CREAMED CORN WITH GARAM MASALA BUTTER

By -
The theme this year was an Indian Thanksgiving (Indian-American, not Native American), and I revamped all the side dishes with an Indian spiced twist. My Spice Rubbed Roast Chicken marinade was doubled for a 12 pound turkey. We seated 14, had 2 main dishes, 7 sides, 3 desserts, and the bar was hopping. I always moan at having made far too much food, and I, actually, forgot to serve one of them. The Creamed Corn with Garam Masala Butter remained on the stove, and, when discovered later that evening, was devoured with spoons, right out of the pot, by the late-nighters.
The house rang with youthful laughter and noise, for the rest of the weekend, during which time, all the left-overs were consumed.
By Sunday evening, the kids were gone, the house was sadly quiet again, and the fridge was bare.
Thanks for the memories.

RECIPE
Serves 8

4 pounds frozen corn
1 large onion, chopped
3 cloves garlic, minced
1 stick butter (8 tablespoons)
2 tablespoons garam masala*
salt  to taste

Defrost the corn and rinse under cold water.

Heat 2 tablespoons of butter and saute the onions for 10 minutes on a low flame.
Add the garlic and salt and saute for 1 minute.
Add the corn, 2 tablespoons butter and 1/2 cup water, and cook for 10 minutes until liquid has evaporated and the corn soft.
Salt to tast.

In a small sauce pan, melt the remaining 4 tablespoons of butter. Add garam masala and whisk in for 15 seconds. Remove from heat and drizzle over the corn. Toss and serve

* available in Indian groceries (Patel Brothers )

Comments

Post a Comment

Popular posts from this blog

MACARONI AND CHEESE (ODE TO EDNA LEWIS)

By -
Image
Delicious, yes. Healthy, questionable. You get a lot of calcium and a lot of fat. Here is my theory. It is OK to indulge every once in a while, if you do the whole grain, lean meats, veggies and fruits, most of the time. I didn't grow up on "American Food", but mac and cheese was comfort food for our family of cheese lovers. Later on in my life, my Dad introduced us to the wonderful Edna Lewis, the doyenne of Southern Cookery. I loved it all, the Smothered Chicken, Collard Greens, Fried Cat Fish, She Crab Soup, and I can go on and on. So when my friend, Rudy, asked to be taught how to make Macaroni and Cheese , I turned to Edna Lewis' "The Gift of Southern Cooking". Miss Lewis' is not the usual bechamel based recipe. It is less of a pasta dish, and more of a cheesy custard. And if you follow her serving size, it is a side dish, and not a main dish. In my home it is the Main Attraction, the Leading Lady, and Center Stage. It serves 4, instead of 8-10, a
Read more

GREEN SAUCE

By -
Image
Every weekend I make a green sauce out of all the various greens that I have purchased from the Farmers Market. This can include turnip, radish, carrot,   and beet greens, kale spinach and any mixture of herbs. I blend it with as many cloves of garlic as my mood inspires, and top it off with a generous pouring of my Lebanese Olive Oil. Sometimes I add lemon juice, but more often than not I just season it with salt and several grinds of pepper. The uses for this sauce are numerous. It is always on one of my Sunday pizzas, I add nuts and cheese to make a pesto for pasta recipes, I blend in olives for a sauce for grilled meats, and use it as a base for salad dressings, dips and a variety of sauces such as a Green Goddess or a Yogurt-Herb. Seasoning can always be adjusted. That is why keeping it simple, at first, is best. You can always add spices and ingredients depending on the type of cuisine that you are preparing. The taste can vary with the kind of greens and the amoun
Read more

GRANDMA'S SWISS STEAK

By -
Image
Unlike my husband, who came from an all American meat-and-potato tradition, I did not grow up with big cuts of meat. My father liked his meat well-done (also known as cooked to death). Most of the steaks that I had consumed were not to my liking, either too rare or tough as shoe leather. I would like to give a shout out to Peter Lugers where I discovered the meaning of a great steak, and was truly amazed. The only exception to my steak reservations was my Grandmother-in -law, Ruth's, braised  steak with loads of onions and beef broth. The result was a velvety delicious, melt-in-your-mouth delight. A thin cut, like hanger steak is perfect but even cheaper cuts, such as cubed or chuck, would be fine because the hour of braising  renders it incredibly moist. Many believe that this is killing a good piece of beef, but that is the point. The meat doesn't have to be a prime  cut, which is crucial in cooking a broiled or grilled steak. You don't have to break the bank (which
Read more