Corn Fritters

Sheepshead Bay, Brooklyn.  As we drive back from the beach, our skin tight from laying in the sun all day, hair still damp from salty ocean water and sand clinging between sunscreen-slicked fingers and toes we pull off the Belt Parkway and drive along Emmons Avenue.  The smell of salt water still fills my head.
Driving along the bay, restaurant after restaurant, across from the fishing boats that take you on day trips is Roll 'N' Roaster.

The place looks like it hasn't changed a single thing since the day it opened.  I love places like that.  To some they may look tattered and old, but to me there is history in those places... Stories to be told.
Every person I've ever talked to about this particular place has stories of going there as a child and the first thing they say is "It looks like it did when I was young".

The plastic bench seats, the Formica tabletops, the dangling heat lamps.  All the same.

There is comfort in that, in things not changing.  So many things in the world change at such a rapid pace we can barely keep up.  You buy a new cell phone and six months later, there is a new, better version of it hitting the market with lines of people wrapped around city blocks camping out to get it.
I like my old things.  They are worn and weathered, but there is history there.
There are memories attached to those old things, those old places. 

Stories of going there with parents, grandparents, aunts & uncles...
Maybe that is partly why I loved going there so much.  There was a story with every visit,  it was part of a ritual and it was almost always, after the beach. 
The order, however, never changes:  roast beef sandwich, corn fritters and orangeade. 


Corn Fritters

2 cups fresh corn kernels (about 3 ears)
2 tablespoons butter, melted and cooled
1 cup all-purpose flour
1/2 cup coarse cornmeal
1 teaspoon salt
1/2 teaspoon baking powder
3/4 - 1 cup buttermilk
2 large eggs
1 tablespoon sugar
oil for frying (canola or peanut suggested; roughly 2 quarts, depending on size of pot)


In a deep, heavy pot, heat oil to 350 - 360 degrees.   In a medium bowl, whisk together flour, cornmeal, sugar, salt and baking powder.

In a separate bowl, whisk egg, buttermilk and melted butter together.  Pour egg mixture into flour mixture and whisk to combine.

Stir in corn kernels.

Carefully drop batter into hot oil by the spoonful or using a small cookie scoop.  Drop as close to the surface of the oil as possible to avoid a splash.  The corn will "pop" a bit causing the oil to spatter, so be careful when turning fritters in the oil.

Let fritters cook until golden brown, turning them every so often so they brown all over.   Remove from oil with a slotted spoon (or spider) and set on a plate lined with paper towel to drain excess oil.

Serve immediately, preferably with an ice cold beer and a sweet & spicy dipping sauce.

I made them plain here, but here is a short list of suggested mix-ins:
- crumbled bacon
- crab
- bell peppers
- cheese
- lobster
- hot peppers

Corn Thing... You Make My Heart Sing

Corn Thing...  I think I love you.  I should be mortified that I'm putting this "recipe" here, but honestly it's so good I think I get a pass.

I dare say this barely qualifies as a recipe.  Anyone with even little to no cooking experience can dump out the contents of a box, mix it together, throw it in an oven and (hopefully) pull it out before it burns;  but let me reiterate- this thing is so yummy it makes up for its ridiculous simplicity and albeit slightly "white-trashiness".

This alongside a piece of glazed ham is divine.

  

Corn Thing

• 16 ounces frozen corn
• 1 can cream-style corn
• 1 box corn muffin mix
• 1 cup (8 oz) sour cream
• 2 eggs
• 1/3 cup butter, softened
• 1/2 tsp kosher salt
• 1/4 tsp fresh black pepper

1. Beat butter and eggs together. 
2. Add sour cream and corn.  Stir to thoroughly combine.
3. Add muffin mix and stir to combine again.
4. Pour into a 9x9 glass baking dish and bake at 350 for 45 - 60 minutes. 

      **A knife inserted in the center should come out clean to test for doneness.

Soup's On!

While the cooler temperatures are not my cup of tea, the food that comes with them is.  I love soups, stews, braises, roasted dinners, etc.
It is comforting, stick to your ribs kind of food and when the weather is chilly that's exactly what I want.  Gone are the days of salad for dinner...

One of the benefits of  this type of cooking is that you have leftovers.  This for me is key because along with this time of the year comes my hectic work schedule and being able to come home and heat something up instead of trying to figure out what I'm going to cook is a life-saver.

This particular meal comes together in no time at all as long as all of your prep is done ahead of time.
When I have a few extra minutes, I make sure all of my ingredients are ready to go so that the actual cooking part is a snap.  This is perfect for a weeknight meal when energy is not in abundance.

This recipe uses leeks and if you have never worked with them before, this is how to handle them:
- use only the white and light green parts
- split in half lengthwise and rinse VERY well, there is sand between the layers that needs to be removed.


Potato Corn Chowder with Leeks & Bacon

• 1 cup bacon, cooked and diced (reserve 1 tbsp bacon fat)
• 2 tbsp butter
• 3 tbsp flour
• 4 cups diced leeks
• 32 oz chicken stock
• 2 cups water
• 5 small yukon gold potatoes, cut into 1/2 inch pieces
• 2 cups corn
• 1 tbsp freshly ground black pepper
• 1 clove garlic, smashed
• 1 1/2 cups milk *

1. Heat the bacon fat and butter in a stock pot and add leeks.  Cook until soft.  Like onions, leeks will cook down quite a bit. 
2. Add flour to make a roux.  Let this cook out for a few minutes until it starts to turn a golden blond color.
3. Add chicken stock and water, whisk to combine.
4. Add potatoes, corn, garlic and pepper.
5. Simmer for about 20 minutes until potatoes are cooked through, remove garlic clove.
6. Add bacon and simmer an additional 5 - 10 minutes.
7. Remove from heat and add milk.  *if you are a size 6 or less, please substitute heavy cream for milk.  
8. Garnish with fresh herbs.