Mexican-Style Grilled Corn

Usually, on the side of the street in Mexico City, there is a man or a woman grilling ears of corn over hot coals. The elote's sweet, roasty aroma wafts across plazas, tempting you to buy one even when you aren't quite hungry. Should you indulge in this cheap and tasty treat, the proprietor will offer to slather your corn with crema or mayo, roll it in salty crumbled cotija cheese, dust it with spicy chile powder, and drizzle it with lime--or whatever particular combination appeals to you.

Indulge in this treat. Trust me.

Not just once, but almost every time you have the chance. This type of corn is a Mexico City tradition, and you just are not living life to the fullest if you pass it up. This is a little difficult, because there are so many delectable food traditions like this in Mexico City--if you aren't careful you will end up neglecting the myriad other joys of one of the best cities on Earth.

If you are not going to be in Mexico City any time soon (it has sadly been 12 years since I lived there and at least 10 since my last visit), this recipe will help tide you over. Now, this is not exactly a traditional Mexican recipe--it came from Cook's Illustrated. It adds a lovely garlicky dimension,  uses Pecorino Romano and cilantro. Yet somehow it captures the essence of Mexican grilled corn while becoming something completely new and undeniably delicious.

Like a fading memory or a feeling of nostalgia, this recipe manages to make the street food of Mexico City taste better than ever.

Mexican-Style Grilled Corn

~Print Recipe~

• 1/4 cup regular or light mayonnaise
• 3 tablespoons sour cream or Greek yogurt (regular or non-fat)
• 3 tablespoons minced fresh cilantro leaves
• 1 medium garlic clove, minced or pressed
• 3/4 teaspoon chili powder, separated
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 4 teaspoons lime juice (from 1 lime)
• 1 ounce Pecorino Romano cheese, grated (about 1/2 cup)
• 4 teaspoons vegetable oil, plus more for grill
• 1/2 teaspoon kosher salt, or 1/4 teaspoon table salt
• 6 large ears of corn, husks and silk removed

1. Start your grill and heat until hot. Scrape grill clean. Dip a wad of paper towels in vegetable oil. Holding wad with tongs, oil the grate.
2. While grill is heating, combine mayonnaise, sour cream or yogurt, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne, lime juice, and cheese in a bowl. Set aside. 
3. In another bowl, mix vegetable oil, salt, and remaining 1/2 teaspoon chili powder. Add corn and toss until evenly coated OR brush oil mixture evenly onto corn.
4. Grill corn over coals, turning occasionally, until lightly charred on all sides--7 to 12 minutes. Removed from grill and place in a bowl with mayonnaise mixture, tossing to coat evenly. Alternatively, spread mayonnaise mixture on individual ears with a knife. Serve immediately.

Polenta

     There is a restaurant on NE 28th Ave in Portland called Tabla. I lived here for 5 1/2 years, and walked by the place innumerable times, before stepping in the door. It is a higher-end, small plate place--the sort that is usually out of our price range. You know, the kind of restaurant where the more you are paying, the less food you actually get.

     But, we were celebrating and so we decided to give it a try. It was definitely pricey, but it was also an extraordinary and memorable meal. The food was worth every penny and the service was among the best I've ever had. I don't think we will go back often, but I certainly hope we go back. I especially liked the creamy polenta that was the foundation of my meal. I had another delicious bit of polenta at Tasty and Sons a few months before, so now I was really sold on the idea.

     See, I used to hate polenta. A church in the small town where I grew up used to do these fundraiser dinners where they sold polenta, and I just did not like the stuff-- no matter how much my mom tried to make me eat it. It was just too mushy and bland. THIS stuff, on the other hand was deeply satisfying and savory, and a wonderful base for the rest of the dish.

     I am officially a polenta convert. Since Tabla, I've started making polenta at home. It is sold very inexpensively in many bulk food sections. Polenta is easy to make and goes with all kinds of meat and vegetable dishes. It's nice to have something a little different to swap for the usual rice or potatoes.

Polenta

~ Print Recipe~ 

• 4 cups of chicken or vegetable broth, additional as needed
• Salt to taste
• 1 cup polenta
• 1 to 4 tablespoons butter 
• Freshly grated Parmesan cheese to taste
• Pepper to taste

1. In a medium saucepan, bring broth and a pinch of salt to a boil over high heat. Whisk or stir in polenta, until completely incorporated.
2. Turn down the heat to low. Add the butter and cook the polenta, stirring occasionally, for up to 30 minutes (cooking time will depend on the type of polenta you are using). When it's ready, the polenta will be soft and the broth should be fully absorbed. If you want a thinner consistency, add a little more broth.
3. Add grated Parmesan, adjust salt and add pepper to taste. 
4. Serve immediately.

Blue Cheese Scallion Biscuits

 There must have been a time when I did not like blue cheese, but if there was I cannot remember it. The ripely pungent, extremely boldly flavored moldy cheese doesn't seem like it would appeal to young children and I admit that it is something of an acquired taste. Yet I only know that the first time I remember eating blue cheese--smeared on crostini with roasted garlic--I couldn't get enough.

Blue cheese is good in salads, in mac n' cheese, on crackers--well, when isn't blue cheese a good idea? Now I know that it is also fantastic in these biscuits from Smitten Kitchen. The salty, savory flavor of blue cheese really shines in these craggy drop biscuits, but is not over powering. I served these biscuits with a subtly spiced roasted red pepper soup, but they would be a great accent to any dish that could use a hint of blue cheese. These are so quick and easy you can throw them in the oven right before you serve dinner. You will not regret it.

What a second, did I just say BISCUITS? Savory, cheesy biscuits?! So fluffy, so flaky, so rich and toasty!  Honestly, who doesn't love biscuits?!  I love them a bit too much, so I must very intentionally limit my biscuit making or things would very easily get out of hand. (And by things, I mean my girth.) Luckily, I had some friends over for dinner who love biscuits maybe even more than I do. They took the remaining biscuits safely out of my reach. (My scale and I thank you, D & K.)

One year ago: homemade tortilla chips, guacamole
Two years ago: chocolate cream cheese cupcakes, easy d.i.y. sushi
Other blue cheese recipes: roasted pear salad with blue cheese and walnuts,  stuffed burgers

Blue Cheese Scallion Biscuits

~Print Recipe~

• 2 1/4 cups all purpose flour
• 2 1/2 teaspoons baking powder
• 2 teaspoons sugar
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons (3/4 of a stick) cold, unsalted butter cut into 1/2-inch cubes
• 1 1/2 cups crumbled blue cheese
• 4 scallions, finely chopped
• 1 cup well-shaken buttermilk

1. Preheat oven to 450 degrees. Line a baking sheet with parchment.
2. Whisk together flour, baking powder, sugar, baking soda and salt in a large bowl. Use a pastry cutter or your hands to blend in the butter until the mixture resembles a coarse meal. Stir in blue cheese and scallions. Add buttermilk and stir until just combined. 
3. Drop dough in 12 equal portions about 2 inches apart onto prepared baking sheet. Bake in the middle of the oven until golden, 16 to 20 minutes.

Makes 12 biscuits

Sweet Roasted Acorn Squash

This Cook's Illustrated recipe has in my repertoire for some time. I've been meaning to post it for, I don't know, the last few years or so. It's easy, relatively quick, and exceedingly delicious. It's rich and sweet and better than candy as far as I'm concerned. That being said, I don't make it all the time because the butter and the brown sugar probably outweigh the benefits of eating squash with dinner. (I have tried this with less butter and sugar and it is great that way, too.)

You do have to be careful what you pair this with, since it is a sweet and decadent side-dish. I've made a meal of nothing but this and sauteed kale and been thorough satisfied. Whatever you decide to make to serve with this, I do hope you try this recipe. It is technically still winter, so make this while you still can. Before you know it, spring will be here! Hip, hip, hooray!

Roasted Acorn Squash

~Print Recipe~

• 2 medium-sized acorn squash
• 1/8 teaspoon salt, plus more for sprinkling
• 3 tablespoons butter
• 3 tablespoons packed brown sugar

1. Adjust top oven rack to 6-inches from element. Pre-heat the broiler.
2. Cut each acorn squash in half. Scoop out all of the seeds and strings. Make sure to really get all of it out or the glaze will not seep into the flesh of the squash . (This step is a little onerous.)
3. Place the four halves in a large microwave-safe glass bowl, such as a Pyrex. (The open halves will be facing the sides of the bowl.) Add a little less than 1/4 cup of water to the bowl, then cover the bowl tightly with a couple layers of plastic wrap. Poke 4 small holes in the top for the steam to vent. Microwave for 10-15 minutes, or until the squash offers no resistance when poked with fork. Carefully remove from the microwave. Open the plastic wrap of the side away from you to let the steam out.
4. Place halves face up on a tin foil-lined baking sheet. Sprinkle with salt. Cut lines criss-crossing the squash (this helps the glaze sink in and makes the squash taste better!).
5. Heat butter, brown sugar and 1/8 teaspoon salt in a small pot over low heat on the stove. Whisk occasionally, until it dissolves. Divide mixture evenly over the four squash halves, making sure to coat every inch.
6. Broil until brown and caramelized, about 5 minutes. Serve immediately.

Serves 4

Baked Sweet Potato Fries

Sometimes it's the simple things that are best. This is one of those really easy sides that is fairly healthful and perfectly delicious. We had them with some barbecue tonight and it definitely satisfies the french fry craving. In fact, I like sweet potato fries better than regular fries. I could probably eat them forever. These are, in my opinion, really good when dipped in some homemade mustard, too!

Baked Sweet Potato Fries

~Print Recipe~

• 2 medium sweet potatoes
• Olive oil or olive oil spray
• Salt

1. Preheat oven to 425 degrees. Line a baking sheet with parchment sprayed with non-stick spray.
2. Peel sweet potatoes and slice into wedges. If using olive oil, put wedges in a boil, drizzle with olive oil and sprinkle with salt. Toss to coat. If using olive oil spray, spread wedges in a single layer on baking sheet, spray with olive oil and sprinkle with salt.
3. Bake wedges for 15 minutes, then flip them over. If using spray, spray the other side and sprinkle with salt. Bake another 10-15 minutes until golden brown and they've reached desired crispness. 
4. Sprinkle with more salt, if desired. 

Serves 2-3

Kale with Onions and Garlic

I always wanted to like kale more than I actually did. The first time I had it, my vegan roommate sauteed it before adding it to some dish she was making. I was intrigued and pleasantly surprised by this kinda scary looking, dark leafy green. The first time I used it, I added it to a potato, kale and chorizo soup. First of all, I couldn't believe how much went into the pot, and then when I tasted it I was a little underwhelmed. The potatoes and the sausage stole the show. But, like magic, as the soup---how shall I say it---matured, the kale became more and more delicious with each bowl. It was growing on me.

I've also tried sauteing kale on various occasions and found it decent, but not fantastic. Still, for some reason, I always cut out every single kale recipe I found. And recently, I found out that kale is probably the most nutrient-and-antioxidant-dense food on the planet. I wanted to LOVE kale! Why didn't I?

Well, luckily I never gave up. I soon came across a recipe that boiled the kale before sauteing it garlic and onions. Perfect! Amazing! It's everything I always wanted kale to be. It is honestly my favorite thing to cook and eat right now. So satisfying---AND healthy. This is a win-win recipe.

Kale with Onions and Garlic

~Print Recipe~

• 1 bunch of kale, rinsed
• 1 tablespoon olive oil, or more to taste
  
• 1 medium onion, chopped
  
• 3-6 garlic cloves, pressed or minced
  
• Salt and pepper to taste

1. Bring a large pot of salted water to a boil.
   
2. Remove kale leaves from stems by folding leaves in half, then chopping off the core. Tear leaves into smaller pieces. Add kale to boiling water, stirring well to incorporate. Cover and cook for 8 minutes, until the kale is almost tender. Drain.
3. Heat olive oil over medium heat in a large skillet. Add onion and cook stirring occasionally until translucent. Add garlic, stir and cook 1-2 minutes more.
4. Add kale and stir to toss in the garlic and onions. Cook a few minutes more, until the kale is tender and the flavors have blended. Season with salt and pepper. Serve hot.
   

Sauteed Carrots with Fried Sage

I don't usually cook carrots. In fact, most of the time I'm more of a raw, fresh vegetable kind of person--something I definitely get from my mom. I would be very satisfied with a big, colorful salad for dinner. Recently, though, I've been discovering the joys of steamed and roasted veggies. Until now, I've mostly stuck to my standbys--broccoli and eggplant. You know, I've just had more than my fair share of overcooked, mushy bland vegetables--especially carrots. Yuck.

Well, I can't tell you exactly why, but I was flipping through one of the four food magazines I'd acquired well before Thanksgiving and I decided to make this carrot side dish on Turkey Day. Carrots and sage---two ingredients with which I rarely cook. Maybe it was the simplicity of the recipe. Closer to Thanksgiving, I went back to find this recipe and for the life of me could not located it. I flipped through every magazine I had and nothing. I somehow had recycled the one magazine with my side dish recipes! (And, don't get me started on trying to find sage in the days before Thanksgiving--everybody was out!)

I was lucky enough to find the missing recipe online (though not before searching the Cooking Light website very, very diligently. What is up with their hard to navigate interface?!) and some sage after work on Thanksgiving day. Anyway, it was all smooth sailing from there. I tweaked their instructions a bit and fried the sage in the butter and oil (um, why exactly do they call it Cooking LIGHT?) first, which cooks the sage lightly and also flavors the fats with it's sage-iness. Such savory goodness! The carrots then absorb all of this wonderful flavor and develop their own satisfying sweetness. This would be an excellent side dish anytime.

Sauteed Carrots with Fried Sage

~Print Recipe~

• 1 tablespoon butter (use Earth Balance to make this vegan)
  
• 1 tablespoon olive oil
  
• 2 tablespoons (or more to taste) small fresh sage leaves (or larger leaves, torn in half or quarters)
  
• 3 heaping cups diagonally sliced carrot
• 4 tablespoons water
• 1/4 teaspoon salt (or to taste)
  
• 1/8 teaspoon freshly ground black pepper (or to taste)

1. Melt butter in a large skillet over medium heat. Add oil to pan and stir to mix. Stir in sage leaves and fry for 1 minute, or until lightly crisp. Remove leaves, draining excess oil back into the pan, and set aside. 
2. Add carrots and water to skillet. Stir to coat with oil. Partially cover and cook 10 minutes or until carrots are almost tender.
3. Add salt and pepper to pan. Increase heat to medium-high heat. Cook 4 minutes or until carrots are tender and lightly browned, stirring frequently. Add sage back in and stir. Serve immediately.

(Serves 4 as a side dish)

Roasted Radishes

Okay Alexis here you go. . .

This is a simple tasty side dish! I'm going to leave out any measurements, because I just guessed and it really depends on your own preference and how many radishes you have. Cook for about 30 min. at 375. (I actually cooked them at about 450 while another dish was also roasting.)

Ingredients:

Radishes

Sesame oil

garlic

salt

chili pepper

paprika

Honey Cornbread

I made this yesterday for Easter while BBQing with friends. It was so easy and really quite delicious - not too sweet, and very light and fluffy. Much better than the box of Jiffy I am used to. Thanks to Allrecipes.com for this one!

What's in it

1 C flour

1 C cornmeal

1/4 C sugar

1 Tbl baking powder

1 C heavy cream

1/4 C vegetable oil

1/4 C honey

2 eggs, lightly beaten

How it's made

Preheat oven to 400 degrees, and lightly grease a 9x9 baking pan or cast iron skillet.

In a mixing bowl, stir together the dry ingredients. Then make a well in the center of the ingredients and add the rest of the wet ingredients and stir to combine.

Bake 20-25 minutes until a toothpick inserted in the middle comes out dry. Drizzle honey on top for extra sweetness.

Andrea asked about honey butter, and apparently it's easy to make. Just whisk together soft butter and honey. It is delicious on cornbread. I will try making it next time.

Dennis' *Famous* Baked Beans

In the spirit of Super Bowl Sunday...these are a must.

Dennis (my step dad) has spent years perfecting this recipe, and as in all good ones, they are up in his head. Here's an attempt at transcribing it. To note - this recipe is ALWAYS requested by my cousins at family gatherings. We even have them on Thanksgiving and Christmas.

 Dennis' Famous Baked Beans

~Print Recipe~

What's in it:

2 cans baked beans (van kamps - short and fat)

5 slices bacon, chopped

1/2 onion minced

1 Tbl mustard

3 Tbl catsup

3 capfulls liquid smoke

3 Tbl molasses

1/2 C brown sugar

How it's made:

Preheat oven to 325.

Saute bacon and onions until onions are clear and bacon is cooked. Mix this in with all the other ingredients. Bake in a large casserole dish (or so) for one hour. Let it cool a bit before serving.