Corn Quest II: Panamanian Chefs' Cooking Club

2_14 Here I am again with zillions of freshly picked, organic, baby corn ears from the farm. Ohh, they are so fresh, juicy and the kernels are as big as mature corn, but with a tender texture, a unique characteristic of the young ones.

They are so many, I decided that I needed help this time. Because just thinking about my last corny experience---makes me a little shaky.

4_9 So I called Chef Elena and she contacted the rest of our group: Edna, Pachi, Jorge & Alonso. They were thrilled to be able to have a bounty of such a delicious food.

We met early today at the Academia de Artes Culinarias. This time, "to frost or not to frost" was NOT the question!

Have you ever been intimidated by a vegetable or any kind of food? I know, I know...I said the same thing last time, BUT, somehow I've got smarter :-)  I've got my friends/colleagues to join me in this tasty quest!

So, today the question was ...what  to do with 1,000 ears of corn??? The delicious ideas were endless, oh my...! we cooked so much, we ate so much, we had such a great time, AND we took some corn home to continue experimenting----We'll report on that issue later...

3_12 Tomorrow I'll post a few recipes and more photos, AND an awesome video too! Hey...I think that I finally learned how to use the video feature in my camera...Let's see tomorrow :-)

This is the first of a monthly series of cook-offs we are going to have as part of the Chef's Cooking Club of Panama.

5_8 Next time the main ingredient nt will be: COCONUT----Oh yes, one of my favorite tropical ingredients. The date: August 18, time...10 AM, place: not set yet...but one thing we sure know: it would be FANTASTIC!!!!!!!!!!!!!! Stay tuned to get the yummy recipes with corn, and to follow the Panamanian Chef's adventures.

  Head over to El Amor por la Cocina to get Chef Elena's report and photos on this fun event!

Los quiero mucho!
Melissa

P.S. I NEED a MAc.

UPDATE: This is the Video (in Spanish)

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Hum, it's really gorgeous ...

Thank you Fabienne! I just visited your blog for the first time and I really love your ideas and versatility.---I'll be going there often :-)

I envy you so much!! Cuando pones el scratch & sniff feature en el blog? ;)

Melissa, what a great idea to get together for those sessions. Thank you for sharing the video. I am particularly curious about 'tamales'. In Brasil we have something called 'pamonha'which seems very similar. I miss it dearly. It is 'mashed up'corn, cooked in the husk - little parcel shape, can be sweet or savoury - with pieces of cheese in it. From one of the pictures tamales (is it how we write it?) are very similar to pamonhas.

Wow, you are a professional chef!!! Food looks divine. We're half way across the world, but united by a passion for food!!!!

I'm a librarian. We got a call from a local woman who wants to open a Brazilian restaurant, with PAMONHAs as the specialty. ("Of course, I will sell foods of other kinds, because everyone doesn't like Brazilian food!") She claims American corn (a staple in this food) is too moist, and she needs to know a good source for The Right Kind Of Corn.

Any suggestions?







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