Grilled Corn

Grilling corn is my favorite way to prepare this end of the summer favorite.  It makes not so sweet corn, sweeter and it makes sweet corn spectacular.




And it's sooooooo easy!

1. Get your awesome local corn.


2. Pull back husk and remove as much of the silk as you can.

3. Try to put back husk.  It won't go back like before but do the best you can.

4. Load onto the grill. Turn after 15 minutes.





5. Turn periodically throughout the next 15 minutes. 

(Husks will burn a little.  Just pick up with tongs, blow out and move them around.  Usually it is only the very dry parts at the end. )

They look pretty gnarly by the end, not to worry.  They are delish corn packages waiting to be eaten.



Let sit for a few minutes and peel back the husks carefully. 






Topping ideas:
Good ole butter and salt
Compound butters (cilantro, basil, garlic etc.)
Ranch dressing and bacon crumbles
Chipolte Mayo and Cotija cheese (dry Mexican cheese) with a squeeze of lime
Salsa
Roasted Garlic smear
The options are endless.......

What are your favorite corn toppings?

Falafel Salad

My favorite way to use up leftover falafel  An easy nutricious and delicious salad!



Ingredients:

1 cup of Left Over Falafel, crumbled
1 cup of Steamed Broccoli, chopped
1/2 cup Grapes
1/4 cup Sliced Almonds
1/4 cup of Tahini Dressing

Ingredient Explanation:

Fresh broccoli steamed a little al dente works best and 1/4 cup of tahini dressing  is what works for me, go slow and add as much as suits you. 

Directions:

Put in a bowl and mix it up.  This should probably be two servings but I usually house the whole thing!  It's delicious!

Tahini Dressing

This is a favorite dressing if you are in the mood for falafel or just want something different.

This is an easy one to throw together at anytime.  The general rule is:

Equal parts Tahini (sesame paste) to cold water
For every 1/4 cup of tahini add 1 Tb. fresh squeezed lemon juice and 1 tsp. salt

For example:

1/4 cup Tahini
1/4 cup Cold Water
1 Tb Lemon Juice
1 tsp. Salt

Whisk together and let sit for a few minutes so that it will thicken a bit and meld the flavors. 

Enjoy!

Falafel

Falafel Recipe Ingredients

14 oz Dried Chick Peas
1/2 cup Italian Parsley
1 small onion
3 cloves Garlic
2 Tb Cumin
1/2 tsp Coriander Seed
3 tsp Salt
2 Tb Flour

Favorite vegetable oil except for peanut or olive.  I use Grape seed oil most often.

Ingredient Explanation:  I have tried all different brands and kinds of chickpeas and all work in this recipe but hands down the best ever were the dried organic chickpeas from the Health Food Store in town.  They are smaller than any chickpea I have ever seen but there is something special about them.  The falafel is fluffier and lighter than the others. 

Italian parsley is the flat leaf parsley, not the curly variety that graced every plate in the 80's

Fresh coriander seed that you crush (mortar and pestle or other type of grinder) is best but if you only have ground then use 3/4 teaspoon.

Directions

The night before:


1. Rinse chick peas and check for rocks and debris to remove.  Put into a bowl and cover with boiling water to let soak over night.    They are fine on the counter.


1 hour before you want to eat:

2. Drain and rinse chick peas and put entire amount into a food processor.

3. Rough chop onions, parsley and garlic and put into food processor too.  Add baking soda, cumin, crushed coriander seeds and salt and turn on until smooth.  Periodically stopping to scrape down the sides.



4. Remove to a bowl and add flour and manually stir in.   (you know...with a spoon!)   Let the mixture sit for 15 minutes. 



5. In that time fill a heavy skillet. (I use a 10 inch cast iron pan) with a 1/2 inch of oil and turn onto medium.  (I throw a little tester falafel in to test that the oil is hot enough.) 

6. Once oil is hot, make patties that are formed but loosely and put them into the oil.  Let cook 4-5 minutes then flip.

7. 4-5 minutes on the other side then remove with a slotted spoon or spatula to a paper towel lined plate to drain. 



8.  You can eat them right then or wait and heat them in the oven at 350 degrees until ready.  The reheat great up three days after making. 

Now What:

Serve in a pita pocket with some lettuce and tahini dressing.

One way to introduce kids to the world of falafel is to dress it like a burger with ketchup and mustard. It's one of Max's favorite that way!

I love to use the leftovers in the very delicious Falafel Salad. 

Rich Chicken Stock

The ultimate comfort, aromatherapy feel good food.  Chicken stock is not only good for chicken soup (although it rocks there too!), use it when cooking rice, polenta or your favorite grain.  It makes everything taste better!

So simple Directions:

Put into a pot (at least 5 quarts):

Roasted Chicken Carcass
Several Stocks of Celery
Several Carrots cut in half
Several Onions
Couple Cloves of Garlic
3 Bay Leaves
Bunch of Peppercorns
1 Tb. Apple Cider Vinegar

Cover with water and bring to a boil.

Ingredient Explanation:  You may have noticed the vagueness of my measurements.  That is because chicken stock is vague by definition.  What you have on hand gets thrown into a pot and miraculous, amazing broth emerges.  Though do note that there is not need to cut off the leaves or the skins of your vegetables, wash them and rough chop them into several pieces and you're good! 

Also note, making sure you have roasted your chicken and picked it of the majority of the meat is wildly important.  To amp up the flavor after you have thoroughly picked your chicken throw it into the oven at 350 degrees for an hour before you throw it into the pot.

Once stock comes to a boil reduce to a slow simmer and let roll for 4 hours or so.   (On my electric stove I bring it down to 3)

Strain the liquid out and put strained stock back on the stove to simmer for another 2 hours. 

This step isn't entirely necessary but makes the stock so full and delicious you won't want to skip it, plus I find that I need to add less salt if I do this step as all the flavors concentrate.  Once the stock is cool enough to taste, here is where you will add salt for the first time.  Add sparingly.  You can always add more as you cook with the stock but you can't take it away. 


Voila!  Amazing stock.  You can use this right then or let it cool and put it into the refrigerator overnight.  The next day skim off the fat and use. 


(Note:  If you have made this stock properly it will set up in the refrigerator like Jello.  This is not fat it is collagen and it is the yummy goodness.  The fat is usually white or yellow and is on the very top. )  

Garden Salsa

Salsa Fresca, Pico Di Gallo...this fresh salsa can go by many names.  All you need to know is that is delicious and simple and can be used for many applications.  From fish to dip, this salsa brings the flavors of summer to your house.   

Garden Salsa Ingredients


1 cup of chopped Garden Tomatoes
1/2 medium chopped red onion
1/4 cup cilantro, chopped
1 small jalapeno, chopped
1 tsp. salt
1 Tb white vinegar
Juice from half of a lime


   Notes on the ingredients:

1. Garden tomatoes are best but if you find ripe (flavorful) store tomatoes then those are fine too.
2. You can use any onions.  I just like the color (and flavor) of the red onion in this application.
3. Cilantro and jalapeno can be used to your liking. I obviously like both a lot.  
4. Remember to taste jalapeno before putting it in to see how hot it is.  If quite hot then remove the ribs and seeds.  If not so hot,  add the jalapeno seeds and all but remember that the vinegar will bring out more heat. 


Directions

1.  Add all of the ingredients to a bowl, stir, serve and enjoy. 

I usually just enjoy this with a bag of some tortilla chips but would be great to finish off some grilled chicken, fish or pork.

Beer and Onion Crackers

These wonderful, sweet yet complex crackers are the perfect base for all of your favorite savory toppings!