Chorizo-Flavored Corn

In the summer, corn is so abundant and so cheap that it is very tempting to serve it every day. What is not so abundant, is the recipes that I use. I have the bad habit of always cooking corn the same way. As I was browsing the shelves at my grocery store for an item I needed, I was happy to find a pack of  sliced chorizo. Are you familiar with Chorizo??? It is a spicy salami-type meat that is from Spain, very similar to pepperoni. It is a favourite of mine. I don’t get to eat it a lot though, because it is not so popular in the USA, and it is hard to find.

Since I like to spice up my corn with red pepper flakes , i thought i could substitute the red pepper with sliced chorizo. And i was right to try, it was well received by my family;-)

Ingredients for 4-6:4 corn husks, 2 tbsp of butter, 8 slices of chorizo sliced in tiny strips, 1/2 sweet onion sliced thinly, 1/4 sea salt.

Clean up the husks and place the corn into the large round mold. Cover the mold with the octogonal silpat and microwave for 5 minutes. Remove the corn from the round mold and trim the kernels off the cobb. Set aside. In a large frying pan, melt 2 tbsp of butter. When the butter is melting, add the sliced onion and cook until it becomes translucent and golden. Add the chorizo and saute it for a few minutes.

Add the kernels and stir.

Cook the corn for a few minutes. To serve, spoon it on each plate and  sprinkle some sea salt, and some fresh chives for extra colour;-) C’est tout!!!

Bon Appetit and happy Cooking!!!

An Easy Side for the Sunny Days: La Peperonata facon Sophie;-)

Don’t you get tired of eating the same thing over and over again?!?! I do. I love vegetables, but I find myself at loss at finding fun vegetable recipes. Summer offers a large array of vegetables ( corn, tomatoes, peppers, zucchini, summer squash), but I am always cooking them the same way, roasted, or in salads. So it is always nice to find a new recipe that allows you to cook some of those vegetables in a way that is foreign to you.

As I was visiting my twin sister, she introduced me to a vegetable dish that she called ” La peperonata”.

Originally la peperonata is a vegetable stew made of tomatoes, peppers and onions. But my sister made it different as she added peperoni to hers, and this was so so good.

Ingredients for 6-8: 2-3 tbsp of olive oil, 1/2 bag of sliced pepperoni, 2 lbs of roma tomatoes rinsed and quartered, 2 lbs of sweet yellow onions sliced thinly, 2 lbs of red peppers cored and sliced in thin strips, 1 clove of garlic peeled and crushed, 1 tbsp of italian seasoning, 1/2 tsp of salt, 1/4 tsp of pepper.

In a large pot, warm up the olive oil and heat it up over a medium-high heat. When the oil is warm, add the onions and the pepperoni to the pan and saute them. Saute until the onions are golden and translucent. Add the sliced peppers and saute them also for a few minutes. Add the chopped tomatoes, the salt, the pepper and the italian seasoning and bring it all to boil. Be careful to stir so that it will not scorch. Lower the temperature to low, cover the pan with a lid and cook for 30 minutes. Make sure to stir periodically to prevent scorching. Add more salt, and pepper if you deem necessary.

We ate this wonderful vegetable dish with Merguez  ( spicy italian sausages). Yum!!! It is so nice to be home;-)

Bon Appetit and Happy Cooking!!!

Baked Trout with Sauteed Chorizo and Baby Bok Choy

What a day…. Rain, Kids misbehaving in school,  Meeting after school and a terrible sinus headache. All I wanted to do this evening was to get home, get to bed and go to sleep. Well instead of succumbing to my urge, and dart home, I stopped to the grocery store to get something to eat for my family. And I saw those trouts.. Yum…

Ingredients for 2: 1 trout filet, 8 slices of Spanish Chorizo, 1/4 of red onion, 6 baby bok choy , 1 cup of white wine, salt, pepper, olive oil and 1 tbsp of butter.

Place the trout on the silpat. Drizzle 1 tbsp of olive oil on the trout and spread the oil all over the filet with a pastry brush. Sprinkle salt, pepper and paprika on the trout filet and drizzle a little bit of lemon juice all over the filet.

Rinse the bok choy really well to make sure there are no sand left in it. Set 2 aside for later use. Take the other bok choy and cut them in half in their length. Place them on the silpat aside the trout and with a pastry brush , brush some olive oil over them. Sprinkle salt, pepper and paprika.

Cook in a warm oven at 375 for 6 minutes. The trout will be cooked in 6 minutes, you may leave the bok choy for another 2 minutes.

While the trout is cooking. Prepare the sauce that will accompany the trout.

In a frying pan, melt the butter and add the diced  purple onion. Saute the onion for a few minutes until they are soft and have turned golden brown. Add the diced chorizo and cook for another 2 minutes. Add the other bok choy that you would have diced thinly. Cook for another 2 minutes to saute them. Add 1 cup of white wine to the pan, it should bubble up, and deglaze the pan. Et voila!

To serve, place the trout on the plate and spoon a few tablespoons of the sauce over it. Place the roasted bok choy beside it et voila!

Bon Appetit and Happy Cooking!!!