Summer Recipes

Risotto with Candied Corn

Yield: 6-8 side servings or 4-6 main course servings

1 cup Corn Kernels, fresh, raw to puree

1 cup Corn Kernels, fresh, raw to cook with sugar for garnish

1 cup Corn Kernels, fresh, raw to add to risotto at the end

2 Tbsp. Butter, unsalted

1 Tbsp. Sugar

2 Tbsp. Olive oil

½ cup Onion, small dice

2 cups Arborio rice

1 cup White wine

7-8 cups Chicken or vegetable stock

¼ cup Mascarpone cheese

¼ cup Parmesan cheese

Salt and pepper to taste

Basil leaves, fresh, for garnish

1. To make corn puree, add 1 cup of corn kernels to a food processor and pulse until smooth, set aside.
2. To make candied corn, melt 2 Tbsp. of butter in a frying pan. Add 1 cup of kernels and sprinkle with 1 Tbsp. of sugar. Toss or stir continuously until caramelized. Transfer to a bowl and set aside.
3. To make risotto, heat olive oil in a heavy bottomed pot. Add onions and sauté until translucent. Pour in the rice and stir to coat, be careful not to brown. Reduce heat to medium and pour in 1 cup wine and 1 cup broth. Continue simmering risotto and adding broth, about a cup at a time, for a total of 6 cups. Stir constantly, allowing each addition to become absorbed before adding the next.
4. Add the last (7th) cup of stock, the remaining 1 cup of corn kernels and the corn puree. Continue to cook until the stock is absorbed and rice is just tender and creamy but still al dente.
5. Fold in the Mascarpone cheese and Parmesan cheese. Adjust the texture with additional stock if necessary. Consistency should be creamy. Season with salt and pepper.
6. Transfer to serving bowl and serve hot. Garnish with candied corn and basil leaves.

Nutted Orange Rice

1 cup White converted rice

1 cup Orange juice

1 cup Chicken broth

1/2 Cup Wild rice

1 1/2 Cup Water

2 Tbs. Brown raisins

2 Tbs. Golden raisins

2 - 3 each Scallions, diced

2 Tbs. Walnut pieces

2 Tbs. Mint, fresh, chopped

2 Tbs. Olive oil

1. Combine the white rice with the orange juice and chicken stock.  Bring to a boil, cover and simmer until done, approximately 20 minutes.  Remove from heat and add the brown and golden raisins.  Allow to cool.
2. Cover the wild rice with the water and bring to a boil.  Reduce heat, cover and simmer until done, approximately 45 minutes.  After cooking, drain excess liquid.
3. Combine the 2 cooked rices.  Add the scallions, walnuts and olive oil.  Season with salt & pepper.

Yield: 6 portions

Note:  An optional product would be Uncle Ben’s Mixed White and Wild Rice.  This product contains a pre-cooked wild rice.  Follow directions on package but substitute orange juice and chicken stock for the liquid.  Do not use the seasoning packet that is provided in the box.

Grilled Bread Salad with Parmesan and Goat Cheese

3/4 Cup Extra virgin olive oil

6 Garlic cloves, minced

12, i in. pieces French bread, day-old

3 Tbsp. Red wine vinegar

1 Tbsp.Lemon juice

4-6, diced, 1-in. cubes Plum tomatoes, cored

1-2 small Red onions, julienne

2-3 Tbsp. or more Parmesan, grated

8 oz. or more Goat cheese, crumbled

1 lemon Lemon zest

1 Tbsp.Basil, fresh, chopped

1. Combine half the olive oil with the garlic and let stand 30 minutes at room temp.
2. Prepare the grill at medium heat.
3. Brush the bread on both sides with the garlic oil.
4. Grill until crisp and golden. Turning as needed. Cut into 1-in. cubes.
5. Combine vinegar, lemon juice, the remaining olive oil, and garlic oil.
6. Season to taste with salt & pepper and sugar.
7. To this add tomatoes, red onion, cheese, lemon zest, and basil.
8. For the final step, add the bread to the tomato mixture and toss.

Grilled Bread Salad with Parmesan and Goat Cheese

6 Corn-on-the-cob

1 pint Grape tomatoes

12-16 oz., 1-in. cubes Cheddar cheese

1-2 small Red onion, julienne

3 Tbsp. White wine vinegar

¾ cup Extra virgin olive oil

1 Tbsp. Basil, fresh chopped

Salt & pepper, sugar to taste

1 Avocado, peeled and sliced

1. Husk the corn. Prepare the grill at medium heat.
2. Lightly oil the corn and grill. Turning as needed until brown and cooked.
3. Cut the corn off the cob; combine it with tomatoes, cheese and onions.
4. Add the remaining ingredients and season to taste.
5. Garnish with avocado slices.

Tabbouleh

¾ cup Bulgur

½ cup Cucumber, seeded, med. dice

½ cup Parsley, chopped

2 Tbsp. Green onion, sliced

¼ cup Olive oil

¼ cup Lemon juice

1 Tbsp. Mint, fresh, chopped

¼ tsp.Salt

1/8 tsp.Pepper

½ cup Tomato, seeded, med. diced

1. If bulgur is pre-cooked and processed, rinse bulgur in a colander with cold water; drain. If using organic raw bulgur, then simmer approximately 15 minutes using 2 parts water for 1 part bulgur.
2. In a medium mixing bowl combine bulgur, chopped cucumber, parsley and sliced green onion.
3. For dressing: Combine the lemon juice, mint, salt, and pepper with the lemon juice. Gradually whisk the lemon juice mixture into the olive oil. Pour the dressing over the bulgur. Toss lightly to coat. Cover and chill for 4-24 hours.
4. Before serving, stir chopped tomato into the bulgur mixture.

Yield: 4-6 side-dish servings

Summer Berry Pudding

2 cups Strawberries

2 cups  Blackberries

2 cups  Raspberries

¼ cup  Sugar

2 Tbsp.  Lemon juice

2 Tbsp. Framboise

1 Tbsp. Honey

1 Angel Food Cake

1. Combine all the ingredients for the berry filling except the Framboise and honey in a saucepan and simmer over low heat for 15 minutes.
2. Remove the berry mixture from the heat and stir in the Framboise and honey. Use a slotted spoon to lift the berries out of the liquid into a bowl and set them aside. (Note: depending on the juiciness of the berries, the liquid could be reduced a little or thickened with corn starch)
3. Slice the angel food cake into ½-in. thick slices. Dip the slices into the berry syrup and turn to coat them evenly.
4. Line eight 1-cup soufflé dishes with plastic wrap large enough to overhang the sides generously. Line the dishes completely with the soaked cake slices and fill the centers with the berries. Cover the tips with slices of cake.
5. Fold the plastic wrap over the summer puddings and press down gently. Chill at least 3 hours or overnight in the refrigerator.
6. Unmold and unwrap the puddings onto dessert plates.
7. Serve with peach ice cream, additional berry sauce and sweetened whipped cream.

Yield: 8 Servings

Pork Rub

1 / 2 cup paprika

3 Tbsp. dark brown sugar

1 Tbsp. kosher salt

1 Tbsp. cayenne pepper

1 Tbsp. ground black pepper

1 Tbsp. English dry mustard

1 Tbsp. granulated garlic