Sweet corn in summer to me is what Brussels sprouts are in winter…my seasonal vegetable obsession. Sound a little corny? Ok, you get it, I love corn.
So if you are as crazy about corn as I am, try this super easy summer side dish.
Sweet corn and pecan succotash
Yield: 4 servings
Corn ears 6 each
Pecan halves 1 C
Butter 2 to 3 TBS
Honey 2 TBS
Thyme, fresh 1 tsp
Salt as needed
Freshly ground black pepper as needed
1. Clean corn ears, removing husks and silk and rinsing under cold water. To remove corn kernels from ears, stand ears straight up and slide a very sharp knife down sides. I like to do this in a pie dish to catch kernels. Set aside.
2. Place pecans in a plastic bag and, using a mallet or heavy pan, smash until they are roughly chopped.
3. Melt butter in a large pan over medium-high heat and add pecans. Sauté for about 1 minute until fragrant and lightly toasted. Add corn and sauté 1 to 2 more minutes. Mix in honey and fresh thyme, season with salt and pepper and serve.
Every year I publish a favorite summer punch recipe and this one should be no exception…
Inspired by a recent gathering at my friend Kasey’s house, I went ahead and made this cocktail last night for a BBQ at my house. Refreshing, light and flat out delicious. Try it!
Rum, mint and pineapple smash
Yield: depends on how thirsty you are
2 1/2 qt
Simple syrup (see note) 1 1/2 C
Pineapple, fresh, smashed 1 lb
Mint, chiffonade 1/4 – 1/2 C
White rum (see note) 2 1/2 C
Club soda 1 qt
1. Combine simple syrup, pineapple (and juices), mint and rum in a container and refrigerate 2 to 4 hours.
2. When ready to serve, top off with club soda and pour into a pitcher. Serve in 8 ounce mason jars with a sprig of mint to garnish.
Note: Simple syrup is made by boiling 1 part water : 1 1/3 part sugar until sugar has melted and liquid is clear. Cool and set aside until needed. I recommend using an inexpensive, but delicious rum great for mixing: Flor de Caña from Nicaragua is a good one.
Just go. One of the best meals I’ve had in awhile.
Strawberry shortcake with basil syrup
Strawberry & mint salad with housemade ricotta and lavender honey
Corn 3 way
On a recent trip to Los Angeles, a friend recommended a great brunch spot called Huckleberry. While pretty much everything on the menu was tempting, I settled on the Quinoa, farmer’s market butternut squash, Rutiz kale with two sunny side up eggs. Detoxing after a gluttonous week in California, and yearning for this delicious meal at home, I set out today to recreate it. Pleased to report I had great success (if I do say so myself). And since most of us can’t get to Huckleberry very quickly, I figured I’d share the wealth with you! A perfect winter meal.
Quinoa with kale and roasted butternut squash
Yield: 6 main course servings
- Butternut squash, small, small dice 1 each
- Extra-virgin olive oil as needed
- Salt as needed
- Freshly ground black pepper as needed
- Garlic cloves, minced 2 tsp
- Kale, bunch, veins removed, chopped 1 each
- Water as needed
- Shallot, small, minced 1 each
- Quinoa (I prefer tri-color), rinsed 1 1/2 C
- Chicken stock, low sodium 2 1/2 C
- Rosemary, fresh pinch
- Preheat oven to 425 degrees F. Toss butternut squash with a generous amount of olive oil, salt and pepper and bake on a sheet tray for approximately 20-25 minutes until squash is tender and starting to brown. Set aside.
- Heat a little olive oil in a medium Dutch oven or pot, add 1 teaspoon of minced garlic and sweat for 1 minute without coloring. Add Kale and a little water and sauté covered, stirring occassionally, until kale is tender, about 5-7 minutes. Remove Kale and set aside.
- In same pot, heat about 2-3 tablespoons more olive oil over medium heat, add shallot and sweat about 1 minute. Add remaining garlic and sweat 1 minute more. Add quinoa and sauté until all the grains are coated in oil, about 1-2 minutes. Add chicken stock and rosemary and bring to a boil. Check liquid and adjust seasoning as necessary (see note). Reduce heat to low, cover and simmer for 15 minutes. Remove from heat, and keep covered 5 more minutes.
- Fluff quinoa with a fork and add butternut squash and kale back to pot. Mix until well combined and serve immediately.
Topped with 2 sunny side up eggs, this makes a wonderful main dish… either brunch or dinner. Or serve it as a side dish, with some freshly grated Parmigiano Reggiano cheese.
Note: You want the liquid to be nicely salted, this is what is going to give your quinoa flavor as it cooks and absorbs the liquid. You never want to season quinoa, or any grain or pasta for that matter, after it has finished cooking otherwise you don’t penetrate the skin.
Sometimes I just have to post pictures of delicious things I make
(click on the image, you’ll want to see it up close):