A Spicy Take On Summer Corn

There's nothing like summer corn.It's sweet yet versatile, pairing with everything from butter to tomatoes.The best part is is that it can be made into any dish.One of the best is a tasty corncake,griddle cooked and topped with fresh from the garden toppings. David Tanis know this and wrote about them in his column ,A City Kitchen in yesterday's New York Times Dining section.Like most of us he prefers his ears of fresh picked and newly shucked slathered with butter and salt. However by now that can grow old.He suggests other recipes to keep up the veggie's appeal.First though, he gives a quick guide to picking the perfect ear.The husk should be a bright green and plump.There should be heft to it.That means that it's mature, with fully formed kernels and ready to take home with you.Cooking it is a matter of choice.You can easily boil it or grill it for a smokier taste.You can even microwave it.This last just requires the corn to be cooked with it's husk on and the silk(those strings that hang from it).One ear only takes three to five minutes to fully cook. Mr. Tanis opts to make corn cakes.These are a nice and tasty alternative to other corn based dishes such as chowder, creamed corn and succotash.He gives it zing with scallion and sliced jalapeño peppers.There's a homeyness to it by the addition of buttermilk and corn meal.This last is a cup and a half to give the griddle cakes a more corn cake like texture and chew.Keep the griddle medium hot to give the cakes a nice crunchy exterior.Mr.Tanis creates a kicky topping that goes well with them.This also can have your garden's or farmer's market's latest harvest.His salsa has bell peppers along with red onions and tomatoes.Lime is added to give it a Mexican vibe along with more chopped jalapenos and cilantro leaves.Sprinkle with quasi fresco, or if you don't have it, mild feta.You could also add ham bits instead of jalapeño to the batter and serve with a good dollop of sour cream or Plain Greek yogurt too for a heartier lunch or dinner. There's nothing like fresh corn to enjoy on a summer's day.However corm cakes, fresh from the griddle is taking it to a whole new level.They're a yummy way to enjoy the best of the warm weather harvest.

Skirt Steak A Grill Alternative

Everyone is probably sick of grilling the usual rib eye by now.Yes it's tasty and it looks pretty charring over coals, but it's the same cut barbecue after barbecue.Home chefs should try another cut,something succulent that's tasty and also relatively inexpensive. This can be found in the humble flank steak.It's the perfect way to get out of those grilling doldrums. Melissa Clark thought this too as she recommended flanks steak today's in New York Times Dining section.Her A Good Appetite column gives some tips about buying the cut as well as a recipe for one.Another plus is a quick sidebar about what wine goes well with it.Flank steak is actually tastier than any other cut however it's not popular.This could be due to it's length.The cuts are longer than the average beef ones, usually flipping over the sides of the frying pan or plate.This can create a lot of frustration as cooks try desperately to get the piece evenly cooked.It comes from a cow's abdominal muscles?It's at it's best when it has a bright red color.Cut the finished flank at a forty five degree angle when serving.Doing such guarantees a tender slice every time.It should be cooked between rare and medium rare.Any longer and you will wind up with a chewy ,tough piece.It also has to be cooked on a grill.An open fire is the best way although you can use a frying pan.It does have to be strikingly hot.Anothervplus is that flanks steaks are less expensive and a value price wise. MOst chefs, both home and professional marinate flank steaks.A good soak is perfect for the almost mineral flavor and loosely knit flesh. In South America where flank steak is the most preferred cut, it's usually cooked with a Chimichurri sauce, a kind of salsa verde made with parsley and basil.Ms Clark gives us a simpler recipe. Hers is with basil and aromatics for color and aromatics and peperoncino or pickled peppers for bite..This is made into a paste which is slathered on the meat before grilling. You can also try a simple oil and vinegar marinade that has an extra kick of soy and honey or just olive oil with some salt and pepper..As for an accompanying wine, Ms Clark recommends a malbec ,a deep red ,almost violet wine, that will stand up to the steak.You could also try a syrah with this or a St Joseph or a Croze Hermitage from the Rhone.To be honest any full bodied red is an exellent go with for flank steak. Flank steak is a nice break away from the usual barbecue fare of rib eyes and T bones.Try it ,coated with a fiery paste or a simple marinade.Either way, it's a succulent, juicy meat, perfect for a summer dinner.

Kitchen Critters

Summer is here and with it visitors.No not relatives who want to camp out in the backyard ,but actual pests. Hot weather draws all sorts, mostly insects. Yet you can keep your cooking and eating areas pest free with being smart as well as using natural methods to get rid of them. One of the most abundant summer pests is the ant.Colonies of them start invading kitchens by March and usually go into hibernation by October or November.It's a common thought that ants will eat anything ,but they will go for sweets long before they'd go for baked goods or meats.They're particularly drawn to jams and honey.It's best to keep these in the fridge until the winter Ants will pass up salty foods so potato chips, pretzels and any other salty snacks can be left out.Ironically cinnamon, long associated with sweet treats that lure ants, acts as a repelllent.Lemon juice is another deterrent as is vinegar .If you don"t mind the mess, you can also draw chalk lines in your doorways.The insects will not cross them.Cockroaches are another problem ,mostly in multiple family dwellings.They , too, head for sweets, however they also are partial to starch and this includes a wide range from potatoes to glue..Fast food is a definite roach magnet.It has everything they like, meat, grease ,sweet and starch.Strangely, depriving them of water is the surest way of killing them.White vinegar also repels them.Some kitchens are plagued by mice. Interestingly enough they would rather have chocolate instead of cheese.It doesn't,t harm them as it does other animals.?Peppermint oil is an excellent all natural deterrent. Mice are put off by the intense aroma. There are many ways to keep your house pest free.One of the methods is keeping all food neatly stored away, whether in the fridge or plastic or glass containers.Target has an excellent selection of plastic canisters that work well for storing cereal, candies or cookies.Also keeping a clean kitchen is always a plus.Constantly wipe up cookie crumbs and throw out candy wrappers as soon as you eat their contents.For added protection , wipe down countertops with either lemon juice or white vinegar on a weekly or bi weekly basis.Get in the habit of storing everything in the refrigerator during this time. To be honest food actually tastes better when it's chilled during the summer months.Another good habit to get into is rinsing plates, bowls, and utensils before leaving them in the sink.As many as twenty or thirty ants will flock to a cake crumb or even a drop of honey.Pantries should also be checked, and be reserved for canned goods or goods put into seal tight canisters. Don't let your kitchen become a summer hangout or vacay destination for pests.Keep your cooking and eating area tidy.It's the best way not to attract unattractive dinner guests.

A Quest For Healthy Snacking

Snacking is never easy.If we indulge in some sinful or tasty, then there's the guilt of eating mixed with the extra calories and fat.If we eat healthy, we have to give up flavor for something that tastes like cardboard.Luckily there's a new chip that's not only good for you but really flavorful as well. The munchie that promises everything from taste to benefits is Quest Protein Chips.This is a brand new snack.The company is known for their,good for you candies and even pasta.Each bag has twenty one grams of protein.It is low in carbs making it an excellent snack for both mid afternoon and late night. Another plus is that they are low calories too with each 32 gram bag being 120 calories.A huge benefit is that they are gluten free so anyone with gluten allergies can use these instead of crackers.Protein blend and protein isolate are also included in the recipe as well making them a tad more nutritious than the average potato chip or Pringles chip.There are three flavors, sea salt, barbecue and cheddar and sour cream. The big question is are they tasty? Most good for you snacks aren't however Quest chips is just the opposite.The sea salt flavor is pleasantly salty, has a nice cracker like texture and would work well with hummus or a veggie dip.The cheddar and sour cream is cheesy more than sour cream.I can see this crushed as a coating for fried chicken (which kind of defeats it's purpose)"The barbecue flavor has a nice ,sweet and smoky tang in the taste.Again use this too as a coating for fried or even barbecued chicken..The chips come in smaller packs ,ideal for lunch boxes and brown bags?Hopefully, there will be more flavors in the future along with Quest coming out with a line of protein enhanced pretzels, popcorn and popcorn chips. Quest Protein Chips are the ideal snack for those who want both taste and quality.Have them as a mid afternoon pick me up or a late night snack.They are the best treat for you .

Pretty Pretty Foods

Food has to look good.It's just an accepted fact.It's even more delicious when it's cut and arranged in pretty shapes.However, most home chefs are scared to attempt even a simple radish rose.Not to worry .There an excellent how to book to create everything from picturesque salad to whimsical desserts Garnishing and Decorating : Ideas For All Seasons (Schiffer Publishing, New York 2014) is the must have book, especially for those who love throwing lush and elaborate meals and dinner parties.The author, Chef Georg Hartung, has written a very good how to book.Any part of a dinner can be made pretty and it just requires patience and the right tools.He has included a chapter along with pictures of what you need to employ for edible decorations.The tools are what most home chefs have in their kitchen drawers, namely a peeler, a good sharp knife, and a fruit and veg knife.The only exotic ones are the spiral cutter which is kind of like a pencil sharpener to create pointed ends for certain veggies and the marzipan modeling tool.Also small cookies cutters are need to create some of the bases.Chef Hartung also has a how to guide for creating piping bags from parchment squares.The book's photography is amazing along with the how to ones.Each recipe has the raw materials pictured and then smaller photographs to show the various steps. Once the techniques are tried and tested, it s time to create.The edible artwork is divided into the four seasons and the patterns reflect them.For a Spring wedding try the salad with blossoms ,a simple garden mix with the addition of colorful and edible flowers.The vinaigrette is an easy yet elegant pumpkin seed balsamic one.Another is onion crowns with a fluffy tomato carrot paste.This is meant as an amuse bouche but resembles a creamy sorbet.Summer brings chocolate covered fruits with the standard strawberry and the not so usual gooseberry.There are also sweetly decorated melon boats to start a meal and pannacotta to end it.The last is wonderful creamy treat that can be topped with a lovely raspberry mash ,whipped cream and kiwi stars.For autumn there are deviled eggs, perfect for Thanksgiving or a fall family reunion.Chef Hartung offers them with a purée of salmon or chicken ,also cutting out edible carrot and cucumber chickens and fish to be placed near the eggs when they're served.Winter is the most fun with instructions on how to make cute marzipan animals, roses and snowmen.All three, especially the snowman would look adorable gracing trays of home made cookies. Creating an aesthetically beautiful meal is easy thanks to Garnishing & Decorating:!Ideas For All Seasons.Plain fruits and veggies can be turned into ethereal works of art with a few cuts and snips.Best of all anyone can follow the directions and bring up the level of their meal.

Pitstop Picnics

This is the time of year when everyone hits the road for their vacay destination. With that comes food and rest stops. These are a big help because it recharges everyone 's batteries, especially for the chief driver.There's nothing like a restorative drink and meal or snacks before a long haul. Most roadways like New Jersey's Turnpike and our Garden State Parkway have rest stops with a variety of fast food joints.These are quick , a somewhat adequate replacement to packing a lunch or even dinner.Eating healthy here can be achieved however.If there's an Italian style one such as SBbarros then order pizza or pasta.These are about the healthiest and most nutritious.There are also burger places such as McDonald's or Burger King. Try their burgers or Burger King's veggie burger..As for extras, a side salad would be better than fries.There's usually an area when you can buy bottled water(stay away from the energy drinks (they"ll only dehydrate you) and packaged snacks.Go here for the bottled water(and definitely stock up on this for the trip) along with pretzels and almonds.There's usually a Starbucks or Cinnabon gracing these rest area's too.Yes ,a frosty whipped cream and syrup topped latte is treat however stick to plain black iced coffee or iced tea.These are better for you and have less calories.Better stay clear of the baked goods,opting instead for an apple or banana. The best fuel at a pit stop are the sandwiches and salads you make at home and bring along.Your family can have salads along with cold cuts. This last can be bought at your supermarket's deli counter.One, the meat is actually cheaper than the packaged stuff and two, there's not that many nitrates in the curing process.Buy different kinds to satisfy everyone's tastes.If there's any leftovers .repackage them and store them in your cooler for later at the motel or hotel.You can pre make the sandwiches and individually wrap them or bring bring a loaf of French and Italian bread,and make the sandwiches fresh.Some outdoor rest stops have grills and you can make fresh grilled hot dogs and burgers you have the time too.Salads are always welcome and you can drizzle them with oil and vinegar instead of mayo which can go bad if not properly refrigerated.Try a Cole slaw an apple cider vinegar dressing or just olive oil and basil for a tomato and mozzarella salad.Have nips or mini bottles of juice , iced tea and water for drinking.Snacking could be pretzels along with fruit and those low calorie cookie packs.All travel well and better than some of the junk that the stops offer. A pitstop picnic is always fun and always restorative.Eat and drink healthy on these .You'll feel more refreshed and ready to tackle the next leg of your journey.

A Basket Of Eggplants

Gardens and farmers markets are yielding up the fleshy, delicious beauties otherwise known as eggplants.Like their cousins,the tomatoes, these veggies have all different kinds and can be grilled, fried or roasted to create interesting and exotic dishes.A home chef can get lost in the many sorts and with them create a different meal every day. David Tanis wrote about them in yesterday's A City Kitchen column in yesterday's New York Times Dining section,The eggplant world is expanding.Not that long ago there was only the deep purple kind, thickly sliced and then dipped in egg and breadcrumbs and fried.These were known as " poor man's oysters" and served only with a lemon wedge and salt.To add more zing tomato sauce and mozzarella were put on the already cooked sliced, baked almost like a casserole and called Eggplant Parmesan.Both dishes are still tasty but it's time to try other kinds and other recipes?Italy may have given us the second dish but they're also given us another genus, the Rosa Bianca, a pale lavender colored ones, now gracing farmers markets throughout the US..Home chefs looking for something unique should visit Chinese markets .These sell the magenta hued kind.There are also eggplants from Southeast Asia, the size of a cherry tomato and multicolored.Japanese stores carry sleek, shiny elongated ones from their country. The eggplants that Americans use should be a glossy deep purple.It's called the Black Beauty.It should be firm with a green calyx, the caplike pod that attaches the fruit(and yes the eggplant is a fruit) to the stem. This ensures that the eggplant's flesh will be sweet with very little seeds.Mr Tanis has included a baba ghanouj type recipe.This is a great way to enjoy them and also a good dip for any summer party.It starts with charring the fruit until the skin blisters.The flesh should be smooth right now and ready to be pureed.Cut it into quarters and then scoop it out.Put this in a food processor along with tahini paste and lemon juice.Add toasted and crushed cumin seeds along with cayenne and paprika.Drizzle in olive oil for smoothness..Throw in parsley and mint.Toasted pita chips work well with it but you can also have toasted and thinly sliced baguettes to dip in too. This is the height of season for eggplants.Try an exotic and smokey spread or have slices dipped in egg and bread crumbs, fried to a golden crunchiness.Anyway you have it, just enjoy the eggplant's earthy sweetness.