• Properly called MAIZE
• Buying corn: 
  1. Husk should be bright and moist
  2. The cut end should also be bright and moist 
  3. Tassle should be sticky and brown, not matted and black which indicates mature ear that is not as sweet
  4. Inside, the kernels should be tight and all the way up to the top
  5. Poke with your fingernail and they should burst
  6. Wrap immediately in plastic and store in the coldest part of your fridge.  Even then, don’t keep for longer than three days
  7. IF YOU MUST shuck the ears and put into a large bowl of water.  Add 1 drop of lemon juice and 2 drops of Chlorox bleach.  Soak 15 minutes.  Stored as in Step 6, this will keep for up to 10 days
• Be sure to pick good-quality sweet corn. The silk on the corn should be pale in color and shouldn’t look dried out.
• Eat corn AS SOON AS POSSIBLE after it has been picked.
• You’re welcome to use either unsalted or salted butter to make the flavored butters.
• If you wind up with leftover grilled corn, make a nice corn salad

 

1. Strip the husk down but don’t detach it.
2. Separate the husk into three sections, then braid it
3. Tie the last two strands to lock in the braid
4. Drizzle with canola and sprinkle with salt and pepper
5. Put on a grill leaving the “handle” off the heat
6. Cook until the kernels start to blacken

Optional Dipping and Slathering Sauces

#1 •  Butter

#2 •  1/2 C mayo •  1/2 C sour cream •  2 TBL kimchi or pickle brine •  1 TBL soy or Worchestershire

#3 •  1/2 stick butter •  1 clove minced garlic •  1/4 C Parmesan cheese

#4 •  1/2 stick butter •  1/2 tsp each oregano, parsley, garlic

#5 •  1/2 stick butter •  1/4 tsp cayenne •  zest from one lime •  1/2 tsp honey

#6 •  1/2 stick butter •  chives and dill

#7 •  1/2 stick butter •  oregano, basil, garlic

 

 

1. Put 3 C caramel squares into a skillet
2. Add 1 TBL heavy cream (or half and half, or coffee creamer) and 1 TBL butter
3. Start heating on medium heat
4. When melted add 1 1/2 TBL miso paste (Alt: 1 tsp salt and 1 tsp Worchestershire)
5. Stir till homogenous
6. Lay parchment on a baking sheet
7. Arrange crackers on your pan barely touching
8. Put 1 dollop caramel on each caracker, then top with another cracker
9. Put into refrigerator to harden
   START CHOCOLATE
10. Put 2 C dark chocolate into a double boiler
11. Add 1 TBL butter
12. Stir until it melts and looks creamy
13. Dunk each cookie 1/2 way into the chocolate
14. Pour colorful sprinkles on 2-3 at a time while chocolate is still warm, so that the sprinkles will stick

 

• 1 stick butter (softened)
• 1 C sugar
• 1 large egg
• 1/2 tsp vanilla
• scant salt
• 1/4 c brandy

1. Mix together sugar and butter
2. Add a beaten egg and whisk so that they are thoroughly mixed
3. Bring to the merest simmer
4. Remove from heat and add brandy
5. Mix thoroughly
6. Pour on top pudding and serve

• Create your dressing
  • • 1/1 C mayo
    • 1/2 C Greek yogurt
    • 1/4 C cream
    • 1/4 C whole milk
    • 2 tsp white vinegar
    • Salt and pepper to taste
  • Chop 1-2 stalks of celery finely
  • Chop 5 scallions also thin
  • 4 C of cooked chicken
  • Add 1 TBL brown sugar to the above dressing
  • 1 TBL dill
  • Mix with chicken and veggies

  –

  • Optional: halved purple and green grapes
    or golden and red raisins or dried cranberrries
  • Optional:  slivered almonds

1. Lay 1 LB thick cut bacon on a foiled lined baking sheet
2. Bake 30 minutes at 350º
   Note:  If you use 400º it will smoke much more
3. In a food processor, pulse 1-2 oz pecan halves
   and 3 oz light brown sugar
4. Spread sugar/nut mixture onto the back and pat down
5. Bake 10 more minutes to melt the sugar and set the nuts
6. Cool for 10 minutes

This has been a taste combination that has survived over centuries. 

Salty and Sweet

• Peanut Butter and Jelly
• Proscuitto wrapped melon
• Chocolate covered pretzels
• Feta and fruit
• Honey roasted peanuts
• Salt and sugar pie crusts

Sweet and Sour

• Grapefruit with bruleéd sugar on top, then sprinkled with Maldon Salt

 

Pair with fresh ramen noodles

• 6 TBL miso paste
• 1/4 C soy sauce
• 2 TBL toasted sesame oil
• 2 TBL Siracha
• Juice and zest from one lime
• 1 tsp Peeled and grated ginger
  MIX TO COMBINE
•  

Yep, if your mind went to Little Debbie, that might not be a coincidence.

• 2 sticks (1 C) butter
• 1 C granulated sugar
• 2/3 C brown sugar
• 1/2 tsp salt
  MIX ABOVE TILL CREAMY
• 4 whole eggs plus 2 egg yolks
  ADD EGGS ONE AT A TIME
  Mix completely before adding the next egg
• 1 tsp vanilla
• 1 C cocoa powder
• 4 C AP flour – 1 cup at a time
• After completely mixed refrigerate for an hour
• Divide into 24 equal pieces (thirds, then half, half, half)
• Roll pieces into balls
• Prepare baking trays lined with parchment paper
• Put onto your baking tray, then flatten into circles
• They won’t spread, and will be paired with another cookie for the final product, so go ahead and make them smooth, and the same size
• Bake (in preheated oven) at 350º for 10 minutes
• Cool for at least 30 minutes
• Butter Cream mint filling
  • 2 sticks butter – melt on stove top
  • Add 1/4 C whole mint leaves
  • Infuse for 15 minutes
  • Strain out mint leaves and cool for 30 minutes
  • Beat until it becomes fluffy
  • Add 4 C confectioner sugar
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/4 C heavy cream
• Pipe frosting thickly onto cookies
• Top with another cookie and press down
• Melt 4 C semi-chocolate in a double boiler
• Add 1 stick butter
• Dip cookies and place on waxed paper to cool
• Sprinkle with confectioner color dots
•  

Use this for tomatoes, cucumbers, grapes – – –

anything where the birds get a lot of your harvest

 

• 3 TBL butter
• 2 ears ( or 1 C corn ) set aside
• Diced veggies
  • Onion, misc veggies, mix bell pepper, jalapeños, garlic
• Saute veggies
• Base
  • 1/4 C mayo, 1/4 C sour cream, 4 oz cream cheese, 1/4 C shredded cheddar cheese
• Add 1 can diced green chilies, green onions and salt and pepper
• Add veggies and corn to the base and mix to combine
• Put into baking dish
• Top with shredded pepper jack or Monterey Jack cheese
• Put into the oven at 350º for about 20 minutes

• Made from Blue Agave plant – not a cactus
• True tequila only from Jalisco, Guanajuato, Tamaulipas, Michoacan, Nayarit
  Anything from outside these areas must legally be called Mescal
• There are two categories – 100% agave, and then Mixto Tequila (51%)The good stuff will say 100% Agave
• Within the 100% category, there are several classifications
  • Blanco or Silver – Clear, with pure nothing flavor  (Good for margaritas)
  • Reposado – Aged in oak barrels for at least 2 months, but not more than a year (Reposado means “rested”)
  • Añejo is aged 1-3 years – (Añejo means “aged”)  Similar to scotch and bourbon
  • Extra Añejo – Aged for more than 3 years in a wooden barrel – Sip like a cognac

Best Simple Margarita

• Reposado tequila
• Agave nectar

Traditional Margarita

1. Prepare a plate with 1/2 oz Blue Agave Tequila and a drop of agave nectar
2. Invert glass and dip in the agave mixture
3. Count to 10 to allow the alcohol to evaporate
4. Dip in a plate of kosher salt to coat the rim
5. Prepare the margarita flavorings
   • 2 limes (halved)
   • 1 thin slice of lime for garnish
   • 1/2 Valencia (sour) orange – pieced
   • 2 limes quartered
6. Ream juice from the halved limes and set aside
7. Put the Valencia and quarter pieces into a muddler
8. Add 2 TBL agave nectar into the muddler
9. Muddle for two minutes
10. Strain into a glass
11. Add 2 oz Blue Agave Tequila
12. Add the vodka from the plate
13. Shake with 3/4 C ice for 30 seconds
14. Strain into the prepared glass
15. Apply the lime wheel

 

•    Attributed to Harry’s Bar, in Paris circa 1920
•    Named after Mary Tudor?
•   First published recipe in the Stork Club Bar Book by Lucius Beebe in 1944

The difference between mediocre vodka and good vodka is likely filtering.  Running a mediocre bottle of vodka through a carbon filter 3-4 times will remove most of the impurities leaving a clean tasting liquid.

Bloody Mary Bar

• Prepare your own spicy (and non-spicy) mix
  • Tomato Juice (Squeezed from ripe tomatoes)
  • Worchestershire Sauce
  • Tabasco
  • Celery Salt
  • Lime juice
  • Prepared horseradish
  • Simple syrup or Karo
• Serve with several types of vodka, gin and tequila
• Have plain vegetable juice for non-drinkers
• Scatter bowls of condiments around
  • Black olive
  • Green olive
  • Celery
  • Green onion
  • Horseradish
  • Pimento olives
  • Martini onions
  • Garlic stuffed olives
  • Pickled jalapenos
  • Lime wedges
  • Asparagus
  • Okra
  •  

Alton lost 50 pounds simply by eating Good Eats.

Diata (diet) is from the Greek “Way of Life” Sugar in fruit is nutrient rich.  A small piece of donut has the same number of calories, but is not nutrient rich. Change your energy to nutrient ratio EXERCISE Aerobic Weight Bearing COLORS: Purple and blue predict anthocyanins which are powerful antioxidants Leafy greens	Eat these things daily: Fruits Whole Grains Leafy Greens Nuts Carrots Green Tea 3x Weekly Oily fish / See below Yogurt Broccoli Sweet Potato Avocado 1x Weekly Red meat Pasta Dessert Alcohol Do not eat Fast Food Soda Processed Meals Canned Soups “Diet” anything
EXAMPLES OF GOOD EATS Packed Fish Brisling, Blue Pilchard, Smig, Sprat, Sardines, Herring, Pilchard Drain packed canned fish Add 1 TBL vinegar 1 TBL parsley 1/4 tsp lemon zest Black pepper FOLD TOGETHER and rest 1 hour Cut bread, brush with oil and broil Halve an avocado and remove flesh Spread avocado onto toast Distribute the fish and garnish with parsley, lemon and salt	SMOOTHIES: Soy milk – low fat and enriched JUICE Pomegranate Acai Juice Concord Grape FROZEN FRUIT Blueberries, blackberries Strawberries, peaches Peach, mango, bananas

 

Since this is kind of like saying “Casserole” you can simply

use this link

and bring up a lot of recipes on Google.

1. Put a chicken breast between two sheets of plastic wrap that have been spritzed with water.
2. Pound with a hammer (pallard) until fairly flat, but not thin
3. Flour, egg wash and Panko
4. Heat canola in a skillet
5. Put into hot oil to brown, then place on paper to drain
6. Add white wine and reduce in the skillet with chicken drippings
7. Add 1/2 C chicken stock after wine has reduced
8. Add 1/2 C prepared marinara and 1-2 C chopped heirloom tomato pieces
9. Top with Buffalo Mozzarella
10. Bake at 375º for 5-8 minutes
11. Plate and garnish with fresh basil

• Cook three strips of bacon and set aside
• Scramble 4 eggs and set aside
• Shred 1/2 C mozzarella
• Shred 1/4 C sharp cheddar
• Measure 2 TBL chives

1. Thaw puff pastry in the fridge overnight
2. Eggs should be scrambled, but should still be slightly wet and glistening, because we will be cooking them once wrapped.
3. Roll pastry on a floured surface
4. Cut into 6 squares
5. Schmear each square with softened cream cheese
6. Crumble and broadcast bacon pieces – 1/6 on each (leaving border)
7. Top evenly with scrambled egg mixture – 1/6 on each (leaving border)
8. Egg wash the borders
9. Fold over and pinch shut
10. Brush tops with egg mixture
11. Sprinkle with sesame seeds
12. Bake at 375º for 30 minutes
13. If you wish, you can freeze these before cooking.  Thaw overnight in the fridge the day before cooking them.

This is my version of a dish prepared by Lori Hashimoto, owner of Hana Japanese Eatery.

It appears on her menu as Hiyashi Chuka, and I’ve made slight modifications due to allergies my wife has.

Hiyash Chuka is a chilled ramen noodle salad served in the summer, topped with colorful cold ingredients and a sweet soy vinegar dressing.

Noodles can be cold ramen noodles, cold rice noodles or yan noodles.  This would also be good with VERY THIN egg noodles, although that’s more western than Japanese.

1. Use a traditional cucumber with the seeds removed, or an English cucumber.
2. Use a zester-grater or simply a peeler to remove some of the cucumber skin, leaving enough green for color.
3. Cut the cucumber into thin six inch pieces
4. Cut thin sliced deli ham and roll it into a “cigar”
5. Cut the ham so that you end up with multiple thin strips.
6. For my wife, I will be using thinly sliced turkey
7. Prepare your ramen noodles for cooking.  Fresh is better.  Loosen them so that when they hit the boiling water they will separate from one another.  Then cook for 7-8 minutes.
8. Beat two eggs together in a mixing bowl.
9. Using a preheated teflon saute pan with a bit of EVOO, pour 1/3 of the egg mixture into the pan, and tilt pan to spread the egg across the bottom creating a thin crepe.
10. Once liquid is gone, slide it out of the pan to cool.  Prepare two more crepes.
11. Drain your cooked noodles and shock them in an ice bath, then set them aside.
12. Prepare your dressing.  Combine in a mixing bowl:
    • 1/2 C vinegar
    • 1/4 C soy sauce
    • 1/2 C sugar
    • 2 TBL lemon juice
    • 1 TBL sesame seed oil
13. Whisk all together and heat in a sauce pan just until it all comes to a boil.
14. Pour into a glass bowl and refrigerate for using later
15. Prepare your egg crepes
    • Roll them into one large tight cigar
    • Using your knife, cut thin strips off the cigar and then separate the strands.
16. All of the above steps can be done an hour or two ahead of time.  When you are ready to serve, plate the ingredients
17. Put a pile of your cold noodles in the center of your plate
18. Decorate with cucumber spears spaced north, south, east and west.
19. Add 1/4 each of ham just to the left of each pile of cucumber spears
20. Add 1/4 each of your egg strips to the right of each pile
21. You can also add color by using extremely thin slices of red bell pepper
22. Top with red salted ginger in the center
23. Pour on dressing
24. Add thin strips of roasted cut dried seaweed and toasted sesame seeds

This is a good recipe for using left-over corn chips, potato chips, french fries, baked potatoes, etc.

1. In a food processor
   • Mix 1 egg
   • 1/2 C whole milk
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 10 oz corn chips
   • Pulverize into a kind of lumpy dough
2. Mix in a large bowl
   • 1/4 C diced red onion
   • 2 jalapenos – deveined and minced
   • 1/4 C cream cheese
3. Mix everything together
4. Heat 3 C peanut or safflower oil in a dutch oven to about 285º
5. Prepare balls about the size of a ping pong ball – about an inch
   Use a 2 tsp ice cream scoop
6. Prepare only enough balls so that you do not overcrowd your pan
7. Cook until they are browned and remove to a cooling rack
8. Sprinkle with Maldon salt while still hot

Using other leftovers such as French fries, you can create a similar product

• 1 large bowl store-bought or homemade corn tortilla chips
• 3 jalapenos
• 1/2 red onion – diced
• 1/2 C each grated cheddar and Oaxaca cheeses
• 1/2 C Asadero cheese (or mozzarella)
• Preheat oven to 350º
• In a large sheet pan put down parchment paper
• Put down a rack and cover with chips
• Put a sliced jalapeno on each chip
• Add sprinkles of red onion, and then cheese mixture
• Use a spacer and prepare another rack and repeat the process
• Put into the oven for about 8 minutes
• Serve with guacamole, sour cream or creme fraiche, chopped tomato or salsa

 

Use ice cream sundae cups, and . . .

1. Slow cook your brisket @ 240º for 5-6 hours
2. Pull the shredded beef apart and toss with BBQ sauce
3. Put a little beef in the bottom
4. a layer of mashed potatoes
5. a layer of corn (optional baby peas)
6. another layer of beef
7. shredded sharp cheddar
8. pour hot gravy over it all
9. then add a cherry tomato on top