Spicy Corn

My son’s favorite side dish in the whole world.  .

It started as a topping for "baked potato night" during Lent when he was little, and it slowly  became a side dish of its own.  He always makes sure it’s on the Thanksgiving menu, and for good reason: it's really good on the same fork with turkey and sweet potatoes.  It’s the one flavor combination that was missing all these years:  we had the saltiness of the turkey and the gravy; the cloying sweet potato puree;  the buttery, creamy, mashed potatoes;  the tartness of the cranberry sauce;  and finally now the spicy heat of the corn.  I kick myself for not thinking of it sooner.

Maybe work this into your Thanksgiving menu on Thursday.  You’ll be so glad you did  :)

--------------------------------------------------------

WHAT TO BUY:

1  29-ounce can of whole kernel corn, drained
red pepper flakes
butter
cream cheese
Monterey Jack cheese
parmesan cheese (for this recipe, the green can is fine)
salt/pepper
whole milk

This dish takes maybe 5 or 6 minutes to make.  If you're using it as a side dish, start it while your meat is resting...it's that quick!  Also...I only know how to make it, not how to measure it, so bear with me...

Melt 2 tablespoons butter in deep skillet. 

melted butter

Add corn and sauté over medium high heat until heated through.  

sautéed corn

Sprinkle with red pepper flakes--if your jar has the holes in the top, shake ...yes I swear...7 or 8 times into the corn.  Uncap milk and pour a little into the pan, counting to 3 (like:  1, 2, 3, stop pouring...).  Add salt and pepper to taste and saute until heated through.  The more you heat the corn with the red and black pepper in it, the spicier it will become.  

Add 1 tablespoon cream cheese.  Turn heat to medium low and stir into the corn until incorporated and the mixture becomes hot and bubbly.  Let simmer a minute and you should now see it becoming thick.  Pour into your serving dish.  Sprinkle parmesan cheese over the top, and freshly grate Monterey jack over that.  It will melt by the time it gets to the table.  Serve immediately.  (Serves 4)

Manhattan

It’s a gray and rainy Fall day down here in Naples, FL.   Season is in full swing and we're already weary and tired, so for the next six months, here’s what I will be relaxing with after work.

That’s right. I brought back the Manhattan. Don’t say no because yes I did!

A few years ago I told my friend Steve my plan to do so and he didn’t believe me—until he had one with me at lunch.  Now he’s hooked.  Hooked on sweet, smooth, orangey goodness that has just enough bite to take the edge off the day.  Double Old Fashioned glass, extra cherry.

Last year was about testing:  I had 2 really good Manhattan’s in Chicago—at Rebar (awesome round ice cube mold) and at Chicago Cut Steakhouse (made with Rye).  The best one I’ve had here in Naples is at the Grill Room in the Ritz-Carlton (soaked cherries and extra juice).  So I’ve played around with them a little (to my delight tested far too many!) and here’s what I’ve come up with.  Really good!  

It's getting cold in the rest of the country.  I just returned from Chicago where it was 27 and snowing.  Light a fire, cuddle up, and make some Manhattans. You’ll for sure thank me later :) 

 

-----------------------------------------

(makes 2 drinks with some left over)

WHAT TO BUY:

Note:  I like the juice of regular maraschino cherries and the garnish of luxardo cherries, so I buy both.  The juice is essential to this recipe, but if you like to garnish with the regular marashino cherries, then you've saved yourself some time and money and don't need to buy the luxardos because admittedly, they are a little pricey

Bourbon (I like Makers Mark and Knob Creek)

Sweet Vermouth

Bitters (I like Angostura)

1 jar regular maraschino cherries

1 jar luxardo cherries

1 orange

ice

cocktail shaker

shot glass (approx 1.5 ozs)

In your cocktail shaker, mix:

6 shots bourbon

2 shots sweet vermouth 

3 or 4 dashes Bitters

splash of juice from the marashino cherries (maybe 2 teaspoons)

Shake, and pour over ice.  

With a paring knife, slice off a piece of orange peel about the size of a quarter.  Twist to release the juices, run it around the rim of the glass, and place inside the glass with 2 luxardo cherries.