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.
A simple way to enjoy the bounty of summer corn.
- 8-10 ears fresh corn
- 1 stick butter
- 3 tbsp flour
- kosher salt
- fresh ground pepper
- sugar (optional)
- Husk corn
- In a large bowl and using a sharp knife cut the kernels off the ears and make sure to capture all the "milk"
- In a 12 in cast iron skillet melt butter over medium heat
- When melted add corn and 1 tbsp of salt and 1 tsp of pepper
- Saute for 5 minutes, stirring occasionally
- Add flour and stir to coat kernels
- Add enough water to barely cover the corn
- 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.
- Season to taste with salt, pepper and sugar, if using
- 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.
- *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
Tasty Tin http://tastytin.com/
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.
Lobster Macaroni & Cheese
A decadent and rich comfort food for any occasion
- 1 lb pasta (such as elbow, rigatoni, penne, ziti etc)
- 4 tbsp of butter, plus extra for baking pan
- 1/4 cup of flour
- 1/4 tsp dry mustard
- 1/4 tsp course ground pepper
- 3 1/2 cups milk, room temperature
- 1 cup each of 2-3 cheeses of your choice (I use gruyere, gouda and parmesan)
- 2 tbsp freshly squeezed lemon juice
- 1 tsp of thyme (optional)
- 1 lb of lobster meat, thawed if frozen
- 1/2 cup of breadcrumbs
- 1/2 cup of grated parmesan cheese
- olive oil
- whisk together, breadcrumbs, grated parmesan cheese, and 1/2 tsp of thyme if using. Set aside.
- Preheat oven to 350.
- 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
- In a medium sauce pan, melt butter gently and whisk in flour. Cook for 2-3 minutes to remove the raw flour taste.
- Add in salt, pepper, dry mustard. Combine well.
- 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.
- Once fully incorporated, let the sauce cook to thicken for 3-5 minutes.
- Slowly add in 2 cups of cheese (2/3 of each cheese). Whisk again to combine.
- Mix cheese sauce with pasta and lobster.
- 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.
- Bake for 30 minutes.
- Let stand for 5 minutes
- Bon Apetit
Tasty Tin http://tastytin.com/