Fresh Corn And Red Pepper Blini Recipes

Steps:

• In a large nonstick skillet, cook corn in oil for 2 minutes. Add the red peppers, onion and garlic; cook and stir for 4-6 minutes or until peppers are crisp-tender. Stir in the parsley, chili powder, salt and pepper; cook 1-2 minutes longer.

Steps:

• In a large skillet, heat the oil and cook the corn for about 2 minutes.
• Add the red peppers, onions, and garlic, and saute for 4-6 minutes.
• Stir in the parsley, chili powder, salt and pepper and cook for another minute or two.

Steps:

• Put flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Grind 1 cup corn kernels to a rough purée in a food processor, then add egg and yogurt, and pulse to mix. Add corn mixture to flour mixture and stir together until just mixed to make a thick batter. Stir in 4 tablespoons melted butter. Set aside for 5 minutes. Thin with a little milk if necessary. (Batter may be prepared several hours ahead.)
• Warm remaining 4 tablespoons butter in a saucepan over medium heat. Add remaining 1 cup corn kernels. Season with salt and pepper, then cook for 1 minute or so to heat through. Keep warm.
• Put greased griddle or cast-iron pan over medium heat. Using 1 tablespoon batter, make pancakes about 2 1/2 inches in diameter. Cook for 1 minute, until bubbles appear on surface and pancakes are lightly browned. Flip and cook for 30 seconds more. (Be sure to keep heat moderate or else the pancakes will blacken.) Pancakes may be cooked in advance and reheated.
• To serve, place 3 hot pancakes on small plate. Top with spoonful of cooked corn and some of the butter from the pan. Drizzle with crème fraîche and sprinkle with chives.

Steps:

• Preheat the oven to 350 degrees F.
• Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)
• Add the red bell peppers, jalapenos, heavy cream, milk, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.

Steps:

• Combine the yeast with the lukewarm water and sugar in a small bowl.
• Bring the cream to a boil in a small saucepan. Add to the cornmeal and whisk until smooth. Place over ice and continue beating until lukewarm. Combine the yeast mixture with the cornmeal and leave the batter to ferment in a warm, draft-free area for two hours. (The mixture may be refrigerated overnight at this point.)
• When ready to serve, beat the eggs until light. Sift together the flour, salt and baking powder, and stir into the eggs. Add the sour cream and mix until smooth. Combine with the cornmeal mixture (if the batter has been refrigerated and is stiff, place it over simmering water and stir until soft) and beat hard for two minutes. Mix in the corn and red pepper.
• Heat the griddle or skillet until hot. Grease with a small amount of clarified butter. Ladle tablespoons of batter onto the griddle. Cook for one minute on the first side until lightly colored, flip and continue cooking for another 30 seconds.
• To serve, place three pancakes on a warmed plate with a dollop of creme fraiche and a half-teaspoon each of Sevruga and salmon caviar per person. Or place one or two slices of Norwegian or Scotch salmon, along with a dollop of creme fraiche, on each pile of blini.

Steps:

• Preheat the oven to 375 degrees F. Lightly butter a baking dish just large enough to hold the peppers.
• If the red peppers won't stand upright, slice them lengthwise in half, leaving the stem end intact. Steam them for 5 minutes and set aside.
• Melt the butter in a large skillet. Add the scallions, corn, and tomatoes and cook for 3 minutes over medium heat. Turn off the heat and stir in the cheese, basil, and half the bread crumbs. Season with salt and pepper. Fill the peppers and top with the remaining bread crumbs. Set them in a prepared dish, add a few tablespoons water to the dish, cover, and bake until the corn is hot and the peppers are cooked, about 25 minutes. Uncover and brown the tops under the broiler. Dust with paprika and serve.