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Post by Deleted on May 26, 2009 2:52:17 GMT
With fresh sweet corn and peaches in season, a great accompaniment to pork,fish or poultry
Serves 4-6
1 ear fresh sweet corn
1 1/2 lbs. firm fresh peaches,peeled and diced
5 scallions cleaned and thinly sliced
1 large or 2 small jalapeno peppers,roasted,cleaned and finely diced
1 medium fresh poblano pepper roasted,cleaned and finely diced
1 fresh red bell pepper ,same
1 medium tomatillo,husk removed,washed and finely diced
1/4 cup fresh lime juice
3-4 tlbs. fresh cilantro finely chopped(more to taste)
pinch of salt
pinch of black pepper
Steam corn 2 minutes.cut kernels from cob,combine and toss in a non reactive bowl all ,toss well,chill 1-2 hours before serving.
If the sweet corn is STRAIGHT out of the garden you can skip the steaming
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Post by bixaorellana on May 26, 2009 3:35:41 GMT
Sounds scrumptious! I know I'd want to double or triple the recipe.
Someone is bound to ask this -- might as well be me: if a person didn't have a tomatillo, could a small green tomato be substituted, or even green mango?
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Post by hwinpp on May 26, 2009 5:06:29 GMT
1 ear fresh sweet corn
Where do they say that? Why not a cob?
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Post by Deleted on May 26, 2009 5:17:23 GMT
Ear is the official word for the big pod in the husk in English. The cob is the thing to which the kernels are attached.
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Post by pookie on May 26, 2009 5:21:34 GMT
Cas.... what is tomatillo ,never heard of here. I will be sure to try this next summer when all those ingredients are in season here.
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Post by pookie on May 26, 2009 5:26:14 GMT
Ok I googled tomatillo.They look like chinese Gooseberries,do they change to orange colour when riper?
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Post by bixaorellana on May 26, 2009 5:49:39 GMT
Chinese gooseberries or cape gooseberries? Cape gooseberries are related to tomatillos, thus the resemblance. I don't think tomatillos ever turn orange -- usually they are yellow or purple when ripe, depending on variety.
They're easy to grow. The taste is a little hard to describe -- sort of like green tomato with a musky fruitish undertone. They're used frequently in Mexico in stews or in salsas.
I'm thinking that the tomatillo could just as easily be left out of that recipe. Casimira?
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Post by Deleted on May 26, 2009 10:33:52 GMT
Sure,you cold leave the tomatillo out of the recipe. Not that critical a flavor. As in most salsas one can add or delete various ingredients according to taste. I would imagine some may use more hot pepper or substitute another kind of pepper to make it hotter or milder. You could probably substitute mango or melon for the peaches. Both the main ingredients are in season here so therefore my inspiration.  This is the purple variety of tomatillo |
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Post by pookie on May 26, 2009 12:21:57 GMT
Bixa.... I think I am on the right track.We call them Chinese Gooseberries and I have heard them called Cape Gooseberries.The fruit is very rarely seen for sale.
I very nearly bought a plant at the nursery a few weeks ago, then decided had nowhere to plant it. I had not seen one for sale for many ,many years.
I remember when I was a child most gardens had one .
I will leave out of recipe when I make it
Mostly plants are found in older gardens here now.
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Post by Deleted on May 26, 2009 12:46:13 GMT
Both are in the same plant family and share the same genus but are different species,the Chinese or Cape Gooseberry is Physalis peruviana or pruinosa,the tomatillo is Physalis philadelphica.
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Post by hwinpp on May 27, 2009 4:54:28 GMT
Funny, the Chinese gooseberry I know is the kiwi.
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Post by bixaorellana on May 27, 2009 5:04:31 GMT
That's why I asked! Maybe people from Australia have better sense than to call the quintessential New Zealand fruit a Chinese gooseberry.
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Post by pookie on May 27, 2009 6:53:34 GMT
HW ,we call the NZ fruit a Kiwi Fruit
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Post by Deleted on May 27, 2009 7:07:23 GMT
Also known as the Chinese Gooseberry, the fruit was renamed for export marketing reasons in the 1950s; briefly to melonette, and then by New Zealand exporters to kiwifruit.
(an excerpt from Wikipedia)
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Post by pookie on May 27, 2009 9:54:52 GMT
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Post by Don Cuevas on May 27, 2009 13:29:18 GMT
See my blog post on the wanton introduction of corn where it doesn't belong. mexkitchen.blogspot.com/2009/04/incorngruity.htmlI admit, your recipe mentions sweet corn, off the cob. Mine bitches about putting canned corn in every damned thing that comes along. It makes a kakapuchi of of otherwise good ingredients. |
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Post by Deleted on May 27, 2009 14:15:46 GMT
I think a lot of us are afraid that we won't know how to get the kernels off the cob properly (other than with our teeth, which is what reminds us that they are stuck on pretty solidly).
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Post by bixaorellana on May 27, 2009 16:26:09 GMT
This photo tutorial makes it look easy, but in truth I always feel as though I'm slicing through their little hearts and leaving lots of the good stuff on the cob. Another online tip suggest using a bundt pan -- the tube steadies the tip of the ear and the bowl gathers the cut corn. |
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Post by hwinpp on May 28, 2009 4:14:13 GMT
Also known as the Chinese Gooseberry, the fruit was renamed for export marketing reasons in the 1950s; briefly to melonette, and then by New Zealand exporters to kiwifruit. (an excerpt from Wikipedia)  |
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Post by Deleted on May 28, 2009 9:31:06 GMT
To cut off the kernels, rest the ear firmly in a bowl or on a board—a towel under the cob keeps it from slipping—and cut from stem to tip. Don't cut the cob itself or you'll pick up tough, woody bits.Not only am I sure that I would crush or otherwise massacre the kernels, I am also certain that I would have a major excess of "tough, woody bits'.
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Post by bixaorellana on May 28, 2009 21:16:36 GMT
I'm sure I would master the technique and get a real rhythm going as I sliced perfect kernels from the ear .......................... right up to the time the knife would slip and fling bowl and kernels across the kitchen.
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