Made with fresh sweet corn right off the cob, here’s a fantastic way to make a late summer chowder and some tips on buying and storing local corn. Also, make a great chicken speedie for your next cookout, and learn Jim’s top-secret ingredient for great steak on the grill.
Thoughts or suggestions? E-Mail us at healthycooking@fingerlakes1.com.
CORN CHOWDER WITH ITALIAN SAUSAGE
Brown 1/2 pound Italian Sausage out of casing, drain on paper towel, set aside
In a soup pot heat over medium heat 1 diced onion, 2 celery stalks , thinly sliced, and 1 diced red pepper for 5 minutes
Add 5 cups of cooked corn off the cob,1 teaspoon chili powder, 2 cups of chicken broth, peeled and grated baking potato
Simmer 10 minutes
Emulsify 1 cup of half and half and 1 cup ricotta and cook for five minutes
Add cooked sausage and salt and pepper
Serve and garnish with parsley and scallions
* You can also add cooked diced shrimp and old bay seasoning
or chunks of cooked fish fillets
SPIEDIE BINGHAMTON CHICKEN
Marinade
Mix in a blender, 1/2 cup of olive oil, 1/4 cup of white wine vinegar,1 teaspoon kosher salt, 1 teaspoon of black pepper, 1 teaspoon of paprika , 1 diced clove of garlic, 1 diced red onion
Mix with 1 pound of boneless and skinless chicken thighs or breasts cubed
Refrigerate for 48 hours
Skewer chicken and grill 3 minutes per side
Place in a hot dog roll, pull out skewers, top with your favorite slaw recipe and serve
*Thigh meat will stay moister but has higher fat content
DRESSING FOR SUMMER FRUIT AND GREENS SALAD
Mix orange juice, honey,fresh basil (chiffonade), fresh mint, olive oil , white wine vinegar, salt and pepper
Toss with fruit and greens such as
Sliced peaches and arugula
Cantaloupe and bib lettuce
Plums and Escarole
Toss
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