I have a couple more dishes featuring sweet summer corn to share. This quick stir-fry was perfect to serve after a busy day outside. After prepping the ingredients in advance, it was fully prepared in the time that it took for the rice to cook.
This recipe was (slightly) adapted from Bon Appétit, contributed by Chris Morocco. The original recipe notes that peppers, peas, mushrooms, or summer squash could be substituted for the fresh corn. Great!
Yield: Serves 4
3 T oyster sauce
1 T unseasoned rice vinegar
1 tsp toasted sesame oil
4 to 5 skinless, boneless chicken thighs (about 1 lb), cut into 1-inch pieces
This is a crowd-pleasing and quick summer dish. It was a wonderful meal served with a giant green salad. The original recipe notes that any summer vegetable, or a combination, can be used instead of the fresh corn. Chopped tomatoes, broccoli, summer squash, or even green beans would work.
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions. Great!
Yield: Serves 6
16 oz rigatoni
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
8 garlic cloves, thinly sliced
2 sprigs basil, plus 1 cup leaves for serving
1/2 tsp Aleppo pepper (or other mild red pepper flakes)
fresh corn kernels from 3 large ears
5 T unsalted butter, cut into pieces
2 oz (about 1/2 cup) freshly grated Parmesan, plus more for serving (I used Parmigiano-Reggiano)
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 cups pasta cooking water.
Meanwhile, heat oil in a large Dutch oven or other heavy pot over medium-high.
Add sausage and cook, breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate.
Reduce heat to medium and cook sliced garlic in same pot, stirring occasionally, until light golden around edges, about 2 minutes.
Add basil sprigs and Aleppo pepper; cook, stirring, until basil is wilted, about 1 minute.
Place an ear of corn upright in a medium sized bowl. Use a knife to cut off the kernels. (The bowl will prevent the kernels from flying all over the counter.)
Add corn and 1/2 cup of the reserved pasta cooking water to the pot and cook, stirring often, until corn is mostly tender, about 3 minutes.
Stir in pasta and 1 cup pasta cooking water.
Add butter and cook, stirring, until butter is melted and sauce is smooth and creamy.
Add the Parmesan in several additions, stirring after each addition until sauce is smooth.
Return sausage to pot and cook until flavors meld, about 1 minute. If needed, add additional pasta cooking liquid to loosen the sauce. Taste and season with salt and pepper.
Place in a serving bowl or individual shallow bowls. Top with basil leaves and more Parmesan and serve.
This dish was unbelievably flavorful, colorful, delicious, healthy, and quick to prepare! I am such a fan of Spanish romesco sauce which is usually prepared with red bell peppers; this carrot-pine nut version was wonderful. This recipe was adapted from Bon Appetit. I increased the amount of pork, greens, and red wine vinegar. I also used red pepper flakes instead of Aleppo pepper and baby arugula in lieu of watercress or baby mustard greens. We ate it with roasted gold potatoes on the side. Fabulous!!
¼ cup raw pine nuts
1½ pound small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 medium pork tenderloins
1 small garlic clove
1 tsp Aleppo pepper or ½ tsp crushed red pepper flakes
2-3 tablespoons red wine vinegar, divided, plus more to taste
7 ounces spicy greens, such as baby arugula, watercress, or baby mustard
Preheat oven to 350° (on convection roast).
Toast pine nuts on a rimmed baking sheet, tossing occasionally, until golden brown, about 4 minutes; let cool.
Increase temperature to 450° (on convection roast). Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly.
Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season tenderloins with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.
Mince garlic in a food processor. Add toasted pine nuts and remaining 3 Tbsp. oil and pulse to a coarse paste. Add Aleppo pepper, one-fourth of carrots, 2 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.
Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Drizzle pork with pan juices. Serve pork with romesco and salad.