July 2012

"Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners."

- Andre Simon

 

It's the season of backyard parties, picnics, BBQs and potlucks.

 

When you are asked to bring a side dish to share, do you pull out the same old reliable recipe you've made 168 times? Or do you panic and don't know what to do? Or worse yet, pick something up at the grocery store on your way?

 

I'd like to challenge you this month to not buy that bag of chips and a tub of ready-made dip, or a vegetable tray with the same old boring vegetables, but to try some variations of the simple recipes below using corn that is plentiful during July.

 

They are easy to make, inexpensive - and you can make them ahead of time!

 

And don't forget to send us your favorite recipes using fresh corn.

 

 

Elham S. 

Executive Chef, Blue Sage 

 

Michele Snock

Sommelier, Wine Events Connection

 

 

 

Grilled Mediterranean Corn Salad

Serves 6 as a side dish

• 4 ears of fresh corn, husked with silks removed
• 2 tablespoons olive oil
• 1 cup sliced cucumbers
• 1 cup halved cherry tomatoes
• ½ cup chiffonade mint
• 3 scallions, chopped
• 1/3 cup crumbled feta cheese
• ¼ cup olive oil
• 3 tablespoons lime juice
• sea salt and freshly ground black pepper to taste

Preheat grill or broiler to medium heat. Rub corn with 2 tablespoons of olive oil. Grill or broil corn for 7-9 minutes or until ears are lightly browned. Remove from grill and allow to cool.

 

Remove the kernels from the cob and place in a large mixing bowl. Add the cucumbers, cherry tomatoes, mint, and scallions.

 

In a small bowl, prepare dressing by whisking together lime juice, olive oil, salt, and pepper. Toss the salad with the dressing. Add the feta cheese and toss again. Taste and adjust seasoning as needed. Serve at room temperature.

 

Serve with: Grilled lamb, beef, or chicken

Make Ahead: Can be make one day in advance. Add feta cheese right before serving.

 

 

Corn Pops with Truffle Salt

Makes 8 corn pops

• 2 ears fresh corn, husked with silks removed
• 1 tablespoons olive oil
• truffle salt, sea salt, or any other flavored salt
• 8 skewers

Sautéed Corn with Spanish Peppers

Serves 8 as a side dish

• 1 tablespoon olive oil
• 2 tablespoons butter
• 4 cups corn kernels (you can use frozen if you can't find fresh)
• I cup sliced Spanish Peppers*, about ¼ inch rings
• 2 teaspoons chipotle chile powder
• 2 tablespoons fresh chopped parsley
• sea salt and freshly ground pepper to taste

Heat a large sauté pan on medium-high heat. Add the olive oil and butter and heat through. Add the corn kernels and sauté until slightly browned, about 5-7 minutes. Add the Spanish peppers and sauté until soft, about 3 minutes.

 

Turn the heat off and add chipotle powder and parsley and toss.

 

Serve warm or at room temperature.

 

Serve with: Grilled shrimp, white fish such as halibut or orange ruffy, or chicken

 

*These green peppers, also called "Italian" frying pepper, are skinny, often curled or twisted, with a pointy tip. They are thin-skinned and crisp, not fleshy like a bell pepper. The frying pepper is bittersweet in taste, not at all hot. There is also the Padrón pepper used in Spanish cooking. These papers are related to jalapeños, which they somewhat resemble, but the "hot" has been gradually bred out of them. Well, not entirely. The peppers are famed for their flavor and the Russian-roulette chance that about one in ten is a fiery-hot chile.

 

Corn Popovers

Makes 12 popovers

• 1 cup all-purpose flour
• 1 ½ tablespoons yellow cornmeal
• 1 teaspoon sugar
• 1 teaspoon sea salt
• Freshly ground pepper to taste
• 1 cup milk
• 3 eggs, lightly beaten
• ½ cup fresh corn kernels - about 1 ear (can substitute frozen)
• 1 tablespoon chives or green part of scallions, finely chopped
• 1 tablespoon butter, melted and cooled

Preheat oven to 425 degrees. Butter a 12-cup popover or muffin pan.

 

In a medium bowl, stir the flour, cornmeal, sugar, salt, and pepper until combined. Stir in the remaining ingredients until just blended. Do not overmix.

 

Divide batter between the 12 cups and bake until puffy and golden brown, about 20-25 minutes. Serve immediately.

 

NOTE: I tried using cupcake liners instead of greasing the pan. It didn't work! It stuck to the paper and was difficult to tear off.

 

Serve with: pork, beef, or sausages

Make ahead : The batter can be made 2-3 hours before baking. 

 

 

Wine Pairing:  

Fresh corn  is one of  summer's greatest pleasures. Its wondrous sweetness is nicely balanced with various ingredients in each  of these yummy recipes.  My idea of a perfect pairing with any of these dishes is a slightly-oaked California Chardonnay.  The richness and vanilla flavors of the wine compliment the corn beautifully.  Even die-hard red wine drinkers....you  know who you are...should try this food and wine combination.  I promise that you will have a whole new outlook on white wines and how they can  make certain foods taste even  better.  One of my favorites is Sequoia Grove Carneros Chardonnay.  Aged in new oak but not having gone through malolactic fermentation the wine is unctuous while the fruit shines through. Or you could never go wrong with a Rombauer or a Chateau Montelena Chardonnay.  

 

 

What's in Season in Northern California

 

Purchasing local foods in-season, not only tastes better, but will help eliminate the environmental damage caused by shipping foods thousands of miles. Also local food dollar goes directly to the farmer.

 

Apricots, Asian Pears, Asparagus, Avocados, Basil, Blackberries, Blueberries, Broccoli, Cherries, Corn, Green Beans, Eggplants, Fennel, Honeydew, Kale, Peaches, Raspberries, Strawberries, Tomatoes, Watermelon

 

Tips - Techniques - Fun Facts

 

 

  

Roll the leaves together to make a tight "cigar" 

 

Then start cutting with a knife to desired width 

 

 

What you should end up with is ribbons of herbs

 

 

 

 

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