BLACK BEANS AND CORN
This is a quick and easy protein-packed side dish.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan over medium-low heat. Add the garlic and onions, and cook, stirring occasionally, until translucent and very soft, about 10 minutes.
- Drain the black beans, and reserve 1/4 cup of the liquid. Add the beans, the reserved bean liquid, and the remaining ingredients, except the parsley, to saucepan; cover, raise heat to medium, and cook, stirring occasionally, 10 to 12 minutes. Remove from heat, transfer to a serving dish, and garnish with the parsley leaves. Serve immediately.
PUERTO RICAN CANNED CORNED BEEF STEW
Simple, easy, and quick... This is a stew using canned corned beef and ingredients easily found in most home pantries and refrigerators. The end result is delicious and satisfying. Typically it is served over white rice. The perfect side dish is fried sweet plantains.
Provided by Guangui
Categories Soups, Stews and Chili Recipes Stews Beef
Time 35m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a small pot of water to a boil. Add potato and cook uncovered until slightly tender, about 5 minutes. Drain in a colander.
- Heat oil in a large skillet or Dutch oven over medium-high heat. Add drained potatoes, corn, sofrito, and garlic; cook and stir until fragrant, 2 to 3 minutes. Add tomato sauce, oregano, and bay leaf; cook and stir until flavors combine, 2 to 3 minutes. Add water and bring mixture to a boil. Lower heat to medium-low; stir in corned beef. Cook until heated through, 6 to 8 minutes.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 15.3 g, Cholesterol 72.2 mg, Fat 21.1 g, Fiber 2.6 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 1269.3 mg, Sugar 3.2 g
PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR
Steps:
- In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
- In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
- To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
- Preheat oven to 275 degrees F.
- In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
- In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
- In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
- Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
- Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
- When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.
BLACKFISH STEWED WITH CORN
Provided by Florence Fabricant
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place bacon in a skillet and sauté over medium heat until browned. Remove from pan, leaving as much fat as possible in pan, and drain on paper towel. Add bread to pan and sauté, stirring, until uniformly brown. Mix bacon and bread in a small dish and fold in chives. Set aside.
- Place potatoes in a pot of salted water, bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain, cover and set aside.
- Meanwhile, melt butter in a large sauté pan. Add leeks and sauté over low heat until tender. Add wine, bring to a boil and reduce until wine barely films pan. Stir in corn and sugar, cook a minute or two, then add stock. Bring to a simmer. Add cream and bring to a boil. Season mixture with salt and pepper to taste.
- Add blackfish, reduce heat and gently simmer until fish is cooked through, 6 to 8 minutes. Divide fish and potatoes among 4 soup plates. Spoon hot cream, corn and leek broth over each portion. Sprinkle bacon mixture on top and serve.
Nutrition Facts : @context http, Calories 942, UnsaturatedFat 14 grams, Carbohydrate 108 grams, Fat 33 grams, Fiber 12 grams, Protein 44 grams, SaturatedFat 17 grams, Sodium 413 milligrams, Sugar 11 grams, TransFat 0 grams
BLACKFISH WITH TOMATOES, BASIL AND LITTLENECK CLAMS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm.
- To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes.
- Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes.
GRANDMA'S CORN STEW
This treasured dish was one of my grandma's favorites, and I have fond memories of making this stew with my mother. Now I serve it to my own family.-Trisha Kaylor, Lebanon, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Nutrition Facts :
AFRICAN FISH STEW
My husband is from Kenya and I have had to learn new recipes and styles of cooking. This is one I invented myself. It is nice and light and fast to cook. Perfect for the summer. You can serve with white rice or the Kenyan staple food ugali. Ugali consists of simply boiling water and then adding white corn meal until texture is solid.
Provided by Gina Gichuru
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add seafood stock and tomato paste. Add bok choy, garlic, gumbo file, salt, pepper, and saffron; cook and stir until well incorporated, about 5 minutes. Add tilapia. Let simmer until flavors blend and fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 437.1 calories, Carbohydrate 12 g, Cholesterol 125.6 mg, Fat 8.9 g, Fiber 2.9 g, Protein 74.5 g, SaturatedFat 1.6 g, Sodium 488.9 mg, Sugar 5.8 g
BLACK-BEAN-AND-CORN STEW
Garnish this hearty vegetarian stew with sour cream, cheddar cheese, diced red onion, toasted pumpkin seeds, or chopped chives; serve with heated flour tortillas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a large saucepan, heat oil over medium. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.
- To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.
- In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add corn; simmer until heated through, about 5 minutes. Serve hot.
Nutrition Facts : Calories 294 g, Fat 7 g, Protein 13 g
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