Butternut Squash Soup
Top with bacon, garlic croutons, and blue cheese crumbles.
Tag: vegetables
Chilean Chili Lime Roasted Corn on the Cob
Chilean Chili Lime Roasted Corn on the Cob
I love corn on the cob in all of its various forms. From elotes street corn to the regular butter and salt; you can really do no wrong. This preparation of roasted corn on the cob is Chilean in origin. Unshucked corn gets soaked in water for 20 minutes. This allows the corn to steam in its husks. The ears of corn can either be roasted in the oven or grilled for about 20 minutes in total. While it’s cooking, you make a simple chili lime butter that gets brushed on the corn. If you want more char on the corn, return the the grill or place under the broiler for a couple minutes a side.
Equipment
- large bowl
- baking pan with rack
- brush
Ingredients
- 2 ears corn on the cob unshucked
- 1 tbsp butter
- 1/2 tsp chili powder
- 1 lime zested
- 1 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Pull back the husks and remove the silk from the ears. Paul the husks back over the corn. Soak the ears of corn in a large bowl of water for 20 minutes.
- Place the ears on a rack on a baking sheet. Roast in a preheated 375 degree oven for 20 minutes; flipping half way through. Alternatively, you can do the same on a charcoal or gas grill for the same amount of time.
- Take the corn out of the oven and lest rest for 10 minutes. It will be extremely hot.
- While the corn is resting, melt the butter in a small skillet. Add in the lime juice and zest, chili powder, and salt.
- Pour into a ramekin and let slightly cool.
Soy Caramel Glazed Kabocha Pumpkin
Soy Caramel Roasted Kabocha Pumpkin
I can’t say enough good things about kabocha pumpkin. They have a creamy, buttery texture and are very versatile in the kitchen. This recipe has slices of the squash roasted and glazed with a garlicky soy-caramel sauce, finished off with drizzled Thai basil oil.
Equipment
- immersion blender
Ingredients
- 1/2 kabocha pumpkin cut into 2” slices
- 2 tbsp vegetable oil
- 3 tbsp palm sugar
- 1 tbsp soy sauce
- 6 garlic cloves gently smashed
- 1/2 tsp white pepper
Thai Basil Oil
- 1/4 cup Thai basil finely chopped
- 3 tbsp vegetable oil
- 1 pinch salt
Instructions
- Heat up vegetable oil in a small sauté pan over medium heat. Sauté the garlic for 2 minutes until golden brown. Remove from the pan.
- Add in the soy sauce and palm sugar. Allow the sugar to melt.
- Add the garlic back in. Season with white pepper. Turn off the heat.
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Lay the slices of kabocha on the pan. Brush each side with the glaze. Roast for 10 minutes.
- Brush each side again with the glaze and roast for 10 more minutes.
Thai Basil Oil
- Add the oil and basil to a cup.
- Process with an immersion blender.
- Strain. Season with a pinch of salt.
Yuca Fries
Yuca Fries
If you haven’t had yuca fries by now in your life, you are missing out. They are served all over South American countries as a side with just about every dish. The easiest way to prepare them is to buy frozen yuca. The yuca gets boiled, cut into fries, then fried. I like to pan fry my yuca fries instead of deep frying; lots less oil being wasted.
Ingredients
- 1 lb frozen yuca
- vegetable oil for frying
- salt to taste
Instructions
- Bring a pot of salted water to a boil. Add in the frozen yuca. Was boiling, reduce the heat to medium low and simmer for 30 minutes.
- Drain, then dry on paper towel. Cut the yuca into fries.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Add in the yuca fries in a single layer. Fry for 4 minutes a side. Drain grease on a wire rack.
