Spicy Roasted Tomato and Corn Soup

I did a variation on the Tomato soup i posted earlier - this one is a bit more hardy.

Spicy Roasted Tomato and Corn Soup

Ingredients

3 Pints of cherry tomatoes - is used an assortment of heirloom type and my pints are over flowing, it is more like 3 1/2 pints
4 ears of corn

1 large onion rough chopped
2 small banana peppers, rough chopped seeds removed
2 table spoon olive oil
6 sprigs of parsley
4 cloves of garlic smashed
1/3 of a cup of fresh ribbon basil leaves
2 cups of chicken stock, low salt
2 one inch slices of a multi grain bread- used a hearty type
1 cup half and half
1 teaspoon ground yellow mustard
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 to a full teaspoon of cayenne pepper - based on your taste
salt and pepper to taste

Direction
Preheat oven to 400 degrees

Place tomatoes in a single layer on a parchment lined cookie sheet. Place in the oven until the tomatoes have burst and they start to char their skins. Remove from oven.

In a large sauce pan over medium high heat place olive oil, banana peppers and onions and cook until tender. Add garlic and saute for 30 seconds, now add the chicken stock, tomatoes, parsley and spices. Bring to a boil, then reduce to a simmer. Simmer for about 20 to 30 minutes.

While the soup is simmering: using a pair of tongs roast the ears of corn over the open flame of the stove until charred and blacken. If you have an electric stove, roast the corn in the oven under the broiler. Once corn is cooled remove from the cobs.

Next place the bread into the soup - tearing the bread into 1 inch chucks before you add them to the soup. Simmer for an addition 5 minutes then remove the pot from the heat. Let cool.

Once the soup has cooled enough to handle, puree the soup in batches in the food processor, strain, toss solids and return to sauce pan. Place pan on a medium heat and add the corn to soup and heat through. This is also a great time to taste for seasoning: add more salt and pepper to taste. If you like it a bit spicier add more cayenne.

Next add the half and half, stir to combine.

When serving top with the basil ribbons and serve with a nice baguette.

Enjoy cooking

Corn Salsa

With all the fresh corn at the farm stands, here is one of my favorite recipes. I usually make this with the left over corn from the night before.

Corn Salsa

Ingredients

4 ears corn, shucked
3 tomatillos, papery outer skin removed
1 (15-ounce) can black beans, drained and rinsed
3 cloves garlic, smashed and finely chopped
1 small red onion, diced
4 scallions, thinly sliced
1 jalapeno, seeded and chopped
1/4 cup red wine vinegar
1/4 cup olive oil
2 pinches of ground cumin
1 pinch of ground cinnamon
Salt and pepper to taste
1/2 bunch cilantro, leaves roughly chopped

Directions

Preheat the grill to medium.
Put the corn and the tomatillos on the grill and grill until they get charred and black on all sides. Remove from the grill and let cool.
Cut the kernels from the corn cob. Scrape any really charred bits of skin off the tomatillos and then cut them into 1/2-inch chunks.
In a large bowl, combine the corn, tomatillos, black beans, garlic, onions, scallions, and jalapenos, if using. In a small bowl or measuring cup, combine the spices, vinegar and oil. Pour over the salsa and season with salt, to taste. Taste and adjust the seasoning, if needed. Toss in the cilantro and serve.

Enjoy Cooking

Roasted Corn Soup

Here is my take on a Mexican Corn Soup

Roasted Corn Soup

Ingredients
6 ears fresh, kernels removed from cob
3 tomatoes, roughly chopped
32 oz box of low salt chicken broth
4 sprigs of fresh oregano, leaves removed from stems
¼ lb of bacon, roughed chopped
1 medium onion, diced
4 cloves of garlic, diced
1/2 teaspoon ground yellow mustard
1/2 teaspoon of ground cumin
2 limes zest and juiced
1 jalapeño, diced
1/2 cup heavy cream, optional
Cup of cilantro chopped and stems removed
1/2 cup queso fresco
Salt and pepper to taste


Directions
In large skillet render off the bacon until crisp, place on a paper towel and set aside. Pour off half of the fat from the pan. Next add onions to skillet and cook until soft. Remove onions to a bowl add garlic, oregano, cumin, mustard and jalapeño, stir and set aside. Now add the corn to the same pan and roast until kernels start to brown, remove from heat and add lime juice to corn, stir then add corn to the bowl with the onions and garlic, mix to combine. Note: remove with a spoon do not dump in so that any remain fat does not go into the bowl.
In a blender place diced tomatoes, half the corn, onion and garlic mixture, and two cups of the broth and puree.
In a large soup pot add the remaining stock and corn, onion, garlic mixture, the tomato/corn puree, salt and pepper to taste and bring to a boil, reduce heat and simmer for about 30 minutes or until the soup starts to thicken. Next stir in cream and half the chopped cilantro and simmer for an additional 5 minutes.
Spoon in to bowls, top with bacon, crumbled cheese, lime zest and cilantro and serve with chips.

Enjoy Cooking

Corn Salad

The next two recipes were from last night; both Louisiana inspired.

Corn Salad

Ingredients

1/2 Lb of bacon, chopped
4 ears of corn, shucked and the kernels removed from the cob
2 red peppers, diced
1 red onion , diced
3 limes. zest and juiced
1/2 cup green onion tops, diced
1/2 cup cilantro, chopped and stems removed
3 table spoons of butter
1 teaspoon of ground cumin
1 teaspoon of ground yellow mustard
salt and pepper to taste

Directions
In a large skillet render the bacon until crisp. Place cooked bacon on a paper towel and set aside.
Pour off most of the bacon fat from the skillet. Return the skillet to medium high heat and add the butter. Once melted add the corn to the skillet and saute for about 4 minutes or until corn starts to brown. Remove from heat and toss corn into a large bowl with the red onion and the red peppers, then set aside to cool for ten minutes. After the ten minutes add the balance of the ingredients, toss to combine and set aside while you make your main course. Toss the salad from time to time. Do not chill salad, leave at room temp. When ready to serve add bacon to the top of the salad.

Enjoy cooking

Pan Roasted Corn

We love this recipe served with a broil fish or even steaks

Pan Roasted Corn

Ingredients

3 to 4 ears of corn shucked
3 table spoons of butter
2 limes, zest and juiced
2 cloves of garlic minced
1 jalapeno, seeded and minced (optional)

Directions

Remove the kernels of corn from the cob.
Place a large skillet over high heat. Once a drop of water will dance across the surface add the corn to the hot dry skillet. With a wooden spoon keep the corn moving so that it does not stick and burn. Once the corn starts to get roasted around the edges add the lime juice to the pan. The lime juice will steam as it hits the pan, keep stirring the corn. Once most of the lime juice is gone remove from heat and add the butter, garlic and jalapeno, and keep stirring. Once butter is melted, pour contents into a serving dish and top with some of the lime zest.

Enjoy cooking

Simple Corn

Corn is in season right now and it is oh so good too.

Simple Corn

Ingredients

4 to 5 ears of corn shucked
1 stick unsalted butter
2 limes - cut into about 4 slices each
1/3 cup white wine
4 to 6 cloves of garlic minced

Directions

Cut the corn into about one inch medallions.
In a deep pot over high heat place butter, wine, limes and garlic. Bring to a boil, now drop the corn in and cover; cook about 4 to 5 minutes giving the pot a shake very minute or so.
After 5 minutes, pour contains of pot into a serving dish removing the limes and serve.