Jerk Cod Creamed Corn Food

JERK COD & CREAMED CORN

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put the cod on a baking sheet and rub with half the oil, the jerk seasoning and some salt and pepper. Cook for 12-15 mins until cooked through and flaking.
• Meanwhile, heat a griddle pan or non-stick frying pan over a high heat. Rub the remaining oil over the whole spring onions. Add to the pan and cook for 8-10 mins or until charred and beginning to soften. Keep warm on a plate.
• Put the corn in a saucepan with the cream and warm through for 2 mins. Using a stick blender, roughly blitz the corn to a semi-smooth consistency. Stir though the parmesan, chilli and half the coriander, then season to taste.
• Serve the cod with the charred spring onions, creamed corn and lime wedges for squeezing over, and scatter over the remaining coriander.

PAN SEARED PACIFIC COD WITH CILANTRO VINAIGRETTE AND CREAMED CORN

Steps:

• For the vinaigrette: In a small bowl, combine cilantro, garlic, lemon zest and juice and season with salt and pepper. Slowly drizzle in the olive oil, whisking to incorporate all the ingredients. Taste for seasoning and adjust with salt and pepper, if necessary, and set aside.
• For the fish: Heat the olive oil in a medium nonstick skillet placed over medium-high heat. Sprinkle the cod with salt and pepper. Once the pan is hot, sear the cod for 3 to 4 minutes on the first side. Add the butter to the pan and allow it to melt. Once the butter has melted, flip the cod and finish cooking it on the other side, 3 to 4 minutes more, or until just cooked through.
• To plate: Place a spoonful of Creamed Corn onto a plate. Set a piece of fish over the corn and spoon over the cilantro vinaigrette.
• In a large saute pan, melt the butter over medium heat. Add the corn kernels and corn milk to the pan, as well as the garlic. Season the corn with salt and pepper and saute for 5 minutes. Add the cream, bring the mixture to a simmer and cook until it has reduced by half, 5 to 7 minutes. Once the cream has reduced, remove the pan from the heat. Carefully transfer half of the mixture to a food processor or blender and puree until smooth. Add the pureed portion back to the pan and place over heat to warm through. Season the creamed corn with salt and pepper.

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

SOUTHERN CREAMED CORN

Steps:

• In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
• Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
• In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
• Add the butter right before serving.

OLD FASHIONED CREAM CORN

Steps:

• Combine all ingredients except last two in a pot and bring to a boil.
• Blend butter with flour, add to the corn, mix well and remove from heat.

SAUTEED COD WITH CREAMED CORN AND SUMMER SUCCOTASH

Steps:

• For succotash:
• Cook beans in large saucepan of boiling salted water until just tender, about 5 minutes. Using slotted spoon or strainer, transfer beans to colander; reserve cooking water. Rinse beans with cold water. If using fava beans, peel off outer skins and discard. Add corn kernels to reserved cooking water and cook until just tender, about 1 minute. Drain. Return beans and corn to same saucepan. Mix in tomato, Italian parsley and extra-virgin olive oil. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand covered at room temperature. Rewarm over low heat before serving.)
• For creamed corn:
• Place 4 cups corn kernels in processor. Puree until liquid is released from corn, about 3 minutes (mixture will still be coarse). Transfer pureed corn to strainer set over large measuring cup. Press on solids in strainer to extract at least 3/4 cup juice; discard solids. Transfer corn juice to medium saucepan. Stir over medium heat just until juice begins to thicken, about 45 seconds (do not boil or juice may curdle). Add remaining 3 cups corn kernels and whipping cream to saucepan and stir just until corn is heated through, about 2 minutes. Season to taste with salt and pepper. Remove creamed corn from heat; cover to keep warm.
• Pour enough vegetable oil into heavy large skillet to reach depth of 1/4 inch. Heat over high heat. Sprinkle cod fillets with salt and pepper. Add fillets to skillet and cook until golden brown and center of each fillet is just opaque, about 4 minutes per side. Divide creamed corn equally among 4 plates. Top each serving with sautéed cod fillet. Spoon succotash atop each fillet and serve.

JERK GRILLED CORN ON THE COB

Steps:

• Prepare grill.
• Combine first 7 ingredients in small bowl; set aside.
• Pull husks back from corn and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.

CREAMED CORN ON THE COB

Steps:

• Preheat oven to 400 degrees F.
• Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket.
• Stand corn in and bring to a boil.
• Cover, then steam for about 6 minutes.
• Transfer corn to a roasting pan and let cool.
• In a small bowl, beat the butter and cream together with a fork.
• Stir in salt and pepper.
• Brush half the mixture on the corn and bake for 4 to 5 minutes.
• You may also grill the corn over medium heat.
• Remove corn from oven or grill and brush with remaining butter mixture.