CutandBaste.com » corn

Warm Summer Orzo

Thomas Kelly — Wed, 22 Jul 2009 16:46:02 +0000

2 ears of corn
2 links of sausage, crumbled
2 shallots, finely chopped
1 jalapeno pepper, chopped
2 cloves of garlic, minced
1/2 cup white wine
1/4 cup tomato sauce
1/2-3/4 cup chopped scallions
1/4-1/2 cup chopped parsley
1 lb orzo
shaved parmesean reggiano to garnish

Shave the corn kernels from the ears and saute in butter over med-high heat until cooked through. Remove.

Saute sausage in a small amount of olive oil over high heat until browned and almost cooked through. Remove and add to corn.

Add shallots to saute pan (add a bit more oil if necessary) and saute until transparent and wilted. Add jalapeno pepper and garlic and cook over lower heat for about a minute.

Turn heat up and add white wine. Reduce and add tomato sauce, corn and sausage. Continue cooking over low heat until orzo is ready.

Cook orzo according to package instructions until just under al dente. Drain and add to saute pan with a bit of the cooking water if the sauce looks like it could uses some liquid. Cook for another minute or so until orzo is al dente.

Top with shaved parm and parsley.

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Fettucini with jalapenos, sweet corn, and blood orange

Thomas Kelly — Thu, 25 Sep 2008 19:09:25 +0000

2 large shallots, finely chopped
3 garlic cloves, minced
3 jalapenos, chopped
3 ears of corn, shucked boiled
1 cup white wine
2/4 cup fresh blood orange juice, strained
1 lb fettucini
Parmesean Reggiano, shaved

In large saute pan, saute shallots over med-high heat until transparent. Add jalapenos and cook for another couple minutes. Lower heat, add garlic, and cook for 1-2 minutes.

Return heat to high, add wine, and cook down. Add blood orange juice and corn and lower heat.

Meanwhile, cook fettucini according to box instructions until almost al dente.

Strain and finish cooking in blood orange mixture. Add corn as well at this point.

Plate and serve with shaved parm.

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Corn from Mary’s Fish Camp

Thomas Kelly — Thu, 24 Jul 2008 19:06:39 +0000

Mary's Fish Camp Corn

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Lobster Risotto with Corn and Peas

Thomas Kelly — Mon, 21 Jul 2008 13:32:41 +0000

Plated Risotto:

Lobster Stock:

Peas & Corn:

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Summer Pasta

Thomas Kelly — Wed, 18 Jun 2008 02:07:05 +0000

This is a very simple pasta dish that I make throughout the summer with whatever fresh vegetables catch my eye at the grocery store or market. Cipriani sells a really thin tagliatelle that works well for these lighter pasta dishes. I usually saute or boil most of the vegetable individually, so they’re all cooked right (I prefer them with a little bite). In this case, I boiled artichokes and cubed the hearts, sauteed corn and peas in olive oil and butter, and added fresh basil and crushed red pepper flakes at the last minute.

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