Winning Corn on the Cob

There is only one way to make corn on the cob. 

The original recipe goes back to Nero Wolfe, in the story "Murder is Corny." 

Here I am adapting it for a #WFPB regime

1. Corn should be IN THE HUSK
2. Soak it in water for a while
3. Preheat the oven to 450F
4. Put the corn into an oven dish and roast it for 40 mins at 450F.

On the side make a side dish of carrots, caramelized onions with black garlic.

The side dish.

1. A medium-sized onion, cut up fine. 
2. Slowly caramelize the onion with about a cup of water with 1 tsp Yondu. 
3. Meanwhile do a match stick julienne of a bunch of carrots. 
4. When the onions start to be soft, pile the carrots on top
5. Slice about 6 cloves of black garlic on top of this, and mix them in good.
6. Let it simmer, stirring occasionally, until the carrots get soft.
7. You can serve the carrots as is (julienned), or make a puree:
8. In a blender, pour one cup of water.
9. Shovel in the carrot & onion mixture.
10. Puree. 

Now to serve:

• 
  One ear of corn at a time, for they stay hot in the husk.
• Cut off the bottom so the leaves fall free.
• Sprinkle with Tajin and some hot sauce (I used green pepper sauce here).

The end result here is a nice and spicey corn, and then you have the very mild and aromatic onion puree to soothe the palate.

This is a good lesson from Indonesian Rijsttafel: alternate hot & spicey with mild and aromatic. If it gets really back eat cucumber sticks to cool off. 

Heavenly.

Have a side of salad and you have a meal.

P.S. the Tajin obviously adds some salt, but the carrot puree is very nearly salt-free. 

The inspiration for this dish was Estrellita Poblana, a Mexican Restaurant that serves a good elote, and I can make a decent meal out of it with an Ensalada Estrellita, without cheese and dressing (just lemon), and a side of Quinoa.

 

Out of this world Okra

 This week Al Aqsa was selling okra at $1 for about 2 lbs. So, time to make Okra.

here is the result, which was the best okra dish I've ever made...

Now for the recipe:

1. Roast 1 tbsp of Panch Puran over medium high for 1 minute.
2. Add 2 medium onions, cut up fine, and roast until you see some browning, while turning
3. Now add a splash of water, so the steam helps to caramelize the onions, keep stirring and adding splashes of water for a total of 1 cup.
4. Add 6 cloves of black garlic sliced thin.  
5. Add one bell pepper (I used Orange), cut up.
6. In parallel to above, prep the Okra (I cut them in three),
7. Allow to simmer until the okra is soft.

Easy, peasy and delicious.