Warm "Carmel" Corn

"Carmel" corn6 ears of corn
3 Tbs Butter
1 tsp kosher salt
2 Tbs white wine

Remove Raw Corn from the Ear

Remove the corn from the ears.  Melt butter over medium heat in a large skillet. 

Add corn and sautee until the corn just starts to turn brown.  Add wine, and stir to remove brown bits from the bottom of the pan.  Add salt and toss to coat corn kernals.

Recipe notes:Try this recipe.  It really is delicious

Fava Beans with Garlic

Favas with chopped Garlic and Onions4 cloves garlic, diced finely
2 Tbs olive oil
1 onion chopped
1 tsp each chopped fresh rosemary, sage and thyme
salt and pepper to taste
1 lb blanched fava beans, removed from pod and shell (see "Fabulous Favas")
1 1/2 cups chicken broth

Cook sauce until you can draw a spoon through it and it doesn't immediately fill inHeat oil over medium high heat in a stick saucepan.  Add garlic and cook until golden, about 30 seconds.  Add the onion and herbs, reduce the heat to medium, and cook about 8 minutes until onion is golden.  Add the chicken broth, and stir to remove brown bits from the bottom of the pan.  Cook until sauce is thick (you should be able to draw a spoon through the sauce and it doesn't immediately fill in the hole).  Add the favas, cook for an additional 1 minutes, and then turn off the heat.  Allow to rest for five minutes, taste, and season with salt and pepper.

Recipe Notes: For Vegetarians, substitute vegetable broth for the chicken broth

Wild Mushroom Couscous

Wild Mushroom Couscous2 Cups Israeli Couscous (it's a bigger grained couscous)
3 Cups Chicken Broth
2 oz dried mushrooms, chopped or broken by hand
2 Tbs Olive Oil
salt and pepper to taste

Put dried mushrooms in Chicken broth and heat in a microwave for two minutes.  Allow mushrooms to Rehydrate for 20 minutes.

Heat olive oil over medium high heat in a sauce pot.  Add couscous and cook until golden, about five minutes.  Add chicken broth with mushrooms.  Kitchen Klutz note:  Wear an Oven Mitt!! The liquid will create steam as soon as you add it to the burn.  This will burn.  Trust me.

Bring to a simmer, cover, and allow to simmer (you may need to reduce the heat) until all of the liquid is absorbed, about 12 minutes.  Season with salt and pepper, and serve.

Recipe notes: For a vegetarian option, substitute vegetable broth for chicken broth.

Fava Beans with Tomatoes and Herbs

1 Lb Fresh Favas, Shell and pod removed (see "Fabulous Favas")Fava Beans with Tomatoes and Herbs
1 onion, chopped
3 cloves garlic
1/2 cup fruity red wine
1 tsp chopped fresh rosemary
1/2 tsp salt
1 bay leaf
1 28 oz can plum tomatoes
2 Tbs olive oil

Heat olive oil over medium high heat in a large skillet.  Add garlic and sautee until you can smell it, about 30 seconds.  Add onion, rosemary, and salt, and cook until olive is gold and the garlic is sticking to the bottom of the pan, about 10 minutes.  Deglaze pan with wine, stirring to remove all of the bits from the bottom of the pan, and reduce over medium-low heat.  Add the tomatoes, but not the juice.  (Use your hands.  its the easiest way not to lose the tomatoes and then you can squeeze them when you add them to the sauce).  Add the bayleaf and cook until sauce is thick and flavorful.  Add the favas, cook for about 30 seconds and then turn off the heat.  Allow to rest for about five minutes.  The beans will "cook" from the heat of the sauce.  Taste and season with salt and pepper.

Recipe notes: if you don't have a fruity red win, use any red.  I just think the slight sweetness of the red wine complements the slight sweetness of the favas.  If you use fresh favas, since you have to blanch them to remove the pod they will cook extremely quickly. 

Lemon and Herb Grilled Swordfish

1 Swordfish steak, about 1 Lb Lemon and Herb Grilled Swordfish
Juice of 3 Lemons
1 Tbs each chopped fresh garlic, oregano, sage and Thyme
salt and pepper to taste
1/4 cup olive oil

Combine Lemon juice, spices, salt pepper and olive oil. Marinate Swordfish for up to 2 hours. Meanwhile preheat a grill. Grill swordfish, uncovered, for about ten minutes until grill marks are visible. The fish should be cooked through, but slightly pink in the inside.

Recipe notes: My grandfather would only order swordfish well done. Don't do it. It will taste dried out and terrible and then you will consume all that mercury for no reason!

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