Thai Chicken Pizza
Baseball season has ended for my kids, and that brings some disappointed not only to my kids, but also to me. Sure, I loved watching my boys get a hit or make a good play, but I also enjoyed the company around me. If there…
Month: July 2011
Panuchos
It was not too long ago when one of my readers had commented on my Indian fry bread recipe informing me that it reminded her of Salbutes. That alone intrigued me to find out more information about what the heck a salbute was. After some quick…
Crostini with Brie and Cranberry Chutney
Sometimes we just run out of time throughout the day. Am I correct? What sometimes can get even more crazy is when we are invited to a party and need to bring a dish. Whether it be an appetizer, side dish, or main course, we are always pinched for time, and the last thing we want to do is spend an entire afternoon in the kitchen hoping that your dish will turn out.
Well turn your attention to this simple and delicious appetizer. A crostini that is topped with brie cheese, cranberry chutney, and a cilantro leaf. What you are left with is pure heaven in a bite. Not only that but you will look like you spent all day in the kitchen making these mouthwatering bites.
Lets get started.
Ingredients:
- 1/2 French baguette, cut into 1/4 inch slices
- 1/4 cup of olive oil
- 1 round of brie cheese, room temperature
- 1 cup of cranberry chutney
- fresh cilantro leaves
That is it. How simple is that?
Begin by preheating your oven to 350 degrees.
Brush olive oil onto the top of each sliced baguette and place onto a large baking sheet.
Place into the oven for about 15-20 minutes or until they are a light golden brown. Remove and let cool.
Once cooled, place brie cheese on the base of each crostini. Top with about one tablespoon of cranberry chutney on top of each one, then place a cilantro leaf to fit.
Arrange on a serving platter and watch the people’s reaction when they bite into them.
You get a nice subtle crunch from the crostini, with the creaminess of the brie cheese, and then the subtle sweet and sour punch from the chutney. Enough said. These will be a big hit at your next party and will save you lots of time. Enjoy!
Kohlrabi with Thyme Infused Olive Oil
There are plenty of things I do not know regarding certain fruits and vegetables, and that is always exciting to me. For example, this thing called a kohlrabi. I have been visiting our local farmers market every Saturday morning, typically when the kids are still…
Pecan Pie Ice Cream
The Cuisinart Ice Cream Maker could have been one of the best purchases I have made in some time, especially during this time of year. Not only does this device not take up a whole lot of room, but it is also really simple to…
Mexican Creamed Corn
You may or may not know, but my wife and I became addicted to a creamed corn recipe that I made not too long ago. It was so good that I could not stop thinking about it for a few days! The creamed corn had everything you would want in a great cream corn, and trust me, it was nothing like a canned cream corn that you would pick up from the store. Then I got to thinking about one of my favorite summer time corn recipes, and that is Mexican corn. Could I try to play one over on my wife and get away with making a Mexican style creamed corn?
Sure enough, I did.
One thing I love about Mexican corn is not only how simple it is, but more importantly the creaminess from the mayonnaise, and the subtle heat from the chili powder. I think I am drooling just thinking about the corn. So I decided to take some of the basics of what I did for the creamed corn and turn it into the flavors I loved so much from Mexican corn, and boy am I glad I did.
Lets get started.
- 3 whole ears of corn, husked, and grilled until nicely charred
- 2 tbsp unsalted butter
- 1/2 cup of cream
- 1 tsp granulated sugar
- 1 tbsp mayonnaise
- 1/2 tsp salt, more to taste
- 1/2 tsp chili powder
- 1/4 cup of cotija cheese, or substitute parmesan cheese
- 2 tbsp fresh cilantro
- 1 lime, cut into wedges
Begin by grilling your corn. Remove the husks, and wash the corn with cold water. Place on a grill, cooking on all sides until nice and charred, but not overly burnt.
Once the corn is cooked, remove them from the grill and let them cool to room temperature.
When they are cooled, take each cob, standing it upright, and run a knife down the the side of the cob cutting off the kernels, cutting as close to the cob as possible. Do this on a baking sheet as the cobs like to fly around a bit. Save the cobs as we are going to save those for a bit more flavor.
Once you have all of the corn cut off the cob, bring a small pot to medium to low heat on the stove. Add the cream and the cobs. If you have to break the cob in half, do that. Let the cobs cook in the cream for about 15 minutes.
Remove the cobs with some tongs, but before doing so, take the back of a knife and run it down the cob, getting as much of the flavor out of the cob, and any remaining cream that got into it.
Once all of the cobs have been removed, add in the butter, corn, sugar, salt, chili powder, and mayonnaise. Give a good stir, and cook until the corn has been heated through. This will only take a few minutes.
Next add in the cotija cheese. Stir, and get ready to eat.
When you are ready to serve, plate in a small bowl, top with some chopped cilantro, a lime wedge, and some additional cotija cheese.
Talk about a creamed corn that rocks in flavor! Try this if you are looking for the best of both worlds. Enjoy.