See Kitchen Magic Tricks: Easiest Way to Clean Corn on the Cob for the details of how to clean corn without the silk.
Clean as a whistle corn, without the silk
Sep 11
Kitchen Magic Tricks: Easiest Way to Clean Corn on the Cob
Steam, boil, grill, roast, everyone has their personal preference on how they like to prepare fresh corn on the cob. However, everyone in the end, regardless of how to corn is prepared tussles with removing the corn silk tassels that just refuse to come away with the husk and stick to the kernels of corn.
Fresh Corn on the Cob
I can remember as a child my father husking corn outside in the garage over the garbage can and then diligently removing every single thread of corn silk from the cob. He was that type of guy. The corn would then be wrapped in wax paper and then microwaved to sweet perfection. Now, let us fast forward more years than I wish to mention and my mother says that she now know a better way to prepare corn on the cob. Seriously, 35 years of microwaving corn on the cob and there is a better way?
Yes, there is an easier way to remove the threads of corn silk from the corn cob and an added bonus there is no need for wax paper. Everyone’s microwave is a little different, but the rule of thumb is 3 ½ minutes are needed to microwave a corn of cob, with this amount of time decreasing slightly as more corn is added to the microwave.
Step 1: Place the corn in the microwave with the husk still attached and cook.
Step 1: Cook Corn in Microwave with Husk Attached
Step 2: Remove the hot steamed corn from the microwave and place the corn on the cob on a cutting board. Then with a sharp heavy knife, remove the bottom of the cob.
Step 2: Cut Off Bottom of Cob
Step 3: Squeeze the top end of the corn cob and gently pull the husk away from the steamed corn cob. Once the husk is removed, cut off the tip of the cob and serve the steamed corn.
Step 3A: Remove Husk from the Steamed Cob of Corn
Step 3B: Remove the Husk from the Steamed Cob of Corn
Step 3C: Remove the Husk from the Steamed Cob of Corn
It is simple as that and more often than not there will be no corn silk threads remaining with the corn cob. I did not believe it to be possible until my mother showed me this technique. It just goes to show you that even as an adult there are still things to be learned from your parents. What makes this even more amazing is that my mother said that she saw this technique being performed on a video she watched on the internet.
Husked Steamed Corn on the Cob
Sep 09
Maiale – Deli & Salumeria (Wilmington, DE)
Recently while on a layover in Chicago for my flight to Philadelphia I sent a message to Billy Rawstrom, the owner of Maiale – Deli & Salumeria asking him what time his store close. Billy replied and I said that I would be there before the shop closed to make a few purchases. Although the store was open much to my dismay Billy was not there for he was out making deliveries (which is why there are no pictures of Billy in this post).
Maiale – Deli & Salumeria Located on Lancaster Avenue in Wilmington, DE
Maiale – Deli & Salumeria, located on Lancaster Avenue in Wilmington, DE is a small artisan sausage shop that has been grinding out handmade fresh and dried sausages for the past few years. The owner, Billy Rawstrom who is married to a friend of the family is living the dream as far as I am concerned. I give him credit for opening a sausage shop and deli in a city in a region where good Italian sausage is taken for granted and can be found in most grocery stores.
Fresh Sausages on Display at Maiale Deli & Salumeria
Although the name maiale “may-all-ay” is Italian for pig, there is much more than just Italian fresh or dried sausages and cured meats at the store. Billy offers a wide selection of handmade sausages of Polish, German, Mexican and American origin. However, he does not stop there. Many of the selections, either daily or as limited offerings can make one’s mouth water just by reading the names; Fire Roasted Poblano & Corn, Chicken Cordon Bleu or Broccoli Rabe & Sharp Provolone to name a few.
Hand Crafted Tuscan Salami at Maiale Deli & Salumeria
On this day, my brother-in-law and I purchased a selection of fresh and dried sausages. For the fresh sausages we purchased; Fire Roasted Poblano & Corn, Jalapeno & Cheddar, Chicken Marsala, Pepperoni Pizza and Chicken Cordon Bleu. In addition to the fresh sausages we also bought a stick of Tuscan Salami and Landjagger. All of the sausages were great when we ate them on Sunday, but the Fire Roasted Poblano & Corn and the Lanjagger were beyond amazing. The Fire Roasted Poblano & Corn was bursting with flavor of a well-seasoned Mexican chorizo style sausage. The Landjagger competes against any of the other dried sausages that are produced at Maiale. There has never been a dried sausage from Maiale that I did not enjoy.
Maiale Sausage Packaged in Butcher Paper – Keeping it Authentic!
There are many things to like about Maiale. Not only is the sausage and meats prepared and processed on site, but the meats are locally sourced. The casings are real, not synthetic which for me makes a big difference in the overall taste and experience of eating the sausage. Not only does Maiale sell hand-crafted sausage and cured meats, but they also provide a lunch menu (I must try the Reuben Sandwich) and a catering service. Billy also has a busy schedule promoting his hand-crafted product at many of the local farmer’s markets in and around northern Delaware. For those that know Billy Rawstrom, he will even deliver an order if you cannot make it to the store before closing.
Fire Roasted Poblano & Corn Sausage from Maiale Deli & Salumeria
In a time when mass produced food has become the norm and our expectations of the food we eat has been modified by our lifestyles and the machinations of big food processing companies; it is refreshing to know that Billy and those like him are maintaining the skills and arts of producing quality foods. Whether you live near the store or passing through Delaware on I-95, you must stop at Maiale – Deli & Salumeria and experience the quality of fresh sausages and cured meats that can only be crafted by the hands of an artisan.
Maiale Deli & Salumeria Wood Sign
Sep 08
Bourbon Derby…The Best Pie (and the best pie crust too).
My family loves pie and pie of the Bourbon Derby variety is at the top of our list. It’s similar to pecan pie in that it’s filling as a corn syrup base, but it’s so much better.
The first step to a delicious pie is the crust. Cheating on pie crust doesn’t save that much time and it cuts out so much of the flavor! My pie crust recipe is from “Cook’s Illustrated”. My friend’s Grandma who grew up during the Depression and spent her entire life making everything from scratch told me this crust is the best she has ever had. It’s good because it has a secret ingredient. You’d never guess it either….vodka. Makes the crust have a perfect texture and imparts no flavor.
Perfect Pie Crust:
- 1-1/4 (6-1/4 oz) unbleached all purpose flour
- 1/2 tsp table salt
- 1 Tbsp sugar
- 6 Tbsp (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
- 1/4 cup cold vegetable shortening, cut into 2 pieces
- 2 Tbsp cold vodka
- 2 Tbsp cold water
I make the crust the old fashioned way with a pastry blender or two knives held together cutting the cold ingredients into the dry, but you could also use a food processor too.
Blend the flour, salt, and sugar together. Cut the butter and shortening into the dry mixture. When the dough is homogeneous and collecting into even clumps, sprinkle in the vodka and water.
Regardless of how you got to this step, use a rubber spatula and a folding motion to press down on the dough until it is slightly tacky and sticks together. Pick up the dough and form it into a ball then flatten it into a 4-inch disc. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
Now put the dough into the pie plate. I don’t use a roller to flatten the dough but you could. I just lightly flour a pie plate and spread the dough with my hands, working from the middle to the edges. Once the dough is rolled out into the pie plate, you can use your two fingers on one hand and thumb from your other hand to press the edges neatly into little peaks. Use a fork and make a few stabs in the bottom of your pie plate as well as a few on the sides. When finished, put it back in the refrigerator for at least 15 minutes. Now make the filling.
Perfect Pie Crust
Bourbon Derby Filling:
- 1 cup melted butter
- 1 cup sugar
- 1 cup corn syrup
- 4 eggs
- 2 Tbsp bourbon
- 1 cup chocolate chips
- 1 cup walnut or pecan halves
Mix butter and sugar together, add corn syrup, then eggs and bourbon. Blend thoroughly. Spread chocolate chips in bottom of pie shell. Pour in butter mixture until shell is almost full. Scatter nuts over the entire surface of the butter mixture. If shell is not full, top off with remaining butter mixture. Bake at 350 degrees F for about 45 minutes or until the center of pie is almost firm. If it is a little shaky like jello, that is okay, it will firm up after it cools. Serves 8-12.
Bourbon Derby Pie
Sep 07
Spicy Seafood Ratatooie with Rotini, Because I Cannot Pronounce Ratatouille
I will be honest, if I had never seen the advertisements for the animated movie Ratatouille, I would have probably have never known this word yet alone what was included in this French dish. That is not to say that I looked at any recipes prior to making this meal. Ratatouille is a southern French vegetable stew of tomatoes, onions, peppers, eggplant, zucchini and garlic cooked with olive oil served with rice, bread or pasta. There is some debate as to how to prepare and the exact ingredients that are to be used just as there is debate on the source of the word. I liken ratatouille to a peasant stew with a history that is far more humble than any research might discover.
Spicy Seafood Ratatooie (Ratatouille) with Rotini Pasta
What I knew is that I had some roasted Hatch Chiles and I was looking to make a pasta dish. It was only afterwards did I realize I made something similar to ratatouille. I also knew I wanted to make a pasta dish that did not use any tomatoes. Why? I wanted the flavors of the ingredients to come together without having to compete with the taste of tomatoes.
Fire Roasted Hatch Chiles Cleaned and Seeded
Perfectly Roasted Red Bell Peppers With Skin Removed
Ingredients:
- 10 Roasted Hatch (Ananheim) Chiles (cleaned, seeded, membrane removed and rough chopped)
- 5 Roasted Red Bell Peppers (cleaned, seeded and rough chopped)
- 5 Whole Garlic (Peeled)
- 1 Large White / Yellow Onion (Diced)
- 16 Ounces of Sliced Mushrooms
- 2 Cups of Chicken Stock
- 1 Teaspoon of Sambal (optional, you can also use one whole hot pepper ~ cayenne)
- 1 Teaspoon of Sea Salt
- Olive Oil
- ½ Pound of Bay Scallops
- 20 – 24 Medium Size Shrimp (peeled and deveined)
Preparation:
Step #1: In a deep skillet heated with olive oil and a sea salt add the onions and garlic and sauté on medium heat until the onions are soft.
Onions and Garlic Sauteing in Skillet with Olive Oil and Sea Salt
Step #2: Add the mushrooms and sambal (optional) and stir until all of the ingredients are mixed well together.
Onions, Garlic & Mushrooms in Skillet
Step #3: Then add the two cups of chicken stock (broth). Then lower the heat to low and allow the ingredients to simmer for 20 – 30 minutes until most of the liquid has evaporated. Stir occasionally so the vegetables do not stick and burn.
Ratatouille can be served with rice, bread or pasta and for this meal I decided to pair the stew (sauce) with rotini (pasta). After I put the pasta into the boiling water, I then added the peppers.
Step #4: Add the roasted rough chopped Hatch Chiles and Red Bell Peppers, and mix all of the ingredients together.
Roasted Hatch Chile & Bell Peppers Added to the Sauteed & Reduced Onions, Garlic, Mushrooms and Chicken Stock
Step #5: Right before the pasta has been cooked el dente, I added the shrimp and bay scallops to the skillet and mixed all of the ingredients together.
Seafood Added to Ratatouille
Step #6: Once the rotini was drained, I added the pasta to the skillet and basil, increased the heat to medium and mixed all of the ingredients with the pasta to thoroughly coat the rotini with the flavors of the sauce.
Rotini Mixed with Spicy Seafood Ratatooie (Ratatouille) in a Skillet
The result was a spicy hearty pasta dish, full of roasted peppers with the sweetness of the shrimp and bay scallops and not once did I miss not adding the tomatoes. The dish may too spicy for most because I added the sambal before tasting the strength of the Hatch Chiles. I would recommend that before using the sambal, to taste the heat of the sauce prior in the event that the spiciness of the Hatch Chiles is more than enough. I think that one of the great ideas coming from Ratatouille is that any combination of vegetables can be brought together to make a great stew that can be served by itself or with rice, pasta or bread.
One of the more interesting facts about Ratatouille is that despite being a dish of French origin, all of the vegetables traditionally used are not originally from Europe. Ratatouille may be French, but the ingredients are more a fusion of Asia and the Americas.