Friday, June 29, 2012

golden ears of summer

With the hot (like 106 degrees) hot days of summer comes such delicious seasonal food like watermelon, summer squash and corn. Oh corn, yum! First up was pasta with fresh corn and tomatoes and then chicken sausage empanadas with corn and black beans.
Light and delicious!
Kosher salt
2 ears
corn, shucked3 tablespoons unsalted butter
1 pint cherry or grape tomatoes

2 cloves garlic, minced
Freshly ground pepper

1/2 cup white wine

8 ounces short
pasta - I used egg noodles
1/2 cup low-sodium chicken or vegetable broth

1 small bunch scallions, thinly sliced

1/2 cup freshly grated Parmesan, plus more for topping
Fresh parsley for topping

Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels. Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes. Meanwhile, cook the pasta in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the broth and corn kernels to the skillet and bring to a simmer. Add the pasta to the skillet; add the scallions, Parmesan, the remaining butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with parsley.
This recipe definitely yields enough filling for extra empanadas - with one pie crust I made about 12
and had leftover filling. If you add some rice to the filling you have a delicious burrito mix!
In DC, occasionally (after a number of cocktails) we would head to Julia's Empanadas. These chicken sausage empanadas actually hold up against the original.
2 tablespoons olive oil, plus more for brushing
1/4 cup onion, chopped
2 garlic cloves, chopped
1/2 jalapeno, seeded and chopped
1 teaspoon cumin
1/4 teaspoon cayenne
2 ears of corn, cooked and cut from the cob

1- 14 ounce can black beans, drained
chicken sausages, cooked and chopped (I used a cheddar-jalapeno sausage)
2 tablespoons cream cheese
salt and pepper to taste

Preheat oven to 400
 Heat 2 Tablespoons of olive oil in a medium pan over medium high heat and add onion, garlic and jalapeno to pan and saute until onions become translucent and veggies are tender, about 5-7 minutes. Add cumin, cayenne and salt and pepper to taste and cook for a minute more. Add beans, corn, and chicken sausage and cook until heated through. Remove from heat and add cheese cheese into mixture stirring to combine. Roll out chilled dough and using a large circular cookie cutter (or the mouth of a large mug-like me) cut circles out of dough. Place 1/2 Tablespoon of mixture into center of the circle. Fold in half, making sure the mixture stays inside the dough and crimp sides shut with a fork. Place stuffed empanadas on a baking sheet and brush with olive oil and bake for 15 minutes or until lightly brown and crisp.

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