Tag Archives: corn

Creamy Roasted Red Pepper and Corn Risotto

So, I actually made this dish back when corn was in season. Due to my little monster, I’m just now getting around to posting it for your eyes. If you don’t want to wait until the summer rolls around again to test this one out (and you shouldn’t!), try it with some frozen roasted corn. I’ve seen bags recently at Trader Joe’s, so I’m sure you can find them everywhere.

Even though it was so long ago, I remember that this risotto was DELICIOUS. One of those dishes where the husband and I took our first bites, looked at each other, and were speechless. It’s always wonderful when such a simple dish turns out to be such a flavorful masterpiece!

Ingredients
6 cups  broth or water
1.5 cups Arborio rice
1/2 cup dry white wine
1 medium yellow onion, diced
3 cloves garlic, minced
1 large red pepper, roasted then roughly chopped
2 ears corn, gently roasted. Remove kernels from the ear and set aside.
1 cup spinach
1/2 cup freshly grated Parmesan cheese
Salt & pepper to taste

1. In a medium saucepan, warm up the broth and let it sit over low heat while you are cooking.
2.  In a large pan, heat 3 tablespoons olive oil over medium heat. Add onions and garlic and saute until onions are translucent (about 3-4 minutes).

3. Add rice and saute until slightly darkened in color (3-4 minutes). Make sure to stir the rice constantly so that it does not burn.

4. Add white wine and cook until the rice has fully absorbed the liquid.
5. Add 1/2 cup of the broth in with the rice, cooking until it is fully absorbed. Watch carefully and stir very frequently to avoid burning. Keep adding broth a 1/2 cup at a time, only adding more after the rice has absorbed the other liquid. This process will take about 20 minutes to half an hour. Be patient and make sure to keep stirring…this is not a dish you can multitask with!!

6. When you add your last 1/2 cup of broth, also add in the corn kernels, peppers, spinach and 1/4 cup of the Parmesan. When rice has absorbed the broth, remove from heat.

7.  Place risotto on plates and sprinkle with remaining Parmesan. Eat immediately.

I decided to top ours with a little grilled chicken sausage for a little more sustenance.  Totally not necessary, but it was a great addition.

Don’t let this dish scare you away because of the constant attention you have to give it with all the stirring. You’re going to have to open a bottle of white wine for the beginning of the recipe….no one is going to notice if you have a glass (or two) while you watch your rice…I won’t tell a soul!

Cape Cod Seafood Feast

Summer. The beach. Fresh seafood. Yum.

I think that I could end up ruining this simple but decadent dinner with too much commentary. So instead, here’s a little photo essay with a couple of recipes!

SCALLOPS:

1/2 lb. fresh sea scallops
1 tbsp low fat mayonnaise
1 tsp. Dijon mustard
1 tsp. extra virgin olive oil
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce

1. Rinse scallops and gently pat dry with a clean paper towel.
2. Combine all ingredients but the scallops in a small bowl.
3. Place scallops in bowl and stir gently until they are coated evenly with the mixture. Let mixture sit in the refrigerator for at least 20 minutes.
4. Heat  a grill pan (or normal skillet) with a bit of oil on medium.
5. Grill scallops on each side for about 2 minutes or until they turn opaque (watch carefully, because this happens quicker than you think!)

LOBSTER:

How to boil and eat a lobster

Don’t forget the butter sauce:
1/2 stick of butter
4 cloves garlic, minced

1. Melt butter and garlic together in a small saucepan over low heat.
2. Stir frequently so the butter doesn’t burn.
3. Dip EVERYTHING in it.

CORN:

1. Shuck some fresh corn
2. Boil water
3. Place corn into water
4. Four minutes later: take corn out of water  and cover with garlic butter sauce.
5. Devour

POTATOES:

1. Chop as many potatoes as you care to eat.
2. Heat 2 tbsp extra virgin olive oil in a skillet.
3. Add potatoes and any spices you’d like. I used paprika, oregano, salt and pepper.
4. Saute until potatoes are tender (about 15 minutes).

OYSTERS:

1. Buy fresh oysters
2. Make someone else shuck them
3. Eat with a side of hot sauce, lemon, and vodka.
4. Sprinkle the hot sauce & lemon on the oysters and chase with a sip of vodka. 🙂

ALL TOGETHER:

Homework: Get off the computer and enjoy the rest of your summer, it’s almost over!!!


p.s. a big THANK YOU to my Dad for this post…the best sous chef, food stylist and lobster tormentor this blog has ever seen!

p.s.s. All the food was purchase from Mac’s Seafood; our favorite seafood place hands down!