Spicy Corn Pudding

On June 17, 2020June 17, 2020 By Isobar ExpeditionsIn Recipes4 Comments

Dishes made from corn are common in many different parts of the world, but it is definitely a staple here in the United States. Especially in the southwest with the different blends of cultures that include influences from Mexico. We have made corn pudding in the past, but we decided to spice it up with some jalapeno pepper. It is a wonderful side dish, but is hearty enough to be eaten as a main dish if you prefer. We paired it with one of favorite summer meals, chicken marinated in a tequila-lime sauce. There are quite a few ingredients, but it is really a pretty simple recipe and very easy to make. One trick to cutting corn off of the cob is to use a Bundt pan to hold the cob as well as to catch the kernels as they fall.

INGREDIENTS

4 oz Unsalted Butter
2 1/2 cups Fresh Corn – cut off of the cob (about 3 ears)
1/4 cup Shallot – chopped
1 Jalapeno Pepper – seeded and diced
3 Large Eggs
1/2 cup Milk
1/2 cup Half-and-Half
1/4 cup Yellow Cornmeal
1/2 cup Ricotta Cheese
1 1/2 tbsp Fresh Basil – chopped
2 tsp Salt
Black Pepper to taste
1/2 cup Sharp Cheddar Cheese plus a little more to spread on top – shredded
1 tbsp Sugar – *Optional if your corn isn’t sweet

INSTRUCTIONS

Preheat the oven to 375 degrees. Grease the inside of an 8 inch by 8 inch baking dish. Heat a large skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots, jalapeno, and corn. Sauté the vegetables until tender, about 4 to 6 minutes and then set aside to let cool. In a large bowl, whisk the eggs, milk, and half-and-half together. Continue whisking in the cornmeal and ricotta until fully blended. Add the basil, salt, pepper, and sugar (if using sugar). Stir in the vegetables and half cup of cheddar cheese. Pour into the baking dish and then top with the additional cheddar cheese. Place the baking dish into a larger baking dish and fill about half way up with hot water. Carefully put the baking dishes into the oven and bake for 40 to 45 minutes or until a knife can be inserted and come out clean. Cut into individual servings and serve.

Sauté the Corn, Shallot, and Jalapeno Pepper

Sautéed Corn with Jalapenos – A Delicious Side Dish

On September 18, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

Corn is a popular side dish wherever you go because it is so versatile and can be sweet or made to be savory. It is often boiled or grilled on the cob, but we chose to remove the kernels and sauté them with jalapeno and orange bell pepper. We seeded the jalapeno pepper and still found it to have plenty of heat, but if you really want more heat, you can certainly leave the seeds in. Sprinkling with cotija cheese adds a nice flavor to the dish, but you can leave it out or use parmesan or feta cheese if you can’t find cotija cheese. It is a great side dish to have with steak, pork, or fish. It could also be altered to become an actual entrée if you would prefer. For cutting the corn kernels off of the cob, we used a bunt pan to catch the kernels as they came off of the cob. It is a handy trick that works really well. We found it to be extremely delicious.

INGREDIENTS

4 Corn Cobs – cleaned and kernels removed
1 Orange Bell Pepper – seeded and diced
2 Jalapeno Peppers – seeded and diced
1/2 cup Cotija Cheese – crumbled by hand
2 tbsp Vegetable Oil
4 tbsp Unsalted Butter
Salt and Pepper to taste

INSTRUCTIONS

Heat the oil and 2 tablespoons of butter in a large, cast-iron skillet to medium-high heat. Add the corn, orange pepper, and jalapeno peppers to the skillet and sauté, stirring occasionally, until the peppers are soft and the corn is fully cooked and starting to brown. Transfer to a serving bowl and sprinkle with small crumbles of cotija cheese.

Sauté the Corn and Peppers in a Cast-Iron Skillet

The Finished Side Dish with Cotija Cheese

Another Take on Spicy Chicken Curry

On July 31, 2019 By Isobar ExpeditionsIn India, Recipes2 Comments

We love a good chicken curry and we tend to try various styles at different times. This particular version is pretty simple and you can make it very spicy or tone the heat down for a milder version. We chose to go ahead and leave in the heat, but we would forewarn you that it did pack a bit of a punch. It was very flavorful and would certainly work with shrimp or fish as well. We also chose to use a couple of types of peppers, but it can certainly be made using a single pepper. This recipe serves two, but it can easily be increased for a larger group. Our original version of chicken curry used cream to help cool it down, which could be done for this dish as well.

INGREDIENTS

2 Skinless and Boneless Chicken Breasts – cut into 1 inch cubes
1 Medium White Onion – thinly sliced
2 Garlic Cloves – chopped
1 tsp Fresh Ginger – peeled and grated
1/4 tsp Ground Cinnamon
1/2 tsp Ground Turmeric
1/2 tsp Ground Cumin
1/4 tsp Garam Masala
1 Serano Pepper – chopped (deseeded for less heat)
1 Fresno Pepper – chopped (deseeded for less heat)
2 tsp Tomato Purée
2 tsp Lemon Juice
2 tbsp Vegetable Oil
Salt and Pepper to taste

INSTRUCTIONS

Heat the oil in a large skillet over medium heat. Add the onion and sauté until lightly browned. While the onion is cooking, add the garlic, ginger, cinnamon, cumin, turmeric, garam masala, peppers, and 1/4 cup cold water to a blender and pulse until it forms a smooth paste. Remove the onions from the skillet and add the chicken, seasoning with salt and pepper. Cook the chicken until fully done and the sides are browned, about 6 to 8 minutes. Add the paste, tomato purée, and onions to the chicken. Rinse the blender with 3/4 cup of boiling water and stir it into the skillet to create a sauce. Simmer for about 7 minutes to completely coat the chicken and heat the sauce. Add the lemon juice and serve over a bed of rice or fried potatoes.