Page 22 - Florida Sentinel 1-25-19

Recipes
SKILLET FRIED CORN
INGREDIENTS:
• 4 slices of bacon
• 10-12 ears of white, yel-
low or bi-color corn on the
cob, shucked, stripped and
scraped
• 1/2 tablespoon of granu-
lated sugar
• 4 tablespoons of unsalted butter
• Up to 1/2 cup of whole milk, half and half, or heavy cream, optional
• Fresh cracked black pepper, to taste
• Kosher salt, only if needed
• Fresh herbs, such as parsley, to garnish, optional
DIRECTIONS:
– In a large cast iron skillet, chop bacon and cook to crisp; re- move and set aside, reserving the drippings in the skillet. While that is cooking, clean the corn, except remove only the tops of the corn kernels. Then, using the blunt side of the knife, scrape the remaining pulp and milk from the cob. Sprinkle the kernels with the sugar; stir and set aside.
– In the same skillet that you fried the bacon in, add all of the butter to the bacon drippings and melt over medium heat. Add all of the corn, pulp and juices, and about 1 tablespoon of the cream. Continue cooking over medium low heat, stirring often and adding additional cream as the corn begins to dry, just enough to keep the corn slightly moist. Reduce to low and cook about 30 minutes, or until corn is tender. Add pepper and half of the bacon; taste and adjust for salt only as needed. Transfer corn to serving dish, crumble remaining bacon on top and sprinkle with parsley, if desired. Recipe may easily be halved.
BEET SALAD WITH ARUGULA AND BALSAMIC VINAIGRETTE
INGREDIENTS:
Beet Salad with Arugula:
• 6 medium 2 lbs beets
• 5 oz 6 cups baby arugula, rinsed and spun dry
• 4 oz or 1/2 cup feta cheese diced or crumbled
• 1/2 cup pecans toasted
• 1/2 cup dried cranberries
DIRECTIONS:
Balsamic Vinaigrette:
• 1/2 cup extra virgin olive oil • 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard
• 1 garlic clove pressed or finely minced
• 1/4 tsp salt
• 1/8 tsp black pepper
– Preheat the oven to 400˚F. Line the bottom of a medium rimmed baking sheet with foil. Wrap each beat tightly in a sheet of foil and arrange lined baking sheet. Bake in preheated oven for 1 hour or until largest beet is easily pierced. Unwrap beets and cool to room temperature then peel the skins and slice into halves and then wedges.
– Toast 1/2 cup pecans on a dry skillet, tossing frequently until golden and fragrant. Remove from heat and let cool.
– Transfer arugula to a large mixing bowl then add remaining salad ingredients: sliced beets, feta cheese, toasted pecans and dried cranberries.
FRESH FRUIT SALAD WITH CITRUS GLAZE
INGREDIENTS:
Glaze:
• 2/3 cup fresh orange juice • 1/3 cup fresh lemon juice • 1/3 cup packed brown sugar
• 1/2 teaspoon grated or- ange zest
• 1/2 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
Fruit:
• 2 cups cubed fresh pineap- ple
• 2 cups strawberries, hulled and sliced
DIRECTIONS:
• 3 kiwi fruit, peeled and sliced
• 3 bananas, sliced
• 1 orange, peeled and diced into bite sized pieces
• 1 cup green seedless grapes • 1 cup red seedless grapes
• 2 cups fresh blueberries
– Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thick- ened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
– Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
PAGE 10-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JANUARY 25, 2019