The Rural Voice, 2006-08, Page 46s
r
a
v
ii
a
b
v
a
I
h,
0
p�
tc
ai
di
ki
bl
si
a'
sc
w
PI
to
thi
a
ini
ro
wl
In small bowl, cover couscous
with hot liquid; cover and let stand
for 5 minutes. Fluff with fork; add
capers.
Meanwhile, arrange tomatoes,
skin side down and corn on grill over
medium heat. Grill tomatoes, turning
after about 8 minutes, until softened
but still firm enough to handle. Grill
corn until evenly charred. Remove
tomatoes and corn to cutting board;
let cool slightly. With sharp knife,
carefully slice kernels off cob.
Coarsely chop tomatoes.
Add tomatoes, corn and couscous
to feta mixture and toss lightly. Chill
for at least 1 hour for flavours to
combine.
CARAMELIZED CORN WITH
SAGE AND ONION
2 tbsp (25 mL) butter
1 onion, chopped
4 cups (1 L) sweet corn kernels (4
to 5 ears)
1/2 cups (125 mL) sweet red pepper
2 green onions, chopped
2 tbsp (30 mL) chopped fresh sage
or 1/2 tsp (2 mL) dried sage
1/2 cup (125 mL) light cream
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
In large non-stick skillet, heat
butter over medium-high heat. Add
onion; stir -fry for 2 to 3 minutes or
until softened. Add corn and red
pepper; cook, stirring frequently, for
8 to 10 minutes or until lightly
browned. Stir in green onions, sage,
cream, salt and pepper; cook until
heated through about 2 minutes.
Serve warm.
TOMATO AND CORN FIESTA
CASSEROLE
5 large tomatoes (about 2.5 lb/lkg)
1 tbsp (15 mL) olive or vegetable
oil
1 large onion, chopped
3 cloves garlic, minced
1 large sweet green pepper,
chopped
2 tsp (10 mL) chili powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar
1/4 tsp (1 mL) ground cumin
1 1/2 cups (375 mL) corn kernels
(fresh, frozen or canned)
6 cups (1.5 L) tortilla chips
1 1/2 cups (375 mL) shredded
Tex-Mex or nacho cheese blend
Peel and coarsely chop tomatoes
42 THE RURAL VOICE
to make about 5 cups (1.25 L); set
aside. In large skillet, heat oil over
medium heat; cook onion and garlic,
stirring for 2 to 3 minutes or until
softened. Add tomatoes, green
pepper, chili powder, salt, sugar and
cumin; boil, uncovered for 6 minutes.
Stir in corn. (Casserole can be
prepared to this point and refrigerated
for up to 2 days; bring to room
temperature before baking.)
In lightly greased 13x9 -inch (3 L)
baking dish, layer half of the tomato
mixture, 4 cups (1 L) of the tortilla
chips and half of the cheese; repeat
layers using remaining chips. Bake in
350°F (180°C) oven for 25 to 30
minutes or until hot in centre and
bubbling. Let stand for 10 minutes.
Cut into squares to serve.
Tip: To peel tomatoes, dip in
boiling water for 10 to 30 seconds
then immediately submerge in cold
water until cool enough to handle;
loosen skin with knife tip and remove
peel.
COB -SMOKED GRILLED
SALMON WITH CORN
STUFFING
6 thick boneless salmon fillets,
skin on (8 oz/250 g) each
pinch paprika
Tarragon basting sauce:
3/4 cup (175 mL) sour cream
1/4 cup (50 mL) chopped fresh
tarragon
2 tbsp (25 mL) chopped fresh
parsley
3 tbsp (45 mL) prepared
horseradish
2 tbsp (25 mL) dijon mustard
1 tsp (5 mL) freshly ground pepper
In bowl, combine all ingredients;
set aside.
Corn stuffing:
1 tbsp (15 mL) olive oil
2 cloves garlic, minced
3 large shallots, sliced
1 sweet red pepper, finely diced
2 green onions, sliced
2 ears corn, husked, blanched and
kernels removed (reserving husks
and cobs)
In medium non-stick skillet, heat
oil over medium-high heat; saute
garlic and shallots for 5 minutes. Add
red pepper and green onions; cook,
stirring until softened. Remove from
heat. Mix in corn and 3 tbsp (45 mL)
of the sauce.
Make long vertical slice
lengthwise into top of salmon almost
down to the skin to form pocket.
Divide stuffing evenly among fillets.
Spread even layer of the remaining
sauce over fish and stuffing. Sprinkle
with paprika.
Meanwhile, place moistened cobs
directly on hot coals and heat until
smoking. Cut piece of aluminum foil
to fit over medium half of grill; line
with layer of moistened husks. Place
stuffed salmon onto husks, piercing
through husks and foil in several
places with tip of knife. Close lid and
cook over medium heat for 10 to 12
minutes or until fish flakes easily
when tested with fork.
ARGENTINEAN GARLIC
CHICKEN WITH CORN,
TOMATO AND PARSLEY
SAUCE
2 cups (500 mL) fresh parsley
leaves, stems removed
1/2 cup (125 mL) chopped sweet
onion (Spanish)
8 cloves garlic, minced
1/3 cup (75 mL) white vinegar
1 tbsp (15 mL) dried oregano
1/2 tsp (2 mL) each hot pepper
flakes and salt
1/4 tsp (1 mL) pepper
2/3 cup (150 mL) olive oil
3 tomatoes, seeded and diced
2 cobs cooked sweet corn (2
cups/500 mL kernels)
In food processor, combine
parsley, onion, garlic, vinegar,
oregano, hot pepper flakes, salt and
pepper; process until finely chopped.
With motor running, slowly add oil
and process until well blended but
with coarse texture. Pour into bowl.
Stir in half the tomatoes. Cut corn
from cobs; stir into bowl.
Chicken:
1 tsp (5 mL) each salt, pepper,
dried oregano, ground cumin and
garlic and onion powders
6 boneless, skinless chicken
breasts
Combine salt, pepper, oregano,
cumin and garlic and onion powders;
sprinkle about 1/2 tsp (2 mL) on each
side of each chicken breast.
Lightly oil barbecue grill and heat
to medium. Place chicken on grill;
close lid and barbecue for 3 to 5
minutes per side or until no longer
pink inside. Serve with parsley sauce
spooned over each one. Garnish
remaining tomatoes.°