We are having an Indian Summer here. Unusually warm and sunny at this time of the year, not that I am complaining.
Now September is almost at the end and my conferences are behind me. I continue to be busy this year, with a money paying job and my pet project which has kept me sane and going so far. Life is so full of intricate and delicate balance. Don't you think?
My first half of 2011 has been fairly occupied and dotted with some twists and turns. I have been so engrossed in my own search of a better life that I forgot and failed to appreciate forces outside the equation (Is it so hard to play along the classical mechanics trajectory where everything is predictable given a starting position?). Well, it's a lesson from life, not satisfactory but memorable.
With cloudless skies and uninterrupted sunshine, it's hard to get melancholy. And why should I? Grass always looks greener on the other side and it's always good to be reminded of a small and precious oasis I have next to me. Small, precious indeed, and the one that belongs to me and only me.
I think I am now prepared to take on what's coming, whatever it may be.
Bring. It. On.
Tuesday 27 September 2011
Sunday 18 September 2011
Skillet-roasted corn in lime chili butter
Fresh corn in their husks do not appear in my area easily. Yesterday with a nice surprise I spotted a full crate of them in my local supermarket and bought three ears instantly.
I have heard about lime chili butter for a long time. What an intriguing combination, I thought, a recipe that calls for both sharp acidity and rich grease at the same time. On top of that, it has added heat from the chili powder. You know me, I have to try it!
The way I prepared my corn was inspired by two recipes, Tyler Florence's roasted corn and Molly Wizenberg of Orangette's brown butter corn. May I say that lime chili butter is such a heavenly combination!! In my mouth, the smoothness first comes with the mellow butter, then with a gentle kick from the chili powder (like the faint firework in the distant night sky) and refreshes up with a sharp lime tangy taste. It's a great compliment for the skillet roasted corn which not only has its sweetness enhanced but also enriched with the delicious brown bits by preparing corn this way. Try it. You won't regret it.
Skillet roasted corn kernels in lime chili butter
- 3 ears of fresh corn, husked
- 4 tbsp of butter (salted is fine)
- 1 tsp of chili powder (or to taste)
- zest from one lime and juice from half of the zested lime
- salt to taste
Remove the corn kernels with a sharp knife. Hold the corn cob vertically to the surface and cut away the kernels from top to bottom.
In a skillet melt the butter and cook it with medium heat until it turns lightly brown. You have to watch the pan very closely because it can be a second or two between caramel brown and tarmac black. Once the butter turns brown, tip in the corn kernels. Coat each kernel with the delicious brown butter and let them roast in the pan. Turn them over occasionally to make sure that they don't stick (too much) on the base of the pan. You do want the tasty brown bits to develop.
After 5 minutes, put in the chili powder and the lime zest. Continue to roast the corn kernels in the skillet. You can use a lid to steam the kernels through but I don't find it necessary. I prefer my kernels slightly on the dry side.
When the kernels reach to the desirable level of doneness, squirt in the lime juice, stir the corn a few times. Turn off the heat and plate up. I hope it puts a smile to your face as much as it did to me.
I have heard about lime chili butter for a long time. What an intriguing combination, I thought, a recipe that calls for both sharp acidity and rich grease at the same time. On top of that, it has added heat from the chili powder. You know me, I have to try it!
The way I prepared my corn was inspired by two recipes, Tyler Florence's roasted corn and Molly Wizenberg of Orangette's brown butter corn. May I say that lime chili butter is such a heavenly combination!! In my mouth, the smoothness first comes with the mellow butter, then with a gentle kick from the chili powder (like the faint firework in the distant night sky) and refreshes up with a sharp lime tangy taste. It's a great compliment for the skillet roasted corn which not only has its sweetness enhanced but also enriched with the delicious brown bits by preparing corn this way. Try it. You won't regret it.
Skillet roasted corn kernels in lime chili butter
- 3 ears of fresh corn, husked
- 4 tbsp of butter (salted is fine)
- 1 tsp of chili powder (or to taste)
- zest from one lime and juice from half of the zested lime
- salt to taste
Remove the corn kernels with a sharp knife. Hold the corn cob vertically to the surface and cut away the kernels from top to bottom.
In a skillet melt the butter and cook it with medium heat until it turns lightly brown. You have to watch the pan very closely because it can be a second or two between caramel brown and tarmac black. Once the butter turns brown, tip in the corn kernels. Coat each kernel with the delicious brown butter and let them roast in the pan. Turn them over occasionally to make sure that they don't stick (too much) on the base of the pan. You do want the tasty brown bits to develop.
After 5 minutes, put in the chili powder and the lime zest. Continue to roast the corn kernels in the skillet. You can use a lid to steam the kernels through but I don't find it necessary. I prefer my kernels slightly on the dry side.
When the kernels reach to the desirable level of doneness, squirt in the lime juice, stir the corn a few times. Turn off the heat and plate up. I hope it puts a smile to your face as much as it did to me.
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