Text 12472, 93 rader
Skriven 2008-08-21 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Olathe Corn
=======================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> The modern strains of sugar enhanced and super sweet corn are an
 JW> abomination IMNSHO.

 DD> I prefer "field" corn right up to the pre-dent stage. The "sweet"
 DD> masks the essential flavour of the maize. Regular sweet corn is OK -
 DD> but, I still prefer the "horse" corn.

Same here. Fresh corn is subtly and suitably sweet, although that is
fleeting. Super sweet corn seems to be popular here because it is
still sweet when several days old and we are, at best, 72 hours away
from the fields.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon Cakes with Sweet Corn Cilantro Sauce
 Categories: Salmon, Smoked, Sauces
      Yield: 4 Servings
 
  1 1/2 lb Russet potatoes; peeled and
           -cut in 2 inch pieces
      1 lb Fresh red salmon fillet
    1/4 ts Salt
    1/4 lb Smoked salmon fillet
      1 tb Capers
      1 ts White pepper
      1 lg Cucumber; pref. English,
           -peeled, seeded and
           -cut into 1 inch rounds
      1 ts Dried dill weed
      1 ts Ground cumin
      4    Leaves curly kale;
           -steamed for 4 minutes
      8 oz Small white mushrooms;
           -quartered
      1    Lemon; juice of
      1 pn Black pepper
      8 oz Frozen green peas; boiled
           -for 1 minute and cooled
      1 lg Lime; cut in wedges
           SWEET CORN CILANTRO SAUCE:
      2 c  cooked corn kernels
     12 lg Leaves fresh cilantro
      4 tb Strained yoghurt or
      2 tb plain yoghurt
 
  In a a large pot, boil the potatoes for 20 minutes. Drain, return
  to the pot on very low heat and cover with a cloth towel to steam
  out any remaining moisture for 10 minutes. Transfer to a bowl, add
  salt and mash until smooth. Set aside.
  
  Place the fresh salmon on a small plate, sprinkle on 1/4tsp of the
  salt and steam in a stack and steam for 6 minutes. Remove from the
  heat, peel off the skin, take out any bones and flake into a large
  bowl.
  
  Remove the outer skin from the smoked salmon and break the meat
  into small flakes, removing any bones. Add to the fresh salmon
  with the potatoes, capers, remaining salt and white pepper and mix
  well. Shape the salmon into 4 cakes (or fill 8 small souffle
  dishes if used as a first course) and put onto a steamer tray.
  
  In a small bowl, mix the cucumber with the dill, cumin and
  remaining salt and turn out onto the same steamer tray.
  
  Place the kale leaves on the upper deck steamer and cook
  everything for 4 minutes.
  
  In a large skillet on medium heat, cook the mushrooms with the
  lemon juice for 5 minutes, tossing to coat with the juice.
  Sprinkle with black pepper and set aside. Re heat just before
  serving with the cucumber and peas.
  
  The sauce: Puree the corn in a food processor until smooth. Add
  the cilantro and yoghurt and mix well.
  
  To serve, on each dinner plate, place 1 kale leaf and spread with
  the corn sauce. Top with a salmon cake surrounded by the cucumber,
  mushrooms and peas and garnished with a small lime wedge on the
  side. Sprinkle paprika over the top of the salmon cake.
  
MMMMM


Cheers

YK Jim


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