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Southwestern Grilled Corn & Cheese Chowder with Chorizo

I froze a lot of corn this summer. I was trying to think what to make with it and my brain lit up! Chowder! But what can I do to make it special – different than just plain corn chowder. And so I decided to grill the corn first! A grilled corn chowder [1]!

grilled

Why grill? It’s too cold outside!

Grilled foods just have that little smokiness that tastes so good. Of course charcoal or wood is the best, but to just step outside and fire of the gas grill takes little effort! But what about when it’s so cold out? Do I want to put my coat on and take it off – several times? Or maybe just rush out and bear the elements? No way – not me!

I’ve considered purchasing an indoor grill [2], but until I decide, I have a grill pan that I use indoors. Does it work like a grill? Yes and no. There is no smoke to flavor it, but I add a little olive oil and a SMALL splash of liquid smoke. That helps. And it chars what you are cooking quite nicely. Often, that char itself offers a light, smoky flavor.

I also wanted it to have a unique flavor. We love Southwestern and Latin flavored foods. Mexican chorizo is one of our favorite seasoning foods. It’s great on eggs, in chili, and now, corn chowder!

Making the Grilled Corn Chowder – 

Start with the chorizo and corn.

You’ll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low.

Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

Grill the corn on high, turning it frequently. Each side should only cook 3 – 4 minutes.

When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

grilled

When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you’ll add it.

Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

grilled

When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

Five minutes before serving, stir in the lime juice.

Serve hot with torn up cilantro leaves on the top.

5 from 4 votes
Print [3]
Southwestern Grilled Corn and Cheddar Chowder with Chorizo

A delicious chowder made with charred corn, cheddar cheese and spicy chorizo

Course: Main Course, Side Dish
Cuisine: American, chowder, Southwestern
Keyword: chorizo, chowder, corn, grilled, southwestern
Servings: 4 bowls
Author: HelenFern
Ingredients
  • 9 oz Mexican chorizo (I used beef)
  • 4 cups corn kernels - about 4 to 5 large ears
  • 2 cups chicken broth
  • 2 cup milk or cream (I used oat milk)
  • 1-1/2 cup extra sharp cheddar, shredded
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoon smoked paprika
  • 2 Tablespoons fresh lime juice
  • olive oil for cooking the corn
  • cilantro for garnish
Instructions
  1. Start with the chorizo and corn.

  2. You'll want to fully render all the moisture out of the chorizo. Heat a heavy pot over medium heat. Add the chorizo, then reduce the heat to low. Simmer the meat, stirring often, until almost all of the moisture is gone and the meat absorbs the fats.

  3. While the chorizo is cooking (it will take about 30 to 40 minutes), fire up the grill or heat up the grill pan. If you are using a grill pan, lightly brush with some olive oil, then sprinkle about 1/8 teaspoon of liquid smoke onto it. If you are using a regular grill, brush the corn on all sides with some olive oil.

  4. Grill the corn on high, turning it frequently. Each side should only cook 3 - 4 minutes.

  5. When you have some good grill marks, remove it to a plate to cool. I like to have varying degrees of char on each ear. It provides a variety of smoky flavors.

  6. When the corn is cool, cut all the kernels off the ears. Once the chorizo is rendered, add the corn kernels and stir. If you are adding some jalapeño, this is when you'll add it. Cook the corn with the chorizo for about 5 minutes, stirring gently. Stir in the broth, then bring it to a boil. Reduce the heat to low and cook for about 20 minutes. Add more broth if necessary.

  7. Next, stir in 1 cup of milk. Cover and simmer gently for about 45 minutes. Stir it occasionally and, if necessary, add just a bit more broth.

  8. Using an immersion blender, puree about 3/4 of the mixture. It will be lumpy and have a little bit of whole kernels still.

  9. When it starts to look a little creamy, add the remaining milk, fresh cracked pepper, cumin, smoked paprika and cheese.

  10. Stir it well and simmer for another 15 to 20 minutes. All the flavors and ingredients should meld together.

  11. Five minutes before serving, stir in the lime juice.

  12. Serve hot with torn up cilantro leaves on the top.

Recipe Notes

 

© Copyright 2024 The Lazy Gastronome

© Copyright 2024 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Grilled Shrimp & Scallops with Caviar Cream

Posted By HelenFern On In Main dish,Shellfish | 14 Comments

Today is National Caviar day! I love caviar. One of my favorite snacks is garlic crackers (like triscuit or melba rounds) topped with brie cheese and a dollop of those salty little pearls.

Today I offer you a simple sauce that is flavored with this special roe and tops shrimp and scallops – and it’s delicious!

caviar

What is Caviar?

True caviar is sturgeon eggs.

Fish eggs are also known as roe – but not all roe is caviar. Caviar only comes from the many species of sturgeon . The U.S. harvested so much caviar that the fish were becoming endangered. To protect the population, harvesting eggs was banned in the early 1900s. Unfortunately, the population has never fully recovered.

This National day is intended to draw attention to the sturgeon and in preserving this species in the future.

caviar

This delightful food is truly a luxury item. The majority of caviar now comes from Russian and Iran and prices range from $30 to $50 per oz, to Caspian beluga at up to $20,000 per kg.

At our house we typically use black lumpfish roe (although I have had seruva and it’s amazing!). It isn’t true caviar, but works on a budget!

Making the dish – 

Start by seasoning the shrimp [16] and scallops with old bay. Sprinkle a pinch or two evenly over both sides of each piece of fish. Let is sit in the refrigerator for about 30 minutes.

Heat the grill to high.

Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit for about 10 minutes, while the grill heats up.

Place the shrimp on skewers, then the scallops on separate skewers. Lay the shrimp and citrus over indirect heat and the scallops over direct.

Do not close the lid – Let them cook for about 2 to 3 minutes on each side, then turn and cook another 2 to 3 minutes.

Be careful not to over cook! And don’t turn the scallops too soon – they will fall off the skewer. (You can also cook them in a grill basket to prevent them falling off).

Remove from the grill and set on a plate.

Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit while you make the sauce. Cover loosely with foil to keep it warm.

Make the sauce by whisking the mayonnaise, milk and lemon zest until it’s well blended. Just before serving, stir in the caviar (It will turn a little purple from the caviar).

Remove the fish from the skewers.

caviar

Serve the shellfish on a bed of rice and

top with the sauce. Garnish with some fresh thyme leaves and a few little spoons of more caviar – and enjoy!!

sturgeon

© Copyright 2023 The Lazy Gastronome

sturgeon

5 from 13 votes
caviar
Print [17]
Grilled Shrimp & Scallops with Caviar Cream

Delicious sweet shrimp and scallops topped with the taste of the sea, caviar cream

Course: dinner, Main Course, main dish
Cuisine: American, grilled, seafood
Keyword: caviar, cream, scallops, shrimp
Servings: 4 to 6 servings
Author: HelenFern
Ingredients
Skewers
  • 12 large bay scallops
  • 24 large shelled and cleaned shrimp
  • Old Bay Seasoning
  • 1 lemon - cut in half
  • 1 lime - cut in half
  • 1 orange - cut in half
  • 1/4 cup olive oil
Sauce
  • 1/3 cup mayonnaise
  • 1/4 cup whole milk or half and half
  • zest from one lemon
  • 1 Tablespoon caviar
Garnishes
  • 1 - 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon caviar
Instructions
  1. Start by seasoning the shrimp and scallops with old bay. Sprinkle a pinch or two evenly over both sides of each piece of fish. Let is sit in the refrigerator for about 30 minutes.

  2. Heat the grill to high.

  3. Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit for about 10 minutes, while the grill heats up.

  4. Place the shrimp on skewers, then the scallops on separate skewers. Lay the shrimp and citrus over indirect heat and the scallops over direct.

  5. Do not close the lid - Let them cook for about 2 to 3 minutes on each side, then turn and cook another 2 to 3 minutes.

    Be careful not to over cook! And don't turn the scallops too soon - they will fall off the skewer. (You can also cook them in a grill basket to prevent them falling off).

  6. Remove from the grill and set on a plate.

  7. Mix together the citrus juices and oil with a whisk. Pour it over the shellfish and let it sit while you make the sauce. Cover loosely with foil to keep it warm.

  8. Make the sauce by whisking the mayonnaise, milk and lemon zest until it's well blended. Just before serving, stir in the caviar.

  9. Remove the fish from the skewers.

  10. Serve the shellfish on a bed of rice (pistachio rice is great with this) and top with the sauce. Garnish with some fresh thyme leaves and a few little spoons of more caviar - and enjoy!!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

sturgeon

Leave me a comment – I’d love to hear your thoughts!

Teriyaki Tempeh with Grilled Napa Cabbage

Posted By HelenFern On In Main dish,Meatless | 12 Comments

I’ve been wanting to try tempeh. My sister makes it from scratch and it’s pretty good. I decided something simple with premade package would be great to start with – and it was really good!

What is Tempeh?

Tempeh is made with fermented soybeans and grains that is formed into a cake. It is higher in fiber than tofu [21] because of the whole beans and grains in it. It has a nutty flavor and firm texture. This complete protein meat substitute is common in Indonesia and Malaysia and you can eat it “raw” or cooked.

tempeh

While tempeh is a vegan food, it is important to note it may not be gluten free.

Making the Meal –

Start with marinating the tempeh. The day before you plan on serving, pour 1/2 the teriyaki sauce over the whole piece. Cover and refrigerate, turning a couple of times.

Ready to eat?

Cut the cabbage in half lengthwise. Sprinkle 1/2 the olive oil over both sides of the cabbage and the rest over the tempeh. I also added 1/2 of a red onion.

Add salt and pepper to both sides of each.

Heat the grill to medium-high. Place everything on the grill.

tempeh

Cook for about 5 to 7 minutes on each side. Do keep a watch so it doesn’t burn. The tempeh should be browned with crispy edges. The cabbage will be lightly charred around the edges and will be starting to get soft.

tempeh

Remove from the grill.

Slice both the tempeh and cabbage.

If you also made the onion, separate the rings.

tempeh

Serve with rice and the remaining teriyaki sauce.

© Copyright 2023 The Lazy Gastronome

5 from 11 votes
tempeh
Print [22]
Teriyaki Tempeh and Grilled Napa Cabbage

A super simple vegan dish - satisfying and easy to make

Course: dinner, Main Course, main dish, supper
Cuisine: American, Asian, vegan, Vegetarian
Keyword: meatless, napa cabbage, onion, tempeh, teriaki, vegan, vegetarian
Servings: 4 servings
Author: HelenFern
Ingredients
  • 16 oz plain tempeh
  • 1 large head napa cabbage
  • 1/2 large red onion
  • 1 cup teriyaki sauce
  • salt and pepper to taste
  • olive oil to drizzle before cooking
Instructions
  1. Start with marinating the tempeh. The day before you plan on serving, pour 1/2 the teriyaki sauce over the whole tempeh. Cover and refrigerate, turning a couple of times.

  2. When you are ready to prepare - Cut the cabbage in half lengthwise. Sprinkle 1/2 the olive oil over both sides of the cabbage and the rest over the tempeh. I also added 1/2 of a red onion.

  3. Add some salt and pepper to both sides of each.

  4. Heat the grill to medium-high. Place the tempeh and cabbage onto the grill.

  5. Cook for about 5 to 7 minutes on each side. Do keep a watch so it doesn't burn. The tempeh should be browned with crispy edges. The cabbage will be lightly charred around the edges and will be starting to get soft.

  6. Remove from the grill. Slice both the tempeh and cabbage. If you also made the onion, separate the rings.

  7. Serve with rice and the remaining teriyaki sauce.

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Grilled Shrimp with Spicy Lemon Garlic Butter

Posted By HelenFern On In Main dish,Shellfish | 3 Comments

I love shrimp – and summer weather just seems to call for it. This recipe can be made on your grill outside, or on a grill pan in your house. Either way, add the tart and spicy [26] sauce and this grilled shrimp will party in your mouth!

grilled

Making the Marinade:

Start by mixing all the ingredients together with a whisk. They should be well blended.

Place the shrimp in the mix and make sure it is well coated. Cover and let sit at room temperature for about 15 to 20 minutes, then refrigerate for an hour our two. The butter will turn solid again, but that’s ok.

Grilling the shrimp and making the sauce:

Take the shrimp out of the refrigerator and let sit at room temperature.

Start with the sauce. The shrimp will cook really fast, so get everything done before you start them.

Heat the olive oil in a skillet. Add the garlic and gently sauté for a minute or two.

Add the remaining ingredients, including the marinade, and whisk while it is gently simmering. Continue to whisk until all the ingredients have blended.

Remove from the heat and set aside. The butter may separate, but again, that’s ok. Once it’s on the grilled shrimp and over the couscous, you won’t even notice it.

grilled

Now, on to the shrimp.

If you are using an outdoor grill, place the shrimp in a basket or on skewers. Heat the grill or grill pan to high, then reduce heat to medium high.

Place the shrimp on the hot grill and cook for about 3 to 4 minutes on each side.

grilled

These grilled shrimps will be pink and tender. Be careful not to over cook!

Serve the shrimp on rice or couscous with the sauce over the top. Delicious!

grilled

© Copyright 2023 The Lazy Gastronome

5 from 2 votes
Print [27]
Grilled Shrimp with Spicy Lemon Garlic Butter

I love shrimp - and summer weather just seems to call for it. This recipe can be made on your grill outside, or on a grill pan in your house. Either way, add the tart and spicy sauce and this shrimp will party in your mouth!

Course: Main Course, main dish
Cuisine: American, seafood
Keyword: browned butter, garlic, grilled, lemon, shrimp, spicy
Servings: 4 servings
Author: HelenFern
Instructions
the Marinade
  1. Start by mixing all the ingredients together with a whisk. They should be well blended.

  2. Place the shrimp in the mix and make sure it is well coated. Cover and let sit at room temperature for about 15 to 20 minutes, then refrigerate for an hour our two. The butter will turn solid again, but that's ok. 

The Sauce
  1. Take the shrimp out of the refrigerator and let sit at room temperature.

  2. Start with the sauce. The shrimp will cook really fast. Heat the olive oil in a skillet. Add the garlic and gently sauté for a minute or two.

  3. Add the remaining ingredients, including the marinade, and whisk while it is gently simmering. Continue to whisk until all the ingredients have blended.

  4. Remove from the heat and set aside.

    Now on to the shrimp.

The Shrimp & Serving
  1. If you are using an outdoor grill, place the shrimp in a basket or on skewers. Heat the grill or grill pan to high, then reduce heat to medium high.

  2. Place the shrimp on the hot grill and cook for about 3 to 4 minutes on each side. The shrimps will be pink and tender. Be careful not to over cook!

  3. Serve the shrimp on rice or couscous with the sauce over the top. Delicious!

Recipe Notes

 

© Copyright 2023 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts!

Grilled Summer Tomatoes & Feta with Pasta

Posted By HelenFern On In Pasta,Side Dishes | 15 Comments

All summer I’ve been seeing these sheet pan dinners popping up everywhere I look. But in 90 to 100 degree heat, the last thing you want to do is turn on the oven. And then my brain kicked in. The Grill!

summer

Here’s how you do it:

I just harvested some veggies and herbs [30] from the garden. It’s been a slow summer, but suddenly the plants are all loaded with fruit!

For this recipe I used cherry and currant tomatoes [31], but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato.

Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

summer

Drizzle the olive oil evenly over all the components. Set aside.

Heat a grill on medium-high to about 350 degrees.

While the grill is heating, make the pasta. When it’s done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

summer

The tomatoes should be soft and the cheese’s edges a nice brown.

Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

Using the foil as a funnel, pour it’s contents into the pan with the pasta. Add salt and fresh cracked pepper to taste.

Stir gently and garnish with fresh basil.

A deliciously light summer meal.

summer

© Copyright 2022 The Lazy Gastronome

5 from 13 votes
summer
Print [32]
Grilled Summer Tomatoes & Feta with Pasta

A sheet pan dinner you make on the grill! And it's delicious.

Course: light dinner, lunch, Side Dish, supper
Cuisine: garden fresh, grilled, outdoor, summer
Keyword: basil, feta, garlic, oregano, pasta, tomatoes
Servings: 4 servings
Author: HelenFern
Ingredients
  • 4 cups cooked pasta shells
  • 2 tablespoons butter
  • 1-1/2 to 2 cups halved cherry tomatoes
  • 4-5 whole cloves garlic
  • 6 oz cube of feta (not crumbled)
  • 2 small bunches basil, fresh
  • 2 small bunches oregano, fresh
  • 1/3 cup olive oil
  • fresh cracked pepper
  • kosher salt
  • 1/4 cup chopped, fresh basil for garnish
Instructions
  1. For this recipe I used cherry and currant tomatoes, but any fresh, ripe tomato will work. Just cut into pieces about the size of a half of a cherry tomato. 

  2. Cover a sheet pan with aluminum foil, shiny side down. Place the feta block in the center of the sheet pan, then surround it with the tomato pieces, garlic and herbs.

  3. Drizzle the olive oil evenly over all the components. Set aside.

  4. Heat a grill on medium-high to about 350 degrees.

  5. While the grill is heating, make the pasta. When it's done, toss it with the butter, a generous pinch of salt and fresh cracked pepper.

  6. Put the sheet pan on the grill while the pasta is cooking. Place it over indirect heat, close the lid, and cook for about 15 to 20 minutes.

  7. The tomatoes should be soft and the cheese's edges a nice brown.

  8. Remove from the grill and bring it to the kitchen. Using a wooden spoon, break up the block of cheese and remove the cooked herbs.

  9. Using the foil as a funnel, pour it's contents into the pan with the pasta. Add salt and fresh cracked pepper to taste. 

  10. Stir gently and garnish with fresh basil.

Recipe Notes

 

© Copyright 2022 The Lazy Gastronome

summer