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Tag Archives | Corn

Corn Pudding with Roasted Hatch Chilies

Corn Pudding with Roasted Hatch Chilies is a creamy corn dish with a hint of green chili heat.

The Sauce: Custard Saucecialis ineffective A rich sauce of five eggs with cream lightly beaten into a liquid that bakes into a vegetable pudding.

‘Great Sauces Transform Good Food into Gourmet’ 

Hatch, New Mexico

Christi’s my friend from New Mexico so when I ran onto some recipes with Hatch green chilies I gave her cell a buzz. She grew up about an hour from Hatch in southeastern New Mexico. She says, “Green chilies are big here, really big. We put them on everything, burgers, burritos, enchiladas, quesadillas, chicken, eggs, and tons of other stuff. Even McDonald’s offers a green chili burger on their menu.”

Christi also reports with hometown pride that this variety of pepper was developed by the Ag department at the University of New Mexico. During August harvest season roasted green chili peppers are sold on the street. Huge Corn Pudding with Roasted Peppersgrated drums perched over roaring fires are cranked so peppers tumble like gymnasts while their skin blackens. The irresistible fragrant aroma of roasted peppers wafts through the streets.

It’s not a coincidence that peak corn harvest is also in August. Pairing the two makes for a heavenly dish with grated cheddar, eggs and cream. For this Thanksgiving season try this dish with poblano peppers and frozen corn. Next August, go for fresh corn and Hatch chilies. It’s comfort food with a hint of heat.

You may also enjoy Orange Cranberry Sauce, Fresh Cranberry Salsa, Cranberry Walnut Chutney, Cranberry Roast Butterfly Turkey, White Cheesy Mashed Potatoes, Sweet Potatoes and Apples with Pecans, Ciabatta Dressing, Corn Muffins, Audrey’s Dinner Rolls, Cranberry Butter, Roasted Carnival Squash, Roasted Rosemary Red Potatoes, Glazed Carrot Sticks, Bleu Beet Salad, Spicy Roasted Butternut Squash and Creme Anglaise.

3 of 3 part series ”Vegetable Regulars”. Part 1 Green Bean Casserole and Part 2 Roasted Maple Carrots. More about vegetables.

2012 AniversaRecipe – Roasted Rosemary Reds
2011 AniversaRecipe – Graham Cracker Crust

Recipe: Corn Pudding with Roasted Hatch Chilies

Prep Time: 20 Minutes | Cook Time: 1 Hour 45 Minutes | Yield: 10 Servings | Level: Moderate

corn, scallions, hatch chilies5 large eggs
6 fresh Hatch green viagra introduced chilies (or 3 fresh poblano chilies)
4 cups corn cut off the cob, about 6 cobs, divided (or frozen corn, thawed, drained)
3 green onions, thinly sliced
2 cups grated medium cheddar, divided
3 Tbsp flour
1 tsp salt
2 Tbsp butter
2/3 cup heavy cream

Special Equipment – small baking sheet, 8×8 baking dish, large bowl, medium bowl

1 Preheat oven to 400 degrees. Place 5 eggs on the counter to come to room temperature.

Roasted Chile Peppers2 Place peppers on a small baking sheet lined viagra cialis comparison with foil and roast in the oven for 40-45 minutes turning peppers over half way through. Remove from the oven. what effect does viagra have on pde5 Place in a zipper bag to steam for 10-15 minutes.

3 Reduce oven temperature to 350 degrees. Place 8×8 baking dish into the oven to heat.

4 Meanwhile place 3 cups corn kernels in a food processor and process to fine pulp, not pureed. Place in a large bowl. Add remaining cup of corn, green onions, 1 cup cheese, flour and salt.

dice chilies5 Peel roasted peppers, remove seeds and finely dice flesh. Stir into corn mixture.

6 Place butter in the hot baking dish, then place back in the oven to melt.

mix corn with peppers7 Meanwhile whisk eggs and cream in another bowl just until combined. Stir into corn mixture.

8 pomegranate natural viagra Remove pan from the oven and brush melted butter over all surfaces. Pour corn mixture into the pan, top with remaining cheese. Bake for 60 minutes. Let stand for 20 minutes before serving.

Steam peppers under a bowlSteam peppers in a bagYou can also place roasted chili peppers under a bowl to steam. Sometimes the peppers are so hot they melt the plastic on zipper bags.

You should have about 6-8 tablespoons of diced chili peppers whether you use Hatch green chilies or poblano peppers. Adjust the amount based on your heat preference.

Don’t substitute canned roasted chilies because they have too much juice.

Poblanos are also called pasillo peppers.

Cover with cheeseFor Thanksgiving or other entertaining you can make the corn mixture the day before. The day your entertaining guests, set it on the counter for 45 minutes or so to bring room temperature. Preheat the oven to 350 degrees. Place the baking dish in the oven with the butter while you beat the egg and cream mixture. Stir the cream mixture into the corn mixture. Pour into the baking dish and bake for 60 minutes.

Serve on Thanksgiving or any other dinner. It goes great with fried chicken or a pork roast.

Dish Designer

  • Besides trading green chilies for poblanos, try Anaheim peppers.

Melt butterInspiration – Helen Horton
Cook with Sauces
Corn Pudding with Roasted Hatch Chilies
Written by
Photography and Styling by Helen Horton
Updated: November 15, 2013

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‘Vegetable Regulars’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Comfort vegetables

Corn on the CobThis Thanksgiving some families and friends are serving gourmet vegetable dishes made with asparagus, artichokes, broccoli, Brussels sprouts, kale, rutabaga, parsnips, spinach, mushrooms and the like. If your guests expect to feast on old-time Green Beanscomfort food, here are three dishes made with regulars like beans, carrots and corn. Try Green Bean Casserole, Roasted Maple Carrots and Corn Pudding with Roasted Hatch Chilies.


Green Bean CasseroleWednesday, November 13, 2013 – The traditional Green Bean Casserole is comfort food passed down for generations. Long ago it was made with canned green beans before fresh were available in late Fall. Now that fresh green beans are stocked in produce departments almost all year round, don’t bury them in gloppy cream of mushroom soup. Try this easy scratch sauce with sautéed fresh mushrooms. The recipe includes hints about crispy fried onion toppers.


Roasted Maple CarrotsThursday, November 14, 2013 – Bring a sweet taste of Vermont to your fresh carrots sliced in chunks and roasted for a stow-away, oven does all the work, vegetable. Roasted Maple Carrots has just enough fresh ginger to create subtle depth that takes a flavor sleuth to guess what spice it is. Brandished and glistening, wow your guests with a kid-friendly carrot dish.


Hatch Chile Corn PuddingFriday, November 15, 2013 – Southwest meets Southeast in Corn Pudding with Roasted Hatch Chilies. The southern comfort of corn pudding is combined with New Mexican Hatch green chilies for warmth. Scallions, eggs, cream and some grated cheese make it rich enough for a company dish.
Cook with Sauces
‘Vegetable Regulars’ Series
Written by
Photographs and Styling by Helen Horton
Updated: November 5, 2013

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Indiana Succotash

Indiana Succotash is fresh corn kernels and stubby green beans sauced with green onions and celery seed.

‘Great Sauces Transform Good Food into Gourmet’ 

Sylvester the cat

Suspect of any dish called succotash, I’d never tasted or even figured out the ingredients. I envisioned it as some kind of soupy squash dish. All I know is that Sylvester the Cat from Looney Tunes says “sufferin‘ succotash” in those cartoons from way back when. Could it involve suffering while you eat it or maybe it has less than desirable side effects after the fact? Not too sure about it. That’s coming from someone who prides herself in diverse eating.

SuccotashPleasantly surprised, it turns out succotash is a corn and lima bean dish. This Hoosier version is a riff on the traditional recipe. It’s how Indiana makes succotash, dumping lima beans for fresh green beans. They’re cut in stubby pieces so it cooks evenly with the corn kernels. Indiana Succotash has the same yellow and green colors, similar look but a different nuance. If you have beans and corn coming out of your garden, go for it.

You might also enjoy Steamed Corn on the Cob, Roasted Carnival Squash, Parmesan Zucchini Crisps, Glazed Carrot Sticks, Spicy Roasted Butternut Squash and Cheddar Zucchini Bake.

4 of 4 part series ”Corn-ucopia”. Part 1 Company Corn with Bacon, Part 2 Pickled Corn Coblets, and Part 4 Raw Zucchini Corn Zucchini Salad. More on Corn. How to remove corn kernels from cobs.

2012 AniversaRecipe - Baja Pico de Gallo
2011 AniversaRecipe – Panzanella

Recipe: Indiana Succotash

Prep Time: 8 Minutes | Cook Time: 13 Minutes | Yield: 6 Cups | Level: Easy

Shucked Corn on the Cob

  • 1 lb fresh green beans, cut in 1/2-inch pieces
  • salt
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 1 bunch green onions with tops (about 6), 1/4-inch sliced
  • 1/2 tsp celery seed
  • 4 cups fresh corn kernels, about 6 ears corn
  • freshly ground pepper

Special Equipment – large pot, large skillet

Green Beans cooking1 Bring a large pot of water to boil with 1 tablespoon of salt. Add green beans and cook until crisp tender, about 3 minutes. Pour into a colander. Place beans in a bowl of ice water with 1 tablespoon of salt to stop cooking and cool.

2 Heat olive oil and butter in a large skillet over medium heat. Add green onions and celery salt. Sauté until onions soften, about 4-5 minutes. Add corn kernels and continue cooking for 3 minutes.

Corn and Green Beans3 Drain beans and add to skillet. Cook until heated through about 2 minutes. Season with a few grinds of pepper and salt to taste.

Reduce the saturated fat in this recipe by using 2 tablespoons of olive oil and omitting the butter.

Click here for some easy ways to remove corn kernels from the cob

Serve this dish in the late summer when corn on the cob is fresh. You can also make it during the winter with frozen vegetables.

Dish Designer

  • Exchange green beans for lima beans or edamame.
  • Exchange fresh for frozen green beans and corn.

Inspiration – Martha Stewart
Cook with Sauces
Indiana Succotash
Written by
Photographs by Helen Horton
Updated: August 23, 2013

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‘Corn-ucopia’ Series

‘Great Sauces Transform Good Food into Gourmet’ 

Corn is cool

Cutting fresh corn off the cob causes kernels to fly all over my kitchen. Does this Corn Stripperprep step redecorate your kitchen? I usually discover a few errant kernels months later in hard-to-reach crevices. I have to admit the mess discourages me and I revert to frozen corn.

As good as frozen corn is, it’s still not like picked-this-morning sweet kernels. During harvest season farmers markets and roadside produce stands offer multiple cobs for a dollar. It’s irresistible. So I Corn on the Cob Stripperaccumulated several corn strippers to enjoy some fresh corn off the cob without redecorating my kitchen. All of them were less than desirable. One tool was hard to push through the kernels. The other one cut easily but left half of the kernel on the cob. The one that looks like a computer mouse cuts and Corn Mousecaptures the corn simultaneously. It’s a nice idea but still left too much of the corn on the cob. I’m happy with a good sharp knife perched on a small inverted bowl set inside a larger bowl.

Now that cutting the corn off the cob is no big deal, I’m sharing a few fresh corn-off-the-cob dishes. Strip Corn with Knife and 2 BowlsThese feature the fabulously fresh taste of eating it on the cob but without the ‘stick in between your teeth’ problem. It’s great for kids and especially helpful for guests who might be hesitant to dive into a cob. Once you try these you might agree the speed of preparation is a boon to your menu. They’re faster than boiling a big pot of water and cooking the corn still clinging to the cobs.

Narrowing the dishes for this series was nothing short of frustrating. Cooking some old favorites and trying some new creations made it hard to select just three

With thick the to convinced absorbs. And cialis free sample on don’t practically chose my ultimately long waiting.

so I decided on a ‘Corn-ucopia’ of four dishes.

Company Corn and BaconAugust 21, 2013 – First is the most simple dish, Company Corn with Bacon. What guest could resist the sweetness of fresh corn kernels with a little crisp bacon? Easy yet elegant, it may be the favorite dish on the menu.




Pickled Corn CobletsAugust 22, 2013 – Colorful Pickled Corn Coblets served right out of a mason

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jar, it’s spunky, crunchy and adds some zip to a cookout. So beautiful, it can double as a picnic table centerpiece and side dish.



Indiana SuccotashAugust 23, 2013 – ‘Suffering succotash’ won’t be uttered by anyone when you serve Indiana Succotash. Traditionally it’s a combination of corn and lima beans. In the Midwest of the United States fresh green beans are exchanged for limas with a touch of celery seed. If you’ve never tried succotash this is a good place to investigate.




Raw Corn Zucchini SaladAugust 24, 2013 – The series ends with Raw Corn Zucchini Salad. Going completely raw, the vegetables are lightly dressed with a vinaigrette. It stays crisp for several days in the fridge so make a large batch with the intent on leftovers. A dish of this cool salad is like drinking in a refreshing cooler in a hot summer heat wave.
Cook with Sauces
Corn-ucopia Series
Written by
Photographs by Helen Horton
Updated: August 5, 2013

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Three Sisters Baked Sugar Pumpkins

Like French Mirepoix, Italian Soffritto and Creole Holy Trinity; Native Americans have their own trifecta of ingredients. Known as ‘Three Sisters’, it’s the combination of corn, beans and squash. On my first attempt at stuffed pumpkin, I steered away from the frequent ground beef and cream of something soup. The Three Sisters combination kept calling. Could it be because I actually have three sisters?

Since pumpkin is squash, I wanted to create a dish with corn and beans. This sauce is more a filling than a stuffing. It combines a savory sausage meat mixture with, you guessed it, beans and corn plus tomatoes, aromatics and seasonings. And here is the other variation; it’s baked in individual sugar pumpkins.

Sugar, or pie pumpkins, range in size from about 4” to 12” in diameter. They are naturally a little sweeter, more like acorn or butternut squash. Since the large Jack-o-lantern varieties are more fibrous and bland, sugar pumpkins produce the perfect vessel for baked squash dinner. Once the pumpkins are baked to silky softness, you can eat the filling and scoop out morsels of the squash with each bite. Perfect for a chili day especially the week of Halloween, it’s an upgrade from the condensed soup meat sauce of traditional stuffed pumpkins.

This recipe makes a delicious hearty soup so make a double batch for dinner tomorrow and save the rest for the holiday. After a couple of days in the fridge or freezer, the flavors meld even more. On Halloween the kids can help clean and fill the pumpkins for an easy holiday dinner tradition. Individual pumpkins make serving fun. Enjoy my Three Sisters Baked Sugar Pumpkins for your holiday celebration.

Prep Time: 20 Minutes | Cook Time: 2 Hours 20 Minutes | Yield: 6 servings | Difficulty: Easy

The Sauce
2 lbs ground Country Sausage ;)
2 medium Onions, diced
2 cloves Garlic, minced
2 cups Chicken Broth
2 15-oz cans Light Red Kidney Beans, drained
2 cups frozen Corn
1 29-oz can Diced Tomatoes
2 tsp Cumin
1/2 tsp Crushed Red Pepper
2 tsp Salt
1 tsp Black Pepper

The Rest
6 1 ¾ to 2 lbs sugar or pie pumpkins

Preparation Instructions
1.  In a large pot, brown the sausage on medium high heat about 6-8 minutes or until pink is gone. Drain fat.

2.  Add onions and garlic then continue cooking on medium heat until soft, about 6-8 minutes.

3.  Add chicken broth and deglaze the pan.

4.  Add beans, corn, tomatoes, cumin, crushed red pepper, salt and black pepper stirring to combine. Bring to a boil and then simmer uncovered for 1 hour stirring occasionally to marry the flavors. Adjust salt and pepper.

5.  In the meantime, clean the pumpkins. Cut the lid off at an angle so when it’s set back on it doesn’t fall into the cavity. Clean out the seeds and fibers.

6.  Fill each pumpkin with meat mixture leaving at least 1-inch of space at the top. Put the lid on and place on a baking sheet lined with foil.

7.  Bake in a 375 degree oven for about 1 hour or until the pumpkin is tender.

8.  Serve each individual pumpkin on a plate with slices of crusty bread on the side.

;) Sausage—To increase the fresh flavor and reduce the fat, click to use my recipe for homemade sausage in this dish.

Dish Designer
• Exchange light red kidney beans for dark red kidney or white beans such as great northern or cannellini.
• Add more crushed red pepper for extra heat or omit for mild flavor.
• Exchange frozen corn for 1-2 ears of fresh corn cut off the cob.
• Exchange individual pumpkins for a larger 10”-12” sugar pumpkin but increase the cooking time depending on the size.
• Exchange the filling for your favorite chili.
sauces over under and through

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Creamy Garlic Polenta

Creamy garlic polenta with a little heat.

Virginia countryside

Last fall my daughter and I decided to take a day drive to the Blue Ridge Mountains to immerse our senses in the fall foliage.  We traveled along the scenic crestline highway of the Shenandoah National Park and hiked along the Appalachian Trail to a waterfall.   It was beautiful and refreshing.  Heading home, we drove through all the rural towns and villages in the Virginia countryside on the way back to Washington, DC. One of those towns is Washington, Virginia.

Creamy-Garlic-PolentaThis recipe is from Patrick O’Connell’s award winning restaurant, The Inn at Little Washington.  It is easy to make and is a perfect pair with sautéed pork chops and mushrooms.  As polentas go, this version is soft and creamy if you serve it warm.  If you chill it, the polenta sets up firm enough to cut and fry.  The cayenne pepper has a warm note of flavor in the background.  A nice break from potatoes or rice.

Recipe: Creamy Garlic Polenta

Prep Time: 5 Minutes | Cook Time: 15 Minutes | Yield: 4 servings | Level: Easy


  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 tsp garlic, microplaned grated
  • 1 1/2 cups heavy cream
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1/2 cup cornmeal
  • 1/2 cup Parmesan cheese

1 In a medium pan over medium low heat place the butter, oil and garlic.  Sweat for about 2 minutes but don’t brown.

2 Add the cream, milk, water, pepper and bay then increase the heat to high.  Once it comes to a boil, simmer for 5 minutes.  Remove the bay leaf.

3 Bring back to boil.  Whisking constantly, pour the cornmeal into the boiling liquid in a thin stream.  Cook stirring constantly until the polenta begins to thicken.

4 Stir in the cheese and serve.

Polenta is a good side with pork roast or chops.  It also works well with chicken.

Dish Designer

  • Adjust the cayenne pepper, add more for additional heat, omit for mild dish.
  • Exchange heavy cream for Half and Half.

InspirationPatrick O’Connell, The Inn at Little Washington
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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