Smothered Fresh Corn Food

CAJUN SMOTHERED CORN

Steps:

• Put bacon into saucepan, set over medium heat and fry until crisp.
• Remove the bacon with a slotted spoon to a paper towel-lined plate.
• Crumble bacon; set aside.
• Add onion, bell pepper, celery and garlic to pan.
• Saute‚ 3 minutes.
• Cover pan; cook 5 minutes.
• Add corn, tomatoes, paprika, basil, thyme, cayenne, salt and pepper.
• Cook over medium heat, stirring often, for 5 minutes or until corn is heated through and flavors have blended.
• Add bacon and lime juice.
• Stir 1 minute; serve.

SWEET CORN SPOONBREAD WITH SMOTHERED SHRIMP, POACHED EGGS, AND FRIED GREEN TOMATOES

Steps:

• For the Fried Green Tomatoes: Soak tomatoes in milk. Mix cornmeal and flour. Season with salt and pepper and set aside. In a large saute pan over medium-high heat add butter. Dredge tomatoes in a cornmeal until completely covered. Carefully place tomatoes in a saute pan and fry for 2 minutes on each side. Drain on a paper towel; season with fresh cracked pepper.
• For the Sweet Corn Spoonbread: Preheat oven to 350 degrees F. Bring to a boil one-cup of milk; add corn and cornmeal, stirring constantly, and cook for 5 minutes. Remove from the fire and beat in butter, sugar, salt, and the remaining milk. The cold milk should cool the mixture. Beat egg yolks. In a separate bowl, beat whites until stiff, then fold the stiffly beaten whites into egg yolks. Add to cooled milk mixture. Pour the mixture into a buttered dish and bake for 30 minutes.
• For the Smothered Shrimp: In a medium saute pan over high heat add butter and saute the shrimp. When the shrimp are slightly pink, add the onions and garlic and saute until translucent. Dust with flour and stir well incorporated to a paste. Add chicken stock 1 cup at a time working, with a wooden spoon. When gravy is formed, season with salt and pepper, and finish with chopped parsley.
• For the Poached Eggs: Bring water to a boil; add vinegar and salt. Crack 2 eggs and poach for 3 to 4 minutes. Remove with slotted spoon.
• To Assemble: In a soup bowl, scoop a small amount of spoonbread into the center. Top with poached eggs and garnish with shrimp and chopped parsley.

SMOTHERED FRESH CORN

Steps:

• Saute in oil, onions until brown, about 10 minutes.
• Add 1/4 c water.
• Cook for 5 minutes.
• Stir in tomato sauce, simmer for 20 minutes.
• Add 1/2 c water.
• Cook 10 minutes more.
• Add corn, water, sugar and salt.
• Cook for about 40 more minutes.
• Add pepper to taste.

CAJUN SMOTHERED CORN

Steps:

• Cut off the tips of corn kernals into a bowl, scrape milk and remaining pulp from the cob with a knife. Set aside. Combine the oil and butter in a large skillet, heat until butter melts. Add corn, chopped tomato and remaining ingredients and cook, stirring constantly, 5 minutes. Cover and reduce heat, simmer 20 minutes, stirring often.

SMOTHERED OXTAILS OVER SPINACH AND SWEET CORN MASH

Steps:

• Season the oxtails with salt and pepper. Put the flour in a shallow bowl and season with Essence. Dredge the oxtails in the flour, coating each side evenly and tapping off any excess.
• Heat 1/2 cup of the olive oil in a large Dutch oven over medium heat. Add the oxtails and cook until very brown, 2 to 3 minutes on each side. Transfer the oxtails to a platter and set side.
• Add the onions to the pot, season with salt and pepper, and cook, stirring, for 2 minutes. Add the carrots and celery, season with salt and pepper, and cook, stirring, for 1 minute. Add 2 tablespoons of the garlic, the bay leaves, and thyme and cook for 1 minute. Add the wine and deglaze, scraping the bottom and sides to loosen any browned particles. Add the stock, bring to a boil, and reduce the heat to medium-low. Return the oxtails to the pot and cook, covered, until the sauce is stewlike and the meat starts to fall off the bone, about 2 hours. Baste the oxtails often during the cooking time. Check the seasoning and add salt and pepper if needed. Stir in the parsley.
• Meanwhile, put the potatoes in a large saucepan and cover with water. Season the water with salt. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are fork tender, about 10 minutes. Drain. Return the potatoes to the pan over low heat and stir the potatoes for 1 minute to dry them. Add the butter and heavy cream, season with salt and pepper, and mash the potatoes until slightly smooth. Set aside and keep warm.
• Heat the remaining 1 tablespoon olive oil in a medium-size sauté pan over medium heat. Add the corn, season with salt and pepper, and cook, stirring, for 2 to 3 minutes. Add the spinach and the remaining 1 tablespoon garlic, season with salt and pepper, and cook for another minute. Fold into the mashed potatoes and keep warm.
• To serve, mound the mashed potato mixture in the center of each serving plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top.

MESSY CORN

Steps:

• Soak the corn in cold water for 30 minutes.
• Meanwhile mix all the other ingredients together, and heat the barbecue grill on low/medium heat.
• Cook the corn on the grill (still in husks) for 30 minutes, turning occasionally.
• Remove corn from the grill and peel back the husks (the silk will just fall away easily).
• Slather the ears of corn with the sauce and serve immediately.
• Warning: Serve with plenty of paper napkins!

SMOTHERED FILET MIGNON

Steps:

• Season steaks with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over filets, and turn to coat. Marinate for up to 30 minutes.
• While you are marinating the meat, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.
• Preheat grill for high heat on one side, and medium heat on the other side.
• Lightly oil the grill grate. Place steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each filet with a quarter of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

DELICIOUS WHOLE KERNEL CORN

Steps:

• Combine all ingredients in medium saucepan.
• Cook over medium-low heat stirring occasionally until hot and bubbly.