Summer Corn Soup

Instructions

Soup

*If using fresh corn, cut kernels off cobs and add cobs to vegetable stock to fortify with more fresh corn flavor.
In a large heavy bottomed pot, melt butter. Add shallots and garlic and a small pinch of salt and cook to translucent. Add corn kernels, bay leaf, and thyme and sautee for 5 more minutes. Add stock and bring to a boil, then simmer for 20 minutes. Working in batches, transfer soup to a blender and add heavy cream, lemon juice, cane vinegar, remaining salt and pepper. Puree on high for 2-3 minutes per batch, until smooth. Strain through a fine seive or chinoise and discard any solids. Refrigerate until ready to serve. Garnish with fresh thyme. 

Mojo Verde

Combine all ingredients except oil in a blender. Pulse for 1 minute to combine and chop up the herbs. With blender running on high, slowly add the oil in a steady stream and blend for 1 additional minute for smooth consistency. Keep refrigerated for up to 5 days. Serve with fresh and grilled vegetables, grilled shrimp, fish and chicken.

Red Pepper Romesco

* If using fresh bell peppers, lightly coat in vegetable oil or cooking spray and char over open flame for 5-8 minutes turning occasionally. When exterior is blackened and chrarred and flesh is soft, transfer to a large mixing bowl and cover immediately with plastic wrap. After about 10 minutes, the peppers will be cool enough to handle and the charred skin will peel off easily. If using jarred peppers, drain any packing liquid. Total volume should be about 3 cups.

Combine all ingredients except olive oil in a blender. Pulse for 1 minute to chop and blend ingredients. With blender running on high slowly add oil and continue to blend for one minute until smooth. Keep refrigerated. Use within 5 days.


Canary Island Potatoes

In a large pot, combine water, whole unpeeled potaoes, and enough salt that your potatoes float (this may be between 1 and 1/2 cups). Bring to a boil then reduce heat and simmer for about 20 minutes, until potatoes are just done. Drain off most off the water in the pot, keeping about 1 cup or less of liquid. Add another layer of salt (about 1/4 cup) and return pot to medium heat. The salt and remaining water will create a salt slurry that will crust the potatoes. Shake pot to coat potatoes and evaporate liquid. When all liquid is evaporated, remove from heat and cover with a lid or clean towel for about 5 minutes. This will cause the potatoes to "wrinkle" slightly. Traditionally served as an appetizer or side dish with assorted mojo sauces.

Ingredients
  • 6 cups corn kernels- fresh or fozen*
  • 7 cups vegetable stock
  • 5 tbsp unsalted butter
  • 2 large shallots - chopped
  • 4 clove garlic - minced
  • 12 sprigs fresh thyme plus more for garnish
  • 1 bay leaf
  • 2 tbsp fresh lemon juice
  • 1 tsp cane vinegar
  • 1 1/2 cups heavy cream
  • 3 1/2 tsp kosher salt
  • 1/2 tsp ground white pepper
  • 12 cloves fresh garlic- minced
  • 1 cup extra virgin olive oil
  • 1/2 cup fresh squeezed orange juice
  • 2 tbsp fresh squeezed lime juice
  • 1 1/2 cups fresh cilantro- stems and leaves - washed & dried
  • 1/2 tsp toasted cumin seeds
  • 1/2 tsp kosher salt
  • 3 red bell peppers- roasted & skinned*
  • 1 cup toasted pecans
  • 2 cloves raw garlic
  • 4 cloves roasted or confit garlic
  • 1 tsp smoked paprika
  • 3 tbsp sherry vinegar
  • 1 cup olive oil
  • 1 tsp honey
  • 1 cup dry stale bread
  • 1/2 tsp kosher salt
  • 1/4 tsp crushed red pepper flake
  • 2 pounds small new potatoes or fingerlings
  • 2 cups sea salt or kosher salt- divided
  • 6 qt water

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