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Ingredients: 1 shallot; finely chopped 1/4 garlic; finely chopped 1 1/3 Tablespoon(s) olive oil 3/4 Cup(s) corn; from 2 large ears 1/3 Tablespoon(s) basil; finely chopped 87/2000 Ounce(s) salt 217/10000 Ounce(s) black pepper 1/2 Cup(s) 1% milk 1/2 Pound(s) plum tomatoes, seeded; chopped into 1/4 in pcs 1 Tablespoon(s) parsley; chopped -1 Pound(s) large sea scallops Directions: Cook shallot and garlic in 2 teaspoons oil in a small skillet over moderately low heat, stirring, until softe ned, about 1 minute. Add corn, basil, salt, and pepper and cook, stirring occasionally, until corn is tender and beginning to lightly brown on edges, about 4 minutes. Add milk and scrape up any brown bits from bottom of skillet, then remove from heat. Pure corn mixture in a blender at medium speed until very smooth, about 1 minute. Force pure through a fine-mesh sieve into a small saucepan, pressing hard on and then discarding solids. Cover coulis until ready to serve. Toss tomatoes with parsley and salt and pepper to taste in a bowl. Pat scallops dry and season with salt and pepper. Heat remaining 2 teaspoons oil in a 12-inch nonstick heavy skillet over moderately high heat until hot but not smoking, then saut half of scallops, turning over once, until golden and just cooked through, 4 to 5 minutes total. Transfer to a platter and keep warm, loosely covered with foil. Saut remaining scallops in same manner. Reheat coulis over low heat, covered, then spoon 2 tablespoons onto center of each of 6 plates. Arrange 5 scallops per plate in a circle on coulis, then spoon tomatoes into center. Contributor: Gourmet August 2004 p 114
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Lightly grease a 3 1/2 quart crock pot (o "rotel tomatoes" quart water into saucepan in advance, and mark on outside of pan, to help you judge) Freeze in 1 cup portions. This way you can adjust the hot peppers to suit yourself, and making small batches is so easy! Filled tomatoes on herbed rice 1.Prepare rice as directed on bags. Cut out the inside of the tomatoes and season the inside. Chop the lids up and strain through a sieve. 2.Saute the onions in the butter; add the bacon, cut up and fry for a short while. 3.Grate the cheese finely Alabama corn sticks Sift together cornmeal, baking powder, soda, sugar, and salt, stir in buttermilk and egg, mixing well. Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into pans, filling two thirds ful Cucumber-stuffed tomatoes Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out tomato, leaving 1/8-inch shell. Invert tomato shells on paper towels to drain. In a small bowl, combine cream cheese and mayonnais Steamed corn custards with crab Make custard: Cook corn in a 1-quart saucepan of boiling salted water until very tender, 3 to 5 minutes, and drain in a sieve. Pure milk and hot corn in a blender until almost smooth, then force through a very fine sieve into a bowl, discarding solids. Wh Corn fritters In a medium-size bowl, whisk the egg, flour, sugar, salt, baking powder, pepper and milk until well combined. Add corn and green onions. Mix well. In a clean, small bowl, with an electric mixer on high, beat the egg whites until stiff peaks form. fold Chili seared scallops and baked pancetta Whipped potatoes brightened with sambal -- a chili-based sauce -- serve as a base for scallops which are dipped in a spicy southwestern blend and seared. Pancetta, Italian bacon, is served with the scallops. The dish is drawn together by a citrus-beurre b Smokey chipotle corn bread Mix togeather all dry ingredients, and mix together all wet ingredients. Fold the wet ingredients into the dry until mixed. (do not beat, as this caused the corn bread to be not so light and fluffy). Place a corn skillet or cast iron fry pan into a hot (4 Moroccan chicken with eggplant, tomatoes and almonds Heat 2 tablespoons olive oil in heavy large wide pot over medium heat. Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 30-min: pepper corn paella - vegetarian dish In large nonstick skillet or paella pan, heat oil over medium heat; cook onion, garlic, rice and turmeric for 4 minutes or until onion is softened. Stir in stock, salt and pepper; bring to boil. Reduce heat, cover and simmer for 10 minutes. 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Combine bread crumbs, cheese, margarine, basil, pepper, and garlic salt. Sprinkle atop tomatoes. Bake at 375F degrees fo Seared tuna with tomatoes and basil In a 12 inch skillet, heat 1 1/2 T oil over medium high heat. Season tuna generously with salt and pepper. Arrange half of tuna in skillet in a single layer to prevent crowding. Cook, turning once, until golden brown on top and bottom, about 1 1/2 minu Chipotle corn salsa recipe Remove the husks and silk from the corn and rinse the ears. Simmer the corn in rapidly boiling water for 2 minutes; drain and immediately plunge the ears into a bowl of cold water to stop the cooking. Cut the kernels off the cobs. Cut the tomatoes into th "fried" green tomatoes Preheat oven to 450 degrees. In a shallow dish, combine cornmeal, bread crumbs, paprika, salt, pepper and cayenne, if desired; set aside. Lightly coat a baking sheet with vegetable cooking spray; set aside. Dip each tomato slice in egg white mix Broiled deviled tomatoes In bowl, combine garlic, dijon mustard, salt and pepper to taste. Add oil, drop by drop, whisking till smooth. Place tomatoes in buttered baking dish and spread with mustard mixture. Broil tomatoes 3 inches from heat for 1 minute or till tops are Dilled green tomatoes or cherry tomatoes Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 q