A Coconuty Corn

No column this week but you know there's no way I'd leave you hanging. I know how much you look forward to seeing what I've cooked up for you :)) Well, if you love corn, then you are going to love this Guyanese-style corn-on-the-cob. I'm not going to do a lot of talking about it, I think the photographs speak for themselves. I give you the recipe, encourage you to try it and when you do, drop me a line and let me know if you liked it. I promise that you will be gnawing at the cob long after the plump, sweet juicy kernels are gone.

Ingredients

6 ears young corn
1/2 cup canned coconut milk
1 + 1/2 cups water
Salt to taste
Lots of freshly ground black pepper
Minced hot pepper to taste
3 sprigs thyme
(If using fresh coconut milk, then use 1 cup coconut milk and 1 cup water)

Equipment

1 pot with cover
1 wooden spoon

Method

1. Add all the ingredients, except the corn, to the pot and stir to mix and dissolve the salt
2. Break the corn in halves and add to the pot
3. Cover pot and bring to a boil on high heat; as soon as the pot boils, remove the cover and let the corn cook until the liquid has almost dried out or the coconut milk cracks
4. Serve warm or at room temperature

I am sending this photograph of a grapefruit over to Jugalbandi for this month's CLICK event. The theme is Citrus.

And, don't forget to drop by Forgive Me My Nonsense... Bee's post points to a New York Times article that everyone should read.

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The Right Taste is YOUR Taste

I know there are folks out there who treat a recipe like an immutable law. They don’t want to mess with the recipe for fear that a Secret Recipe Police will burst into their kitchen and haul them off to the kitchen crimes court. I take a different view. I think a recipe is like a suggestion from a good friend or from someone who has tried out this meal before. It’s your job to play around with that recipe in your quest to get exactly the right taste for you and your family. Click here to read the rest of the column as I discuss my trials in coming up with a Raisin Scone recipe that suits my taste.

Please see my recipe below. It is very flexible and is only offered as a guide. Follow it exactly if you want to but I invite you to play around with it and make it your own.

Raisin Scones

Yield: 8 Wedges

Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar, plus extra for sprinkling
1 cup (8 oz) cold unsalted butter
3/4 cup raisins
2/3 cup whole milk, chilled
1 egg lightly beaten

Egg Wash
1 egg plus 1 tablespoon water, lightly beaten

Equipment
1 large bowl
1 large baking sheet lined with parchment paper or lightly floured
1 rubber spatula or wooden spoon
1 pastry cutter/blender or 2 table knives
1 small bowl
1 pastry brush
1 knife

Preheat oven to 400 degrees F with rack in the middle of the oven.

Method

1. Mix together, flour, baking powder, baking soda, cinnamon, salt and sugar in large bowl
2. Cut in chilled butter until mixture resembles coarse crumbs
3. Stir in raisins
4. Add egg and milk to flour mixture to form a soft dough. Do not knead, all you're doing is bringing the ingredients together
5. Turn dough onto a floured surface and pat gently into a 10-inch circle with about 1-inch thickness
6. Cut into shapes of your choice: wedges or circles. If you're cutting circles, gather the ends after the first cutting, roll them together and continue cutting
7. Transfer to baking sheet, brush with egg wash and sprinkle with sugar
8. Bake for 16 - 18 minutes or until golden brown
9. Cool on rack and serve at room temperature with jam, jelly, butter or as is

There are times however, when a recipe needs no adjusting to suit your taste, it is good just as is. Such was the case with Chuck's Breakfast Bread. It was moist, savoury and delicious. It was a big hit with my guests and tasters also and will now definitely be a must-make whenever I'm hosting a breakfast, brunch or tea. Click here for his post and click here for his recipe.

This week over at Forgive Me My Nonsense... It's Emancipation Day

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We Heart Arnold

Remember the old television show Green Acres? Arguably the biggest star on the show was Arnold the pig. He could write his name, change channels on television, play piano and even predict the weather. Despite all of those talents, if he came to the Caribbean he might still find himself facing the butcher. We love pig – ham, chops, ribs, bacon, sausages. From snout to trotter we eat it all. Click here to read the rest of the column.

This week week I also made Pirojki/Pirogi. I first had a Pirogi while on a trip to the mid-west of the USA a few years ago. I have a very good friend that loves these so when I saw Farida of Azerbaijani Cookbook post the recipe complete with a step by step demo, I quickly bookmarked the page and set about making Pirogi. It tasted just as I remembered the first time I had one and what I like about Farida's version is that they were baked instead of fried. You've got to try making these, it's really easy and absolutely delicious. Click here for the recipe and to see how to make them.

Over at Forgive Me My Nonsense... this week, say goodbye to Randy Pausch.

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