organicrecipewatch
Pan Roasted Corn off the Cob with Green Beans
A Recipe from The Flavor Chef Lance Roll, founder and executive chef
This vegetable side dish is perfect for just about any summer barbeque. I developed the recipe from my desire to create exciting flavors out of ordinary vegetables. The amount you make will depend upon how many people
you will be serving. — Lance Roll, founder and executive chef
Pan Roasted Corn off the Cob with Green Beans
Serves 6 Ingredients
6 ears of sweet white corn, kernels removed (see below)
1 pound of fresh green beans, washed, with both ends trimmed
½ yellow onion, finely diced 10 cloves of roasted garlic (see below) 3 cloves of fresh garlic, minced
1 red pepper, small dice (about the size of the corn kernel)
2 tablespoons butter 3 tablespoon fresh cilantro, parsley or basil, for optional garnish
To Remove Corn Kernels Place ear on its end in a large pie dish. Starting from the middle, run knife to the bottom of the ear, allowing the kernels to fall into the dish. Rotate ear until all kernels from the lower half are removed, then flip the ear over and do the other end. If you like, run the back of the knife from top to bottom of the ear to remove any leftover kernel pieces and extra juice.
To Roast Garlic Garlic can be roasted the traditional way—with the top sliced off the head, drizzled with olive oil, seasoned with salt and pepper and roasted in the oven until brown—or the way that most professional chefs prefer, which is to simmer cleaned cloves in olive oil on the stove until just brown. This latter method not only allows you to roast large quantities of garlic in a fraction of the time, but also yields a lovely garlic-infused olive oil that can be used to drizzle on salad, to make bruschetta, or for just about any way you would normally use olive oil. You can store the roasted garlic in the oil in an air-tight container in the fridge for up to two weeks.
To Blanch Green Beans Place a small pot of salted water on the stove and bring to a boil. Set aside a large bowl of ice water. Place the green beans into a sieve and place the sieve into the boiling water for approximately 30 to 45 seconds. Immediately remove the sieve from the boiling water and plunge into the ice water. Remove from ice water after 1 minute and allow to drain. Set aside.
Preparation
Melt butter in a large sauté pan over medium heat. Add the roasted garlic cloves, onions and minced garlic. Sauté for 3 to 4 minutes or until the onions have become translucent, but not yet brown. Add the diced red pepper and corn. Cook until the corn starts to gain some brown color or caramelize. Caramelizing occurs when the sugars in the corn and onions begin to burn and heighten in flavor. This is the desired effect when pan roasting. Add the drained green beans and mix into the roasted corn. Allow the mixture to cook for a few minutes so the flavors can be mixed and the beans can come back to temperature. Remove from heat, stir in chopped herbs if desired, and serve. Enjoy!
Executive Chef Lance Roll is the founder of The Flavor Chef, a professional chef services and catering company in Carlsbad. Visit
TheFlavorChef.com or call 760-685-2433.
natural awakenings
July 2010
29
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