BROWN BUTTER MAPLE CORNBREAD (a 2 banana level difficulty)

I made this Cornbread earlier this year & it was quite good. Thanksgiving comes around & I decide I want to serve Cornbread, but I couldn't find this recipe. So I went with the 'Joy of Cooking' version & was frankly underwhelmed. However, it's a bit like bringing a knife to a gun fight. JoC called for 2-3 T of butter & the one we are making originally called for 1 1/2 STICKS of butter, but I've found 1 stick works quite well! Luckily I re-discovered my recipe & today we will be making "Brown Butter Maple Cornbread." (adapted from NYT)

WHAT YOU NEED:
8 T (1 stick) of Unsalted Butter
1/2 c Maple Syrup
2 1/4 c Buttermilk (it's Christmas so I made it with eggnog bc 'why not?')
3 Large Eggs
1 1/2 c Yellow Cornmeal
1/2 c Whole Wheat Flour
1/2 c All-Purpose Flour
1 1/2 T Baking Powder
1 1/2 t Kosher Salt
1/2 t Baking Soda

WHAT ELSE YOU NEED:
Whisk
Large Bowl
Medium Bowl (nice to measure your dry ingredients into while the butter is melting)
Large Cast Iron Skillet or other oven proof skillet (12 inches)
Cooling Rack (optional as all cooling can be done in the skillet)
Rubber Spatula

WHAT YOU DO:
1. Pre-Heat Oven to 375 degrees & Melt Butter over Medium-High heat. (Swirl occasionally to avoid burning & to coat sides of the skillet)

2. Pour Melted Butter into Large Bowl (don't wipe out the skillet, turn off the burner and place the skillet BACK on the burner so it remains warm). Whisk in the Maple Syrup followed by the Buttermilk (or eggnog).

3. Next whisk in the eggs & then finally the Dry Ingredients (Cornmeal, Flours, Baking Powder, Salt, & Baking Soda)

4. Pour batter back into your skillet & Bake for 30-40 minutes until the top is a lovely golden brown color & a toothpick can be inserted & removed clean.

5. Cool in the Skillet for 10 minutes & then it's time to enjoy!

Yeah, this isn't going to earn any awards from the American Heart Association, but it sure is good! I mean maple syrup AND a stick of butter, that is some good stuff! Honestly, you don't even need to put butter on it...

Until next time...your favorite neighbor-web monkey!

(ABRIDGED RECIPE)

WHAT YOU DO:
1. Pre-Heat Oven to 375 degrees & Melt Butter over Medium-High heat. (Swirl occasionally to avoid burning & to coat sides of the skillet)
2. Pour Melted Butter into Large Bowl (don't wipe out the skillet, turn off the burner and place the skillet BACK on the burner so it remains warm). Whisk in the Maple Syrup followed by the Buttermilk (or eggnog).
3. Next whisk in the eggs & then finally the Dry Ingredients (Cornmeal, Flours, Baking Powder, Salt, & Baking Soda)
4. Pour batter back into your skillet & Bake for 30-40 minutes until the top is a lovely golden brown color & a toothpick can be inserted & removed clean.
5. Cool in the Skillet for 10 minutes & then it's time to enjoy!

CORN SUMMER SALSA (a 1-2 banana difficulty)

Corn Summer Salsa with Grilled Salmon on Arugula

Summer definitely brings out the creative summer salads & salsas!  I really like this versatile, easy to prepare corn salsa.  It can be eaten just as a side, as a dip for chips & crackers, or mixed with greens.  I've used corn from grilled corn on the cob http://www.anymonkeycan.com/2011/07/grilled-corn-1-banana-difficulty.html this time, but when I get some Olathe Corn, I won't even bother cooking/grilling it.  This recipe is a breeze, requiring mostly chopping & measuring.  So, today, 'this monkey' will show you how to make a wonderful Corn Summer Salsa!  Let's get started!

WHAT YOU NEED:
4 c Corn Kernels cut off the cob (about 4-5 cobs)
1 Purple Onion - chopped
1 Red Pepper - seeded & chopped
1-2 Jalapeno Peppers - seeded & chopped (optional)
4-5 T Fresh Mint - chopped
1/4 c Apple Cider Vinegar
2 T Olive Oil
1-2 T Honey
1 t Ground Cumin
Salt & Pepper to taste

HOW YOU DO IT:
1.  Carefully cut the kernels from the cob & stir gently with a fork to break up clumps of kernels

Tip: Stand a smaller bowl, in a larger container to catch the kernels

Overhead angle

2.  Chop up Jalapenos & Red Peppers

Tip: Make shallow cut along the circumference near the top

Tip: Make a shallow cut along the long perimeter of the pepper, then open

Tip: Discard the stem & seeds & start chopping

3.  Chop up the onion

4.  Add the Corn, chopped Jalapeno, Red Peppers, & Onion in a container & mix

5.  Chop the Mint

6.  Add the Apple Cider Vinegar, Olive Oil, Honey, Cumin, Salt, & Pepper.  Whisk thoroughly.  Then add the Mint & incorporate that into the dressing.

7.  Mix into the Corn, Onion, & Peppers.
8.  Refrigerate at least 4 hours, but over night is better, then enjoy on a Triscuit!

This is just a chop & mix recipe.  Just be careful when handling & chopping the jalapeno.  There's a reason why it's called pepper spray, so don't touch your eyes.  I usually pour about a teaspoon of salt in 1 hand, then get the other hand wet, then rub them together thoroughly before rinsing clean.

I think the mint is great, but I imagine chives, fennel, etc would do right by this dish.

There you have it, 'anymonkeycan' cook because this 1 just did! 

Until next time, your friendly neigborweb monkey!

GRILLED CORN (a 1 banana difficulty)

It's summer time and that means grilling time!  Being from Indiana, besides basketball, I like me some Corn!  It's pretty simple to grill corn, however you might find yourself in a debate on the best way to grill corn.  Some people leave on the husks, wrap them in aluminum foil, then grill away.  Others claim that this merely "steams" rather than "grills" the corn, so they remove the husks, then add butter as the corn grills directly on the grill.  I say, whatever you enjoy, that's the right way!

I guess today is a hybrid of those 2 schools of thought.  We will peel away all, but 1 layer of the husks, then grill directly on the grill.  This minimizes the chance of charring too many kernels, but still imparts that good grilled flavor.

Let's get started!

WHAT YOU NEED:
4-6 Ears of Corn with Husks intact
Butter
Salt & other Seasonings

WHAT YOU DO:
1.  Pre-heat the grill to Medium-High

 

2.  Peel away all but 1 single layer of the husk
3.  Grill for about 8-12 min, rotating periodically for even grilling
4.  Remove from grill, peel away the remaining husk, serve with the butter & seasonings!

That's all there is.  Enjoy the delicious corn!  How easy was that?  Definitely right up the alley for 'anymonkeycan' cook.  Coming soon, what you can do with your grilled corn!  Until then, your friendly neighborweb monkey!