Print

Creamed Corn with Cornbread Crumbs

This recipe has become one of the signature dishes at Red, The Steakhouse.

Most southern women focus on the main dish (i.e. steak, chicken fried steak or pork) and the dessert (i.e. coconut cream pie, key-lime pie or coca- cola cake). Executive Chef Peter Vauthy, of Red, The Steakhouse (in Miami) feels that side dishes garner as much importance as the main dish because they compliment the taste. He grew up cooking from his grandmother's recipes and added his own special twist to this one. It's absolutely delicious!

Serves 4

Ingredients

  • 8 pieces Florida sweet corn
  • 1 quart heavy cream
  • 1 tablespoon sliced garlic
  • 1 tablespoon sliced shallots
  • 1 tablespoon chopped parsley and chives
  • 2 tablespoon whole sweet butter
  • Kosher Salt
  • Fresh ground Black Pepper
  • 1 cup corn bread crumbs

Method

Slice corn kernels off the corncobs. Save the cobs for the corn cream. Heat a medium sized sauce pan, add the butter and sauté the shallots and garlic until soft, add the reserved corncobs and pour the heavy cream into the pan and simmer for 20 minutes. When the cream is reduced by half remove the corncobs and discard.

Heat a sauté pan and add the last tablespoon of butter, add the corn and sauté for 3 to 5 minutes or until desired tenderness. Add 4 ounces of the corn cream and stir it into the corn until it is evenly combined. Season with kosher salt and fresh black pepper. Place the mixture into an oven safe dish, top with the cornbread crumbs and bake until the crumbs are golden brown.

Serve piping hot.

Courtesy of Red, the Steakhouse

http://redthesteakhouse.com/




EDIBLE DELIGHTS - DESSERTS

Chef Bryce Murphree and chef Mizael Saucedo work at Urban, an American Grill in Austin, Texas (http://www.urbanatthedomain.com). I asked them both about desserts, delightfulness and the current trends in the dessert "area". Here is what they told me:

What makes a dessert delightful?

For me a delightful dessert is just the right size and not overly pretentious. Dessert should be fun. I prefer rustic, simple desserts with a large focus on flavors. I also really appreciate the incorporation of some savory elements to balance the sweetness. Take for example our Avocado Tres Leches and our Pumpkin Bread Pudding with Marshmallow Crème Anglaise.

What trends do you currently see in desserts?

I think nostalgia is a big trend in desserts right now. Chefs are playing more and recreating items from their youths. The Avocado tres Leches is a spin on Chef Mizael grandmother's family recipe. Our mini doughnuts spring from my fondness of doughnut holes growing up. Another trend in desserts as well as savory is using local and artisan products whenever possible. We look around and see what we can get locally and then let those products dictate the direction we take with our dessert menu. We are using crème fraiche, mascarpone, honey, and other cheeses that come from dairies in Austin and the nearby hill country. Not to mention fruits and berries we get from local farmers markets.

Is there any specialty item that you like for your desserts?

We use a lot of Agave Nectar as a sweetener and love it. From simple syrups, to the dessert menu, to fruity drinks at the bar, it has so many uses. We really like artisan chocolates and different cocoa levels as well. Valrhona (French) is a favorite as well as El Rey from Venezuela.

RECIPE:

Avocado Tres Leches (by chef Mizael Saucedo, at Urban, an American Grill in Austin, Texas)

Ingredients:

  • 8 egg yolks
  • 13 oz. egg whites
  • 1 creamed avocado
  • 8 oz. sugar
  • 8 oz. flour
  • pinch of cinnamon
  • 1/2 tsp. Iodized salt
  • 3/4 tsp. baking powder
  • 1 Tbsp. vanilla
  • Milk mixture: equal parts condensed milk, evaporated milk and heavy whipping cream

Method:

Separate yolks from white. Set egg whites aside because they need to be room temperature before mixing. Preheat convection oven to 300 degrees. Butter and flour a half, 4-inch hotel pan, set aside. Weigh out flour into a 1/2-gallon container. Add cinnamon, salt and baking powder. Mix well. Mix egg whites on 10 until soft peaks form. Slow mixer to 5 and add all the sugar. Mix on 10 until stiff peaks form. Slow mixer down to 5 and add egg yolks one at a time. Scrape sides with spatula as you go. Add avocado. Place mixture on stir; add dry ingredients and vanilla until well blended. Scrape sides with spatula. Pour butter into pan. Bake at 300 degrees for 30 minutes. Rotate pan and bake for another 30 minutes. Take cake out and punch small holes with a toothpick. Soak cake in 8 cups of milk mixture.

Story:

This unique dessert is a play on Chef Saucedo's great-grandmother's traditional Tres Leches cake. Chef Saucedo added the avocado to her original recipe much to his great grandmother's dismay. She may have gotten angry but this creative dessert has won quite a bit of attention for Urban, An American Grill and Chef Saucedo. Infused with not only cream, evaporated milk, and condensed milk, Chef Saucedo (this was based on his grandmothers recipe) added coconut milk and pureed avocado into the soaking liquid which added another flavor of richness (without it being overwhelming - in fact it helps bind everything together). It is topped with a lovely sun-dried tomato creme fraiche.

Windsor Court Hotel's The Grill Room, New Orleans (http://www.grillroomneworleans.com) pastry chef, Shun Li answers my questions here:

1. What makes a dessert delightful?

It has to be flavorful, using the best ingredients you can get. Also I always like to have a hidden component to surprise the guest.

2. What trends do you currently see in desserts?

In the last couple of years molecular gastronomy was all the rage, which allowed us to find out how to achieve many textures and flavors that we've never seen before. Now we've been going back to more simple dessert, yet apply many different methods that we've learned from molecular gastronomy. For example, applying an organic look while involving a more complex technique.

3. Is there any specialty item that you like for your desserts?

I love anything with Hibiscus. Here in New Orleans I will use local favors like cane syrup, Satsuma etc

Valrhona Devil's Food Cake (By Shun Li, Pastry Chef, The Grill Room, Windsor Court Hotel, New Orleans)

Ingredients:

2 cups all purpose flour

1.5 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

6 ounces butter

2 cups sugar

3/4 cups Valrhona Brand cocoa powder

2 teaspoons vanilla extract

3 eggs

1 1/4 cup coffee (room temperature)

1/4 cup milk

Method:

Blend butter and sugar until light and fluffy. Add eggs to the mixture, one at a time. Combine all dry ingredients together in a separate bowl. Incorporate 1/3 of dry ingredients into wet mixture. Blend in half of the coffee and milk. Incorporate another 1/3 of the dry ingredients. Blend in remaining coffee and milk. Incorporate remainder of dry ingredients. Place in 9" round greased baking pan. Bake at 350 F for 20 minutes. Remove and let cool.




Looking for the Flavors of the South at SOBE

What makes the Flavors of the South? Four days in South Beach at the Sobe Wine and Food Festival and I am still thinking about it.

My first time at the SOBE, was an entertaining and fun experience. Tons of food, amazing wine, colorful cocktails, crowds dancing and eating, celebrity chefs and wine producers, well known restaurants – all those were elements of it's culinary success. But I was on assignment to identify and locate the local flavors, the Flavors of the South.

Although set in Miami's South Beach, the SOBE includes more than Southern foods. It's main focus is high-end dining and international cuisine. At the Grand Tasting, after wandering around, picking tiny sample plates with amazingly presented and designed food, my appetite was satisfied but my research for Southern flavors was behind: the only strictly defined Southern dishes were that of the Crab Bisque and the Chipotle BBQ pulled pork. Could I possibly include the Tuna Tacos and the Tuna Watermelon Ceviche as local specialties? And what about the Miami Vice cocktail, courtesy of the Illy Coffee?

Wine Spectator's Best of the Best tasting was a far more civilized event with top chefs and Michelin starred restaurants trying to tantalize hungry attendees: The Crawfish Pie and Bisque (Red Light, Little River Restaurant in Miami) was undoubtedly Southern, but what about the Cuban Fois Gras sandwich? And the Black Angus Steak Salad? Do they qualify for Southern or maybe are just Southern dishes with a twist?

I had to wait until the last day and attend the Paula Deen's Gospel Brunch with a twist to satisfy my Southern palate. Here they were in abundance: Corn Bread, Fried Green Tomatoes, Classic Southern Fried Chicken, Smoked Bacon, Hush Puppies, Cheese Biscuits, Louisiana Blue Crab Pound Cake?I even saw the Whole Hog BBQ! The twist? Paired with Beaujolais wines of Georges and Franck Duboeuf, two Frenchmen in Miami!

But the question needs to be answered. What really defines Southern Food? Southern Food has been influenced by numerous cultures and cuisines including African American, Spanish and French. Soul Food, Creole, Cajun and ?Floribbean? are some of the examples of the Southern cuisine.

As I was in Miami, I dedicate the well deserved lines to the South Florida food, otherwise known as Floribbean. This appetizing combination of Cuban, Southern American, Spanish and other Caribbean flavors, is characterized by seafood, tropical fruits and spices.

What are the ingredients of Floribbean cuisine?

Stone crabs, citrus, grouper and snapper, mahi-mahi, avocado, yuka, mango, plantains, rice and beans and empanadas!

Rice and Beans are often served with black peas, a Cuban influence or red beans (Cajun).

Stone Crabs are a local delicacy available only from November to May; are served chilled with a sauce.

Citrus fruits are typical of Florida and include Key limes, tangerines, oranges and lemons. They are used in salads, marinades and cocktails!

Grouper and Snapper fish are essential to South Florida cuisine. They are served grilled, baked or broiled.

Mahi-Mahi (dolphin) tastes wonderful and is often served in a sandwich.

Mango is found everywhere in South Florida. There is even an International Mango Festival. Mangos are eaten fresh but also used in salsas and chutneys.

The plantain is a banana variety but it is green. Often green plantains are deep-fried as chips or fritters although sweet plantains are fried and caramelized to be eaten as a dessert or snack.

Empanadas come from the Caribbean islands and South America. This pastry is stuffed with chicken, beef, vegetables or spices and the dough is folded around the stuffing. Empanadas are sold at street vendors all over Miami!

- ADVERTISEMENT -