SWEET POACHED CORN
This corn is delicious. Cooking the corn in milk with a little sugar really makes a difference. It makes frozen corn taste just like it came off the cob.
Provided by Kim D.
Categories Corn
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium-sized saucepan, combine all ingredients.
- Cook, uncovered, over medium heat for about 10 - 15 minutes or until corn is heated through, stirring frequently.
- Strain corn with a slotted spoon, as you serve.
Nutrition Facts : Calories 199.5, Fat 6.8, SaturatedFat 3.3, Cholesterol 16.5, Sodium 348.7, Carbohydrate 32.8, Fiber 3, Sugar 8.4, Protein 6.9
SWEET CORN SPOONBREAD WITH SMOTHERED SHRIMP, POACHED EGGS, AND FRIED GREEN TOMATOES
Provided by Tyler Florence
Number Of Ingredients 24
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.
SWEET CORN POACHED IN SUMMER TOMATO SAUCE
Steps:
- I shucked the corn and removed all the "silk," rinsed the ears, and dropped four of them in the pot. I covered the saucepan so it quickly returned to a gentle boil, and cooked the ears for about 8 minutes, until the kernels were tender.
- Dripping with sauce, the corn looked beautiful and tasted great-and no one needed butter. In addition, the sauce in the pot gained extra sweetness.
- Try this whenever you make this summer tomato sauce. It's easy to cook a half-dozen ears of corn when the large batch of tomatoes is cooking for the first time. Or you can reheat a quart or more of finished sauce and poach a couple of ears in it at a time.
POACHED COD IN TOMATO SAUCE WITH PRUNES
Poached cod in tomato sauce with prunes is reminiscent of the Italian Renaissance, when cooks often combined sweet and savory flavors in a single dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Heat grapeseed oil in an extra-large straight-sided skillet (or 2 medium skillets) over medium heat. Add onion, and cook until translucent, about 6 minutes. Add vinegar, and cook for 30 seconds. Add tomato puree and water, and bring to a boil.
- Season cod with salt and pepper. Add cod, prunes, and rosemary to sauce. Cover, and simmer until cod is just cooked through, 12 to 15 minutes. Serve warm, drizzled with olive oil and seasoned with pepper.
POACHED COD IN TOMATO SAUCE
Make and share this Poached Cod in Tomato Sauce recipe from Food.com.
Provided by Marich
Categories European
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large skillet.
- Add the onion and garlic. Cook till soft.
- Add the crushed tomatoes and capers and simmer for 10 minutes or so.
- Add the cod and simmer till flaky.
- Add the basil and serve.
Nutrition Facts : Calories 442.5, Fat 20.4, SaturatedFat 2.9, Cholesterol 97.8, Sodium 643.5, Carbohydrate 22.1, Fiber 5.6, Sugar 1, Protein 45.3
SUMMER TOMATO SAUCE
Nothing is easier on a hot summer day than this recipe. Only fresh tomatoes, please. It's a hit with everyone who has had it!!! Cook time includes 2 hours to marinate.
Provided by Pat McCardle
Categories One Dish Meal
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the ingredients, except the pasta.
- Marinate for at least 2 hours.
- The longer, the better.
- Marinate at room temperature.
- Cook the pasta in salted water until"al dente".
- Drain thouroughly& transfer to a bowl.
- Add the sauce and toss.
- Adjust your seasonings to taste and serve with extra parmesan cheese.
- You may use spaghetti, zitis, shells or rotini.
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