Even though tons of pink and white phlox rise and shine and bloom at this time of year and straggling roses bloom too..most of the blooms are yellows and golds..as well as golden corn:)
Frédérick..Fred..one of our son-in-laws has a knack a real knack in the kitchen.
I've told you all before..he's a master in cooking..Caro is the baker.
It's corn season here..
In 2015 ..I know.. because I asked him for the recipe and he sent me his notes.. and I kept them..the thing is Fred often does what great chefs do..a bit of this a bit of that:)
So here is how I made it..I halved his recipe so it's as follows.
I made more corn than we needed.. and took the kernels off the cobs.3 were used for this recipe.. makes 4 portions.
3 stripped cobs went in a pot with milk.. 2 cups milk w/ a tsp of chicken stock.. powdered or Better Than Bouillon....
I brought it to a boil and let it simmer..
I removed the corn..and saved the rich broth.
I sautéed 3 strips of chopped bacon..until done..and removed..in that fat..yes fat..I had 1/2 a large finely chopped Spanish onion fresh off the farm..and one Yukon Gold potato.. diced..and 2 cloves of chopped garlic.. cook until the flavor of the bacon is in all that and onion is softened as well as garlic.
Return stock to pot and cook until potatoes are tender.. add your corn kernels from the 3 cobbs
Take about 1 cup of mixture..and transfer to a vessel that you can use an immersion blender in..Blend w/ your desired amount of canned chipotle pepper.( IN ADOBO)
I used 1..too much.. start w/ 1/4 and taste..I will do half next time.
Add 1 cup cream I used 10% ..most would use heavy cream.
Return all to the remaining ings on the stove..this serves as a thickener..but I must say mine was perfect..not thick..just right.
Adjust seasonings..salt and pepper.
Serve warm w/ chopped chives and the reserved bacon as garnish.
Although this serves 4 the 3 slices of bacon are only sufficient for 2.. so you are either going to cook more bacon for the rest or make more from the onset.
Fred's notes said butter can be added..It would make it deliciouser lol for sure..but I am rounder these days..lol so omitted the extra buttah;)
PS I know deliciouser is not a word.I take author's liberties here.
Another favorite here this summer since the air fryer..
It's so easy.
For your shrimp..pre-season a bit..
then dip in corn starch..egg white..panko that I add paprika s and p in.Set aside.
Preheat you air fryer at 400.
Spray shrimp w/ olive oil..you don't need much..a sweep.
380 F 5 minutes here.I don't flip..They are just fine like this darker on top but cooked and crispy under.
Prior to that..I make a sauce..mayo..sweet chili sauce and sriracha.
Look how quickly it all comes together.My fries are cheater fries..A great chain of restaurants..Baton Rouge..sells it's fries through Costco..We bake them.
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