Carol’s Corn Chowder with Jalapeno Parsley Puree

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Well in case you haven’t heard, Carol is famous. That’s right, young Carol was featured in the Times Free Press a few week’s ago for offering her soup expertise, and clearly we could not be more proud.

This is a recipe Carol adapted from Epicurious.com, and I can personally attest it is delish.

The really fun part here is the jalapeno parsley puree. It’s bright (in taste and in the bowl) and it gives the creamy corn chowder a wonderful kick.

This would be a perfect dish for a day like today in which everyone is feeling gray, wet and pretty darn depressed that the long Thanksgiving weekend is over.

Except me. Because I’m about to go see Twilight. By myself. And no, I could not be happier, so don’t you cry for me, Nummy! Now get your soup on.

Puree:
5 fresh jalapeño chilies
1⁄4 cup olive oil
11⁄2 tbsp fresh lime juice
1 tbsp water
1-2 garlic cloves, minced (depending on how much you like garlic)
1 cup packed fresh parsley leaves
Salt, to taste

Chowder:
1 onion, chopped fine
2 ribs of celery, chopped fine
2 tbsp vegetable oil
2 cups chicken broth
21⁄2 cups water
11⁄2 lbs boiling potatoes, peeled and cut into 3⁄8-inch cubes
4 cups fresh corn kernels including the pulp scraped from the cobs (organic frozen mixture of white and yellow corn works just as well)
2 tsp fresh thyme leaves, minced (very important; adds a great finishing touch to the soup)

1. For the puree:
1. Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them about every 7 minutes, for 20-30 minutes or until the skins are blistered and charred.
2. Transfer the jalapeños to a zipper-lock bag and let them stand, covered tightly, until they are cool enough to handle.
3. Peel the jalapeños, cut off the tops and discard all but 1 teaspoon of the seeds.
4. In a blender, puree the jalapeños and reserved seeds with olive oil, lime juice, water, garlic, parsley and salt. The puree may be made 3 days in advance and kept covered and chilled.
2. For the chowder:
1. Cook onion and celery in vegetable oil over moderate heat, stirring, until the celery is softened.
2. Add broth, water and potatoes; simmer for 10 minutes. Stir in corn and thyme; simmer for 5 minutes or until the potatoes are tender.
3. To thicken, purée in blender 2 or more cups of the chowder, depending on the consistency you prefer your soups, and return to pot.
3. Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it. Add salt and pepper to taste as well. For added crunch, sprinkle with tortilla chips.

Barrett’s Black Bean Cakes

The Chef sent me this recipe months ago, and it stalled out in my Inbox because black beans – or beans of any kind, really – often bore the crap out of me.

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But the more I started looking at it, the more intrigued I became. The Mexican seasonings, the chorizo, and the suggestion that you serve it alongside quail – arguably the most adorable and delectable of tiny game birds – finally changed my mind.

The Chef also mentioned this is one of his favorite recipes from the CIA Cookbook, and whether that means “Central Intelligence Agency” or “Culinary Institute of America” to you, it’s pretty badass either way.

1 lb dried black beans
4 cups chicken broth
1 cup chorizo sausage
2/3 cup yellow onion, diced medium
2 tbsp garlic, minced
1 jalapeno, stemmed, seeded, and minced
1 tsp ground cumin
1 tsp chili powder
1 egg, lightly beaten
2 tbsp chopped cilantro
1 1/2 tbsp lime juice
1 tsp salt
1/2 cup cornmeal

1. Soak bean overnight in enough cold water to cover them by 3 inches.
2. Drain beans, place in a pot, and add the chicken broth. Bring to a boil, reduce heat to a simmer, and cook until beans are tender, about 45 minutes. Drain.
3. Cook the chorizo over medium heat in a saute pan until the fat is rendered and the chorizo is slightly crispy.  Add onions, garlic and jalapeno, and saute until golden brown, about 8 to 10 minutes.
4. Add the cumin and chili powder and saute until fragrant. Remove from heat and allow mixture to cool.
5. Combine beans, chorizo mixture, egg, cilantro, lime juice and salt.  Mix well, mashing some of the beans to help keep the cake together.
6. Form the mixture into 16 cakes, about 2 inches in diameter and 1/2 inch thick. Dust the cakes lightly with cornmeal.
7. Preheat nonstick skillet to medium heat. Cook the cakes until heat through, about 4 to 6 minutes.  The Chef says you’re gonna have to work in batches here, so be prepared to move quickly.

Serve these immediately (because these suckers are best hot), preferably with grilled quail and Coffee BBQ Sauce.

Green Tomato Salsa

As it turns out,  it IS easy being green. And nothing proves that more than this funky take on a summer classic. Plus, this is one time in life where impatience serves you well because you don’t even have to wait until the tomatoes are ripe. So get in there early. And often.

6 green tomatoes, diced medium
1 red bell pepper, diced small
1 jalapeno, seeded and minced
1/2 red onion, diced small
2 garlic cloves, minced
juice of 3-4 limes
salt to taste
3 green onions, thinly sliced
handful of cilantro, chopped

1. Mix all ingredients.
2. Let sit for at least 2 hours.
3. Serve with chips. Preferably from Las Delicias.

Seared Scallops with Mango Vinaigrette

So as it turns out, mangoes are kind of amazing. As in you know you like them but you’re not sure how much until they’re all dressed up in their killa heels and slinky black dress.

And I don’t mean to sound like a broken record, but combining mangoes with the fresh scallops from Paradise Seafood is simply and surprisingly blissful. I don’t know how, but all of their seafood that tastes like tiny sweet little lobsters. You put a perfect sear on one and hit it with this vinaigrette and you are dunzo.

Mango Vinaigrette:
2 ripe mangoes, peeled and rough chopped
1 lime, juice and zest
1/3 cup rice wine vinegar
1 tablespoon, fresh cilantro
1 teaspoon honey
salt to taste
1/2 cup of olive oil

1. Place all ingredients except oil, 1 mango in a blender or food processor.
2. Slowly add oil. Once blended, you are good to go.
3. Toss the chopped avocado and mango together and reserve to top scallops with.

Seared Scallops:

1. Heat a non stick skillet on high heat.
2. Dry off moisture from scallops. The Chef places them in between 2 paper towels.  Usually on Bonnie’s counter instead of a plate like a normal person, but it’s your life. Do what you need to do.
3. Salt and pepper scallops. Add 1 tablespoon of vegetable oil and 1 teaspoon of butter to the skillet.
4. Add scallops to the pan and be sure not to mess with them or they will stick. Patience, my dear.
5. Sear 2 minutes on each side for medium rare.  “Cook longer for you and Bonnie,” says The Chef. Yes, I will eat meat that is still mooing, but for seafood I prefer it well done.
6. Top scallops with mango vinaigrette and serve with mixed greens. Refreshing and tangy. Nothing better.

Tuna Ceviche Tacos

Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is  it’s not you, it’s me. I have been under the post-graduation stressfest of job-searching, and snarky-yet-succulent recipe-posting fell by the wayside.

Well, no more! A job has been procured and I can now get on with the incredibly important business of telling you all how to pile on the pounds in the most delicious fashion. So here goes.

The Chef, in his endless quest to make every type of taco imaginable, concocted a ceviche variety in order to take advantage of the amazing tuna Paradise Seafood sells at the Memphis Farmers Market. When it’s as fresh as theirs is, a few veggies and some fresh citrus are all you need to highlight the tuna’s fantastic flavor.

I’d suggest serving this alongside the highly addictive Mexican Corn and with Angie’s Salsa Fresca or Southwestern Slaw as topper options (three more recipes that will allow you to take advantage of MFM’s unparalleled produce). Top it all off with a Blue Ribbon Margarita and you’ve got the perfect summer supper. Bon Apetit!

1 lb of sushi grade tuna, diced small
1 red bell pepper, diced small
1 poblano pepper, diced small
1/2 red onion, diced small
juice of 4 limes
juice of 1 orange
salt to taste
sriracha hot sauce to taste
crunchy tacos
1/2 bunch of cilantro, minced

1. Combine all ingredients in a bowl and let marinate for 5 minutes. (Note: This is for rare tuna because The Chef likes it to still be swimming when he takes a bite of it. If you prefer yours a little more done, let it marinate longer.)
2. Serve on crunchy tacos (crunch is key for ceviche, so don’t swap out for soft tortillas) and top with sliced avocados. Find a patio, pour yourself a ‘rita, and enjoy.

Pan Roasted Red Snapper with Chile Citrus Vinaigrette

Aside from tuna, I know very little about fish. I know that I will order it if it’s served over mashed potatoes or comes covered in butter. Other than that, I am completely unprepared to make any educated decisions.

For example, I thought I knew what red snapper was, and I was pretty sure I liked it. I realized, however, that I was very confused when The Chef brought it out and it wasn’t red. The scales are, of course, but the actual meat is white.

(For those of you who knew that, enjoy a good laugh at my expense. I watch 5 hours of the Food Network a day and am still apparently Simple Jack when it comes to seafood.)

Anyway, I like most varieties of firm, white fish, and this is my new favorite. And not just because I braved the cold, rainy morning to get it from Paradise Seafood at the Memphis Farmers Market (I had to walk all the way across the street, y’all). Pan searing is super easy, and this vinaigrette is so fresh and tangy it will make you want to eat it straight out of the bowl.

Furthermore, the dude who own Paradise is crazy nice (I’ve since learned his name is Don), and he’ll let you pick our your own fillet for a very reasonable price. Plus he named his business after Jimmy Buffett’s “Cheeseburger in Paradise,” and that just spells good people.

Picture borrowed from Richard Swiecki Food Photography because my camera has the flu.

Fish:
2-3 red snapper fillets
flour
splash of white wine
salt and pepper to taste

Vinaigrette:
juice of 1 lime
juice of 1 lemon
juice of 1 orange
1 tsp of sugar
salt to taste
1/2 cup of olive oil
3 garlic cloves, minced
1 jalapeno, minced

1. Preheat oven to 400 degrees.
2. To make the vinaigrette:
1. Combine all ingredients except oil.
2. Whisk in oil slowly until emulsified.
3. To make the fish:
1. Heat oil in saute pan on medium high heat. Salt and pepper fish and dredge in flour (flesh side up, only dredging one side).
2. Place fish flesh side down in pan and saute until golden brown.
3. Turn fish and add wine. Then place in oven for 3-4 minutes.
4. Remove and top with Chili Citrus Vinaigrette. Lots of it. Trust me, you’ll want it.

Sidenote: We also had some head-on shrimp from Paradise that were so good they tasted like little lobsters. Recipe coming soon.

Roasted Corn & Avocado Salsa ~ Cinco de Mayo 2K11

Hola mi amigos! (Is that right? I took French for 4 years and can’t even speak that, so please pardon my French and my Spanish.)

It is that ever-blessed time of the year in which the sun shines, the tequila flows and corporate Americans everywhere use Mexican culture as an excuse to drink margaritas on a patio at noon on a work day. That’s right chicas – Manana esta Cinco De Mayo!

In keeping with that grand tradition of poaching holidays simply for celebration’s sake, we present to you an Americanized version of Mexico’s signature dip: la salsa! I made this last night because I was craving corn and needed a veggie fix after the weekend (but obviously didn’t want anything so healthy it couldn’t be served atop Fritos).

This was bright, and summery and addictive, and it would make a great base if you’re planning on getting your Margarita on tomorrow. Just sayin… safety first, y’all. ¡Buen apetito! (Oooh, I have always wanted to use that upside down exclamation point thingy, so thanks Google!)

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2 ears corn
1 can black beans, drained and rinsed
1 can Mexican Rotel + juice
juice from 1 lime
1/4 cup cilantro, chopped
1 avocado, chopped
1 jalapeno, seeded and diced
1 heaping tbsp taco sauce
salt and pepper to taste

1. Preheat the oven to 415.
2. Open up the corn and add a little olive oil and close up. Roast in their husks for 20 minutes or until tender. Remove and allow to cool.
3. Combine all ingredients in a mixing bowl and place in the fridge to chill while the corn cools.
4. Cut the kernels off of each ear of corn (I like to do this while the “butt” end of the corn is in the bottom of a deep mixing bowl so the kernels don’t ‘splode everywhere in the kitchen – they can be some slippery little suckers), and then add corn to the veggie mixture.
5. Season to taste with salt and pepper and chill in refrigerator for at least 30 minutes. Serve with Fritos. Ole!

This would also be a good topping for grilled anything, so feel free to make some game-time grilling adjustments as needed.

Mango & Avocado Salsa

Hippity hoppity folks – it’s Easter and stuff! While I am busily preparing my Buffy the Vampire Slayer costume for my nephew’s superhero birthday party tomorrow, I know most of you are hard at work preparing your Easter Sunday feast. So, The Chef would like to offer up a very seasonal, festive salsa that will spruce up any spread.

And frankly I just think it might be good to put something in your body that’s not made of marshmallows or sugar. While I was definitely offered several questionable food items during my younger years (sardines, Vienna sausages, canned spaghetti – Whassup!), I have always been well aware of the fact that Peeps are the ultimate YUCK. And jellybeans too. You can keep them, creepy old person dressed up as the Easter Bunny. I’ll be here with my chips and salsa.

4 mangoes, medium dice
2 avocados, medium dice
1 red onion, small dice
1 red bell pepper, small dice
3 limes, juice only
1 orange, juice only
handful of chopped cilantro
salt to taste

1. Mix all ingredients together.
2. Serve with chips or over fish.
3. Collect the most eggs. Who cares if you’re 40 and you’re playing against 3-year-olds? Whoever dies with the most toys wins. Fact.

Cilantro Lime Vinaigrette

Continuing in the delusional vein that spring has just about sprung, The Chef brings you an easy salad dressing that will make you feel downright seasonal. This is another one that can double as a seafood sauce, so feel free to get creative up in herr-ah if you like.

1/2 cup lime juice
1/2 tsp honey
1/2 cup cilantro, chopped
1/2 tsp fresh black pepper
salt to taste
3/4 cup of peanut oil
3/4 cup  of veg oil

1. Mix all ingredients except the oils.  Allow the flavors to marry for at least 5 minutes.
2. Slowly whisk in oils until all has been added and the vinaigrette is smooth and thickened.
3. Serve on any spring salad or use it as a dressing for fish. Makes 2 cups.

Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.

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On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.

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Fried Green Tomatoes

3 green tomatoes

1/2 cup AP flour, seasoned with salt and pepper

1/4 milk

2 beaten eggs

1/2 cup panko breadcrumbs

1/3 vegetable oil

1 tsp pf salt

1/4 tsp black pepper

large pinch of chili powder

mixed greens for salad
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1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
   1. seasoned flour
   2. milk and eggs mixed and
   3. panko
3. Heat a large skillet with oil over medium high heat.
4. Dip tomato slices in flour, then egg/milk mixture, then panko.
5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.

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Sweet Chili Dressing

2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)

2 tbl ketchup

2 tsp olive oil

1 tsp sesame oil

2 tbl sugar

2 tbl water

2 tbl lime juice

2 tsp chopped cilantro leaves
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1. Mix all ingredients together and dress those ‘maters.