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CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Daily Archives: September 20, 2011

20/09/11 Corn off the Cob with Onion, Zucchini, & Scallions


RECIPE
Serves 2

A CookTale

Three ears of Corn have been sitting in the fridge since Saturday’s Farmer Market. With Cathies approval, (realizing they were brought home for her), off the cob they came. Also pre-prepared for the dish were compatible vegetables to round it all . What an end of Summer treat this was!

INGREDIENTS

3 Ears of Corn off the cob
1 Medium Onion (diced)
1 Yellow or Green Zucchini (to a medium dice)
3 Scallions White & Green pieces (diced)
1 small Garlic Clove (thinly sliced)
2 TB of Butter for sauteeing (more if required)
1 TB of EVOO for sauteeing (more if required)
Kosher Salt & fresh Black Pepper

METHOD

1. In seperate bowls, prepare the first 5 ingredients.

2. Heat a deep sided saute pan to medium & add EVOO & the Butter. When the Butter stops sizzling add the Garlic. Remove to it’s bowl just before it begins to brown.

3. Add the diced Onion & if required a bit more Butter & EVOO. Saute until tender & translucent. Remove to it’s bowl.

4. Add the diced Zucchini & again, if required a bit more Butter & EVOO. Saute until tender & lightly browned. Remove to it’s bowl.

5. Add the Corn & if required a bit more Butter. Saute for no more than 3 minutes. To the sauteed Corn return all the other sauteed vegetables. Gently toss them together, add Salt, Pepper & the Scallions.

6. Ready to Plate

20/09/11


 

RECIPE
Serves 2

A CookTale

Both in terms of diversity and diet, fish once a week is the routine. Last evening it was Sauteed Cod freshly delivered daily to a great source in Woodstock Village, Woodstock Meats. The sauce had Asian ingredients and flavors. and the Shiso Leaf, (Perilla) was grown in our vegetable garden. Dinner was accompanied by a side dish of Farmers Market Corn, taken off the cob and sauteed.

INGREDIENTS For the Cod Fillets

2 Cod fillets, skin removed (each about 7 ounces)
Sea or Kosher Salt & Pepper
1 TB of EVOO (for marinating) + 1 TB for sauteeing
1 TB of Butter (for sauteeing)
2 Shiso Leaves, if available desirable but optional

METHOD

1. Coat the Cod with the 1 TB EVOO & the Salt & Pepper, set aside until the time to cook.

2. Heat a saute pan to medium or electric fry pan to 300 F.
Add the 1 TB of EVOO & the 1 TB of Butter to the pan. When the Butter stops sizzling, gently add the 2 pieces of Cod & saute for about 3 minutes to a side (if the fillets are thin, reduce the time to 2 minutes). Remove them to a platter & spoon on the pan juices. Keep the fillets warm while you add the Asian sauce to the serving plates. If the Shiso leaves are available, place one on each plate.

INGREDIENTS For the Asian Sauce

1/4 Cup of creamy Peanut Butter
1 TB of Sugar
2 TB of Hoisin Sauce
1-1/2 TB of Soy Sauce
1 small Garlic Clove, (mashed)
1 tsp of Chile-Garlic Paste or Chili Oil
1 TB of Sesame Oil
Juice of 1 Lime
1/4 Cup of Water

METHOD

1. Add all the ingredients in a medium mixing bowl. Stir until well combined, adding more water to thin the sauce if necessary.

2. Put the Asian Sauce into a small sauce pan. Bring to a boil, reduce to a simmer & cook for no more than a few minutes to incorporate & thicken the Sauce.

3. Remove from the heat & spoon onto each plate.