Chef Joe Randall is a fifty year veteran of the culinary and hospitality industries. He is known as the Dean of Southern Cooking. When we lived in the Hilton Head area he hosted a cooking show on one of the Savannah TV stations. He is a nationally recognized chef and since 2002 has run a cooking school in Savannah. Jan and a few other ladies attended one of his classes and this is a one of the recipes she brought home from that class. Chef Joe is not into health food and if that is your thing don't try this recipe, but if you want some really good corn to go with seafood or steaks, give it a try. It goes especially well with crab cakes.
Ingredients:
6 ears fresh sweet corn (Substitute frozen if fresh corn is not available )
2 Slices country bacon, finely diced
1 small onion diced
1 small green pepper,diced ( I often substitute red pepper as I like the flavor better)
Salt to taste
1/2 tsps. black pepper
1/4 tsps cayenne pepper
Preparation:
With a sharp knife cut down the middle of the cob through each row of kernels into a bowl. Scrape the milky juice from the cob into the bowl.
In a skillet heat to medium high heat and fry the bacon until almost done. Stir in onion, green pepper and corn. Allow to cook for 10-12 minutes. Season with salt, pepper and cayenne. Stir and cook until almost dry.
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