Elote - Mexican Corn on the Cob

From the kitchen of One Perfect Bite...Elote, or Mexican corn on the cob, is a treat that I should make more often for my family. While it will never replace the spare glory of corn that's been freshly picked and steamed, this spicy treat, hawked by vendors in Mexico and the desert Southwest, is a real palate pleaser. While elote is usually grilled, it can be steamed or broiled before it is slathered with a mixture of butter, real mayonnaise and lime juice. The final fillip, applied just before serving, is a liberal sprinkling of cotija cheese and cayenne pepper. Cotija is a semi-hard and crumbly cheese that resembles Parmesan. It is used to add some saltiness and texture to the finished ears of corn. The corn is best served piping hot and all the condiments should be applied to it while the kernels are still warm enough to bathe in the butter and mayonnaise as they melt. I must admit to a bit of theme and variation when I make this. Rather than sprinkle the corn with cayenne pepper, which I find very harsh, I add a half teaspoon of mashed chipotle in adobo to the mayonnaise called for in the recipe. It adds gentle fire to the corn and I find it more pleasing to the tongue than cayenne. I also steam the corn when I make this recipe. I've found that's the best way to get consistently moist corn. I hope you'll give this a try. The classic recipe, sans my changes, appears below.

Elote - Mexican Corn on the Cob...from the kitchen of One Perfect Bite

Ingredients:
4 cobs of corn
2 tablespoons of butter
4 tablespoons of mayonnaise
4 lime wedges
1/2 cup of cotija cheese, crumbled
Cayenne to taste

Directions:
1) About 1 hour before cooking, soak unhusked corn in water.
2) Preheat oven to 350 degrees F. When hot, drain corn and cook in husks for 25 minutes. Remove from oven and cool for 5 minutes.
3) Pull husk layers down, leaving them attached to base of the cob, which can act as a handle.
If you like blackened corn, place under broiler for five minutes, I personally find this dries the corn, but this is really a matter of individual preference.
4) While corn is warm, spread 1/2 tablespoon of butter and 1 tablespoon of mayonnaise on each cob. Sprinkle each ear with 2 tablespoons cheese and some cayenne pepper. Squirt lime juice all over cob. Serve immediately. Yield: 4 servings.







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Fresh Cod and Potato Cakes

From the kitchen of One Perfect Bite...It's unusual to find a fish with historical significance, but the humble cod was once considered a natural resource of such importance importance that nations went to war over it. As a matter of fact, the last of the Cod Wars, a skirmish between Britain and Iceland, ended in 1976. Confrontation such as this have occurred for at least a thousand years. Once early seafarers learned that salted, dried cod was a long lasting source of good protein, it became a commodity of historical and economic importance. The market for cod began with the Vikings and spread from Norway to Southern Europe, where it survived even during the years of the Black Death. We know with some certainty that cod is what brought early explorers to the shores of North America. The east coast of our country was developed, at least in part, because of the vast cod stocks off its coast. More information about cod can be found here. Unfortunately, overfishing of Atlantic cod has placed it on the endangered species list. While it is still available, many prefer to use other types of fish. Pacific cod or pollack are acceptable alternatives.

Fish cakes are no longer an important part of the American diet, but those of a certain age are quite familiar with how they were made and eaten. While leftover fish could be used, salt cod was usually the fish of choice. It was a matter of practicality. Fresh fish was not widely available in the mid-reaches of the country, so dried or canned versions were usually used. While pedestrian, they were fine and a wonderfully inexpensive way to feed a family. As tastes and fortunes changed fish cakes, except for the crab variety, fell by the wayside. That was unfortunate because a well-made fish cake has within its fabric the barest whiff of the sea and is one of those peasant dishes that have gourmet appeal. I wanted to share with you the best of my recipes for cod cakes. They are prepared with fresh cod and served with a tarragon mayonnaise that will have your socks, as well as mine. going up and down. These are not hard to do but they take some time to make. They should be served right from the pan and eaten while hot. They do not keep well, so make no more than you will actually consume in one setting. I do hope you'll try these. They are delicious. Here's the recipe.

An addendum from a reader that I thought you would find interesting...."I come from the east coast of Canada where, as a child, the main industry was the cod fishery. Incidentally, centuries ago, settlement was illegal in Newfoundland as the countries with a stake in the cod fishery (England, Spain, Portugal, France)were not prepared to have settlers gain 'custody' of the stocks. As the fall fishery (season) ended, the fishers and their families either had to return to their home country or hide in the coves and bays. Cod was actually a legal form of currency. Also an interesting tidbit of information; the Mayflower stopped into a fishing 'room' or settlement on the south coast for supplies on their way to the New World."

Fresh Cod and Potato Cakes ...from the kitchen of One Perfect Bite courtesy of Yankee Magazine

Ingredients:
Fish Cakes
1 pound fresh cod
Juice of 1 lemon
Splash of white wine
2 cups mashed potatoes at room temperature
1 tablespoon chopped garlic
1 cup diced sweet onion
1 egg plus 1 yolk
1 small red pepper, finely diced
2 tablespoons chopped parsley
2 teaspoons salt
1 to 2 teaspoons pepper
2 teaspoons dried mustard
1 teaspoon Worcestershire sauce
2 tablespoons clarified butter
Tarragon Mayonnaise
3 egg yolks
1/4 cup chopped fresh tarragon
6 sprigs of fresh watercress
Juice of 1 lemon
1 teaspoon Old Bay seasoning
1 teaspoon salt
1 teaspoon black pepper
1 to 1-1/2 cups light olive oil

Directions:
Fish Cakes
1) Steam cod over water to which lemon juice and white wine have been added, about 7 minutes or until it flakes.
2) Saute garlic and onion until translucent. Fold together potatoes, garlic, onion, eggs, red pepper, parsley, seasonings, and Worcestershire sauce. Gently flake and mix the cod into potato mixture. Form into 16 2-ounce cakes. (If mixture is too wet, you can add fresh bread crumbs until cakes hold together.)
3) Preheat oven to 350 degrees. Heat clarified butter in a saute pan. Add cakes and fry until golden brown. Flip over, and put the saute pan into preheated oven for 5 minutes to finish. Remove from oven and serve cakes hot, topped with Fresh Tarragon Mayonnaise. Yield 16 (2-oz.) cakes.
Fresh Tarragon Mayonnaise
4) Place egg yolks and next six ingredients in a blender; blend well. On fairly high speed, slowly drizzle oil into egg mixture, until it forms an emulsified mayonnaise.

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Cod Fish Cakes with Mashed Sweet Potatoes and Roasted Fennel - Chow and Chatter
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Salmon Burger Recipes - Steamy Kitchen

Rosemary Aioli

From the kitchen of One Perfect Bite...I love a really good sandwich and over the years I've learned that a little extra effort can take a good sandwich and make it great. The best of sandwiches start with good bread and a wonderfully flavorful spread to bind the bread and filling to each other. Good bread is no longer a problem as sources for it abound, but it's a different story when it comes to sandwich spreads. While there are good commercial spreads available, they make adequate, not great sandwiches. Years ago Julia Child and her contemporaries developed recipes for blender mayonnaise. That changed the way I made sandwiches. Those early recipes have long since been retired, but I still use the blender to make a highly flavored aioli that will make your socks go up and down. I use this particular spread for roast beef and roast pork sandwiches. It is also wonderful with leftover chicken. While this is an extremely easy recipe, when you are pressed for time rosemary and garlic can be added to commercial mayonnaise for somewhat comparable results. I hope you will try this. It will make your sandwiches truly exceptional. Here's the recipe .

Rosemary Aioli...from the kitchen of One Perfect Bite

Ingredients:
Mayonnaise
1 large egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white-wine vinegar
1/2 teaspoon Kosher salt
Pinch of black pepper
1/2 cup olive oil
1/2 cup vegetable oil
Aioli Additions
1 tablespoon minced garlic
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
Kosher salt to taste

Directions:
1) To make mayonnaise: Place egg yolk, mustard, vinegar, salt and pepper in jar of an electric blender. Blend for 30 seconds. Combine olive and vegetable oil in a 1-cup measure. With motor running, slowly add 1/4 cup oil in a slow stream, blending until mixture is smooth and begins to thicken. With blender running, add remainder of oil in a steady stream.
2) To make aioli: Place 1 cup mayonnaise in a bowl. Add garlic, rosemary, pepper and salt. Mix well. Store in refrigerator. Yield: 1-1/4 cups.

Cook's Note: Tarragon can be substituted for rosemary if you prefer a tarragon flavored aioli.

You might also enjoy these recipes:
Mexican Beer-Cheese Spread - One Perfect Bite
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Garlic Lemon Aioli - Culinate

Rosemary Aioli and the Perfect Sandwich

The two constants in making a perfect sandwich are really, really good bread and a mayonnaise so flavorful that it excites the taste buds. You'll also need two to four ounces of meat, perhaps a slice of cheese and some wonderfully crisp lettuce. You're tasked with finding great bread, but great mayonnaise is just a line or two away. The first recipe makes a flavorful mayonnaise from scratch. The second takes a prepared spread and, with a few additions, makes it outstanding. Both are recommended.

Rosemary Aioli

Ingredients:
1 large egg yolk
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons white wine vinegar
1 teaspoon salt, divided use
1 cup extra virgin olive oil
1/4 teaspoon freshly cracked black pepper
3 cloves garlic, finely minced
1 teaspoon fresh chopped rosemary

Directions:
1) Combine egg yolk, mustard, vinegar, and 1/2 teaspoon salt in jar of an electric blender. Pulse to combine.
2) With the blender on, slowly add 1/4 cup oil and process until a smooth,creamy emulsion is formed. With the blender still on, slowly add remainder of oil and process until sauce thickens.
3) Add garlic, rosemary, reserved 1/2 teaspoon salt and pepper. Pulse to blend. Chill. Yield: 1 cup rosemary aioli.

Fast and Easy Rosemary Aioli

Ingredients:
1 cup prepared mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon minced fresh rosemary
1/4 teaspoon grated fresh lemon zest
1/4 teaspoon salt
1/4 teaspoon peppper

Directions:
1) Combine mayonnaise, mustard, garlic, rosemary, lemon zest, salt and pepper in a small bowl.
2) Mix well to combine. Chill. Yield: 1 cup rosemary aioli.