White Corn With Tomatoes Bell Peppers And Ginger Recipes

Steps:

• If using fresh corn: After removing the husks and silk, cut the kernels from the cobs using a sharp knife (being careful not to cut into the cob itself). Place the kernels into a bowl and using the knife, scrape up and down the shaft of the cob (over the bowl of corn) extracting the natural "corn cream". If using canned or frozen corn, simply begin with step #2.
• To saute the vegetables: Melt the butter (or heat the oil) in a 2 1/2 quart heavy bottomed sauce pot (one that comes with a tight fitting lid). When hot, add the onions and garlic and saute for 3 minutes. Add the green pepper and saute until all the vegetables are softened and very fragrant, about 5 minutes over meduimlow heat.
• To toast the rice: If using an "aromatic" rice, rinse it through a sieve (medium mesh) and drain well (see note). Add the rice and cook over medium heat, stirring to coat the rice with the butter and vegetables. Cook for about 3 minutes or until the rice is dry and beginning to turn golden.
• To simmer (see note): Add the hot broth and return to a boil. Stir in the corn (whether fresh, drained canned or frozen), and bring back to a boil. Cover the pot and turn the heat to low. Simmer over a low flame for exactly 17 minutes without lifting the lid.
• To "settle" and serve: Uncover and add a good amount of fresh pepper and some salt to taste. If desired, stir in 1 tablespoon of additional butter or margarine. Fluff with a fork, and cover the pot. Allow the rice to settle for 3 to 5 minutes to absorb any excess moisture. Serve hot.
• Time Management Tips:
• 1) For extra ease of preparation when assembling, all listed fresh vegetables can be chopped as much as one day ahead and kept refrigerated in separate (well covered) bowls.
• 2) The stock can be made months ahead and kept frozen in securely covered, heavy freezer containers.
• "Variation" Tips:
• 1) Changing the type of stock can give your rice dish a totally different taste and (at times) color. Choose your stock according to your menu and don't be afraid to mix different types of stock,vegetables (and herbs) to create an even more complex flavor. Also, always thaw more stock than you'll need so you can boil it down until the volume is reduced (which will concentrate the flavor).
• Some winning combinations of stock: Beef and chicken, chicken and shrimp, veal and beef, veal and chicken or chicken and fish.
• Tips From a Teacher:
• The most renown type of aromatic rice is Basmati rice which (once grown only in Pakistan and India), is now also grown here in the United States. This type of rice is special (although pricey) not only for it's nutty, butterlike and seductive flavor, but during cooking, the grains swell much more in length than in width, making the feel of the cooked rice more distinctive in the mouth. Basmati rice is also lower in starch which encourages the grains to remain separate.
• Jasmine rice, another long grain white rice once grown exclusively in Thailand, is now also grown here and the flavor is similar to Basmati although the texture is somewhat softer when cooked. The other readilyavailable types of aromatic rice are grown here and come in both white, tan and brown varieties. All of the new domestic breeds of rice are an attempt to duplicate the flavor and aroma of Basmati, at a more affordable price. They can be identified as Texmati, Wehani and Popcorn rice (also called Wild Pecan rice). These are all delicious and lend their own unique characteristics to the finished dish.

Steps:

• In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

Steps:

• Heat olive oil in heavy large pot over medium-high heat. Add chopped onion, chopped celery and chopped green bell peppers and sauté until vegetables begin to soften, about 7 minutes. Add tomatoes and 1/2 cup reserved juice and bring to simmer. Add corn. Reduce heat to medium, cover and simmer 15 minutes. Mix in ginger, lemon peel and black pepper. Cover and simmer until vegetables are soft and corn is tender but not mushy, adding more reserved tomato juice if mixture is dry, about 10 minutes longer. Season to taste with salt.

Steps:

• Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
• Grill over hot coals for 5-8 minutes.

Steps:

• In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
• Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.

Steps:

• In a 2-quart microwave-safe casserole dish, combine corn, bell pepper, onion and butter.
• Cover and microwave on high until bell pepper is crisp-tender (5-7 minutes), stirring once.
• Stir in cumin, salt and ground pepper. Cover and let stand 5 minutes before serving.

Steps:

• Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
• Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
• Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
• If you like it crispier, saute only for a couple of minutes.
• Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!