Monday, August 24, 2009

Burn, Baby, Burn.

I love a good bonfire. In the summer there's nothing more American than a toasty fire with friends, its as American as John Cougar-Mellencamp. Sorry, actually its MORE American.

Although, when you live in San Francisco a warm August night is hard to come by, though not impossible. On Saturday- it didnt stop us from soldiering on and coming up with a good excuse to brave the 50 degree fog in Daly City: Burn Farve Jersies. While I did NOT have anything to burn, or particularly care as I am from NY....I attended the event with sympathy and moral support. And food!

There were actually 4 dishes that night that were of mention. I made (see pic to left) Sante Fe Corn Pudding from the Sunset BBQ magazine I recently bought before grill season was over. I made some tweaks to the recipe to turn up the heat but it was fairly simple. The other two dishes that absolutely blew my mind were Tisha's Goat Cheese and Chive Fried Squash Blossom Salad, Shawn's Strawberry Rhubarb Crumble and Josh's Orange Pork loin.

Sante Fe Corn Pudding
6 Boiled Corn Cobbs
1 1/2 Cups of Half and Half
1/4 tbs of melted butter
2/3 cup crushed Ritz Crackers
2 eggs
Shredded Monterey Jack
2 Jalapenos (keep the seeds in for a spicier bake)
Step One: Remove kernels from corn cobb - place in food processor with jalapenos. Pulse 6 times, until pureed with whole corn kernels still visable.
Step Two: Whisk eggs & half and half & butter in sep bowl. Fold in above corn mixture - and 1/3 cup of crackers. Preheat oven to 350 and butter baking dish.

Step Three: Pour into baking dish - cover with Monterey Jack cheese and remaining cracker crumbs.

Step Four: Bake for 45 minutes until top is golden brown :) Serve hot.

<---------- Goat Cheese & Chive Stuffed (fried) Squash Blossoms. I dont know how Tisha did it but if she has a recipe I will gladly send it on.

1 comment:

  1. ~Goat Cheese & Chive Stuffed Fried Squash Blossom Salad~
    -one dozen squash blossoms, stamen removed
    -4 oz goat cheese (I used the pre-herbed kind)
    -4 oz cream cheese
    -approx 1/8 cup fresh chives, chopped
    -1 egg
    -1/4 cup flour
    -1 lb spinach leaves, rinsed and dried
    -1 small red onion, thinly sliced
    -1 bunch radishes, thinly sliced
    -2 medium carrots, thinly sliced
    -1 clove garlic
    -2 Tbsp coarse mustard
    -juice of 1 lemon
    -2 tsp dill
    -olive oil
    -salt & pepper to taste

    The blossoms: combine cheeses and chives, place in a ziploc bag and snip the corner off. Open each blossom and squeeze in about 1-2 tsp of cheese mixture. Fold petals over eachother to seal cheese in. Place filled, folded petals in freezer for a few minutes to set up. Remove from freezer, dredge in flour, then in the lightly beaten egg, then flour again. Fry until lightly golden in approx 1 inch of hot oil.

    The salad: top spinach with onion, radish and carrot. Place fried blossom on top. Drizzle with dressing.

    The dressing: combine mustard, garlic, lemon juice and dill. Whisk in a constant stream of olive oil until it reaches the desired consistency. Salt and pepper to taste. Drizzle over salad.