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Italian Street Corn 2 Ways

July 9, 2019

It seems like everywhere you turn these days there are a million variations on Mexican street corn. Just on this blog you can find it on top of corn dogs, on a flatbread and on twice baked potatoes. I think it’s safe to say that it’s one of my favorite flavor combinations. With that being said, however, I think it’s high time for this classic dish to get a makeover. Italian Street Corn 2 Ways is a great way to switch up that dish that we all can’t seem to get enough of. One version is a parmesan pesto variation, homemade with homemade pesto and seasoned with Italian seasoning and crushed red pepper flakes. The second is a cacio e pepe version that just so happens to be my personal favorite, but then again, I’ll always say yes to anything cacio e pepe. These are a great summer snack, appetizer or side dish!

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Chourico Potato Salad

October 3, 2018

I’m a lover of all things potatoes and the thought of a “salad” composed of carbs and sausage and crumbled cheese makes me very excited, because a hearty not-so-healthy-salad just happens to be right up my alley. This Chouriço Potato Salad comes from blogger Nik Sharma’s (A Brown Table) debut cookbook Season. It’s a book that speaks to Nik’s life as a queer immigrant, told through the food he grew up eating in his hometown of Bombay, the food that inspires him today, and the food that is sure to speak to us all. This salad is just a small example of the big flavors that can be found throughout this inspirational book, and one that is so delicious, I just know I’ll be making it over and over again. Crispy, golden brown potatoes, tossed together with fresh lime juice, cilantro, chives, pepitas, crumbled paneer and flavored with crispy Chouriço, which is a Portuguese sausage just packed with incredible flavor. It all comes together so simply, but is sure to steal the show in any meal it’s featured in. Give this recipe a try and pick up Nik’s cookbook, you’ll be glad you did.

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Cheers to the Weekend: Mexican Street Corn Twice Baked Potatoes

June 30, 2017

So I don’t know if this is weird or gross or if I’m the only one who did this/does this, but when I was a kid, my mom would get us TV dinners (because they were inexpensive and kids love them). I used to get the salisbury steak one with mashed potatoes and corn, but that’s besides the point. Anyhow, what I’m trying to get at is that I would always mix the corn with the mashed potatoes. Always. I still do the same thing whenever I make mashed potatoes and corn and I kid you not, it is one of the best food combinations out there. Like peanut butter and jelly or eggs and bacon or cookies and milk or cake and ice cream, you get the point. Mashed potatoes mixed with corn is where it’s at. If you know exactly what I’m talking about, because you yourself are a closet mashed potato and corn lover, then step right up because we’re now best friends. You might as well get used to it. If you’ve never tried it before and think I’m about the craziest person out there, well you don’t know what you’re missing, and I as your friend cannot let you continue on this path. It’s a good thing I’m here because I’m about to change your life.

I’ve made a couple new interpretations of Mexican Street Corn (or Elote if you prefer) here on the blog over the years. If pizza is more your thing, this Mexican Street Corn Flatbread is the way to go. If you like fun and just plain outright delicious, then these Mexican Street Corn Dogs are a must, and don’t even think about talking yourself out of it. These Mexican Street Corn Twice Baked Potatoes are great for all of your 4th of July or Summer BBQ plans this year. But I don’t even have to say it because I think you already know this. Let’s make this a summer to remember, and the way to do that is with food. Cheers to the Weekend, my friends. Cheers.

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Paella Pasta Salad

November 3, 2014

I’ve always wanted to make a paella for the site. It’s something I’ve had in the back of my mind for a while now. I’m a sucker for rice, in any shape or form. In any recipe, really. My motto is, the more rice the better. Serve it to me every single day for the rest of my life and I’ll be happy as a clam (pun intended). I began brainstorming recipe ideas this past week and for some reason paella kept popping up in my head. Perhaps it was a sign pointing me to make paella, because the time had come for me to finally make this recipe happen. It could’ve been a sign, but really if I’m being honest, it was my stomach doing all of the thinking because I really just wanted an excuse to eat paella this week. Go figure. Anyhow, there I was brainstorming when it hits me, “Jonathan! You should make a paella but create it with a twist because there are a million paella recipes already out there!” Just like that, that’s how it happened. Word for word, and I know what you’re thinking, yes I do talk to myself in first person. It’s what I do.

Aside from talking to myself, I’d also like to point out the fact that it’s currently the third of November. The THIRD of NOVEMBER people!!! Where did the end of October go? This whole time change thing over the weekend has got me all sorts of confused. Sure it’s just one hour of a difference, but still, my mind is taking a bit longer to adjust. I don’t know what is what anymore. The only thing I am sure of is the fact that it’s finally getting chilly here in Los Angeles and all that means is that I get to eat more comfort foods that warm me up inside. Pasta is my favorite comfort food of all. Especially hot pasta baked with lots of cheese. Yes, I’m referring to mac and cheese. Why didn’t you just say that Jonathan?!!? What can I say, I like to be cryptic sometimes.

Okay so this paella pasta salad isn’t served hot and yes I know there’s no cheese involved, so what’s so comforting about it? It’s no mac and cheese, that’s for sure. Well, it is a pasta dish loaded with all of the meats and all of the seafoods. What’s not comforting about that?!?! You tell me! What isn’t comforting about that, huh? Huh? Well? What have you got to say for yourself? This recipe is comforting because it’s pasta mixed with sausage, ham, chicken, shrimp, mussels and clams! It’s so filling that it should be illegal, but not really because I’d really like to eat this until the end of time, and I think you should too.

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