Tag Archives: corn

Roast Pork with Sage, Fresh Corn and Potatoes

Standard

roast pork with sage potatoes corn (4) roast pork with sage potatoes corn (15)Roast Pork with Sage, Corn, and Potatoes

Makes 6 servings or more

(There is no need to use a cover for this casserole dish.)

Fresh Hagerman corn is still on my mind and I did note that on sale and for a good price in our markets was pork loin roast, so here you go:

Ingredients:

2 Tblsp. minced garlic (fresh is better)

2 Tblsp. minced fresh sage leaves (fresh is definitely better but you can use 2 tsp. dried sage if fresh is not within your realm)

1 onion sliced thin (optional)

S&P to taste

3-4       medium sized peeled baking potatoes cut into 1-inch cubes

1 or 2 ears of corn-kernels cut off from fresh husks or frozen kernels if necessary

2 Tblsp. plus some- olive oil

1 (3-4 pound) pork loin, bone in or 1 (2-3) boneless roast

  1. Preheat oven to 425 degrees.
  2. In a small bowl, mix the garlic, fresh sage, and S&P.
  3. Place potatoes, (thinly sliced onion-optional), and corn in a Pam sprayed oven proof dish large enough to hold the pork as well. Toss the potato/corn mixture with 2 Tblsp. olive oil and about 1 tsp. of the garlic-sage mix.
  4. Place the dish with the potato/corn mixture in the 425 degree oven while you prepare the pork.
  5. With a thin-bladed knife make slits all over the pork and then, with YOUR FINGERS, insert most of the remaining garlic-sage mixture.
  6. Take the hot dish with the potato/corn mixture out of the oven and nestle pork into the mixture.  Pour a bit more of the olive oil over the roast and then spread the rest of the garlic-sage mixture over the roast.
  7. Place roast nestled in the potato/corn mixture in the 425 degree oven for 25 minutes.
  8. Turn oven down to 325 degrees and remove dish from the oven; gently with tongs remove the pork roast to a platter; stir the potato/ corn mixture in the dish because some of it may be sticking to the bottom; and replace roast nestled in the potato/corn mixture. You can pour a little more olive oil on top of roast if it looks a bit dry or if there are pan juices, baste the pork with them.
  9. Replace roast dish in the 325 degree oven and continue to cook for about 3/4 hour more.  Start checking the meat by sticking an instant-read thermometer.  It should register 145 to 150 degree F when done.  Don’t let the roast over cook. Pork tends to dry out rapidly.
  10. When you think that the pork is just about done, take the roast out and place on a warm platter.  Let rest for 10 to 15 minutes.
  11. In the meantime look at your potato/corn mixture and test to see if everything is done. I bet it will be. Add 2 or 3 tsp. of red wine vinegar and stir well. If the mixture needs to brown crisp a bit more, turn up the oven or even turn on the broiler and let brown/crisp then.  Once again, watch carefully that it won’t crisp too much.
  12. I serve my roast on a pretty platter surrounded by the potato mixture and edged with thinly sliced tomatoes and some parsley to add more color. Tomato goes with this very nicely.
  13. A crisp white wine will go perfectly with this dish.  Bon Appetit.

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Advertisements

Roasted Corn with Basil/Shallot Vinaigrette

Standard

Roasted Corn with Basil/Shallot Vinaigrette

 

Our yummy Hagerman corn is still plentiful so here’s another wonderful and easy fresh corn recipe that I think you’ll all enjoy.

 

Ingredients:

3 C. fresh corn kernels—about 3 ears

2 Tblsp. olive oil

1/4 C. chopped fresh basil

1 Tblsp. minced shallot

1 Tblsp. red wine vinegar

1/4 Tsp. salt

Pepper to taste

 

Instructions:

Heat oven to 450

Toss corn and oil together so the corn is well coated and spread on a baking sheet lined with parchment paper.

Bake stirring once 1/2 way through for about 20 minutes

Combine basil, shallot, vinegar, S&P in a bowl and add corn kernels.

Serve warm or cold.

This can be made one day ahead.

 

PS—One of my favorite ways of cooking our wonderful corn is in the micro.  First I slightly cut the soft end just a bit and then I soak the ears in cold water for 1/2 hour.  Then I wrap them in a damp paper towel and place them in the micro—2 minutes per ear so if only 1 ear, 2 minutes; 2 ears = 4 minutes; etc.  I take them out carefully, take the husk off and voila, crunchy crisp corn for your delight.  If it’s too crunchy for only 2 minutes, cook a bit more.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

 

 

Cheese Souffle With Corn and Jalapenos

Standard

Cheese Soufflé With Corn and Jalapenos

I was walking the Sun Valley Center of the Arts & Crafts Fest when I bumped into my dear friend Lois A., now living in Santa Barbara.  I had made her this dish when she had visited me at my bed and breakfast in Paso, CA. She reminded me how much she enjoyed this dish and that darn, she had lost the recipe.  So Lois, this is for you.  Welcome back to Sun Valley.  And Pat, for you and the other so kind “From My Table to Yours” readers, thank you so much for your on going praises for this column.

Now that our tasty locally grown Hagerman corn is for sale in great abundance in our markets, this is the perfect breakfast or brunch dish to enjoy.  Even for dinner it is good.  This recipe may sound a bit complicated, but it’s really not———so just go for it.

Ingredients:

2 medium onions, sliced

2 Tbls. unsalted butter

2 more Tblsp. unsalted butter melted

2 fresh jalapeno chilies cut into halves lengthwise, seeded and cut into strips

2 garlic cloves, minced

1 1/2 C. fresh corn kernels cut off the cob (2 1/2 to 3 ears will do)

S&P

10 oz. shredded Monterey Jack cheese

5 oz. shredded sharp Cheddar cheese

6 eggs, lightly beaten

1/2 C. milk

Directions:

Preheat oven to 350

Cook onions in 2 Tblsp. butter in an ovenproof skillet ( I use my large cast iron one) over low heat till tender but not brown. Stir in the jalapenos and garlic and cook for 2 minutes more—stirring continually. Add the corn, S&P to taste, and mix well.  Cook for about a minute more stirring as before. Spoon 2/3 of the corn mixture into a bowl and add the 2 melted tblsp. of butter in the 1/3 corn mixture left in the skillet.

Toss the Monterey Jack and Cheddar in a bowl.

(So now you have two side bowls: one with the cheese mixture and one with the 2/3’s corn mixture.)

Into the skillet start layering: 1/3 of the cheese mixture over the corn mixture; then spread with ½ the remaining corn mixture in the bowl; then spread with 1/2 of the remaining cheese mixture and top with the remaining corn mixture in the bowl.  Well, you get the idea.  Just make sure to layer and to leave some cheese for the very last topping.

Whisk the eggs, milk and a dash of S&P in another bowl until blended and pour over the prepared layers.

Sprinkle the top with the last of the remaining cheese mixture.

Bake in the cast iron skillet for 25 minutes or until puffed and brown.

Tie a pretty napkin around the skillet’s handle and serve hot or at room temp.

tortillas or focaccia make a nice accompaniment for this dish.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Roast Pork Rubbed with Sage, Garlic, Potatoes, Cabbage, Carrots & Onions

Standard

roast pork with sage potatoes corn (15) roast pork with sage potatoes corn (4)

Roast Pork rubbed with sage & garlic with Potatoes, Cabbage, Carrots, & Onions

6 or more servings

I just bought a beautiful Fresh Boston Butt (Natural antibiotic free & no added hormones) Pork Shoulder Roast (bone in) for a very good price indeed-under $2/lb. It was a rainy and cold spring day and this was a perfect way to cook it for this kind of weather.  Supposedly this recipe originates from Naples, but who cares—Ketchum is a good place to cook it as well even though we are famous for lamb.  This is a rare pork recipe that if done so easily correctly is moist and tender—even though pork can easily be tough.

Ingredients:

1 3-4 lb. pork Fresh Boston Butt (and according to Mark Bittman, “in Boston, evidently they did not know which end was up, since this is the shoulder)

2 Tblsp. minced garlic

2 Tblsp. fresh minced sage leaves or 2 Tsp. dried sage

S&P to taste

3 baking potatoes, scrubbed, skin left on, cut into thirds

1/2 head of cabbage cut into 1/6’s

2 large carrots, peeled, and cut into quarters

1 large onion cut into eighths

1 nice handful of Parsley, chopped

1 Cup or a bit less of Vegetable Stock

2 Tblsp. or more of Olive Oil

Directions:

Preheat oven to 425.

Mix together the garlic, S&P, and sage.

Bring pork to room temp, spray or rub some olive oil over it all, and then slit in the pork on both sides with a sharp knife little 1 inch slits.. Place all but 1 tsp. full of the garlic mixture into slits, using your fingers to dig it in place the garlic mixture, and what’s left over, spread over the rest of the pork.

In a 10 inch round baking dish that has been sprayed with a non-stick olive oil spray place and mix the potatoes, cabbage, carrots, onion, the 2 tblsp. olive oil, parsley and the one left over tsp of the garlic mixture.

Nestle the roast among the vegetables in the dish.

Place the baking dish with the roast and veggies on the middle rack in the 425 degree oven and roast undisturbed for 30 minutes.

Take dish out, turn oven down to 350, and stir veggies a bit.

Add 1 Cup or a little less of vegetable stock to the dish.

Put dish back in oven and continue cooking, stirring every now and then if need be, for one hour for a 3 lb. pork butt and more for a larger one—or at least to when an instant read thermo registers 145 to 150.  Let dish rest for 10 to 15 minutes before serving.

Artichokes are a nice side dish to serve with this wonderful dish.

 You DO NOT WANT TO OVER COOK!!!! this dish.  It’s best to keep testing the roast for doneness and tenderness and remember that it will keep cooking a bit when resting. Pork tends to dry out very quickly; however, if you are careful, it can be very moist and tender.