Bitter Greens With Sautéed Corn Shallots Recipes

BITTER GREENS WITH SAUTéED CORN & SHALLOTS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
• Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.

CARAMELIZED CORN WITH SHALLOTS

Steps:

• In a large skillet over medium heat, melt the butter. Add the corn, shallots, sugar, and salt and pepper. Cook, stirring occasionally to prevent burning, until the corn is caramelized, about 5 minutes.
• Stir in the thyme and cook 5 minutes more. Season with salt and pepper.

SAUTéED CORN, GREENS, BACON AND SCALLIONS

Steps:

• Cook bacon in a large skillet over medium-low heat, turning occasionally, until browned and crisp, about 10 minutes. Transfer to paper towels to drain; pour off all but a teaspoon of fat from the skillet.
• Add butter and melt. Add shallot (and carrot, if using) and adjust heat; vegetables should sizzle, but not scorch. Cook, stirring, about 2 minutes. Add corn, peppers and pepper flakes and let sizzle, stirring occasionally, 5 minutes. Season to taste with salt and pepper. Crumble bacon and add to skillet with scallions. Add greens two cups at a time, stirring to wilt before adding more. Cook together 1 minute and serve hot.

SEARED SCALLOPS WITH BITTER GREENS, FRIED SHALLOTS AND ANDOUILLE

Steps:

• In a heavy skillet, heat about 2 inches of oil to 350 degrees F.
• In a small bowl, add the flour and season with salt and pepper, to taste. Toss the sliced shallots in the flour and shake off any excess. Fry the shallots until golden brown and crispy, 5 to 6 minutes. Remove from the oil and drain on a paper towel.
• Whisk together, the sherry vinegar, and Dijon mustard in medium bowl. Gradually whisk in 1/2 cup olive oil. Season dressing, to taste, with salt and pepper and set aside.
• Heat the remaining 1 tablespoon oil in a large skillet over high heat. Add the sausage and saute until crisp, about 3 minutes. Remove the sausage to a paper towel lined plate.
• Season the scallops with salt and pepper, to taste, and add to the pan that was used for the andouille was cooked in. Sear the scallops until caramelized on both sides, no more than 2 or 3 minutes per side.
• Toss all the greens in a large bowl with enough dressing to coat. Divide the salad among 4 plates. Top each salad with 3 scallops and garnish with the sausage, chives and the fried shallots.

SAVORY GRITS WITH SHALLOTS, CORN AND GREEN ONIONS

Steps:

• Heat vegetable oil in medium nonstick skillet over medium-low heat. Add chopped shallots and dried thyme and sauté until shallots are tender and golden, about 6 minutes. Add 1 1/2 cups thawed yellow corn and sauté 3 minutes. Remove from heat. Purée remaining 1 cup corn and 1/2 cup water in processor.
• Bring 4 1/2 cups water and salt to boil in heavy large saucepan. Gradually whisk in grits. Reduce heat to medium and cook until grits boil and thicken, stirring occasionally, about 6 minutes. Add shallot mixture, puréed corn mixture, green onions and hot pepper sauce and stir until well blended and heated through, adding more water if mixture is too thick, about 4 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.