EMBER-ROASTED CORN AND LEEKS
No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.
Provided by Chris Morocco
Yield 4 Servings
Number Of Ingredients 4
Steps:
- Build a fire in a pit and let it burn down until coals are covered with ash. Rake a layer of coals away to one side of fire. Place 4 ears of corn, in husks, and 2 leeks on top. Roast, turning often, and adding more hot coals as needed, until husks are charred and peel back easily and leeks are starting to collapse, 15-20 minutes. Let cool slightly. Shuck corn. Trim roots from leeks; halve lengthwise. Remove tender inner flesh; discard charred layers. Spread vegetables with unsalted butter and sprinkle with flaky sea salt.
LEEKS AND CORN AU GRATIN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Bring a small saucepan of salted water to a boil over medium heat and add the fresh corn kernels. Cook for about 3 to 4 minutes. Strain and adds to a small bowl. Set aside.
- Wash the leeks well, making sure to remove all the grit and sand which is hidden between the leaves. On a cutting board, cut the leeks in half lengthwise, then slice into half moons.
- Preheat a large skillet over medium heat, add the oil and the leeks and saute until soft. Add the blanched corn and continue to cook for about 5 minutes allowing any water to evaporate. Add the heavy cream and Parmesan and mix well. Season with salt and pepper, to taste. Transfer the mixture to an oven proof casserole dish. Allow to cool down for 10 minutes.
- Mix the panko bread crumbs, chives and parsley together in a small bowl. Sprinkle the crumb mixture over the leeks and corn and bake in the preheated oven for 15 minutes.
- Remove from the oven and serve hot.
FREGOLA RISOTTO WITH SHRIMP, ROASTED CORN, AND MELTED LEEKS
I'm crazy about the deep nuttiness of fregola (Italian couscous) and I'm always looking for new ways to show it off. When cooked in the style of a risotto, fregola gets really creamy and is a change from typical Arborio rice. Fresh corn turns this creamy risotto into summer goodness. The familiar flavors are boosted by the addition of shrimp and a topping of creamy melted leeks, which also makes a fabulous side dish on its own.
Yield serves 4
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Put the corn in a small baking dish and add enough water to cover the bottom of the pan, about 2 cups. Th e moist heat cooks the corn perfectly. Bake the corn, turning the ears with tongs halfway through cooking, until the husks are brown and the corn feels tender when you press it, 40 minutes. When cool enough to handle, peel off the husks and remove the corn silks. Cut the kernels off the cob; you should have about 1 1/2 cups.
- Meanwhile, heat the stock until it simmers. Keep warm over low heat.
- Cut off the dark green tops of the leeks and discard. Cut the leeks crosswise into 1/2-inch rounds. Put them in a large bowl of water. Swish the water around and separate the leek pieces, checking for dirt between the layers. The sand will fall to the bottom of the bowl. Lift the leeks out with your hands and put them on a kitchen towel to dry; you should have about 6 cups.
- Put a large skillet over low heat and add 4 tablespoons of the butter. When the butter is foamy, add the leeks and thyme; season with salt and pepper. Cook, stirring occasionally, until the leeks are tender but not brown, 15 to 20 minutes. Remove the thyme sprigs. Pour in the cream and stir to incorporate. Cover and keep warm over very low heat.
- Put a large, deep skillet over medium heat and drizzle with the oil, then add 1 tablespoon of the butter. When the butter is foamy, add the shallot and garlic. Cook, stirring, until the shallot is soft, about 3 minutes. Add the fregola and stir for a minute or two until the pasta is well coated; season with salt and pepper. Stir in the wine and simmer for 1 minute to evaporate the alcohol.
- Pour in 1 cup of the warm stock. Stir with a wooden spoon until the pasta has absorbed all of the liquid. Keep stirring while adding the stock little by little, allowing the pasta to drink it in before you add more. This whole process should take about 20 minutes. You may not need all of the stock. Taste the risotto: it should be slightly firm but creamy. Add the corn, shrimp, parsley, and tarragon. Cook, stirring, until the shrimp are pink and cooked through, 3 to 5 minutes. Remove from the heat and stir in the remaining tablespoon of butter to make it rich.
- To serve, divide the risotto among 4 shallow bowls, top with the leeks, and garnish with a shower of parsley.
EMBER-ROASTED CORN ON THE COB
Andrea Reusing, chef at Lantern in Chapel Hill, NC, cooks whole ears of corn in the dying embers of a charcoal fire after the burgers or pork chops have finished cooking. "I love the efficiency of it," she says. The waning heat produces some sweeter bites and others that are more charred. Keep the husks on to protect the corn, and soak the ears before they hit the embers so the kernels don't dry out.
Provided by Andrea Reusing
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Gently pull husks away from corn (do not detach from cob); remove silk. Pull husks up over corn to cover kernels. Secure husks tightly with string or a strip of foil. Soak in a large pot of room-temperature water for at least 15 minutes and up to 1 hour.
- Meanwhile, remove grill grate and build a hot fire in a charcoal grill, allowing fire to burn down until coals are completely covered with ash (or use the ash-covered coals remaining after grilling a main course).
- Push coals to one side of grill. Arrange 3 ears of corn in a single layer on cleared side of grill; cover corn with coals. Repeat on the other side with remaining coals and corn, spreading coals evenly over corn. Roast corn until most of the kernels are deep golden brown, about 10 minutes (some kernels will be flecked with dark brown spots). Remove husks; use a pastry brush to flick off any ashes. Serve with butter and salt.
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- Gently pull husks away from corn (do not detach from cob); remove silk. Pull husks up over corn to cover kernels. Secure husks tightly with string or a strip of foil. Soak in a large pot of room-temperature water for at least 15 minutes and up to 1 hour.
- Meanwhile, remove grill grate and build a hot fire in a charcoal grill, allowing fire to burn down until coals are completely covered with ash (or use the ash-covered coals remaining after grilling a main course).
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