- The Lazy Gastronome
-
https://www.lazygastronome.com
-
Southwestern Grilled Corn & Cheese Chowder with Chorizo
Posted By
HelenFern
On
In
Main dish,Side Dish,Soup |
5 Comments
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]!
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.
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.
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.
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.
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.
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.
Posted By
HelenFern
On
In
Christmas,Ethiopian,Holidays,Internationally Inspired,Main dish |
6 Comments
Last on our Christmas world tour is Ethiopia. We love the flavors of African food, so this was a perfect one for me to check out. But Christmas is not celebrated in Ethiopia until January 7!
Christmas in Ethiopia
Ethiopia uses a different calendar than the west (we use the Gregorian calendar). The Ethiopians[16] celebrate Christmas on the 29 of Tahsas, which on our calendar, is January 7.
Starting on November 25, Ethiopian orthodox people begin the season with a 40 day fast. This is called Tsome Nebiyat or the Fast of the Prophets and it directs people to abstain from all meat, dairy and alcohol. And they eat only one meal a day! This is intended to cleanse the body and the soul of sin.
On Christmas Eve the people attend mass from 6pm until 3am on Christmas day – and it’s Christmas day that the fast is broken.
Typically the first meal includes wat, a spicy stew of meat and vegetables, served with a flat bread (injera) that is spongy and acts as a spoon.
Most places eat doro wat, which is wat that is made with chicken, often served with rice. The meal is concluded with fresh roasted coffee that is passed around to take in the aroma.
Everyone dresses in the traditional white garments called shammas. After the meal there is a special church service where the people all receive blessings for the year, followed by games and activities to celebrate this very communal holiday.
What Exactly is Wat?
This delicious stew is made with meat, usually chicken, lamb or beef. It is made with a vegetable mixture, a spicy berbere seasoning, niter kibbeh (spicy Ethiopian butter) and tej (Ethiopian honey wine).
Doro wat is specifically made with chicken, which is what doro means. This hearty dish is delicious and easy to make, but it does cook a very long! However, it’s worth the wait.
Making the Stew
I like to get all my ingredients prepped first. It makes it easy to keep the flow of preparing the stew easier.
First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.
Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.
Cover the pot and cook on low for about 45 minutes, stirring occasionally.
Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.
Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.
Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour – until the chicken is cooked through.
Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.
Remove the eggs and let them cool a little, then cut them in quarters.
Serve hot over rice with the eggs. There will be enough chicken for about 2 per person – Add some injera on the side and enjoy.
Keyword:
basmati rice, berbere, browned butter, chicken, Ethiopia, red onion
Servings: 4servings
Author: HelenFern
Ingredients
8 - 10wholechicken legs (about 2 pounds)
3teaspoonskosher salt
1Tablespoonfresh lemon juice
4TablespoonsKitar Kebbeh (spiced Ethiopian butter)You can substitute regular butter, or even better ghee
2Tablespoonsolive oil
3 cupsred onion, sliced (about 1 large onion)
2largeclove of garlic, minced
1Tablespoongrated fresh ginger
3Tablespoonsberbere spice blend
3/4cupchicken broth
3/4cupTej (Ethiopian honey wine)you can substitute a white win, like sauvignon blanc or late harvest riesling, - add 1 teaspoon of honey.
8largeeggs, hard boiled and peeled - pieced all over with skewer
Rice and flat bread for serving
Instructions
First thing to do is sprinkle 2 teaspoons of salt and the lemon juice on both sides of the chicken legs. Set aside.
Melt 1 tablespoon of butter with 2 Tablespoons of olive oil in a heavy dutch oven. Add the onions and cook on low, undisturbed, for 2-3 minutes.
Cover the pot and cook on low for about 45 minutes, stirring occasionally.
Add the garlic, ginger and 2 Tablespoons of butter. Stir, cover, and cook another 20 minutes. Stir occasionally and take in the amazing aroma.
Next, add the rest of the butter and salt, and the berbere spice. Stir, cover, and cook for another 20 minutes, stirring occasionally.
Now add the chicken, broth and wine. Bring it all to a boil, then reduce heat to low, cover and simmer for 45 minutes to an hour - until the chicken is cooked through.
Add the eggs that have been pierced all over (to encourage this lovely sauce to penetrate), cover and simmer another 15 to 20 minutes.
Remove the eggs and let them cool a little, then cut them in quarters.
Serve hot over rice with the eggs. Add some injera on the side and enjoy.
Posted By
HelenFern
On
In
Casseroles,Christmas,Holidays,Internationally Inspired,Polish |
8 Comments
Christmas in Poland is full of tradition – and food!! The celebration starts on Christmas eve and continues for three days.
Christmas in Poland
Christmas Eve -Wigilia – kicks off the holiday! It is the most important day of the three day celebrations and is always spent with family and friends.
Traditionally, the meal, called Kolacja wigilijna, was meatless except for fish. There are twelve dishes, one for each of the twelve apostles. An extra chair is always at the table, symbolizing there is room for all. The people of Poland believe that no one should be left alone on Christmas and there is always a place at their table.
While the meal is cooking, the children watch the sky. When the first star is seen, the meal begins! Everyone has to have a little bit of every dish to ensure good fortune in the year to come. And those dishes always included barszcz (a beetroot soup), carp, herring, pierogi, sauerkraut and poppy seed cake.
Bigos is a popular dish on Christmas, but for those sticking to the meatless tradition,here is another version. The Christmas Eve version is made with wild mushrooms and cabbage.
Christmas day and the day after offers even more feasting.
Where did Bigos come from?
Some say a woman in the countryside created it to use leftovers from the Christmas feasts. Now it’s popular to take the ingredients on hunting trips (why it’s called Hunter’s Stew[21]) to add the game meat and cook up by the campfire. Today it’s one of the most popular dishes in Poland. And it’s on most tables at Christmas.
Bigos is made of a variety of meats and sausage and various vegetables and can be eaten hot or cold, delicious any time of year!
How to Make Bigos (Hunter’s Stew)
This dish takes a while, but the longer it cooks, the more the flavors are enhanced.
First, soak the porcinis in 1/2 cup of hot water for 1 to 2 hours to rehydrate them. Chop them coarsely. Save the liquid!
Place the juniper, cumin, peppercorns and caraway in a pestle and crush the seeds with the mortar.
In a heavy kettle, heat the bacon fat on medium-high. Add the spices and saute until they are fragrant, about 3 minutes.
Cut the pork into chunks – add it and the chicken thighs to the kettle to brown them.
Add the onion, cabbage, mushrooms, prunes and tomato paste. Gently cook for about 5 minutes.
Stir in 1 cup of water, the mushroom water, paprika and dried marjoram. Add salt and pepper to taste.
Next, put the kielbasa, ham hock and pilsner in the pot. Bring it to a boil, then cover and cook on low for about an hour.
Remove the chicken from the pot and set aside to cool. When it’s cool enough to handle, strip the meat from the bones and add it back to the pot.
Next, stir in the sauerkraut and simmer for another 1 to 2 hours.
Add salt and pepper to taste and serve with mashed potatoes.
You can have this stew any time of year – hot or cold!
Posted By
HelenFern
On
In
Main dish,Soup |
4 Comments
I froze a lot of corn this summer. There was a lot at a good price – a good year for corn I guess. And, now that the weather is colder, a bowl of warm and hearty chowder is in order. So get out the soup pot and enjoy!
Making the Chowder –
Chowder and soup are just a little different. Soup is brothy and thin, whereas chowder is chunky and thick. It’s almost right between soup and stew.
Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
When the salt pork is starting to get crisp, add the butter to the pot and heat until it’s melted.
Stir in the potatoes[26], carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
Last, stir in all the herbs and simmer for 10 to 15 more minutes. Adjust the amounts of the spices to your tastes.
Garnish with chopped green onions and serve with warm cheesy bread[27].
3sprigsfresh flat leaf parsley (use 2 sprigs if you use regular curly parsley
2cupyellow potatoes, chopped
2cupsfresh or frozen corn kernals
1/4cupflour
3cupschicken broth
1cupcream or half and half (I used oat creamer)
1teaspoonfresh cracked pepper
1/2teaspoonlemon pepper
1teaspoongarlic salt
1teaspoonsmoked paprika
1/2teaspoonbalsamic vinegar
Instructions
Start with the salt pork. Cut it into small pieces and cook it in a large, heavy pot, on low to render the fat. It will take about 20 to 30 minutes. Keep a watch on it and be careful not to burn it.
When the salt pork is starting to get crisp, add the butter to the pot and heat until it's melted.
Stir in the potatoes, carrots, onion, garlic and herbs. Gently cook on low for about 10 minutes, stirring occasionally.
Next stir in the corn and flour. Continue to cook until the flour starts to get lightly brown. Stir it constantly.
Whisk in the chicken broth and continue to whisk until all the flour and broth are blended. Add some fresh cracked pepper and bring to a boil.
Reduce heat and cover, then simmer on low for about 20 to 30 minutes.
The cream comes next. Stir it in and simmer for about 30 more minutes to heat the cream and meld the flavors.
Last, stir in all the herbs and simmer for 10 to 15 more minutes.
Garnish with chopped green onions and serve with warm bread.
I grew some okra in my garden this year. I didn’t get much, but I got enough for a pot of gumbo!! And it came out so good – hearty and full of Cajun flavors. So for National Gumbo Day, here’s a recipe you’ll want to make again.
What is Gumbo?
This hearty stew has been in Louisiana since the 1700s. No one quite knows exactly where it came from, but there is speculation that it is from West Africa. The word, ki ngombo, is the West African word for okra. The main ingredient in early gumbo was okra – gombo.
Okra was brought to America by the African slaves. They planted the vegetable to preserve their traditions. But gumbo as we know it is not a West African dish.
Okra based stews could be found all over the colonies where Africans were enslaved. As time passed, this humble dish found a home in Louisiana, where the cultures of Europe, Native American and West African converged.
The stew began to evolve as the cultures began to assimilate. The roux, a French influence, is a key component of gumbo. This flour mixture ranges from light to dark and adds a deep, richness to the broth. Native Americans brought the filé powder. Made of dried and ground sassafras leaves, it was used as a thickener. In today’s gumbo, it’s used more as a condiment. And of course, the okra brought to the dish by the West Africans.
A humble stew with a versatile past.
Is there a difference between Creole and Cajun?
The foundation of gumbo is pretty solid. A rich roux with broth, meat and vegetables – and of course, okra. But the two main cultures of Louisiana now, Creole and Cajun, create slightly different versions of the dish.
Creole[33] is usually a light, thin sauce that typically contains tomatoes. The roux is made with butter and is cooked a light golden brown. The gumbo contains shrimp and of course okra. It’s lightly seasoned with Old Bay. This gumbo has more of an European influence.
Cajun gumbo has a thick, dark sauce. The roux is made with lard and is a deep golden brown. The gumbo never contains tomatoes, but always contains the trinity (bell pepper, celery and onion).
Chicken and andouille are also important ingredients. The gumbo is seasoned with cayenne and other fiery flavors. It is a product of country and has a more rustic preparation.
Making the Gumbo –
Place the chicken, 1 teaspoon of salt and the water in a large, heavy pot. Bring it to a boil, then cover and reduce heat to low.
Simmer gently until the chicken is no longer pink.
Remove it from the water and let cool. When it’s cooled, pull it off the bone and cut it into bite sized pieces.
Strain the broth discarding the solids. Set the broth aside.
Using the same pot, melt 2 Tablespoons of the fat. Cut the andouille into 1 to 2 inches slices and
cook until it’s lightly browned, then, with a slotted spoon, remove the andouille and set it aside.
Stir the onion into the fat and cook on low for 30 to 40 minutes, stirring frequently, until the onion is very caramelized.
Next, stir in the celery and bell peppers. Cook them until they are tender. Add the garlic and cook for 1 or 2 minutes, until it becomes fragrant. Set the vegetables aside.
Melt the remaining fat in the heavy pot, then whisk in the flour.
Cook, stirring often, over medium-low heat until the roux is a dark golden brown.
Whisk in the warm broth and the Cajun spices and continue to whisk until the both is incorporated with the roux.
Stir in the meats and vegetables.
Add the bay leaves and the okra.
Bring it all to a boil, then reduce heat and simmer on low for at least one hour, longer is better.
Add salt and pepper to taste.
Serve with hot white rice and topped with a dusting of filé powder.
A rich, southern stew made from chicken and sausage with spicy Cajun flavors.
Course:
dinner, Main Course, main dish, supper
Cuisine:
American, Cajun, Loisianna
Keyword:
andouille, bell pepper, cajun, celery, chicken, okra, onion, stew
Servings: 6servings
Author: HelenFern
Ingredients
1poundchicken thighs
5cupswater
2teaspoonssalt
1/2poundandouille sausage
1/3cupbacon fat or lard
1/2cupflour
1largeonion
3largecloves of garlic
2largecelery stalks, sliced
1/2largered bell pepper, chopped
1/2largegreen bell pepper, chopped
2TablespoonsCajun spice seasoning
2bay leaves
3largeoka, sliced
Salt and pepper to taste
filé powder
Cooked white rice
Instructions
Place the chicken, 1 teaspoon of salt and the water in a large, heavy pot. Bring it to a boil, then cover and reduce heat to low.
Simmer gently until the chicken is no longer pink.
Remove it from the water and let cool. When it's cooled, pull it off the bone and cut it into bite sized pieces.
Strain the broth discarding the solids. Set the broth aside.
Using the same pot, melt 2 Tablespoons of the fat. Cut the andouille into 1 to 2 inches slices and cook until it's lightly browned, then, with a slotted spoon, remove the andouille and set it aside.
Stir the onion into the fat and cook on low for 30 to 40 minutes, stirring frequently, until the onion is very caramelized.
Next, stir in the celery and bell peppers. Cook them until they are tender. Add the garlic and cook for 1 or 2 minutes, until it becomes fragrant. Set the vegetables aside.
Melt the remaining fat in the heavy pot, then whisk in the flour. Cook, stirring often, over medium-low heat until the roux is a dark golden brown.
Whisk in the warm broth and the Cajun spices and continue to whisk until the both is incorporated with the roux.
Stir in the meats and vegetables. Add the bay leaves and the okra. Bring it all to a boil, then reduce heat and simmer on low for at least one hour, longer is better.
Add salt and pepper to taste.
Serve with hot white rice and topped with a dusting of filé powder.