I’m a little late with
this, and had intended on posting it in November but; if you follow my blog,
you will remember it was a hectic time at our house then.
Stephen was inspired
to make corn-in-a-cup after having it at Jack-n-Grill in Denver. I love corn and the name intrigued me, and
then I realized that he really didn’t give measurements or directions for
it. I took the plunge, anyway, and whipped the
dish together quickly and snapped a couple of photos. How hard could cooking it be? A cup of corn, some chile powder, hot sauce
and parmesan, easy, easy and actually, pretty good.
Then, I had second
thoughts about it:
If you’re acquainted
with Stephen’s blog, The Obsessive Chef,you’re aware of his colorful, entertaining writing and his cookbook is no
different. “Unorthodox” is the word that
comes to mind! I agree with Stephen
though, it’s good to “think outside the box” when cooking and exact
measurements aren’t needed most of the time, unless you are dealing with baked
What I’m trying to say
is --- this is not your standard cookbook!
Stephen is a little long-winded and rants too; for example: about the proper temperature for cooked pork. He stated a blogger roasted herb-crusted pork
loin to 165 degrees. I am “old school”
with my mother and Grandma lecturing me about cooking pork until no longer pink
(Beware the danger of trichinosis ruining your intestines!) Since that’s actually no longer a danger,
Stephen says, the FDA lowered the temperature to 145 degrees. I eat beef, as in a roast like prime rib, and
hamburgers, and all steaks only until “warm” with the “bloody red juices”
flowing; however, on the packaging for the pork loin roasts I buy, it says cook
until thermometer reaches 160, which is what I do; we refuse to eat “pink” pork
in this house.
Now, back to the corn
and my second thoughts; I decided to Google “Jack-n-Grill” for the recipe. The photo of it there looked nothing like my
first attempt, so I made it again with the parmesan cheese sprinkled over the
top, as in their photo. It really made
little difference taste wise, other than a tad more parmesan flavor, but I
liked the texture better as the cheese wasn’t thoroughly melted in the corn. In the end, Stephen’s right ~ cook it your
way; experiment and have fun cooking!
I think Stephen is a unique individual ~ he makes me laugh! That’s what’s so great about him, you just never
know! You may not agree with everything
he says, but you will have many laughs and maybe a rant or two yourself, if you
read the Obsessive Chef’s cookbook, ACook’s Book for Cooks.It’s filled with delicious creative
recipes like this corn dish and like thislima bean dish and it may, or may not have a list of ingredients
with exact measurements!
Here’s Stephen’s corn
You will need (per serving):
1 cup thawed frozen corn kernels or 1 cup canned, drained
and rinsed corn kernels
1 Tbs butter
Hot sauce to taste
Chile powder to taste
Salt to taste
Parmesan cheese to taste
Melt the butter in a saucepan and add the corn. Add the other ingredients and heat
through. The corn doesn’t really need to
be “cooked,” just made hot.
I’ve been a “blogger
friend” of Stephen’s for a long while so, believe me, you will be entertained
with his remarkable cookbook ~ his wit and his “spicy” outlook on cooking and life