Wednesday, July 23, 2008
Monday, July 21, 2008
The reason I post this picture on it's own, though, is to tell you that John Crihfield Farms in Harmony, WV had some of the most delicious corn I have tasted in years.
Let that sink in knowing that I grew up in two places during summers. The farm in Pocahontas County, WV with some of the sweetest mountain grown corn literally in my family farms' fields. The other was on the Chesapeake Bay sailing three or four weekends a summer and for one 10-day to two-week cruise. If you haven't tasted Silver Queen corn from the Eastern Shore of Maryland, you have not really done all you can as a foodie.
So, that being said, go to the Charleston Farmers' Market and say howdy to the folks at John Crihfield Farms...and buy a dozen ears.
I put a dozen ears in the oven in their husks. No soaking, no brining, no nuthin'. Just corn and heat. 350 degrees for about 30-40 minutes.
I almost didn't have enough corn for the salad course for dinner because Herbert and I kept 'tasting' to make sure it was good enough to serve.
Remember, no seasoning. No butter. Just the sweetest corn you can find. Right here at home.
Wednesday, July 16, 2008
Wednesday, July 2, 2008
Here's the creme de la crust of the day. Greco's idea to partially recreate a dish we'd had of, at all places, the dog track. There it was potato crusted halibut. Here, we go nuts (oh, schnap, i did go there).
Here's the deal...And I must stress here that this dish was awesome, and only one part of the alaskan crab leg, stuffed custard-baked tenderloin, five-cheese baked mac n' cheese, mussels in spicy vodka marinara day...
Peanut/Pecorino Crusted Halibut with Goat Cheese
- 4-6 1-inch think halibut steaks (sub if you need, firm, white steak-fish);
- 1 to 1 1/2 cups crushed unsalted peanuts;
- 1 to 1 1/2 cups grated pecorino romano cheese (we went $20/lb version here, and you could tell, but grated Kroger Private Select would taste good too);
- 1 to 1 1/2 cups fresh breadcrumbs (Italian, plain, whichever);
- flour, salt, n pepper for dredging;
- 4 eggs and heavy cream for dredging;
- 4-6 oz. goat cheese, softened (ours was cranberry/cinnamon, and ROCKED);
- Olive oil and butter.
- Mix the peanuts, pecorino, and breadcrumbs in a shallow dish. Same with flour, salt and pepper. Same with eggs and cream (beat this);
- Set up a three pan dredge station with flour/salt/pepper, then beaten eggs/cream, then breadcrumb/peanut/cheese mixture;
- Pat the steaks dry with a paper towel;
- Dredge in flour mix, then egg mix, then coat completely with peanut/pecorino mix;
- Place on buttered baking sheet;
- Drizzle 1 t olive oil and place one small pat of butter on each steak;
- Into the oven for about 20 minutes at 400 degrees;
- Out of the oven to get smeared with goat cheese on top. Use the goat cheese to cover over any spots on the fish that are close to burning;
- Back into the oven to broil for five minutes or less. Check the cheese on top. When it's melted and then set to crust over a little on top, pull it.
We severd this with plates and forks. You could also choose a nice wild rice dish.