Tag Archives: Corn

Grilled Black Bean Burgers with Chipotle Guacamole

Grilled_Black_Bean_Burger (1 of 1)I consumed what seems like a ton of meat at a cook-out on Saturday, so I wanted to grill something meatless. I generally don’t think veggie burgers grill well because they are so delicate (loose, runny, etc.), so I did my best to use binders (flour, cornmeal and eggs) and a technique (freezing) to come up with something that would work well on the grill — I was successful! These burgers held up and grilled easily to perfection, and the creamy chipotle guacamole on top was absolutely delicious. I hope you’ll try them next time you grill out!

2 15-oz cans black beans, rinsed and drained
1/2 cup whole wheat flour
1/4 cup cornmeal
2 eggs, lightly beaten
1 medium shallot, finely diced
1 large clove garlic, very finely grated or minced
1/4 tsp ground black pepper
1 tsp ground cumin
1 tsp ground ancho chili
3 1/2 tsp salt, divided
2 ripe avocados, peeled, pitted and coarsely chopped
1 Tbsp lime juice
Fresh corn cut from 1 ear
1 plum tomato, seeded and diced
2 scallions, chopped
1 chipotle chili (from can, in adobo sauce), very finely chopped
1/4 cup sour cream
Lettuce

Combine first 9 ingredients (black beans through ground ancho chili) and 3 tsp salt in a food processor. Process until ingredients are well-incorporated, but not puréed. Spoon 6 equal portions onto a platter that has been sprinkled with some cornmeal. Form into patties, cover with plastic wrap and place in freezer until firm (about 1/2 hour).

Meanwhile, prepare the guacamole by placing the avocados and lime juice in a bowl. Mash with a fork until smooth. Stir in the balance of ingredients (corn through sour cream). Cover and place in refrigerator.

Prepare grill. Remove burgers from freezer and place on the hot grill. Grill 5 minutes per side. Serve with lettuce on hamburger buns that have been brushed with butter and browned on the grill. Top each with a generous portion of the guacamole.

Serves 6.

Sweet Potato and Corn Chowder with Thyme

Sweet_Potato_and_Corn_Chowder1 (1 of 1)This extremely tasty chowder warms the soul on a chilly autumn night. I enjoy any type of chowder (fish, clam, corn, you name it!), but I find this version particularly interesting because of its use of sweet potatoes, sherry and thyme, and the crème fraîche adds a delicious finishing touch. Long list of ingredients in this recipe, but it’s really easy to prepare — I hope you’ll try this chowder one night!

4 oz bacon, diced
2 Tbsp butter
2 leeks, trimmed, rinsed and finely chopped (white part only)
3 shallots, finely chopped
2 stalks celery, finely chopped
1 bay leaf
2 cloves garlic, very finely grated or minced
2 – 3 medium red potatoes (tot. 1 lb), peeled and cut into 1-inch cubes
1 large sweet potato (1 lb), peeled and cut into 1-inch cubes
1 lb frozen corn kernels
6 Tbsp dry white wine
3 Tbsp dry sherry
3 Tbsp finely chopped parsley, plus some additional for garnish
2 tsp dried thyme (or 1 Tbsp fresh, finely chopped)
3 tsp salt
1 tsp ground black pepper
1/4 tsp cayenne pepper
5 cups beef or vegetable stock
4 oz crème fraîche

Heat bacon in a small pan over medium-high heat. Cook until bacon is crisp and fat is rendered, about 5 minutes. Remove bacon with a slotted spoon to paper towels. Reserve 1 tsp of the bacon fat.

Heat butter in a large Dutch oven over medium-high heat. Stir in the leeks, shallots, celery and reserved tsp of bacon fat. Sauté about 8 minutes, until leeks and shallots are translucent (and not burnt). Add the bay leaf, garlic, red potatoes, sweet potatoes and corn. Cook 8 minutes, stirring often.

Stir in the wine and sherry. Reduce heat and cook 5 minutes.

Stir in the parsley, thyme, salt, pepper, cayenne and stock. Bring to a boil. Reduce heat to low, cover partially and simmer for about an hour, until the potatoes are soft, but not falling apart. Remove from heat. Stir in the crème fraîche and season with additional salt, if desired (I added another 1 tsp salt, which seemed about right). Pour into serving bowls, and garnish with chopped parsley and black pepper. I like to serve this dish with cornbread sticks.

Serves 6.

Sautéed Chicken with a Summer Garden Salsa and Lemon-Scented Barley Pilaf

Sauteed Chicken1 (1 of 1)We have a ton of fresh basil in the garden, so I wanted to make use of that. I decided to do this chicken sauté dish with a delicious, fresh garden salsa. I was also inspired by a recent issue of my favorite cooking mag that featured various grain dishes. I had barley in the fridge, so I made this great, lemon and bay leaf-scented pilaf as a side (I’m very keen on things flavored with lemon and bay leaf!). The main and side went so well together — I hope you’ll give them a try!

Chicken with Summer Garden Salsa

3 Tbsp olive oil, divided
1 1/2 cups fresh corn kernels (from about 2 ears)
12 oz grape tomatoes, cut lengthwise into thirds
1/4 cup chopped green onions
3 Tbsp finely sliced fresh basil
1/2 tsp salt
1/4 tsp ground black pepper

2 large boneless, skinless chicken breast halves, pounded between sheets of plastic to an even 1/2-inch thickness
1/4 tsp salt
1/4 tsp ground black pepper
1/4 cup flour
1 1/2 Tbsp butter
1 1/12 Tbsp butter

Preheat oven to 375 degrees F. In a bowl, toss corn with 1 Tbsp olive oil and spread mixture evenly on a foil-lined cookie sheet. Roast for about 18 minutes, stirring occasionally, until corn begins to brown. Transfer to a bowl. Stir in tomatoes, green onions, basil, 2 Tbsp olive oil, salt and pepper. Cover and set aside.

Sprinkle chicken with salt and pepper, then dust with the flour (shaking off excess). Heat butter and oil in a large skillet over medium-high heat. Add chicken and sauté about 5 minutes per side, until done. Serve chicken topped with tomato-corn salsa.

Barley Pilaf

1 Tbsp butter
1 small onion, finely chopped
3/4 cup pearl barley
2 cups chicken stock
1/2 tsp salt
1 bay leaf
1 tsp grated lemon peel

Heat butter in a medium sauce pan over medium heat. Add onions and sauté for about 5 minutes, until onion softens. Add Barley. Stirring constantly, cook 3 minutes. Add the stock, salt and bay leaf. Stir and bring to a boil. Reduce heat to low, cover and simmer 45 minutes. Remove from heat. Stir in lemon peel, cover and let stand 10 minutes.

Serves 4.

 

Corn Chowder with Fresh Oregano and Dijon Croutons

Corn_Chowder_33 (1 of 1)Most vegetable dishes are best when prepared with fresh ingredients. I love corn chowder, however fresh local corn is not available in New England until late summer. Luckily, this delicious recipe calls for frozen corn, so I make it at any time of the year (I use name-brand sweet corn). Yesterday was a beautiful spring day, which got me in the mood again for this chowder. I hope you’ll try it!

1/2 lb red potatoes, unpeeled, cut into a 1/4-inch dice
2 slices hickory-smoked bacon, finely chopped
1/4 cup chopped scallions, white and pale green parts (slice dark green part and use as garnish)
1/2 cup celery, chopped (about 1 large rib)
1 lb frozen corn
2 1/4 cups whole milk
2 Tbsp sour cream
1 1/2 tsp chopped fresh oregano
1 Tbsp salt
1/4 tsp ground black pepper
1 fresh baguette
1/4 cup Dijon mustard
1/4 cup shredded sharp cheddar cheese

Place potatoes in a sauce pan and cover with cold water. Bring to a boil and cook until potatoes are tender, but not falling apart. Total time from when you turn the heat on should be about 15 minutes. Strain and set aside.

Heat bacon in a Dutch oven. Cook until crisp. Remove bacon from pan (leaving drippings behind) and set aside.

Add the scallions and celery to the pan, and saute on low for about 5 minutes.

Meanwhile, set 1 cup of the corn aside. Place remainder into a blender, together with the milk, sour cream, oregano, salt and pepper. Blend to a puree, then add to the scallion mixture in the Dutch oven. Add the potatoes. Bring to a boil, then simmer on low for about 10 minutes, stirring constantly. Remove from heat and season with additional salt and ground black pepper.

To prepare the croutons, slice baguette cross-wise into 1/4-inch slices. Lay the slices out on a cookie sheet, and spread the top of each with a good amount of Dijon mustard. Place under the broiler and cook until golden brown (not black!)

Garnish each serving of the chowder with the some of the bacon, sliced scallions and cheddar cheese. Serve with the croutons.

Serves 4.