeds, mint, celantro, quesa fresca

Procedure

  1. Peel the butternut squash, cut in half lengthwise and remove seeds from the center. Cut into pieces equal in size.
  2. Toss the squash with 2 Tbs olive oil, salt and pepper and spread in a single layer on a baking sheet or roasting pan.
  3. Roast the butternut squash in a 350 degree oven until soft.  (40-50 minutes)
  4. If using fresh corn, remove the husks and roast along with the squash, removing after 15-20 minutes.
  5. Heat a 2 quart pan over medium heat. Sauté the onion and garlic in one Tbs olive oil until aromatic and softened (3-5 minutes).
  6. Add 1/2 cup pumpkins seeds to the onion and garlic mixture and sautee until the seeds swell and begin to pop.
  7. Add one cup frozen corn and one chipotle pepper with 2 Tbs canning sauce to the onion, garlic, and corn mixture. (Adjust the amount of peppers to suit your taste).
  8. Add the roasted squash.
  9. Add enough chicken stock to cover.
  10. Cook until the mixture just begins to boil.
  11. Remove from heat and puree the soup with a food mill, blender, or stick blender.
  12. Add 1/2 cup of milk and enough chicken stock or water to reach a desired consistency.
  13. If you roasted fresh corn, remove the kernels from the cob with a knife.
  14. Add the roasted corn to the soup and heat until the soup just comes to a simmer.
  15. Possible garnishes:  Sour cream or yoghurt, pumpkins seeds, fresh cilantro or mint.

Serve with a rustic whole grain bread or corn tortillas.