Fresh summer sweet corn and tomatoes are the stars of this mouth-watering chicken dinner: From left, Oven-Fried Lemon Chicken, Fresh Corn and Tomato Succotash and Crisp Cornmeal Fried Tomatoes. - Mary Engelbreit Ink./Universal Press Syndicate Summer cooking is a breeze with a few simple and tasty recipes. Relax with family and friends and
celebrate the season with backyard picnics, pool
parties, beach bashes. Get the whole family to pitch in to create wonderful treats that everyone can enjoy.
Cut out fresh fruits to make refreshing, tropical kabobs and whip up a creamy smoothie with the fruits of the season. When the sun starts to set, tempt your family and friends with spicy Jalapeno Corn Bread and Oven-Fried Lemon Chicken. Then toss on some music, bring out the board games and soak up the good
vibes of summer.
Quick corn bread
Good corn bread would be worth making from scratch even if it weren't so easy to prepare. There's no kneading, rolling out, cutting or shaping with corn bread; the batter needs only a few swift strokes before it's spooned into lightly greased bakeware and popped into a really hot oven. Some 15 to 20 minutes later, you're rewarded with the earthy aroma and rich, sweet taste of corn bread.
Corn sticks, corn muffins and corn bread from a mix you make yourself really are ready in a jiffy. But there's the added satisfaction of knowing your own mix is fresh, free of additives, and less expensive than packaged blends. Directions for making corn bread from the mix follow this recipe.
Note: If you use butter in the mix, store the mix in the freezer. For a camping trip, you can substitute vegetable shortening for the butter and store the mix in a cool, dry place. This recipe makes enough mix for four batches of approximately six servings each.
Big-Batch Corn Bread Mix
4 cups cornmeal
4 cups unbleached flour
3/4 cup sugar
1/4 cup baking powder
2 1/4 tsps. salt
1 cup cold butter
METHOD
1. In work bowl of a food processor or in a large bowl, combine cornmeal, flour, sugar, baking powder and salt; pulse briefly or stir to blend.
2. Using a food processor or pastry blender, cut in butter until mixture resembles fine meal.
3. Store in a large, heavy-duty plastic bag or divide into 4 (2 1/3-cup) portions. Mix prepared with butter can be stored in freezer for up to 4 months; mix prepared with shortening keeps well at cool room temperature for up to 3 months.
Makes 4 batches.
Corn Bread
For an extra-crisp crust, heat the bakeware in the oven before adding the batter. Just a little of the Chili-Lime Butter goes a long way on corn bread, fresh corn on the cob, summer squash or green beans.
1 cup milk
1 egg
2 1/3 cups Big-Batch Corn Bread Mix (recipe
above)
Chili-Lime Butter (optional) (recipe below)
METHOD
1. Preheat oven to 425 degrees. Grease corn-stick pans, muffin tins, an 8- or 9-inch square
baking pan or skillet.
2. Beat together milk and egg. Add the 2 1/3 cups mix; stir just until dry ingredients are moistened but still slightly lumpy. Spoon mixture into prepared corn-stick pans, muffin tins, baking pan or skillet.
3. Bake until a toothpick inserted in centre comes out clean (12 to 18 minutes). Serve warm.
Makes 1 dozen muffins, 14 to 16 corn sticks, or 6 to 8 wedges or squares.
Chili-Lime Butter
1/2 cup butter, at room temperature
1 tsp. freshly squeezed lime juice
1/4 to 1/2 tsp. cayenne pepper
1/4 to 1/2 tsp. ground cumin
Beat butter until fluffy. Beat in remaining
ingredients. Spoon butter
into crock and serve at
room temperature.
Jalapeno Corn Bread
Adding cheese and green chilies to the batter creates a hearty corn bread that needs no butter and goes with everything from green salads to soup, chili con carne or ribs.
1 cup each cornmeal and
unbleached flour
2 tbsps. sugar
1 tbsp. baking powder
1/4 tsp. salt
1/2 cup shredded cheddar or
jack cheese
2 tbsps. vegetable oil
1 small onion, finely chopped
1/4 tsp. ground cumin
2 tbsps. butter
1 can (4 ozs.) diced green
chilies
1 egg
1 cup milk
Substitute mild pepper
METHOD
1. Preheat oven to 425 degrees. In a large bowl, stir together cornmeal, flour, sugar, baking powder and salt until well-combined; stir in cheese.
2. Heat vegetable oil in a medium frying pan over moderate heat. Add onion and cook, stirring occasionally, until soft and lightly browned. Stir in cumin, then add butter, stirring until melted. Mix in chilies; remove mixture from heat.
3. In a medium bowl, beat egg with milk. Stir in onion mixture. Add egg mixture to cornmeal mixture; stir just until dry ingredients are moistened. Spoon mixture into prepared corn-stick pans, muffin tins or 8-inch
baking pan or skillet.
4. Bake until top browns lightly and a wooden skewer inserted in centre comes out clean (20 to 25 minutes). Serve warm.
Makes 1 dozen muffins, 14 to 16 corn sticks, or 8 squares or wedges.
Oven-Fried Lemon Chicken
Lemon, yogurt and ground red pepper flavour and tenderise this subtly spiced, no-fuss chicken dish. If you wish, bake the
chicken in the morning and refrigerate, covered. Set the chicken out about 30 minutes before serving, or recrisp in a 350-degree oven for about 15 minutes. This is ideal food for a large gathering. The ingredients are easily doubled or tripled for the same zesty results.
1 (8-oz.) container plain
low-fat yogurt
1 large egg
1 tsp. grated lemon (or 1/2 tsp.
lime) zest
2 tbsps. fresh lemon juice (or 1
tbsp. lime juice)
Salt and freshly ground pepper
1/8 tsp. ground red pepper
1 (3 1/2-lb.) chicken, cut into 8
pieces, skin removed
1 1/2 cups dried bread crumbs
1/4 cup olive or vegetable oil
METHOD
1. In a large bowl, whisk together the yogurt, egg, lemon zest and juice, 1/2 teaspoon salt, 1/2 teaspoon pepper and the ground red pepper.
2. Add the chicken to the yogurt mixture, turning to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Preheat the oven to 425 degrees. Generously oil a jelly-roll or roasting pan.
4. Spread the bread crumbs in a pie plate. Roll the chicken pieces in the crumbs to coat, pressing so the crumbs adhere.
5. In a large, heavy skillet, heat 2 tablespoons of the oil over high heat. Add half the chicken and cook for about 2 minutes on each side, or until browned. Transfer the chicken to the prepared pan and repeat with the remaining chicken and oil.
6. Bake the chicken for 35 to 40 minutes, until cooked through. Serve hot or at room temperature.
Serves 4.
Fresh Corn and Tomato Succotash
Sweet summer corn, scarlet chunks of tomato and a splash of vinegar make this succotash a perennial favourite.
1 (10-oz.) package frozen baby
lima beans
2 tbsps. vegetable oil
3/4 cup each finely chopped
red onion and celery
1 garlic clove, minced
1 large tomato, seeded and
chopped
1/2 cup fresh corn kernels
1 tbsp. chopped fresh parsley
1 tbsp. cider vinegar
Salt and freshly ground pepper
Substitute butter, fava or
navy beans
METHOD
1. In a large saucepan, cook the lima beans according to the package directions; drain.
2. Wipe out the saucepan and heat the oil over medium heat until hot but not smoking. Add the onion, celery and garlic and cook, stirring, for 3 minutes, or just until the onion begins to soften. Add the lima beans, tomato, corn, parsley, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, for 2 minutes, or until heated through.
3. Transfer to a bowl and serve warm, at room temperature or chilled.
Serves 4 to 6.
Crisp Cornmeal Fried Tomatoes
1 cup yellow cornmeal,
preferably stone-ground
1/2 cup freshly grated
Parmesan cheese
1/3 cup all-purpose flour
2 large eggs
4 medium "green or pink"
(slightly under ripe) tomatoes,
cut into 1/2-inch slices
Salt and freshly ground pepper
Vegetable oil, for frying
METHOD
1. Set out two jelly-roll pans. Line one pan with waxed paper and the other with paper towels.
2. In a pie plate, mix the cornmeal, Parmesan and flour. In another pie plate, beat the eggs with a fork until frothy.
3. Sprinkle the tomatoes with 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip the tomatoes in the beaten egg and then dredge in the cornmeal mixture, making sure each slice in evenly coated on both sides and gently tapping off the excess crumbs. Place the tomatoes on the waxed paper-lined pan, placing a sheet of waxed paper between the
layers.
4. In a large, non-stick or cast-iron skillet, heat 1/8 inch of oil over medium-high heat until hot. Fry the tomatoes in batches, for 3 to 4 minutes, until golden brown on the bottom. Turn and cook for 2 to 3 minutes longer, until golden brown and crisp on both sides, adding more oil if necessary. Drain the tomatoes on the paper towels, then transfer to a platter and serve.
Serves 4.
Toss in some...
Roasted Potatoes
Rub potatoes with margarine or butter, softened. Place on cooking grill. Cover and grill, turning once, until tender 1 to 1 1/2 hours.
Roasted Corn
Husk ears of corn and remove silk. Rub corn with margarine or butter, softened. Place on cooking grill. Cover and grill until tender 25 to 35 minutes.
Grilled Tomatoes
Cut thin slices from stem end of tomatoes. Sprinkle tomatoes with grated Parmesan Cheese; dot with butter or margarine. Place tomatoes on cooking grill. Cover and grill until heated through 10 to 15 minutes.
Marinated Beef Kebabs
2 lbs. lean beef (top round or
flank), cubed
2 tbsps. grated fresh ginger
3/4 tsp. salt
1 tsp. hot chili oil
2 tsps. curry powder
1 cup plain, non-fat yogurt
8 large cloves garlic, peeled
and sliced thinly
12 long bamboo or metal
skewers
METHOD
1. Place beef in shallow glass or ceramic dish. Mix ginger, salt, chili oil, curry powder and yogurt. Pour over beef. Let marinate overnight. Stir occasionally.
2. Prepare a hot charcoal fire for direct-heat cooking.
3. Soak bamboo skewers in salted water for 20 minutes. Remove excess marinade from meat; pat dry. Skewer beef cubes alternately with slices of garlic, pressing meat and garlic together as tightly as possible on the skewers.
4. Grill kebabs for approximately 3 minutes per side, turning (well done). Serve at once.
Serves 6.
Mustard-Herb skewers occasionally to cook all surfaces evenly. Beef is done when internal temperature of the meat registers from 145 degrees (medium rare) to 160 degrees Marinade
Dijon mustard, garlic and a quartet of classic dried summer herbs complement grilled beef.
1/3 cup olive oil
1/4 cup dry red wine
1 tablespoon each red wine
vinegar and lemon juice
1 large clove garlic, minced
or pressed
1 1/2 tbsps. Dijon mustard
1/4 tsp. each salt and sugar
1/8 tsp. each dried thyme,
oregano, summer savoury and
tarragon
Dash of freshly ground pepper
METHOD
Combine all ingredients in blender container; whirl until smooth. Apply to beef as a
marinade.
Makes approximately 1 cup.
