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2 In local/ Seasons/ Sides/ summer

Mom-Mom’s Fried Corn

If I had to think of one recipe that always makes me think of my grandmother aka ‘mom-mom’, fried corn would have to be it.  Every summer she, my mother and myself would make it over and over again.  It was my saving grace the 2 years I had braces and the orthodontist told me corn on the cob was a no-no.  And now it’s a hands down favorite for my 4 year old, who spends too much time explaining why ‘real’ food shouldn’t be on the menu today.

 

I remember telling my husband about it when we were dating.  He kept saying that I was describing creamed corn.  And I emphatically told him that no it was FRIED corn.  It’s a simple dish and uses a lot of butter 🙂 and everyone I make it for loves it.  Because every time I make it a little bit of Ella Belle, Michele and Thembi are in every serving.

 

Things to note:

  • I always use a cast iron pan.  A 12 inch one like this one from Lodge Cast Iron.
  • I’ve never made this with corn I personally didn’t cut off the cob.  Can’t say how any other corn might turn out.
  • I always make a large batch.  My family will eat fried corn with anything.  So we usually do.

Tasty Tin

 

 

 

Fried Corn
Serves 8
A simple way to enjoy the bounty of summer corn.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 8-10 ears fresh corn
  2. 1 stick butter
  3. 3 tbsp flour
  4. kosher salt
  5. fresh ground pepper
  6. water
  7. sugar (optional)
Instructions
  1. Husk corn
  2. In a large bowl and using a sharp knife cut the kernels off the ears and make sure to capture all the "milk"
  3. In a 12 in cast iron skillet melt butter over medium heat
  4. When melted add corn and 1 tbsp of salt and 1 tsp of pepper
  5. Saute for 5 minutes, stirring occasionally
  6. Add flour and stir to coat kernels
  7. Add enough water to barely cover the corn
  8. Reduce heat to simmer for 20 minutes. Keep stirring so corn doesn't stick to bottom of the pan. add water if it's too think and burning.
  9. Season to taste with salt, pepper and sugar, if using
Notes
  1. I can not say what this dish tastes like if you don't use fresh corn straight from the cob. That's why we only make it when it's plentiful in the summer time.
  2. *If it's early in the season and the corn isn't sweet enough to stand on it's own add 1 tbsp of sugar at a time
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0 In fall/ Lobster/ local/ pasta/ Seafood/ Seasons/ shellfish/ Sides/ spring/ summer/ winter

Lobster Macaroni & Cheese

I remember first meeting my husband and discussing food and he mentioned how he only ate macaroni and cheese out of a box.  Because that is what his grandmother served.  My grandmother always made baked macaroni and cheese from scratch.  

And since I’m the cook in the family he didn’t eat macaroni and cheese for a while.

I also grew up with macaroni and cheese being a side dish.  I didn’t realize people ate it as a meal till I moved to the south. And they put extra things in it.  Things like bacon, broccoli, tomatoes, ham, chicken etc.  The only addition I will eat is lobster!  

My original mistake with making lobster macaroni and cheese is that I thought I could just add lobster meat to my grandmother’s recipe.  

After trying several lobster mac & cheese dishes at restaurants and some regular mac & cheese dishes (I only try them if they are baked).  I began to pinpoint the differences I would need to do in order to create a recipe that worked for me.

This last time, I used langostinos because I had some in my freezer and they work well as a substitute for lobster in a pinch.  

But use whatever you have.  

Like I mentioned before, what’s important are the type of cheeses used and the liquid to solid ratio.  

And just as with any recipe, play around with the ingredients.  There are so many types of cheeses out there.  Start with your favorites and go from there.  

Remember it’s basically pasta, cheese and lobster.  You really can’t go wrong with it.

 

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Lobster Macaroni & Cheese
A decadent and rich comfort food for any occasion
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 1 lb pasta (such as elbow, rigatoni, penne, ziti etc)
  2. 4 tbsp of butter, plus extra for baking pan
  3. 1/4 cup of flour
  4. 1/4 tsp dry mustard
  5. 1/4 tsp course ground pepper
  6. 3 1/2 cups milk, room temperature
  7. 1 cup each of 2-3 cheeses of your choice (I use gruyere, gouda and parmesan)
  8. 2 tbsp freshly squeezed lemon juice
  9. 1 tsp of thyme (optional)
  10. 1 lb of lobster meat, thawed if frozen
  11. 1/2 cup of breadcrumbs
  12. 1/2 cup of grated parmesan cheese
  13. olive oil
Breadcrumb topping
  1. whisk together, breadcrumbs, grated parmesan cheese, and 1/2 tsp of thyme if using. Set aside.
  2. Preheat oven to 350.
  3. Cook pasta according to package directions. Drain and put in a bowl with lobster meat and 1 cup of cheese (1/3 of each cheese). Set aside
  4. In a medium sauce pan, melt butter gently and whisk in flour. Cook for 2-3 minutes to remove the raw flour taste.
  5. Add in salt, pepper, dry mustard. Combine well.
  6. Add milk in 1/2 cup at a time while whisking constantly to remove any lumps that form. This is sometimes known as a white sauce or béchamel sauce.
  7. Once fully incorporated, let the sauce cook to thicken for 3-5 minutes.
  8. Slowly add in 2 cups of cheese (2/3 of each cheese). Whisk again to combine.
  9. Mix cheese sauce with pasta and lobster.
  10. Butter a baking dish or cast iron skillet. Gently pour macaroni and cheese into your baking dish. Top with breadcrumbs and drizzle with olive oil.
  11. Bake for 30 minutes.
  12. Let stand for 5 minutes
  13. Bon Apetit
Tasty Tin http://tastytin.com/
0 In business/ local

Lamb Pitas with Lemon Mint Sauce

Lamb Pitas with Lemon Mint Sauce

 

I’ve been with my spouse for almost 14 years and for 14 years I’ve been sneaking new foods into his diet.  

About a decade ago I tried to to make lamb.  It was a utter failure.  Thinking I ruined it as an option, I kept my eye out for the perfect recipe to sneak some lamb in without the wiser.  

Cooking Light Magazine came through with this simple recipe. The mix of ground sirloin and ground lamb makes the gamey flavor slight enough for someone not to notice on initial bite.  And the cool yogurt based lemon mint sauce works so well with the spicy flavor of the meat.  

Add in some roasted red peppers and cucumbers and you have a wonderful pita.

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Lamb Pitas with lemon mint sauce
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. Lemon Mint Sauce
  2. 2/3 cup plain yogurt
  3. 2 tbsp fresh mint, chopped
  4. 2 tbsp grated lemon zest
  5. 1/4 tsp pepper
  6. 1/8 tsp salt
Pitas
  1. 6 oz ground lamb
  2. 6 oz ground sirloin
  3. cooking spray or oil
  4. 1/2 cup finely chopped red onion
  5. 1 tsp minced fresh thyme
  6. 1/4 tsp ground cumin
  7. 1/4 tsp salt
  8. 1/8 tsp crushed red pepper (more to taste)
  9. 2 garlic cloves, minced
  10. 1/4 cup minced fresh parsley
  11. 4 pitas cut in half
  12. 1 cup peeled seeded thinly sliced cucumber
  13. 2 roasted red peppers cut into 1/4 inch strips
Sauce
  1. Combine first 5 ingredients in a bowl and chill in the fridge.
Pitas
  1. In a medium skillet, brown lamb and sirloin. Drain and set aside.
  2. In the same pan spray cooking spray or use a teaspoon of oil and saute onions until soft 2-3 minutes.
  3. Add meat back to pan along with thyme, cumin, red pepper, garlic and salt. Mix and cook for 3 minutes.
Assemble
  1. Spoon meat mixture into pita, add some slices of cucumber and roasted red pepper and drizzle with sauce.
Adapted from Cooking Light
Adapted from Cooking Light
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0 In business/ fall/ local/ pasta/ Seasons/ winter

Homemade Chicken Noodle Soup

It’s January!  The best month out of the year.  The first month, my birthday month. 

But one of the other great things about January is the cold weather that we finally get in this hot southern state.  And cold weather means SOUP!  I’m not a huge soup eater but sometimes I crave it.  And today was one of those days.

 

And nothing beats a homemade Chicken Noodle Soup.  I tend to go all out using homemade chicken broth I keep frozen in my freezer but if you don’t have any substitute your favorite store bought brother.  And if you want to save even more time, grab a rotisserie chicken from the deli section as well.  Just keep an eye on the salt levels.  

My kid prefers alphabet noodles so she can spell out her name, the rest of us prefer wide egg noodles.  But this is also great with orzo, rice, couscous or even barley.  Cook the pasta separately (but in chicken broth) so it doesn’t soak up all the delicious broth from the soup.  

You can also add some last minute spinach for an extra boost of green veggies.  The thing about Chicken Noodle Soup is, it’s so basic you can make it what you want.  I love thyme, lemon and leeks added to mine.  If you don’t like any of those flavors grab your favorites.  This soup is so forgiving.

 

Bon ApetitSignature

Homemade Chicken Noodle Soup
A lovely rustic homemade soup filled with chicken flavor, noodles, and vegetables
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Noodles
  1. 3 quarts chicken broth or water (homemade or store bought)
  2. 1/2lb wide egg noodles
Soup
  1. 1 tbsp olive oil
  2. 1/2 cup onions, roughly chopped
  3. 1/2 cup leeks, roughly chopped
  4. 1/2 cup carrots, roughly chopped
  5. 1/2 cup celery, roughly chopped
  6. 3 cloves of garlic, minced
  7. 1/2 cup of white wine (optional)
  8. 1 bay leaf
  9. 6 qts chicken broth (homemade or store bought)
  10. 1 cup cooked chicken torn to pieces
  11. 1 lemon, plus zest
  12. 5 sprigs fresh thyme
  13. salt
  14. course ground pepper
Instructions
  1. In a large stock pot of dutch oven, heat oil over med-low heat
  2. Sweat onions, celery, carrots and leeks until soft (season with a tsp of salt and pepper) and they begin to release their own juice
  3. Stir in garlic and lemon zest and cook for 2 minutes
  4. Add white wine if using allow it to reduce for 5 minutes
  5. Add broth and bay leaf, simmer for 1 hour
  6. Add chicken simmer for another 15 minutes
  7. Add juice of 1 lemon
  8. *If you are going to eat soup immediately you can cook the noodles in the soup now*
  9. Finish with fresh thyme and salt and pepper to taste.
  10. Remove bay leaf before serving
For Noodles
  1. Cook noodles according to the package, omitting additional salt
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