Tuesday, July 12, 2016

I'm ready for Summer Corn - Grilled Corn with Green Beans and Tomatoes

I have summer salads and fresh produce on my mind, because everything is SO wonderful this time of year! At Harter House and World Flavors you are always guaranteed the freshest products available!
There's just something about Corn that screams summer. It's the kind of food that you eat outside, with your hands, preferably barefoot. While we have grown accustomed to having corn available year round, fresh locally grown corn is truly a treat. Enjoy it seamed, boiled, grilled or roasted, or just slice raw kernels from the cob.
Remember that fresh corn is best as fresh as you can get it, so don't store it in the fridge too long. You should always wait to shuck it till just before you're cooking. To cut fresh kernels from the cob, hold the cob vertically in a large bowl and carefulley run your knife down the sides, slicing off the kernels and letting them fall into the bowl.
Here are some of our favorite ideas for adding corn to your summer cookouts.
  1. Grill it. To grill corn on the cob pull the husks back and remove the silks, then re-wrap with the husks and heavy duty foil and cook over a medium-low fire until tender.
  2. Have fun making your own flavored butters with herbs like chives, basil or tarragon, or citrus butter with fresh lmon or lime zest or even a smokey butter with just a touch of chipolte peppers in adobo. (See recipe below)
  3. Add corn to the batter of your favorite cornbread or corn muffin recipes - in most cases you can simply substitute fresh corn where a recipe might call for frozen corn.
  4. Make a colorful salad of Grilled Corn with Green Beans and Tomatoes (Recipe below)
  5. Stir fresh corn kernels into picnic favorites like coleslaw and potato salad.
  6. Stuff large heirloom tomatoes with a saute of chopped bacon, corn and diced zucchini.
  7. Make a quinoa salad with corn, chopped red bell pepper, black beans, diced avocado and lemon juice.
  8. Try a summer time risotto with corn, chives and shrimp. Add a pinch of saffron to your broth for a burst of flavor and color.
FETA AND FRESH HERBS mixed into butter make a fantastic topping for summer corn on the cob. Serves 6
1/4 cup crumbles feta
3 tablespoons unsalted buttr, softened
Zest of lemon
3 tablespoons chopped mint
2 1/2 teaspoons chopped thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
6 ears sweet corn
In a small bowl, combine feta, butter, zest, mint, thyme, salt and pepper. Use a wooden spoon to stir and mash ingredients together until mixed and fairly smooth. Pack the mixture into a small bowl and smoothe the top. (You can cover and refrigerate the mixture up to a day ahead, but be sure to have it warm enough to spread easily before serving.)
Enjoy on your boiled or grilled corn!

1 teaspoon dijon mustard
3 tablespoons sherry vinegar
1/4 cup extra virgin olive oil
salt and pepper
4 ears corn, grilled
1 pound green beans, blanched and cooled
1 pint cherry or grape tomatoes, halved
1/2 red onion, thinly sliced
1 cup basil leaves, thinly shredded
4 ounces ricotta
Prepare vinaigrette by whisking together mustard, vinegar, oil, salt and pepper. Set aside.
Cut kernels off corn cobs and put in a large bowl. Add beans, tomatoes, Onion and basil. Drizzle vinaigrette over and toss to combine. Top with Ricotta and serve.

Tuesday, July 5, 2016

Butterflying A Whole Chicken

This week (July 6 - 12, 2016)
at five Harter House Supermarkets
we have Fresh Whole Fryers on sale, .99 lb.

Have you tried butterflying your whole chicken for roasting?

Butterflying the chicken does two main things. First it allows for a more even heat by eliminating that inner cavity. Second, it exposes the tender meat to be seasoned better and allows that smoker to penetrate easier.

I read that sometimes you might like to remove the wings and freeze them for chicken wings, this is optional.

1.Rinse the bird
2.Remove any excess fat especially around the neck and tail
3.With a sharp pair of kitchen sheers, cut along both sides of the backbone.
4.Spread the bird out.
5.Locate the breast bone. With a sharp knife, cut along both sides of the lower portion.
6.Then cut through the cartilage at the top of the breast bone and pull it out.

My favorite seasonings are an Italian blend and include;
1 Tb. kosher salt
2 tsp. each: ground black pepper, Italian seasonings, paprika and finely grated lemon zest
1 tsp. granulated garlic or garlic powder

Your done!