Playing with Your Vegetables

 

Sometimes it's hard to be creative with vegetables. Their reputation as a reliable side sometimes stifles the innovative ways you can prepare them. That is until you talk with Chef Alvaro Lima. The Chicago-based chef stopped by Tonia's Kitchen to talk about his Corn and Squash Gyoza. He told Tonia there's a lot to do here with items you might consider left over. Chef Lima told Tonia he adds a Salsa Matcha, which is a chili crisp, and a Charcoal Aioli, which is toasted onion and garlic, charred until their blackened, and pulverized. The flavor is incredible, and the dish is anything but boring.

Fun With Vegetables

Sometimes it's hard to be creative with vegetables. Their reputation as a reliable side sometimes stifles the innovative ways you can prepare them. That is until you talk with Chef Alvaro Lima. The Chicago-based chef stopped by Tonia's Kitchen to talk about his Corn and Squash Gyoza. He told Tonia there's a lot to do here with items you might consider left over. Chef Lima told Tonia he adds a Salsa Matcha, which is a chili crisp, and a Charcoal Aioli, which is toasted onion and garlic, charred until their blackened, and pulverized. The flavor is incredible, and the dish is anything but boring.

Keep The Husk Stuffed

 

This one's a thinking chef's recipe. And that's because this chef really loves to think about traditional recipes and how to mixup them up a little. Chef Jimmy from Cabot Cheese's test kitchen stopped by Tonia's Kitchen to talk about his ideas on grilled corn husks with fish and cheddar. The inspiration comes from both grilled corn and fish tacos, with a cheesy twist. Chef Jimmy told Tonia the addition of Cabot Cheddar here really brings out the flavor!

• 2 - 4 dried corn husks

• 2-4 Grilled Fish Fillets

• 8 ounces of Cabot Pepper Jack cheese

• 8 ounces of Cabot Garlic Herb Cheddar

• 8 ounces of Cabot Seriously Sharp Cheddar

1. START with a package of dried corn husks, the kind used to make Mexican tamales, available at the grocery or craft store. For each bowl, soak about three husks in hot water for a couple of minutes until more pliable.

2. PLACE two husks together, wide ends overlapping by a couple of inches, to form a boat shape. Tear four strips from the third husk to use for tying.

3. FOLD or roll down the edges, on one side, where they overlap to make them even, then poke a small slit with the tip of a paring knife. Thread the narrow tip of one of the ties through the slit and tie. Repeat on the other side.
4. PINCH together the husk on each end, and tie with another strip.

5. STUFF the “boat” shape with some paper towel to hold the shape you want,and let stand until dry or overnight. Make a few boats to fill with different flavors of cheddar. Arrange them on a platter with dried corn cobs, to serve alone or accompanied with fresh pears or apples, dried fruits, roasted nuts or favorite crackers. Top with the Cabot cheese and grilled fish.

A Special Salad for Summer

   

This dish from Chef Ronaldo Linares is best served on the side, but stands on its own!  The chef stopped by Tonia's Kitchen to talk about his Peach and Corn Salad, that not only is diabetic-friendly, but is also great for this summer season!  He told Tonia that what gives the salad its Cuban spin is some Queso Fresco and lime.  Combine that with the flavor that comes when you sear peaches and grill corn, and you have a wonderful sidemate on your plate that really feels right at home in the summer!

For the salad

5 ripe peaches, washed and cut into quarters

¼ teaspoon vanilla extract

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

2 teaspoons avocado oil, divided

5 ears corn, husks removed, washed

1 small red onion, peeled and thinly sliced (about 1 cup)

For the dressing

3 tablespoons fat-free plain Greek yogurt

½ teaspoon kosher salt

1 teaspoon cracked black pepper

1 teaspoon fennel seed

¼ teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon avocado oil

2 tablespoons lime juice

1 tablespoon finely chopped cilantro

To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.

Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.

Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.

Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.

Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.

To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.

Remember Kids, Grilling is Fun!

That's what Steven Raichlen, the "King of BBQ" wants you to get from his latest cookbook, Beer Can Chicken. Steven came by Tonia's Kitchen discuss what makes his book different from all the others, including some he himself has written. Steven told Tonia the concept of doing a Beer Can Chicken BBQ is fun in of itself. But you can have a ball with the side dishes too. He brought up a corn in the husk that's grilled in the embers of charcoal or wood fire. The corn must be dry, no oil and you want it to burn a little to get a wonderful smokey flavor that really sings!

A Husky Stuffing

  

This one's a thinking chef's recipe. And that's because this chef really loves to think about traditional recipes and how to mixup them up a little. Chef Jimmy from Cabot Cheese's test kitchen stopped by Tonia's Kitchen to talk about his ideas on grilled corn husks with fish and cheddar. The inspiration comes from both grilled corn and fish tacos, with a cheesy twist. Chef Jimmy told Tonia the addition of Cabot Cheddar here really brings out the flavor!

• 2 - 4 dried corn husks

• 2-4 Grilled Fish Fillets

• 8 ounces of Cabot Pepper Jack cheese

• 8 ounces of Cabot Garlic Herb Cheddar

• 8 ounces of Cabot Seriously Sharp Cheddar

1. START with a package of dried corn husks, the kind used to make Mexican tamales, available at the grocery or craft store. For each bowl, soak about three husks in hot water for a couple of minutes until more pliable.

2. PLACE two husks together, wide ends overlapping by a couple of inches, to form a boat shape. Tear four strips from the third husk to use for tying.

3. FOLD or roll down the edges, on one side, where they overlap to make them even, then poke a small slit with the tip of a paring knife. Thread the narrow tip of one of the ties through the slit and tie. Repeat on the other side.
4. PINCH together the husk on each end, and tie with another strip.

5. STUFF the “boat” shape with some paper towel to hold the shape you want,and let stand until dry or overnight. Make a few boats to fill with different flavors of cheddar. Arrange them on a platter with dried corn cobs, to serve alone or accompanied with fresh pears or apples, dried fruits, roasted nuts or favorite crackers. Top with the Cabot cheese and grilled fish.

Husk Stuffing

 

This one's a thinking chef's recipe. And that's because this chef really loves to think about traditional recipes and how to mixup them up a little. Chef Jimmy from Cabot Cheese's test kitchen stopped by Tonia's Kitchen to talk about his ideas on grilled corn husks with fish and cheddar. The inspiration comes from both grilled corn and fish tacos, with a cheesy twist. Chef Jimmy told Tonia the addition of Cabot Cheddar here really brings out the flavor!

• 2 - 4 dried corn husks

• 2-4 Grilled Fish Fillets

• 8 ounces of Cabot Pepper Jack cheese

• 8 ounces of Cabot Garlic Herb Cheddar

• 8 ounces of Cabot Seriously Sharp Cheddar

1. START with a package of dried corn husks, the kind used to make Mexican tamales, available at the grocery or craft store. For each bowl, soak about three husks in hot water for a couple of minutes until more pliable.

2. PLACE two husks together, wide ends overlapping by a couple of inches, to form a boat shape. Tear four strips from the third husk to use for tying.

3. FOLD or roll down the edges, on one side, where they overlap to make them even, then poke a small slit with the tip of a paring knife. Thread the narrow tip of one of the ties through the slit and tie. Repeat on the other side.
4. PINCH together the husk on each end, and tie with another strip.

5. STUFF the “boat” shape with some paper towel to hold the shape you want,and let stand until dry or overnight. Make a few boats to fill with different flavors of cheddar. Arrange them on a platter with dried corn cobs, to serve alone or accompanied with fresh pears or apples, dried fruits, roasted nuts or favorite crackers. Top with the Cabot cheese and grilled fish.

A Delicious Super Duo

  

This dish from Chef Ronaldo Linares is best served on the side, but stands on its own!  The chef stopped by Tonia's Kitchen to talk about his Peach and Corn Salad, that not only is diabetic-friendly, but is also great for this summer season!  He told Tonia that what gives the salad its Cuban spin is some Queso Fresco and lime.  Combine that with the flavor that comes when you sear peaches and grill corn, and you have a wonderful sidemate on your plate that really feels right at home in the summer!

Happy July 4th From All of Us at Tonia's Kitchen

For the salad

5 ripe peaches, washed and cut into quarters

¼ teaspoon vanilla extract

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

2 teaspoons avocado oil, divided

5 ears corn, husks removed, washed

1 small red onion, peeled and thinly sliced (about 1 cup)

For the dressing

3 tablespoons fat-free plain Greek yogurt

½ teaspoon kosher salt

1 teaspoon cracked black pepper

1 teaspoon fennel seed

¼ teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon avocado oil

2 tablespoons lime juice

1 tablespoon finely chopped cilantro

To a large bowl, add peaches, vanilla, nutmeg, cinnamon, and 1 teaspoon avocado oil, and toss gently.

Preheat a medium nonstick pan over medium heat. Add peaches to the pan and lightly brown them on both sides. Transfer to a small baking sheet and place in the refrigerator.

Place corn in a pot of cold water and bring to a boil until corn is cooked through, about 10–15 minutes. Remove from water and cut in half.

Preheat a medium nonstick pan over medium heat and add 1 teaspoon avocado oil. Wait 10 seconds and then add corn. Lightly brown all sides of the corn. Transfer corn to a small baking sheet and place in the refrigerator.

Once peaches and corn are cool, remove from the refrigerator. Cut the corn kernels off the ear; add to a bowl along with the peaches and add onions.

To a separate bowl, add all dressing ingredients. Whisk together until it reaches a smooth consistency. Add dressing to corn, peaches, onions, and toss gently. Serve.