Caribbean Corn Sticks Sallye Recipes

CARIBBEAN-STYLE CORN ON THE COB

Steps:

• Preheat oven to 350°F.
• Make a cut around the bright green husks of the corn at 2 inches from the end. Tear off the husks along the cut. (See photos. This step is to turn the corn cob into a handle.) Remove the silk inside.
• Wrap up each prepared ear of corn with aluminum foil and put directly on the oven rack. Bake for 30-35 minutes.
• While the corn is baking, make the aioli. Smash up the garlic with sea salt with a pestle and mortar (or use the end of a rolling pin in a metal bowl).
• Place egg yolk and mustard in a medium bowl. Whisk until blended. Start adding oil, bit by bit, stirring vigorously till creamy. Make sure to blend well each time you add a bit oil into the egg yolk mixture.
• When all the oil has gone in and the mixture is thickened, add lemon juice and the smashed garlic with salt. Mix well. Add 2 tablespoons chopped parsley. Stir until evenly mixed. Taste, season with more salt, pepper, or lemon juice if needed.
• When corn is done, let cool for a few minutes.
• Coat each ear of corn with 2 tablespoons aioli. Make sure that all sides are covered. Sprinkle with paprika and Parmesan cheese. To finish off, top with the remaining parsley.

CARIBBEAN CORN STICKS (SALLYE)

Steps:

• 1. DIce olives and pimientos and set aside Grate cheese and set aside Premeasure corn meal, add salt, sugar, paprika and cayenne pepper; set aside Place all these bowls in easy reach because you'll need to move quickly when preparing polenta.
• 2. In heavy saucepan, bring the milk to a gentle boil over medium high heat. Turn heat to low. Add the cornmeal mixture in a slow steady stream to the milk, stirring vigorously with wooden spoon until polenta is thick and smooth (about 5 minutes). Remove from heat and add cheese and butter. Add optional olives and pimientos. Stir until well blended Let mixture cool until you can handle with bare hands.
• 3. Place sheet of parchment or wax paper on counter Wet your hands, and break off small pieces of the mixture and shape into rough sticks. On paper, roll until sticks are about 1/4 to 1/2" thick by 3" long. Set aside on edge of paper until all polenta mixture has been formed into sticks (this will make about 24 sticks)
• 4. In a deep heavy skillet, heat 2" of cooking oil to 360º F Drop sticks into hot oil and deep fry until crispy and golden brown , turning so all sides are browned (about 4 minutes) NOTE: Do not crowd the pan, fry in 2 or 3 batches (depending on size of skillet) Remove from oil with a slotted spoon and drain on paper towels. Best served while still hot.
• 5. An excellent bread to use for dipping with: https://www.justapinch.com/recipes/sauce-spread/sauce-spread-dip/chimichurri-sauce-sallye.html

CARIBBEAN CORN BREAD

Steps:

• 1. Preheat oven to 325. Butter and flour a 9 inch square glass cake pan. Old fashioned Pyrex works best for this.
• 2. In medium bowl, whisk together flour, cornmeal, baking powder and salt. Set aside.
• 3. In mixer, cream butter and sugar. While mixer is running, add eggs, one at a time, beating well after each addition. Add corn, pineapple and cheese and mix to blend. On a low speed, add dry ingredients and mix til blended well.
• 4. Pour batter into prepared pan and baked til tester stuck in center comes out clean, about an hour to an hour and fifteen minutes. Don't undercook cornbread. it should be golden brown on to when done.

HOMEMADE CORN TORTILLAS (SALLYE)

Steps:

• 1. Measure the masa mix and salt into a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a glass measuring cup. Stir until the shortening is melted. Pour this mixture into the bowl of masa and mix with a fork. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. If the dough is too dry, add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
• 2. Knead the dough for one or two minutes. Add more water if needed. The dough should be moist enough to stay together but not sticky.
• 3. Make a golf ball sized ball, and slightly flatten Place plastic wrap or waxed paper inside tortilla press or spray with non-stick cooking spray Place another sheet of plastic wrap or waxed paper on top of slightly flattened ball of dough Press with tortilla press If dough sticks to plastic, it is too moist. Add a little masa (corn flour) on top of ball to absorb the liquid You should keep dough covered with plastic wrap while working to avoid it drying out
• 4. Cook on non-stick griddle for about 45 seconds to 1 minute per side. Or cook for same amount of time in heavy cast iron skillet Voila!! You've got a corn tortilla ready to eat.
• 5. If you don't have a tortilla press, do the following: Place ball of dough on piece of waxed paper, cover with another piece of wax paper and use rolling pin or glass to flatten dough into thin round surface, then proceed to step 4

CARIBBEAN CORN

Steps:

• Coat large skillet with non-stick spray.
• Add corn and garlic, sauté for 5 minutes.
• Combine pineapple juice and next 5 ingredients.
• Add to corn, cover and reduce heat.
• Simmer 15 minutes.
• Add onions and cook for 5 more minutes.