The Corn Porn cooking class was nothing but good clean fun, peppered with a few dirty jokes, of course. Daughter #1, The Know-It-All, the one who has no filter on her brain, nor her mouth, was up from Colorado and when she's in the house it's a safe bet that certain things will happen: 1) she will say something to shock anyone who claims to be un-shockable 2) someone will blow liquor out of their nose, from laughing; Or from shock, 3) something with get broken, probably something glass 4) and when she leaves she will leave something behind (bra and earrings). Check, check, check and double check.
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| The Know-It-All and Connor, her old high school |
Here was the menu:
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We noshed on three kinds of popcorn, which I made just prior to class: a Sushi inspired one, made with soy sauce, wasabi paste, sesame oil, ginger and wasabi peas; Buffalo Popcorn that I made by mixing some wing sauce in with melted butter and then tossed it with the popcorn along with blue cheese crumbles and celery slices and leaves, and finally a Brown Butter-Lemon-Sage. This little corn teaser put us all in the mood. For corn.
For our appetizer course we grilled these unbelievably easy and delicious corn, zucchini and goat cheese quesadillas. The beauty of them is that the veggies all go in completely naked so very little time or prep is involved. Kind of a whan-bam-thank-you-ma'am quesadilla.
The salsa, made with tomatoes and basil gets an unexpected kick from the jalapenos. Click here for the recipe or go the "Sandwiches, Pizzas & Quesadillas" page.
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| Chefs June and Linda, on quesadilla duty. By the way, they are just faking it with the salt and pepper. |
I'm already craving the corn fritters again. These babies were all corn...no dry corn meal filler here! We spanked 'em with a little Sriracha butter and served them with some blue corn fried chicken. The recipe is right here or under the "Side Dishes" tab.
My plan was to do something with grits, so I could cover all the corn bases. I made a grit pudding recipe that I found online, which was bland and boring and mostly tasted like hot grits.
On my second attempt I decided to show it some love by sweetening it up with some maple syrup and adding a heavy streusel topping. Since the calorie count on this dessert was already over the limit I threw caution to the wind and decided to top it some hot and steamy heavy cream and a generous drizzle of salted caramel syrup. Good call! Everyone was blown away by the fact that grits could be so naughty, causing them to roll their eyes and make their O faces. Need proof? We did not get ONE picture of the finished product because everyone was French kissing their bowls. Sick I know.
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| Chef Tom, multi-tasking: reading the recipe and stirring the grits |
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| Chef Emily did double duty too, making the salsa and the streusel |
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| Chef Scott - the Corn Porn King, showing off his big ol' corn salad. Chef Vicki, spicing things up. |
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| The Corn Lovers! |
It was another fun night, thanks ya all for coming!
PRINT RECIPE: Corn, Zucchini and Goat Cheese Quesadilla with Tomato-Basil Salsa
PRINT RECIPE: Red Chile Scallops with Charred Corn Salad
PRINT RECIPE: Corn Fritters Spanked with Sriracha Butter
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