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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Confetti Sweet Corn

Confetti Sweet Shoepeg Corn (1)

Confetti Sweet Shoepeg Corn (2)

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White corn and shoepeg corn are my favorite. Don’t get me wrong, I like yellow corn, but if I had to choose it’s always the white variety. My Confetti Sweet Corn is so colorful it looks like a party on your plate.

If I can find fresh white corn on the cob because I would definitely grill the corn first to add a hint of smokiness to this dish. If corn on the cob isn’t in season, frozen white shoepeg corn is my “go to” for this dish. Not to worry, my Confetti Sweet Corn is going to be super delicious.

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Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Yields: 4 servings
Equipment: Cast iron skillet

Ingredients:
2 tablespoons of unsalted butter
1 tablespoon of olive oil
2 10-ounce packages of thawed frozen shoepeg corn (substitute 6 corn on the cob)
1/4 cup of carrots, 1/4 inch dice
1/4 cup green bell pepper, 1/4-inch dice
1/4 cup of red bell pepper, 1/4-inch dice
1/4 cup yellow bell pepper, 1/4-inch dice
1/4 cup of red onion, 1/4-inch dice
1/4 cup of fresh basil leaves, chiffonade
1 tablespoon of Kosher salt
1 teaspoon of black pepper

Directions:
In a cast iron skillet, melt butter and olive oil over medium heat. Next, add in all the veggies with Kosher salt and fresh ground black pepper. Sauté for about 3 to 5 minutes, enough to soften and get some color on the veggies. Add the corn in just to warm through, stirring everything together for another 2 minutes. Turn the heat off, then add in the fresh chiffonade basil leaves, toss to combine. Pour into a serving bowl.

Serve warm or at room temperature.

Directions For Grilling Corn:
Note: Add 30 minutes to cooking time.
If using an indoor grill pan start by heating the grill on medium heat. Brush the ears with a little Canola oil first before setting them on the grill. Grill the corn allowing all sides to get those nice grill marks rotating every 5 to 6 minutes. The entire process will take around 30 to 35 minutes. Next, let them cool down a bit before trying to handle them to remove the kernels. Transfer to a bowl and set aside until your ready to add them with the rest of the veggies.

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Pappardelle With Chicken Sausage Meatballs

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Thanks to my mom and grandmother, I’ve learned so much about the art of making great meatballs. The one important thing that they both told me was not to overwork the meat when adding in the flavorings. Well, keeping that in mind, I went one better. I came to the conclusion, that if you mix all the wet ingredients along with the spices first, then add in the meat, there was less likelihood of over mixing. This is my Pappardelle With Chicken Sausage Meatballs.

Flat Leaf Italian Parsley

Sweet Basil (2)

fresh basil

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Chicken Broth.jpg

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Prep Time: 30 minutes (time includes making the meatballs and dicing the onions and garlic for the sauce)
Cook Time For Meatballs: 25 minutes
Cook Time For Tomato Sauce: 45 minutes
Yields: 22 golf-size meatballs
Equipment: 2 rimmed baking sheet pans lined with parchment paper, large 6-quart Dutch oven,6-quart saucepot,  2 large mixing bowls, colander, cookie-dough scoop, olive oil cooking spray

Ingredients For Meatballs:
olive oil cooking spray
1 pound of sweet Italian sausage, casings removed
1 pound of ground chicken
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1/4 cup of fresh basil pesto (store-bought fresh pesto can be found in the refrigerated section where you find the fresh pasta and sauces)
1/4 cup of  Parmigiano-Reggiano cheese, freshly grated
1 tablespoon of dried oregano
1 teaspoon of fennel seeds
1 tablespoon of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
1 cup of plain Panko bread crumbs
1/2 a cup of seasoned Italian bread crumbs
3 cloves of garlic, freshly grated
2 large eggs, beaten
5 dashes of Worcestershire sauce
1/3 cup of Ricotta cheese, room temperature
1 cup of half-and-half (start with 3/4 cup until you get the consistency of wet sand)

Ingredients For Tomato Sauce:
2 tablespoons of olive oil
1 diced onion
3 cloves of minced garlic
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of crushed red pepper flakes
2 tablespoons of tomato paste
1 tablespoon of dried oregano
1 tablespoon of brown sugar
1 cup of unsalted chicken broth
1 28-ounce can of San Marzano whole tomatoes
1 28-ounce can of crushed tomatoes
1 cup of freshly grated Parmigiano-Reggiano cheese for the pasta (reserve some for garnish)
1/4 cup of fresh basil, julienned

Directions:
Preheat oven to 375-degrees F.
Start in a large mixing bowl, by adding all the ingredients that will flavor the meat, mix to combine. The mixture needs to have the consistency of wet sand as shown in the above picture.

In another large mixing bowl, containing the ground chicken (a mixture of dark and white meat) and sweet Italian sausage add the flavoring mixture. Use a fork to evenly distribute the flavoring mixture throughout the meat. It does take a minute, but it will ensure there’s no chance the meat will become compacted compared to if you were to use your hands to combine the ingredients.

To ensure the meatballs are the same size use a large cookie-dough scoop as seen in the above picture. This yielded about 22 golf-size ball meatballs. On two rimmed baking sheet pans lined with parchment paper lightly spray olive oil cooking spray. Scoop out the meatball mixture and roll them into golf-size meatballs. Arrange the meatballs at least 1 1/2 inches apart. Spray the tops of the meatballs with a little of the olive oil cooking spray to ensure they brown nicely. Bake for 25 minutes.

Tip: Use the cooking spray, (a light spritz) to lubricate the cookie-dough scoop every so often. This will ensure the easy release of the meat mixture.

In the meantime in a large saucepot over medium heat, add olive oil and diced onions. Cook, stirring frequently, until the onions become translucent, 3 to 5 minutes.  To the onions, add the minced garlic, tomato paste, dried oregano, crushed red pepper flakes, Kosher salt, and fresh ground black pepper. Continue stirring, cook for another 1 to 2 minutes

Next, add the chicken broth. Let that come up to a bubble and simmer for a couple of minutes before adding the crushed and whole tomatoes. Using the back of a wooden spoon break up the whole tomatoes. Next, add brown sugar, stir to combine. Bring the sauce up to a bubble, reduce the heat to medium-low and simmer, stirring occasionally.

Once the meatballs come out of the oven, transfer them to the sauce and let everything simmer together on medium-low heat for another 45 minutes. Remove from the heat add the fresh julienned basil, gently stir to combine. Cover to keep warm. After 45 minutes, start cooking the pasta.

In a large saucepot of boiling salted water drop the pasta.

I love to use Pappardelle for this dish. The wide ribbons of pasta have so much more surface area for the sauce to adhere to. Follow the cooking instructions. Drain the pasta really well.  Add a cup of freshly grated Parmigiano-Reggiano cheese into the bottom of a large mixing bowl tossing the cheese through the pasta, very gently, so all those ribbons get coated really well. Then add a couple of ladles full of the tomato sauce, using a pair of tongs toss to combine. What you are witnessing is the cheese sticking to the pasta and the sauce sticks to the cheese. Win-Win!

Finally, I finish with ladling the meatballs on top with a bit more sauce, and a little more cheese. Serve with some crusty cheese bread and garnish with fresh basil. This is my Pappardelle With Chicken Sausage Meatballs.

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Harvill’s Produce Farmers’ Market

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Having been in the food industry most of my life, and working with local restaurants, Harvill’s has been the top local produce provider in the Orlando area as far back as I can remember. Located at 8775 S. Orange Ave. Orlando, Florida, they’ve just recently opened a retail market to the public. I visited it today and it’s awesome. I took a few pictures to give you a peek at what’s in store for you.

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If you live here locally, make Harvill’s produce farmers’ market-retail store a must stop, for all your fruit and vegetable needs. For more information visit their website at www.harvillsproduce.net.

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