Friday, June 26, 2015

My first ever fresh cream style corn

Fresh corn on the cob
is always a sign that summer is here.
It is hard to beat that first sweet corn 
with its' tender morsels and sugary

Whoever discovered cooking it in the
microwave was a genius.  Just leave all
of the husk on and pop a couple in the
microwave for 5-6 minutes.  Let it sit in
there for a few minutes and BAM!
You can shuck it and the silks come off
so easily and it is cooked pretty much perfectly.

This time I was craving something different
and cream style corn popped in my head.
Turned out to be a little more work, but
was well worth it.

Cream style corn

6 ears of corn 
1 T sugar
1/2 cup water
4 T butter 
2 T flour
4 T water
2/3 cup half&half

Clean the corn and cut the kernel off the cobs into a large bowl.  Scrape the cobs with the back of the knife to get the juices from the corn as well.  

Melt 2 T of the butter in a large skillet over medium heat and add the corn, water and sugar.  Always bear in mind, I use 4-5 recipes to make one I like, and then I pull them back out of my head.  Use your judgement, if the corn looks too dry, add a splash of water here or there.  :)  Cook just until corn is tender.
Reduce heat to medium low.  Mix the water and flour together and add to the corn, stirring well.  

Cook a couple of minutes then add the half&half, 2 T butter, salt and pepper to taste.  I just used a few dashes of each.  Cook about 3-4 minutes more then serve. 

Love what you eat and eat what you love! :)

Tuesday, June 23, 2015

Fried green tuh-may-duhs (tomatoes) :

Recently I had the opportunity 
to go with my boyfriend to 
Illinois for a work trip.  It was the little 
town of Mt. Sterling that pretty much had a huge 
DOT factory, 
and that was about it.
But it did have a couple of thrift stores 
which are actually my favorite, 
so I still had fun and got to relax a bit.

While there, it was brought to my
attention that I have a strong southern
accent.  I never realized this, but 
one lady even said, "I could listen
to you talk all day long".  This clicked in
my head as I was typing tomatoes
in the title of this page. 
That would be one word that 
I could pretty much be a red flag of my
southern dialect.  Dad even has a 
friend who is even more southern, 
and he says "maters".  

Regardless of how you pronounce it...

I grew up with my mom making them
just dipped in flour, but 
a few years ago I tweaked a recipe
and I love them this way.

Fried green 'maters

2-3 green tomatoes sliced 1/4" thick
1 cup flour for dredging
2 eggs beaten well with a fork
1 sleeve Ritz crackers crushed

Flat bottom skillet with about 1/4" oil

Pat the slices of tomato dry with a paper towel.  Dredge each slice in the flour then 
into the egg making sure the egg coats well.  Dip into the cracker crumbs making sure to cover both sides.  Place in the oil at a temperature of about 325-350 degrees.  I have a digital infrared thermometer that is wonderful for checking the oil temperature.  I sell them at the auto parts store to work on vehicles with, but they are a must in the kitchen!  Try to let each one brown on the first side and only flip once.  Place them on paper towels or a wire rack if you have one, it seems to help keep them from getting soggy.  Dip in ranch or ketchup or whatever you like.  :)

Love what you eat and eat what you love! :)