Advertisements

Let's Dish With Linda Lou

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

Mexican Style Corn On The Cob

Mexican Style Grilled Corn On The Cob

Taco

 

Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies, adding a real smokey flavor to the dish. Add fresh grape tomatoes, diced red onion, cilantro, Queso fresco, and lime. Reinventing leftovers into a completely new meal.

Alongside I served Mexican Style Corn On The Cob, grilled in their husks, smothered with a chili lime butter, and top with Queso Fresco.

Link for Homemade Chili is at the bottom of this post.

Equipment: indoor grill pan
Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: 15-17 minutes

Ingredients: For Chili Lime Butter
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears fresh corn, unhusked
1 cup of Queso Fresco, crumbles
1 lime cut into wedges

Directions: For Chili Lime Butter
Mix butter, chili powder, Kosher salt, black pepper,  and lime zest in a bowl set aside.

Directions:
Prepare indoor grill for medium-high heat.  Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10-12 minutes.

To Serve:
Pull back the husks, sprinkle crumbled Queso Fresco over the corn and lime wedges. Enjoy!

*Compound butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.

Homemade Chili

Advertisements
Leave a comment »

Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

Image

I want to say, I love watching food shows. The shows give me a chance to keep learning new things. All types of chefs throughout the U.S. are always coming up with innovated ways to take classic dishes and make them their own.

I love to take what I’ve learned and put my own spin on the dish. The star of my dish is Andouille sausage. This type of sausage is widely used in New Orleans cuisine, for example; Jambalaya. It’s really flavorful, but it does have some heat.

These are my Cajun-Style Fajitas With Citrus Marinated Peppers And Onions.

Image

Image

2018-02-04 09.27.29

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

Image

 

Prep Time:
Inactive Prep Time: 2 hours minimum
Cook Time:
Total Time:
Yields: 6 servings
Equipment: 12-inch sauté pan, 10-inch sauté pan, 2 large mixing bowls, large Tupperware container, 2 rimmed baking sheet pans, non-stick cooking spray

Ingredients For Andouille Marinade:
10 links of Andouille sausage (about 1 1/2 pounds/2 packages), sliced on the bias
1 packed cup of light brown sugar
1 cup of molasses
2 tablespoons of water

Ingredients:
1/4 cup of olive oil
1 1/2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons of freshly ground black pepper
2 large sweet onions, quartered and roasted
2 red bell peppers, roasted, seeded and julienned
1 yellow bell pepper, roasted, seeded and julienned
12 ounces of orange juice
1/4cup of soy sauce, low sodium
1/4 cup of packed light brown sugar
6 limes, 2 juiced, 4 cut into wedges for garnish
2 large cloves of garlic, grated
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 cups of Monterey Jack cheese, freshly grated
2 cups of Queso Fresco, crumbled
6 6-inch flour tortillas
6 4-inch corn tortillas
Cilantro for garnish

Directions:
Preheat oven to 425-degrees F.
In a large bowl add equal parts brown sugar and molasses. Add 2 tablespoons of water, mix to combine. Add the sliced Andouille sausage to the marinade, toss to coat. Cover with plastic wrap, refrigerate for a minimum of 2 hours, overnight’s even better.

After quartering the onion place them into a large mixing bowl along with the bell peppers. Add olive oil, 1 1/2 tablespoons of Kosher salt, and 1 teaspoon of freshly ground black pepper, toss to coat. Arrange the onions and bell peppers on a rimmed baking sheet pan as seen in the picture above.  Roast for 40 minutes, turn the peppers halfway through to all them to char on all sides.

A Good Tip: When you open the oven to retrieve the roasted peppers, stand back for just a second so you don’t get a pepper facial.

Allow the onions to remain on the baking sheet to cool while preparing the roasted peppers for peeling. Using a pair of tongs grab the hot roasted peppers, transfer them to a large bowl and tightly cover with plastic wrap. This will cause the peppers to steam, while in the bowl, and this will ensure their skins will peel off easily. Give it around 30 minutes, before taking off the plastic wrap. Remove the skins and seeds. Slice the peppers into thin strips (julienne) placing them back into the bowl along with the roasted onions.

In a large Tupperware container add orange juice, low sodium soy sauce, light brown sugar, the juice of 2 limes, freshly grated garlic, 1 teaspoon of Kosher salt, and 1 teaspoon of freshly ground black pepper, whisk to combine. Add the roasted peppers and onions to the marinade, mix to combine and set aside.

The next step is to grate the Monterey Jack cheese and crumble the Queso Fresco. Transfer the cheeses to a plate and set aside.

In a large sauté pan over medium heat, add the marinated sliced Andouille sausage. Cook for 20 minutes, stirring occasionally until the sauce thickens and sausage becomes caramelized. Add the roasted peppers, onions, and the citrus marinade to the pan. The marinade will help to deglaze the pan by using your wooden spoon to scrape any bits that may be stuck to the bottom. Frequently stirring the sausage, peppers, and onions together, cook for another 5 minutes or until the marinade’s reduced and the sauce has thickened, then turn off the heat

Preheat open to 400-degrees F.
I’m using both corn and flour tortillas for this dish. For the corn tortillas, I sprayed both sides with cooking spray and arranged them onto a rimmed baking sheet pan to crisp up in the oven, around 5 minutes.

The flour tortillas place on at a time into a dry hot sauté pan over medium heat. Cook for about 30 to 60 seconds, or until browned, then flip and cook for another 30 seconds.

Place a little of the marinated Andouille with the roasted peppers and onions on one of each type of the tortillas. Top with a combination of the Queso Fresco and the Monterey Jack cheese. Garnish with a kiss of very finely chopped cilantro. Serve with a couple of lime wedges. There you have it, my Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

Leave a comment »

Grilled Sweet Corn On The Cob With Chili Lime Butter And Queso Fresco

Image

If you’re looking for a new way to fix corn on the cob I have it! This is my Sweet Grilled Corn On The Cob With Chili Lime Butter And Queso Fresco.

Image

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

Image

Image

Image

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

Ingredients:
4 corn on the cobs, with husks
Canola oil
1 stick of unsalted butter, room temperature
4  limes, 2 zested, 2 for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
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, 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 the cobs. Place them onto the grill pan, turning them occasionally until the ears of corn are nicely charred. 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.

*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, prices 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.

Leave a comment »

%d bloggers like this: