Skillet Corn

2 T vegetable oil
8 large ears of corn, shucked

1 t salt

2 T heavy cream
1/4 c flour

• Preheat oven to 425 degrees.  When hot, pour the oil in a 9" cast-iron skillet and coat the bottom and sides. Heat in the oven for 30 minutes.
• Cut the kernels from the cob into a bowl and scrape the cobs for the remaining juice and pulp. This amounts to about 7 cups.  Add the salt, cream and flour and mix.
• Pour this into the hot skillet, pressing down with a spatula to flatten.  Bake about 40 minutes. 
• It might be possible to invert onto a large plate but I've never tried to.  I predict a mess.  Because I love corn so I may try this with frozen corn this winter and add a couple more tablespoons of cream to replace the juice and pulp of fresh corn.

Not Your Usual Turkey Burger

 Turkey Burgers with Smoky Aioli 

For the burgers:

1 lb ground dark turkey meat (thighs not breast)

2 T olive oil

slices of cheese (your preference)

• mix ground meat with olive oil, form into patties; use your thumb to make a small indentation in the center of each patty for better final shape.  Grill or broil (remember the rules about broiling-THEY WILL BURN if you don't watch them).  Add cheese when they are nearly done.
• saute thickly sliced onions (and or sliced bell peppers, mushrooms, whatever you like. Sliced fennel might be good). To saute onions put some olive oil in a frying pan and when hot add the onion slices and sprinkle with salt which will help soften them. Cook on medium heat til you like the looks of them. I like mine brownish and very soft, nearly caramelized. Pile them on your burger.

Smoky Aioli

1/2 t cumin seeds

1/2 t coriander seeds

1/2 c mayonnaise

2 T olive oil

2 t fresh lemon juice

1 1/2 t smoked paprika (spanish not hungarian)

1 or 2 garlic clove minced

• toast cumin seeds and coriander seeds for better flavor and then crush in a mortor and pestle or grind in coffee grinder. Or if you can't be bothered just use ground cumin and coriander. Whisk it all together.

Buns

  

     

Or you could just buy them.  But Patrick says they make everything taste better...

Dark Meat is Better

Soy-Glazed Chicken Thighs

3/4 c. dry sherry
1/3 c. soy sauce
1/4 c. honey
2 T vegetable oil
4 or 5 cloves of garlic, minced
1 t ground ginger
1 t ground black pepper
1/2 t red crushed pepper flakes
8-10 chicken thighs, boneless

• Marinate the chicken in a bowl or zip lock bag for 20 minutes or up to 4 hours.
• Grill or broil chicken.   When broiling, make sure that you either stand by it, or set a timer...OR IT WILL BURN.

It's Back (with bigger pictures!)

Sesame Noodles

1 lb of Udon noodles or Chinese egg noodles (or Spaghetti, if you're desperate)

2 T sesame oil

3.5 T soy sauce

2 T rice vinegar

2 T Chinese sesame paste (not tahini)

1 T smooth peanut butter

1 T sugar

1 T finely grated ginger

2 t minced garlic

1 T sriracha

• Cook the noodles, rinse with cold water, and mix with a few splashes of sesame oil, and toss
• Whisk together the rest of the ingredients and toss with noodles.

It's happening! We are reviving the Roberts food blog! We hope what goes up here will make you want to cook.
Love,
Cianne and Sam