I began out the gardening season with a sequence of articles about backyard veggies and by urging everybody to purchase regionally grown produce at grocers, markets and roadside stands. After all, I’ve been following my very own recommendation. The truth is, this previous Tuesday, I made an enormous batch of white corn-cut-from-the-cob cooked in a skillet with Land ‘O Lakes butter, two pinches of sugar, a teaspoon of Morton Lite Salt and a pinch of black pepper to go together with some scrumptious braised boneless smoked pork chops, white lima beans and cornbread. It was troublesome to maintain myself from having a full second serving to. I did, nevertheless bask in a second piece of cornbread remodeled into dessert by a teaspoon of strawberry jam.
I do not know if I’ll ever “get my fill” of recent greens. Typically I concoct a wholesome veggie salad, fire up some sautéed or creamed corn, or take pleasure in a savory pot of recent corn-packed Lowcountry Boil, in any other case often called “Frogmore Stew or Beaufort Stew” — an ideal entrée for Father’s Day this Sunday. Another is the ‘Shrimply’ scrumptious stir-fried rice beneath. Simply serve it with one of many corn aspect dishes. Please do not forget that good meals and fellowship could make any particular gathering pleasurable for everybody.
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Lowcountry Boil
(It is a small batch variation — serves 4 — of a recipe by my longtime pal John Martin Taylor.)
2 tablespoons Outdated Bay Seasoning
1 pound medium- or hot-link sausage reduce in to 2-inch items
6 ears freshly shucked corn damaged or reduce into 3-inch to 4-inch items
In a big Dutch oven or a big stockpot, pour the water and stir within the Outdated Bay Seasoning and salt. Deliver this combination to a low boil. Add the sausage, stir gently and boil, uncovered, for about 5 minutes. Add the corn and proceed to boil for eight minutes. Add the shrimp, cook dinner for 3 minutes. Instantly drain the pot and serve.
For various measurement batches, John Martin Taylor means that the cook dinner permit 1/2-pound of shrimp per particular person, 1/4 pound of sausage per particular person, 1-1/2 items of corn per particular person and a couple of tablespoons Outdated Bay Seasoning per gallon of water.
Shrimply scrumptious stir-fried rice
3/4 cup chopped inexperienced or pink bell pepper
5 tablespoons extra-virgin olive oil
2 eggs, scrambled and calmly salted
2 kilos cleaned, cooked shrimp
2 cup cooked rice (agency, not soggy)
In a big skillet, sauté onions and peppers in three tablespoons olive oil till the onions are clear. Add eggs and cook dinner for about three minutes on low warmth. Pour this combination right into a bowl. Add two tablespoons olive oil to the skillet and stir within the cooked rice and shrimp. Cook dinner for about 5 minutes on low warmth. Pour vegetable/egg combination into the skillet and sprint with as a lot soy sauce as you favor. Cook dinner on low warmth, tossing each minute or two, for about 5 minutes. This recipe makes six servings. Serve with corn, slaw and/or different recent greens.
Primary corn pie
2 teaspoons sugar (non-compulsory)
3 heaping tablespoons self-rising flour
Preheat your oven to 325 levels. Place the corn in a medium-size casserole dish. Stir within the overwhelmed eggs. Stir within the sugar, salt, pepper and flour. Stir within the milk. Distribute pats of margarine throughout the highest of the casserole dish. Bake at 325 levels for about an hour (till agency and golden brown on prime). This recipe makes six to eight servings.
Skillet corn
6 medium to giant ears of corn
2 tablespoons sugar (non-compulsory)
With a pointy knife, reduce the perimeters from the corn, after which scrape the remaining corn from the ears. Soften the margarine in a big skillet and pour the corn and water into the pan. Season the components with salt, pepper and sugar. Deliver the contents to a gradual boil; then cut back the warmth to simmer. Cowl the skillet and let the corn simmer for about 20 minutes. Remember to stir typically to stop the corn from sticking to the underside and sides of the skillet. This recipe makes 4 servings.
Contact author at tgmhatchell@yahoo.com
