Curried Corn Bisque

Two Tips that have helped me become a better cook.
1. Always Always Always Always BUY IN SEASON.
2. Always add a little Lagniappe to the dish.
I added the curry powder and chopped mint as a Lagniappe to basic corn bisque.



CURRIED CORN BISQUE
(Makes about 2 Quarts)

6 whole unshucked Fresh Corn
1 ounce olive oil or 2 strips of applewood smoked bacon
1 small sweet onion (chopped)
1/2 Tablespoon sweet curry powder
1 Tbsp Fresh Thyme
2 Quarts lite Chicken Stock
1/2 cup Cream or Plain yogurt
salt and pepper

Place unshackled (do not remove the husk) Corn in 375 oven for 30 minutes.
Remove from oven allow to cool and cut corn from the cob. (Save the cobs)

Cook the Bacon in heavy bottomed pot on medium heat for 2 minutes. or just add olive oil to the skillet and heat
Add onions and cook for 3 minutes, strirring often.
Add cobs (cut in half) thyme then curry powder, cook over medium heat 5 minutes. (Stirring often)
Add 3/4 of the corn and stock to the mixture.
Let simmer over medium heat (uncovered) for 20 minutes.
Remove cobs and blend the soup mixture (An immersion blender works best)
Strain half the soup back into a pot and then add the remaining (Unstrained) soup.
Simmer for 5-7 minutes to reduce slightly.
Add cream, mix well and bring to a boil.
Remove from stove, check seasoning.
Serve garnished with chopped roast red pepper and remaining corn.
You can also adda tablespoon of chopped mint before serving......

Herbs and spices give that extra YUMMMY

First Summer Recipes

First Fruits...The first off the tree. What about what we create?
Living in a hot climate I am always looking for recipes that go with it... (If there is anything other than a glass of ice cold freshly squeezed lemonade.)

Here is one I did last night with a few left overs.

What I found in the fridge to go with a piece of grilled Amberjack.

1 small red pepper (all peppers chopped into small pieces)
1 small yellow pepper
1 small orange pepper
1/4 Serrano Pepper
1 Tablespoons of (each) chopped, Chives, Italian Parsley,Basil and Tarragon
2 Tablespoons of caramelized onions (done in olive oil)
1 Ounce White Wine vinegar
3 Ounces Olive oil (not E.V) you can adjust the quantity of oil and vinegar to taste. Add extra if the mixture is too dry.

Mix all together season with cracked pepper and sea salt

Allow to sit for a couple of hours at room temperature before using with anything you grill.

I also made a light carrot and tarragon soup with a small smack of curry...yummy served with smoked Gouda tortellini.....

The Green Pepper

Demo of the first video in my new cooking series.

Each video will be only a few minutes long.

The idea is that you will be able to quickly learn a new cooking tip in an entertaining format, designed to make it easy and fun for you to pick up.

A new tip will be posted weekly so that within a few months you will have learned a variety of new cooking skills that when combined will take your cooking to a new level.