Ma What's For Dinner?

Oh, Tyler Florence, how I love thee.  You’ve been my constant cooking companion for years.   You make the best quacamole, by far, your chimichurri sauce is to die for, and once again, you’ve raised common street fair food to an art.  Oh yes, I’m talking about the grilled corn with chili lime butter.  I was inspired walking around a street fair on the upper west side of Manhattan this weekend by all the scrumptious smelling grilled corn.  I love it, because it’s sort of like food on a stick, but slightly higher brow.  It’s like the aristocrat of corn dogs.  So I ran home to fire up the grill and make one of my favorite all time summer bbq staples.  Try Tyler’s recipe, it’s delicious.  Love ya, Ty!

12 ears fresh corn, unshucked

1/2 pound (2 sticks) unsalted butter, room temperature

3 limes, zest finely grated

1 bunch fresh chervil, chopped

Salt and freshly ground black pepper

1/2 pound queso fresco, finely grated

1/4 cup chili powder

Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.

While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, chili powder and salt and pepper, to taste. Mix well and spread onto a large plate.

Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter.  Place on a large platter and serve immediately.

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What do you do when you have a bunch of stuff clogging up your fridge and freezer drawers?  Toss them in a pot, stir ‘em up and cover them with some straight from the freezer pastry dough!  My Ma used to make stew, I make a creamy version then cover it and bake it till it bubbly good and the hubs and kids are in hog heaven.  Give this one a try.

1 thawed sheet of pastry dough

3 large chicken breasts

3 tablespoons olive oil

2 T butter

4 cups chicken stock

2 yellow onions, chopped

1/4 cup all-purpose flour

1/4 cup heavy cream

1 cup medium-diced carrots

1 10 oz package frozen peas

1 10 oz package frozen corn

1 zucchini, diced

2 celery stalks, diced

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with 1 T olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice.  Turn up the oven to 375 degrees.

In a large pot or Dutch oven, melt the butter and remaining oil and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots, zucchini, and celery and  cook for two more minutes.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and corn. Mix well.  Pour into a 13×9 baking dish.  Cover with pastry dough.  Cut a few slits into the dough to allow steam to escape.  I like to sprinkle the top with a bit of fleur de sel (or any other course salt) but you can use whatever you like.  Bake at 375 for 1 hour.  Serve with a side salad.  I dare you not to lick the plate!

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Serves: 8                      Prep time: 20 minutes                        Cook time: 40 minutes

2 lb                                    russet potatoes peeled and cubed

2 lb                                    ground beef

1 large                              onion, chopped

1 c                                    mushrooms, sliced

½ T                                    garlic powder

¼ c                                    ketchup

2 T                                    Worcestershire sauce

½ jar                                 mushroom gravy, store bought

½ 10 oz can                        Light cream of mushroom soup

¾ c                                    frozen corn

¾ c                                    frozen peas

½ c                                    milk

3 T                                    sour  cream

2 T                                    butter

1 large                                    egg

S&P

Preheat your oven to 425 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat.  Once the meat has browned push it to the sides of the pan creating a well in the middle.  If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil.  Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat.  Season with garlic powder and S&P.  Add in ketchup, Worcestershire sauce, gravy and soup.  Let simmer for 5 mintues.  Stir in frozen corn and peas.  Stir to combine and remove from heat.

Drain your potatoes and return to pan.  Pour in your milk, sour cream, butter, and egg and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Pour your meat mixture into a 13×9 inch baking dish and pat down into a flat layer.  Spoon your mashed potatoes over the top of the meat covering it completely.  Cover with shredded cheddar cheese.  Spray a piece of tin foil with cooking spray and cover your baking dish.  Bake at 425 for 30 minutes.  Remove foil and bake uncovered for an additional 5-10 minutes.

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Little Bo Peep Pie

Serves: 4                     Prep time: 10 minutes              Cook time: 40 minutes

1 lb                              russet potatoes peeled and cubed

1 lb                              ground beef

1 small                         onion, chopped

1 c                               mushrooms, sliced

½ T                              garlic powder

¼ c                              ketchup

2 T                               Worcestershire sauce

½ jar                            mushroom gravy, store bought

½ 10 oz can                 Light cream of mushroom soup

¾ c                              frozen corn

¾ c                              frozen peas

½ c                              milk

3 T                               sour  cream

2 T                               butter

1 large                         egg

S&P

Special Equipment needed: 8 small ramekins or 4 medium sized ramekins.

Preheat your oven to 425 degrees.  Place your peeled cubed potatoes in large pot of cold water over high heat.  Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat.  Once the meat has browned push it to the sides of the pan creating a well in the middle.  If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil.  Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat.  Season with garlic powder and S&P.  Add in ketchup, Worcestershire sauce, gravy and soup.  Let simmer for 5 mintues.  Stir in frozen corn and peas.  Stir to combine and remove from heat.

Drain your potatoes and return to pan.  Pour in your milk, sour cream, butter, and egg and season with S&P.  Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Spoon your meat mixure into ramekins filling them half way.   Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner.  Spoon your mashed potatoes into the bag then pipe out the potato on top of the meat mixture in the ramekins covering it completely.  Place your ramekins on a cookie sheet and bake at 425 for 20 minutes.   Serve with some veggies roasted alongside your pies!

Tasty Tidbit:  Try topping these with shredded cheese and broil for 3 minutes…so good!

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Serves: 6  Prep Time: 15 minutes Cook Time: 30 minutes

2 T butter

1 T Olive Oil

4 slices thick cut bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

1 T fresh thyme

S&P

2 T flour

2 cups half-and-half  

2 cups chicken stock

1 bag diced potato (near the hash browns in the meat section)

2 cans whole clams and their juice

1 10 oz bag frozen corn

In a medium pot over medium high heat sauté bacon with 1 T olive oil.  When just crispy add in butter and onions, celery and thyme. Season with S&P and cook 5-7 minutes. Add flour and cook for two more minutes.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Season again with S&P.  Bring soup back to a boil, reduce heat and simmer 20 minutes, until potatoes are cooked and soup has thickened up nicely.  Stir in frozen corn and cook for an additional 5 minutes.  Serve with garlic bread and salad.

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