Wednesday, September 3, 2014

Corn Holding, A to Z.

CornI came up with, what I think, is a good idea yesterday. I maybe behind the fair, but anyway – when I cook corn I first cut off the stalk close to the cob then I microwave it for about 3 minutes with the husk still on. When it comes out the silks come off easily as do the leaves, however, having pulled the leaves back I realised they were cool to handle so I left them as the main way of grasping the corn to eat. Most of the corn holders I have ever had either don’t work very well or fall to pieces easily. I found this worked very well, one barely needs to hold the other end having a firm grasp on the leaves.

The mystery I mentioned yesterday, has still not been solved and looks like it never will be. No bowl of slaw anywhere. It has to have been thrown out but I cannot imagine either of us doing so for any reason.
Just lying down to go to sleep the other night and I started thinking about the A to Z Challenge for 2015, not sure why. I got an idea so had to turn on the light and write it down or I would have forgotten by the morning. So, I’ve even made a start on it, can’t believe it.

I love Kimchi and used to enjoy it a lot when I lived in North Carolina, there were many sources of Korean food in the area. I have written about the Asian shop I found here, but I am sure their Kimchi isn't as hot and spicy as the ones we used to buy. However, when I saw this recipe I thought it would be interesting to try. These are not pancakes like usually served in this part of the world.

Kimchi Pancakes

Contributed by Joshua Walker
  • SERVINGS: 4
There are countless varieties of the chewy Korean pancakes called jun that can be served as an appetizer or side dish. For this version, chef Joshua Walker flavours the batter with both kimchi liquid and a little pungent black bean sauce.

Soy-Sesame Dipping Sauce Kimchi Pancakes

  1. 2 teaspoons sugar
  2. 1/4 cup soy sauce
  3. 2 tablespoons black vinegar
  4. 2 teaspoons jarred kimchi liquid
  5. 1 teaspoon roasted sesame seeds

Pancakes

  1. 3 tablespoons jarred kimchi liquid
  2. 1 teaspoon black bean sauce
  3. 1 1/2 teaspoons kosher salt
  4. 2 tablespoons plus 1 teaspoon canola oil
  5. 3/4 cup all-purpose flour
  6. 1/2 cup chopped drained kimchi
  7. 4 scallions, cut into 1-inch lengths (1/2 cup)
  1. MAKE THE DIPPING SAUCE In a bowl, whisk 1 tablespoon of warm water with the sugar until dissolved; whisk in the remaining ingredients.
  2. MAKE THE PANCAKES In a large bowl, whisk 1/2 cup plus 1 tablespoon of water with the kimchi liquid, black bean sauce, salt and 1 teaspoon of the canola oil. Add the flour and stir just until a batter forms. Fold in the kimchi and scallions.
  3. In a nonstick skillet, heat the remaining 2 tablespoons of canola oil. Scrape the batter into the skillet and gently spread it into a round. Cook over moderately high heat until golden brown and crisp on the bottom, 4 minutes. Carefully flip the pancake; cook over moderate heat until crisp and cooked through, 3 minutes longer. Transfer the pancake to a paper towel–lined plate to drain; serve with the soy-sesame dipping sauce.
Have a great day
Jo_thumb[2]

18 comments:

  1. Maybe you pulled an Elizabeth Seckman and your slaw is in the pantry, or the freezer, or the oven. (My mom has found her lost cup towel in the refrigerator on occasion.) :P

    IWSG #179 until Alex culls the list again.

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    1. Good point Jo. You may find it when you smell it!

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    2. We've checked all cupboards, freezers, fridges, bedroom closets, etc. etc.

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  2. Melissa might be right! Check the pantry.

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  3. Already started on your A-Z? You and Medeia make me feel like such a slacker!

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    1. Well only kind of, so don't feel bad.

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  4. I still boil my corn (after removing the husks in the grocery store because they give you barrels for that purpose), then I cut the corn off the cob and serve it that way. Then I don't have to spend an hour flossing my teeth or have a shirt covered in corn and dripped butter.

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    1. I don't use butter on my corn. I enjoy it just as much without and cooking it in the microwave is so easy.

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  5. I've wakened in the middle of the night or very early morning with an idea that I eventually have had to get up to write down. Crazy how ideas will come to us at the strangest times.

    Kimchi pancakes, eh? Sounds strange, but good. I love kimchi.

    Lee
    Tossing It Out

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    1. It is odd isn't it, but if you don't write it down, it disappears forever.

      I love kimchi and must get some so I can try these.

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  6. Great idea Jo on the corn! Thanks! I'm just now starting to appreciate Korean food so this is new to me... I too, always get up and write my ideas down, even if they don't make as much sense the next morning! Usually they do and I'm glad I made the effort.

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    1. I thought so. Not eaten a lot of Korean food, but enjoyed what I have eaten.

      Gives you an idea of what you were thinking about at least.

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  7. Love summer's fresh corn! And now I'm wondering what's wrong with me, I just read where Chrys has her blog posts written thru June, Pat has post thru Feb, and now you're on to the A to Z. Gosh, I've got to get on the ball! LOL It will never happen! Never! LOL You know what they say about never.

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    1. Me too Yolanda. Just that some of us have more time to kill I guess.

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  8. Hi, Jo,

    I am impressed. Working on the A-Z already....

    I like the sound and look of Kimchi pancakes... I must try them with all the sweet corn flooding the markets these days...

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  9. Great suggestion on microwaving the corn, faster than in boiling water and without all the extra heat in the kitchen! I have never had kimchi, but the pancakes look intriguing.

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    1. As you say much faster plus no dishes. If you like hot and spicy, then you will like Kimchi. I love the stuff.

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