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Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry

Artisinal Bread Basket

These are a few of my Great Tips For Artisanal Bread, Corn On The Cob, And Everything Strawberry.

Everyone that knows me, knows there are a couple of things I love. Artisanal loaves of bread and strawberries. Not only do I love to eat them, but they are also in full display in my home.

On any given day I’ll buy artisan bread and I know it wouldn’t take me long to use them in different recipes, so I could easily devour them. Truth is, I can really get carried away, and I need to cut back.

I had this idea where if I could immortalize them, maybe, just maybe, that would make it easier for me not to rush out and buy a loaf all the time.

I ended up drying them out in the oven, turning them into giant croutons. I baked them off on a really low temperature (175 degrees F) for about 3 to 4 hours. I let them cool overnight, then varnished each one of the loaves along with a couple of croissants.

Now, I can just admire them any time I want, and not have to worry about the weight gain that would certainly be inevitable. Turns out, it became a lifelike breadbasket that makes a beautiful centerpiece for any table.

How about this one? You know what a pain it is when you want to remove the corn kernels from the cob. Here’s a great tip.

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I love adding grilled corn to different dishes. It’s the task of removing the corn kernels that really disturbs me. They fly all over the place. They’re all over the cutting board, on the counter, and on the floor. It’s a battle keeping more than you seem to lose.

Take a Bundt pan or an Angel food cake pan, both shown in the pictures above, set the base of cob into the hole. Hold the top of the cob with one hand, using a sharp chef’s knife, slice off the kernels. I promise those kernels will all fall right into the cake pan. VOILA!

I do have one more short story. When I first moved out on my own, my grandmother gave me a strawberry canister set for my kitchen. Well, just like most girls, I thought I’d keep that theme going and stick with all things strawberry

I was 19 years old then, now I’m in my 50’s, and I think my strawberry themed kitchen now looks more like the store you see in every Cracker Barrel.

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Hutch

You know what? There’s a story and a memory behind everything in your home.

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Mexican-Style Corn On The Cob

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If you’re looking for a new way to fix corn on the cob I have it! This is my Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili because it’s even better the next day.

By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing Homemade Chili into a completely new meal.

The link for my Homemade Chili recipe is at the bottom of this post.

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Leaving the husks on the corn gives a rustic appearance I really love.

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Taco

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone pastry brush, parchment paper, plastic wrap

Ingredients:
4 corn on the cobs, with husks
Canola oil
2 stick (16 tablespoons) of unsalted butter, room temperature
4  limes, 2 zested, 2 cut into wedges for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
1/2 teaspoon of freshly ground black pepper
3/4 cup of fresh Queso Fresco, crumbled

Directions:
Start by making a *compound butter. Take a stick of room temperature unsalted butter. In a medium-size mixing bowl add lime zest, chili powder, Kosher salt, fresh ground black pepper, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.

Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.

Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.

Brush a light coating of Canola oil on all sides of each of the corn cobs. Arrange 2 ears of corn onto a medium-high preheated grill-pan, turning them occasionally until the ears of corn are nicely charred. Repeat the process for the remaining two ears of corn. The whole process should take about 8 to 10 minutes. They will crackle and smoke a bit, that’s normal.

Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!

Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges. There you have it my Mexican-Style Corn On The Cob

*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, spices, or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper, and chilled until it’s firm enough to be sliced.

Homemade Chili

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