Corn (4)

Corn. How to choose and enjoy.

In corn at the same time 3 important points: choose the right ear, properly cook and delicious served.

1. How to choose.

1.1. First, determine what is in front of us corn. Food or feed.

The cob of feed corn long, color of grains yellow, and they are pretty tough, they are difficult to crush with fingers, the shell they have thick, taste tasteless.

The cob sweet corn food more short and thick, the color of the bean white-yellow-beige, they are soft and full, with pressure from them is juice (it is similar to milk), the taste is sweet.

We need food that is corn, but if you only sell feed, it is also possible to prepare. Below I will describe how both types of corn.

Important. Also comes in multi-colored corn, but it is often used as decor for popcorn or for making flour. I saw this in USA, but she is not ready. And there white corn. To choose it is necessary, by analogy with yellow, but not focusing on the color of the beans. Here’s the corn I cooked, and I will say that the yellow varieties closer to me to taste.

1.2. How to choose a young fresh corn.

Buy only untreated corn. First, without the leaves it dries quickly, without leaves it is not necessary to cook (taste will not be the same) and that on the leaves you can see how long the cobs are collected.

The young corn and bright green succulent leaves, and stigmas (hairs that are sticking out of them) – light, tender and moist.

Definitely need to see how the ear looks like inside. Reveal the leaves to the ground, but not pulling them. The grains should be soft but elastic, equal in size, closely adjacent to each other and without dents and shriveling. The color of the grains should be as bright.

2. How to cook.

Depending on the variety and degree of ripeness, cooking time is very different. Food corn cook for 10-30 minutes, aft 2-3 hours. I recommend when cooking choose one pilot on the cob and occasionally to try to pinpoint readiness. It is important not to overcook the corn, otherwise the grain will become hard. And undercooked corn will also be solid, and even the starch flavor of the beans. In General, when corn will reach the condition, you will this taste is not to be confused;)

The cooking process:

• To cook corn should with leaves and stigmas. I reach for my cobs only the outer couple of leaves, rinse it well and put into a pan. Or you can remove all the leaves and stigmas, but be sure to lay them in a saucepan with the corn (part on the bottom part of the top). They give the corn the right flavour and taste.

• The pot with thick walls, well-kept temperature. Size such that all the bobbins fit in the cooking process were under water. If they at length do not fit, cut them in half.

• Pour the corn will need is boiling water. So it is more delicate. So I put a pot of corn on the stove, pour the boiling water, and over high heat bring water again to a boil, then make a quiet fire and cook it under the lid. If cook feed corn in water, add milk/cream/butter/sweetener. It’s a bit ennobles the taste. Salt when cooking I don’t put, it makes the corn tough. Cooking I wrote above, be sure to taste the corn in the process.

• Once the corn is cooked, turn off the fire. If you don’t plan to eat all the corn at once, then store it in the fridge or in the pot of water, or put part of the broth in a zip package. If you keep it dry, it’ll dry out.

3. How to make corn.

My favorite way is:

Preheat the oven to maximum. RUB finished corn with grated cheese (ideally Parmesan), cheese that has penetrated into all the slits between the grains, spread it on a baking sheet, sprinkle some more cheese on top, you can season with salt/pepper to taste and be sure to sprinkle a pinch of ground Chile pepper. In the oven to melt cheese. Removed, sprinkled with lime juice and enjoy your meal;)

Can do it in a frying pan, quickly fry the corn over high heat on all sides.

Chili con carne + vegan options

This is a simple hearty Mexican dish, and it becomes interesting when you pick up your perfect set of spices and serve it correctly.

Doing it is very simple. My recipe is:

1. in oil for frying (I have ghee in a deep frying pan/cauldron/saucepan over medium heat, fry 2 medium onions, 2 sweet peppers, 2-6 Chili Peppers (depending on the sharpness of the particular chili variety), cut into small cubes. From all peppers seeds must be removed.

Important 1. Chili Peppers can be replaced with 1 tsp cayenne pepper. Dry seasoning is much easier to regulate the sharpness, but with fresh peppers it is more flavorful. I recommend when first preparing this dish to add 2 fresh chili peppers and if necessary balance the taste with cayenne pepper. Subsequently, you can already adjust the degree of sharpness to your taste.

Important 2. I fry a little salt, so that the vegetables quickly give their juices and really fry, and do not languish.

2. as soon as the roast has become golden with a light brown, add 3-4 crushed garlic cloves, stir intensively, fry for 30 seconds until a bright garlic flavor and immediately add 500-700 g of ground beef, 1-2 tsp sweet paprika and 1 tsp cayenne pepper (if you use it instead of fresh chili peppers). Mince fry until brown, stirring constantly and breaking lumps.

For the vegan version, immediately after the garlic, go to step 3, and add tomatoes, vegetable broth and all the specified spices.

3. as soon as the minced meat is ready, add 200-300 ml. beef broth, chopped tomatoes (4-5 PCs.), peeled, and 2 tsp. marjoram/oregano. Mix everything, bring to a boil, reduce heat and simmer for 5-7 minutes.

Important 1. fresh tomatoes can be replaced with 1 can (400 g) canned in its own juice or tomanoy passata. These are even better to use when not in season.

Important 2. instead of broth, you can put a couple more large tomatoes or even water, but this is a less tasty option.

4. then add 200-300 g of boiled red beans (how to Cook described in recipe lobio).

For the vegan version, you need 2 times more beans, you can use 50/50 red and white for a change.

Important 1. If you are too lazy to cook beans, then you can put frozen beans or washed canned beans (1 can of 400 g), but canned food usually uses a lot of salt and refined sugar. In short, see the composition.

Important 2. at this stage, you can also put corn, if you like (about 200 g, for the vegan version – 300g). Again, fresh, frozen or canned with a normal composition (without sugar).

Mix everything, then cook for 5 minutes, try for spices and add salt, pepper and what is missing. If the tomatoes are very sour, then I put 2-3 tbsp. L. Jerusalem artichoke syrup. With sweetness, tomatoes get a more elegant taste.

Important 3. in chili also put cumin, cinnamon, cumin, even cocoa. You can play with the taste if you like these spices.

The dish can be considered ready, but it can still be cooked depending on what consistency you want. I prefer something between chowder and fried mince. Keep in mind that when cooling, the liquid will evaporate significantly. That is, the next day so much sauce will not be, do not overdo it.

When ready, ideally, let the chili brew, at least 10 minutes, but it tastes better the next day anyway)

5. My ideal serving: put hot chili in portions in bowls, serve homemade tortillas or nachos, sour cream, guacamole, grated cheddar, chopped cilantro and lime slices on a common table.

And here are the three best ways to eat it:

1. Take tortilla. heat it in a dry frying pan, if it is cold, then put the chili in it, on top sour cream, guacamole (the recipe is here), sprinkle with cheese and cilantro, and sprinkle generously with lime. Take a bite of a scalding taco and get into a gastronomic paradise;)))

2. tortilla cut into segments, dry in a frying pan until crispy, you will get nachos chips. On top of a portion of chili spread a little sour cream/guacamolesprinkle with cheese and cilantro, and sprinkle generously with lime. Eat while scooping up the spicy contents of the plate with crispy nachos. High!

3. Eat as a burrito. Chili, a handful of grated cheese, half an avocado, cut into strips, chopped cilantro and a little sour cream wrap in a large tortilla or pita bread. Fry on all sides in a dry frying pan, serve with lime, the juice of which is squeezed out as it bites into the filling. Bon Appetit!

P.S. the recipe for homemade cakes here.

Spicy corn and crab cream soup

I must say that the soup itself can be vegan, so the crab topping can be replaced with any other that you eat. Crackers, fresh herbs, cheeses, legumes, nuts, etc.

1. Prepare the crab phalanx.

If they are already boiled (red-orange), then rinse and lower into salted boiling water for 2 minutes. If they are fresh, then we do the same, but for 15-20 minutes (the more legs, the more time is needed for cooking). In the water you can put spices to your taste. I don’t. Next, preferably in rubber gloves (because you can get hurt) cut the chitinous layer along the entire leg. It is malleable, kitchen scissors will do well if you do not have special ones. Remove the meat. From the first phalanx (the one that was closer to the carcass) we take out a piece of pulp entirely, and from the next we take out parts, because the veins will not allow you to do otherwise. Just for information: a fresh crab under chitin has a jelly-like substance, it turns into elastic pulp during heat treatment. If you suddenly want to remove chitin from a raw comrade)))

2. Cut 1 onion and 2 medium carrots into cubes, saute until golden brown in a saucepan in frying oil (I have melted butter).

3. add about 700g of corn to the pan (either cut the grains from 4 cobs, or canned 2 cans). Add milk so that the vegetables are closed. Cook until the corn is ready. If it was canned, then 5 minutes just warm up.

4. Add 20g of grated ginger to the vegetables (you can replace it with dry, but then put it later). Blender vegetables, bring milk to the consistency you need. I love thick puree soups, and I’ve used roughly 400ml of milk. Who does not drink cow’s milk, you can use coconut with water, you can just water.

5. this item is not directly mandatory, but it makes the soup magic. It must be filtered through a colander from the corn husk.

6. strain, return the soup to the pan and then add spices (salt, freshly ground black pepper, paprika, chili pepper, dry ginger) and liquid, if necessary. I took a generous pinch of everything.

7. divide the crab meat into pieces and spread on top. You can decorate with sesame (like me) and coriander leaves. And if you sprinkle the whole structure with lemon and truffle oil on top, it will be very!

P.S. for satiety and increase the amount of protein in the dish, you can add a couple of handfuls of White already cooked beans to the soup. The main thing is not to overdo it, and then the taste will not be so bright. But do not worry, it can be balanced by adding a little more spices;)

My favorite recipe for grilled vegetables + dip vegetables

Tomatoes, eggplant, sweet peppers, zucchini, mushrooms, corn, shallots and any other vegetables to your taste cut coarsely. You can also add garlic without peeling.

Put in an airtight container for food, sprinkle with olive oil, balsamic vinegar, chop a couple of cloves of garlic, season with pepper salt and favorite herbs (I have fresh chopped parsley, cilantro, basil). Stir, taste a little sauce and adjust its taste if necessary, it should be spicy with sourness.

Important. If the tomatoes are too soft, put them after the above manipulations. Or you can use cherry tomatoes.

Close the container, and let marinate for 30 minutes.

If there is no time for marinating – it’s okay. Vegetables will not be so fragrant, but still very tasty.

Then under the grill in the oven (180-200 C) or on the fire until ready.

Life hack. You can always make a very tasty dip/sauce from these vegetables simply by grinding everything in a blender, adding your favorite spices and herbs. This is very convenient when the vegetables are not eaten and there is no mood for them, but in the form of a dip they have a second life;)