Cookin' with Carol recipes on NBC5 - October 2007
Festive Grilled Corn
Serves 4
A popular State
Fair treat is corn on the cob. This zesty version is fun and easy to make at
home.
4 ears fresh corn (with husks intact)
2 tablespoons olive oil
1 teaspoon lime zest
1 tablespoon lime juice
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Prepare corn for grilling: peel back the husks without removing and remove silks only. Fold the husks back into their original position over the corn. Grill corn for 4 to 5 minutes per side, or until the corn is cooked through. Allow corn to cool slightly. In a small bowl, stir together the remaining ingredients: olive oil, lime zest, lime juice, chili powder, cumin, and garlic powder. Peel back the corn husks (the husks will form a handle to grasp the corn, making it easier to eat). Brush the seasoning mixture over the grilled corn. Enjoy!
(Air Date: October 6, 2007)
Dessert
Griddle Cakes
Serves
8
2
cups flour
3
tablespoons light brown sugar
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon cinnamon
1/4
teaspoon nutmeg
1
cup milk
1/2
cup sour cream
2
eggs, lightly beaten
2
tablespoons vegetable oil
Vegetable oil for cooking
In a medium bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, and nutmeg. Make a well in the center and add milk, sour cream, eggs, and vegetable oil, and whisk until just moistened (batter will be lumpy). For pancakes, heat a cast iron griddle or skillet over medium heat, until a few drops of water sprinkled on the surface evaporate quickly. Pour about 1 tablespoon of vegetable oil (or shortening) on the griddle and use a paper towel to spread oil over the surface. Pour 1/4-cup portions of the batter on the griddle and cook for 1 to 2 minutes, or until bubbles form on the top. Turn and cook an additional 1 to 2 minutes, or until golden brown. To serve, place 2 to 3 griddle cakes on a plate and spoon sauce of your choice on top.
Notes:
For a delicious fruit sauce, combine in a medium saucepan 1 pound frozen sweet or tart cherries (or blueberries or strawberries) and 2 tablespoons honey. Cook over medium-low heat until warmed through and fruit is thawed, stirring occasionally. In a small bowl, whisk together 1 teaspoon orange zest, 2 tablespoons orange juice, and 1 teaspoon cornstarch, until cornstarch is dissolved. Add orange juice mixture to the fruit mixture and simmer over medium-high heat for 2 to 3 minutes, or until mixture is thickened, stirring occasionally.
(Air Date: October 13, 2007)
Walnut-Pear
Salad with Gorgonzola Cheese
Serves
4
4
cups torn romaine lettuce
2
pears, cored and sliced
1/2
small red onion, thinly sliced
1/4
cup walnuts, toasted
1/4
cup crumbled gorgonzola cheese
dressing:
1/4
cup walnut oil (or vegetable oil)
2
tablespoons white wine vinegar
1
teaspoon sugar
Salt
and pepper to taste
Whisk together all dressing ingredients in a small bowl; reserve. Place lettuce in a medium bowl and arrange pears, red onion, walnuts, and gorgonzola cheese over the top. Drizzle dressing over all to serve.
(Air Date: October 20, 2007)
Caramel
Apples with Gourmet Accents
Serves
6
1
(14-ounce) package caramels
2
tablespoons water
6
Granny Smith apples
1 cup of your favorite coating (nuts, crushed chocolate cookies, mini M&M's or chocolate chips, chopped pecans, peanuts, cashews, or walnuts)
6 popsicle sticks
Unwrap caramels and place in a double boiler set over simmering water. Add the water and cook for 6 to 8 minutes, until caramels are melted, stirring occasionally. While caramels are melting, wash apples under cold water and dry thoroughly with paper towels. Remove stems and blossom end from apples. Line a cookie sheet with wax paper. Insert a popsicle stick into the stem-end of the apple, being careful not to go through to the other side. Place your favorite coating in a shallow bowl. Dip and spoon the caramel mixture over the apples, letting the excess drip back into the double boiler. Dip the coated blossom end of the apple into your favorite topping, and set, blossom-end-down, on the waxed paper. Refrigerate apples for 30 to 60 minutes, or until caramel is set. Enjoy!
(Air Date: October 27, 2007)