We have a big debate with our Long Island family (hubs), whether LI corn or Jersey corn is the best. I brought home a bag of Harb's corn on the cob (Northfork). We soaked it in a bucket of water for an hour and threw it on the grill, silk removed of course. Was good the first night. As usual though when I grill there is a need to use up the heat as so not to waste the coals, so we grilled quite a lot of corn.
A few nights later I took three ears corn and sliced it off, and added- 1/2 cup cherry heirloom tomato mix, sliced into quarters if large enough; 1 avocado cubed, 1/2 cup slow roasted tomatoes with herbs and white balsamic vinegar, 3 grilled artichoke (steamed and cooled), and 1/2 red onion small chop.
Heat up a non-stick pan and add a drizzle of olive oil, onion, and saute. Add 1/2 teaspoon crushed and chopped garlic, salt and pepper; then add corn, blacken a bit, and remove from heat. Add rest of ingredients and stir gently. It is alright if the avocado spreads around.
Serve room temp or chilled. We like ours slightly room temp. Some heat adds a nice tone, so dash some of your favorite hot sauce, or even salsa to this. We grilled pork chops and I made an additional pan of summer squash casserole...another post!
Oh, and is my household going to sway the Long Island corn over Jersey corn debate? Not sure, we just like eating fresh summer corn.
I was so crazy about my son's girlfriend's (she is Korean) mom's recipe for Dakbokkeumtang that I took a few recipe items and added them to this recipe. It was a seafood version of the other I wanted to try, so I kept the basic seafood items, plus vegetables which are similar, and changed a couple of things.
Just to give you an idea of how this starts off with major ingredients, I have listed them...but there are more...
Spicy Seafood GukSu (Soup)
12 Jumbo Shrimp (or 15 Small Shrimp)
2/3 Cup Squid
2/3 Cup baby scallops
2/3 Cup squid
2/3 Cup Cabbage, small cut pieces (I used kimchi from Asian market, jar)
1 Cup Onion, medium cut pieces
1/3 Cup Carrot, small cut pieces
1 Handful Spinach
9 Stone Ear Mushrooms (Asian markets; often found in cans with water, or use shitake)
2 Hot Peppers (1 Red & 1 Green)
1 Green Onion, chopped (white onion will work)
Thick fresh (or Frozen) Noodles for JjamBbong (I did not use this, because vegetables were enough)
I borrowed the chili paste recipe from the first dish Yebyul made, then incorporated it into this recipe for Spicy Seafood GukSu.
After adding onion, cabbage, and carrot you stir in chili paste below. Omit the original seasoning. I really like the flavor combination of this chili paste over the other. I also felt the anchovy paste could have been also omitted, and will do so next time. Unless you really enjoy fishy flavor, which I do not, you can stick to the original GukSu recipe on the site I direct you too.
-Dakbokkeumtang Chili Paste:
Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic,
¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.
There are so many versions of this soup recipe it might be fun to try another. We enjoyed this dish very much.
It has been a while since we have rated an eatery, so let's jump in with this micro-brew location up north from us. Barcade was suggested as a meeting place for me and a fellow poet-professor friend living in Jersey City. He enjoys his beer, and we do as well from time to time. The weather was getting warmer out, and going over some of my performance poetry gave us good reason to hide inside.
The micro-beers are fantastic, and so is this sandwich. It is totally meatless too. We wanted to nibble before hitting another place around the corner for our big meal of the night, so I saw this Chickpea-black bean burger with coleslaw. Of course I thought it was on the side, not on the burger, but I gave it a chance and took a bite. Wow, was it fantastic! Like to take chances? Then do on this. They have a selection of other sandwiches, like pull pork, but this was paired with a belgium ale and it was even better!
Check out there Barcade menu (pizza crostini is good as well)
Jersey City, New Jersey
(take Path train out of New York, and it's three blocks on the left hand corner)
There are other locations, like Philadelphia as well...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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