Cookin' with Carol recipes on NBC5 - October 2005
Mexican-Style
Sweet Corn
Serves
4
Perfect to kick-off the State Fair of Texas, this recipe is corn season’s last hurrah! It is inspired by a classic street-side Mexican snack known as elotes. Whole roasted ears of corn are smeared with your choice of butter, sour cream, and/or mayonnaise, sprinkled with lemon juice, seasoned with chili powder and hot pepper sauce, if desired, and served on a stick for easy nibbling. Alternatively the plump corn kernels are cut fresh from the cob and served in a cup with desired seasonings and sprinkled with cheese. Are you hungry yet?
4
ears fresh sweet corn, shucked and silks removed
1
lime or lemon, cut into wedges
4
teaspoons butter
4
teaspoons mayonnaise
4
tablespoons sour cream
1/2
teaspoon chili powder
Hot
pepper sauce to taste
Salt
and pepper to taste
1/2
cup shredded
Choose
a method listed below to cook corn. To serve “on the cob”, rub surface of
each ear of corn with lime wedges. Spread your choice of butter, mayonnaise,
and/or sour cream over the surface of each ear of corn. Sprinkle chili powder
over ears of corn and season with hot pepper sauce, salt, and pepper to taste,
and serve. To serve “off the cob”, carefully slice corn kernels from the cob
using a sharp knife, and place in four decorative glass cups or small bowls.
Season each portion with any combination of butter, mayonnaise, sour cream,
chili powder, hot pepper sauce, salt, pepper, and cheese.
Notes:
Here
are several delicious ways to prepare fresh corn:
>
For a steamed flavor: Soak 4 ears of corn
(with husks and silk intact) in cold water to cover for 1 hour. Remove corn from
water and shake off any excess water. Grill over medium-high heat, turning every
few minutes until corn is tender and husks are slightly charred, about 20 to 25
minutes. Allow corn to cool slightly, and using clean gloves or towels to
protect your hands, remove husks and silks.
>
For a slightly smoky-sweet flavor: Grill 4
ears of corn (with husks and silk intact) that have not been soaked in water,
over medium-high heat, turning every few minutes until corn is tender and husks
are charred, about 18 to 20 minutes. Allow corn to cool slightly, and using
clean gloves or towels to protect your hands, remove husks and silks.
>
Quick, caramelized, and smoky-flavored
grilling method: Remove husks and silks from 4 ears of corn. Rinse corn under
cold water. Grill over medium-high heat, turning every few minutes until corn is
tender and slightly caramelized, about 8 to 10 minutes.
> To cook on the stove: Fill a stockpot or deep pan 1/3 with water and bring to a boil. Add 4 ears of corn and cook for 1 to 2 minutes, or until tender-crisp. Remove from water with tongs.
(Air Date: October 1, 2005)
Breakfast
on a Stick (Deep-Fried Pig-in-a-Blanket)
Serves
10
In celebration of the State Fair of Texas, these fun recipes incorporate the best of breakfast (pancakes and sausage, served on a stick), and the best of dessert (chocolate!).
10
breakfast sausage links
1
cup pancake mix
1/2
cup milk
1
egg lightly beaten
1
tablespoon vegetable oil
Vegetable
oil for deep-frying
Cook breakfast sausage links according to package directions, until just done (do not overcook, or sausage will be tough after deep-frying). Place sausage on layers of paper towel to blot excess grease. Chill sausage in refrigerator for at least 30 minutes. In a shallow bowl, whisk together pancake mix, milk, egg, and vegetable oil until just combined. Fill a medium saucepan, or deep-fryer, halfway with vegetable oil. Heat oil to a temperature of 365°F. Insert an 8- to 10-inch wooden skewer into the end of the sausage, about three-quarters of the length of the sausage. Dip the sausage into the pancake batter and deep-fry for 2 to 3 minutes, turning as necessary, or until golden brown. Drain on paper towels. Repeat with remaining sausage and batter. Serve with maple syrup on the side.
Deep-Fried
Chocolate Chimichangas
Serves
4
4
(6-inch) flour tortillas
1
cup semi-sweet chocolate morsels
Vegetable
oil for deep-frying
Fill a medium saucepan or deep-fryer 1/3 full of vegetable oil and heat to 365°F. Warm tortillas in a tortilla warmer, or wrap in foil and bake at 350°F for 3 to 4 minutes (this will make them easier to roll without cracking). Place tortillas on a cutting board or flat surface and spoon 1/4 cup of the chocolate morsels into the middle of the tortilla. Fold 1/3 of the sides of the tortilla into the center. Bring the bottom edge of the tortilla over the filling, roll to enclose the filling, and secure with toothpicks. Carefully lower one into the oil and deep-fry for 2 minutes, or until golden brown. Drain on paper towels. Repeat with remaining tortillas and chocolate. To serve, cut the chimichangas in half diagonally, and arrange on a plate. Dust with powdered sugar to serve.
Notes:
You can use a chocolate candy bar, broken into pieces for the filling, if desired.
(Air Date: October 8, 2005)
Wrap-It-Up Chicken Dinner
Serves 4; 1 packet per serving
Vegetable
oil spray
1/2
cup no-salt-added ketchup
1/2 cup barbecue sauce
4
boneless, skinless chicken breast halves (about 4 ounces each), all visible fat
discarded
4
1/4-inch-thick slices sweet onion, such as
4 medium red potatoes, unpeeled,
cut into 1/4-inch-thick slices
2 medium carrots, shredded
1 cup frozen whole-kernel corn,
thawed
1 tablespoon plus 1 teaspoon
shredded or grated Parmesan cheese
Preheat
the oven to 450°F or preheat the grill on medium-high. Lightly spray four 18 x
12-inch sheets of heavy-duty aluminum foil with vegetable oil spray. In a small
bowl, stir together the ketchup and barbecue sauce. To assemble, place a chicken
breast half in the center of each piece of foil. Spread 1/4 cup sauce mixture
over each. Top with the onion, potatoes, carrots, and corn. Seal the foil
tightly, leaving room for the heat to circulate inside. If baking, place the
packets on a baking sheet (they go directly on the grill rack). Bake for 30
minutes, or grill with the cover down for 20 minutes. Being careful to avoid
steam burns, slowly open a foil packet. Check to be sure the chicken is no
longer pink in the center and the vegetables are fork-tender. If they are not
ready, reseal the packet and cook a little longer. When the food is fully
cooked, let stand for 5 minutes. To serve, again open the packets carefully.
Sprinkle with the Parmesan.
Nutrition
Analysis (per serving)
Calories
328
Total Fat
2.5 g
Saturated
0.5 g
Polyunsaturated
0.5 g
Monounsaturated
0.5 g
Carbohydrates
47 g
Sugars
25 g
Fiber
4 g
Cholesterol
67 mg
Protein
31 g
Sodium
345 mg
Dietary
Exchanges
1
starch
1
1/2 vegetable
1
1/2 other carbohydrate
3
very lean meat
This recipe is reprinted with permission from Healthy Recipes Kids Love, Copyright © 2005 by the American Heart Association. Healthy Recipes Kids Love will be available for $3.99 at most major grocery-store checkouts nationwide starting on October 4. Visit pilbooks.com for more information about PIL. For information about the American Heart Association, visit americanheart.org. To find out more about this and other association cookbooks, enter the key word “cookbooks.”
(Air Date: October 15, 2005)
Sauerkraut
and Sausage
Serves
8
Fall is a great time to make a batch of sauerkraut and sausage. Comfort food in Oktoberfest German style!
4
slices bacon, diced
1
small onion, peeled and chopped
1
pound smoked sausage, sliced
1/3
cup dry white wine (or chicken broth)
1
beef bouillon cube
3/4
teaspoon paprika
1
bay leaf
1
1/2 cups water
2
(32-ounce) jars sauerkraut, rinsed and drained
2
tablespoons cornstarch mixed with 1/4 cup water
In a deep pot or Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Add onion and sauté for 2 minutes, or until tender, stirring occasionally. Add sausage, wine, bouillon cube, paprika, and bay leaf. Add water, cover, and simmer for 20 minutes. Remove bay leaf and stir in sauerkraut. Cook over medium heat for 10 minutes. Stir in cornstarch/water mixture and cook on medium-high until thickened, about 2 to 3 minutes, stirring occasionally. Enjoy!
Notes:
Sauerkraut,
a fermented shredded cabbage, is a traditional German dish, however, it actually
dates back 2,000 years to
The bay leaf is from the bay laurel tree. It is a Mediterranean evergreen herb that has long been associated with celebration and honor. The leaves are dried whole, and should be used whole. They impart wonderful flavor to meats, vegetables, soups, and stews, but should be removed from the dish before serving. Broken bits of bay tend to be very sharp edged and indigestible, so use during cooking only and not for consumption.
A Dutch oven is a nice large pot (with lid) to cook stews, roasts, or sauerkraut and sausage. Often cast iron, the Dutch oven is designed for use in the oven or on the stove-top.
(Air Date: October 22, 2005)
Ghoulish
Roasted Potato Fingers with Layered Dip
Serves
8 to 12
This is the perfect “finger food” to serve at your Halloween gathering. Roasted fingerling-style potatoes are roasted, which then shrivel slightly when cooled, making interesting dippers for a wickedly delicious layered dip.
1
pound fingerling potatoes
1
tablespoon olive oil
1/2
teaspoon coarse-grain salt
1/2
teaspoon freshly ground black pepper
1
cup sour cream
1
tablespoon salt-free all-purpose seasoning
1/2
cup shredded cheddar cheese
2
green onions, thinly sliced
2
tablespoons real bacon bits
Preheat oven to 375°F. Place fingerling potatoes in a shallow casserole dish. Drizzle olive oil over potatoes and sprinkle with salt and pepper. Stir mixture to coat potatoes evenly. Roast potatoes in the oven for 35 to 40 minutes, or until potatoes are tender. Place pan on a cooling rack and let potatoes cool for 10 minutes. Meanwhile, stir together sour cream and all-purpose seasoning. Let mixture stand for 5 to 10 minutes to develop flavors. Spoon sour cream mixture into a decorative shallow bowl. Sprinkle cheddar cheese over sour cream. Sprinkle green onions and bacon bits over cheese. Place bowl of layered dip in the middle of a decorative platter. Arrange cooled potatoes around the platter for guests to enjoy with the layered dip.
(Air Date: October 29, 2005)
"Happy Halloween!"