Simply Fresh Recipes

Sweet Corn Risotto

This creamy dish was inspired by Chef Jim Shirley of the Fish House in Pensacola and the Great Southern Café in Seaside, Florida. Yes, risotto requires continuous stirring but take Jim's advice: "Chill a bottle of Riesling while boiling the corn, and when frosty, stir and sip simultaneously for perfect results."

5 ears fresh sweet corn

6 cups chicken stock

2 tablespoons butter

2 tablespoons olive oil

1 1/2 cups Arborio rice

1/2 large onion, minced

4 ounces Asiago cheese

1 tablespoon sea salt

Fresh-ground black pepper

Scallions, chopped (optional, for garnish)

Shuck corn and remove silk. Bring chicken stock to a boil and pitch corn into the pot. Let roll for 6 or 7 minutes. Yank corn out with tongs, slice kernels off cobs and set kernels aside. Then pitch cobs back into the chicken stock and reduce heat to a simmer.

On medium high, heat butter and oil in a large sauté pan and tumble in rice and minced onion. Sauté for about 5 minutes. Pour in enough corn-chicken stock to cover the rice and allow to simmer. Stir.

As the stock is absorbed, add more, a half-cup at a time, and keep stirring. After stirring like crazy for about 20 minutes, you will have used up the stock, and the rice will be creamy while the grains remain separate and firm. (Continue adding additional stock to desired creaminess.) Reduce heat, add corn kernels to risotto, and stir for a minute or so.

Add grated cheese and salt and combine. Divide risotto. Garnish with sea salt, fresh ground pepper, and chopped scallions. Serves 4.

Basil Pesto

2 cups firmly packed fresh basil leaves

4 cloves garlic

1/4 cup pine nuts

1 cup freshly grated Parmesan cheese

1/4 cup Romano, grated

3/4 to 1 cup olive oil

2 teaspoons salt

Rinse basil leaves and pat dry with paper towels (or spin in a salad spinner). In a blender or food processor, blend basil, garlic and pine nuts. Slowly add 3/4 to 1 cup olive oil and pulse until smooth. Add Parmesan and Romano cheeses and salt. Pulse once or twice or until combined.

White Cheddar and Bacon Pimento Cheese

Sharp, smoky, salty and addictive!

1 lb. extra sharp white cheddar cheese, grated

1/4 cup roasted red bell pepper (1 medium pepper)

5 pieces bacon

1/4 cup mayonnaise

1/2 cup green onions, chopped

1 teaspoon minced garlic

1/2 teaspoon red pepper flakes, crushed

Fresh ground pepper

Fry bacon until crisp. Crumble and chop. Add all ingredients to the bowl of an electric mixer with paddle attachment. Combine but leave chunky.

To roast red bell peppers: Preheat oven to 400. Quarter peppers and discard core and seeds. Rub peppers with olive oil and place cut side down on a baking sheet. Roast for 25 minutes or until charred. Remove peppers from the oven, place in a medium bowl and cover with plastic wrap to let steam and make peeling easier. When cool enough to handle, peel and chop.

To assemble Tomato Towers: Slice tomatoes using thicker slices for the base. Layer with Pimento Cheese and repeat. Serve with saltine crackers and fresh cracked pepper.

Garden Lasagna

Tangy goat cheese meets fresh garden veggies in an Italian classic.

7 ounces goat cheese, room temperature

2 cups shredded mozzarella

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh basil

1/2 tablespoon dried oregano

2 teaspoons minced garlic

4 to 5 cups pasta sauce

8 ounces lasagna noodles

Freshly ground pepper

2 small zucchini, diced

2 small squash, diced

1 1/2 red bell peppers, roasted and diced

Parmesan cheese, grated

Heat oven to 375 degrees. Cook pasta noodles according to package directions (unless no-boil method is preferred). In a medium bowl, combine goat cheese, herbs and garlic. Mix well and season with salt and pepper. In an 8" by 11" lasagna pan, spread 1 cup pasta sauce as the bottom layer. Add one layer of pasta and season with freshly ground pepper. With a large spoon, dollop goat cheese mixture over pasta. With the back of the spoon, spread goat cheese evenly to coat.   Add a layer of zucchini, squash and roasted peppers. Sprinkle about 1/3 of mozzarella over vegetables. Repeat layers, finishing with pasta sauce. Sprinkle Parmesan over the top. Cover with foil and bake for 40 minutes. Serves 8.

Sweet Corn Fritters

2 cups fresh sweet corn kernels

1/2 cup buttermilk

1 cup self-rising flour

2 eggs, beaten

1/4 cup corn meal

1 teaspoon brown sugar

1 teaspoon salt

1/4 cup chopped green onion

Heat canola oil to 375 degrees. Mix corn with buttermilk and eggs. Mix dry ingredients. Tumble the two together. Use a tablespoon to drop carefully in hot oil. Fry till golden. Devour. Chef Jim Shirley

Tomato and Corn Chowder

2 cups tomatoes, seeded, peeled and diced

1 cup fresh corn

1/4 lb. bacon, diced

1 small green bell pepper, diced

2 stalks celery, diced

1 onion, diced

2 russet potatoes, peeled and diced

6 cups chicken stock

1 cup cream

pinch of nutmeg

2 teaspoons salt

Fresh ground pepper, to taste

1/4 cup fresh basil, minced

Lemon juice

In a Dutch oven, cook bacon until crisp. Add onions, celery and bell pepper. Saute for a few minutes. Add flour, stir, and cook for 1 minute. Add potatoes and chicken stock and simmer until tender, about 20 minutes. Add corn, tomatoes, cream and remaining ingredients. Serve warm.

Grilled Summer Vegetables

2 medium yellow crookneck squash

2 medium zucchini

1 large red bell pepper

2 tablespoons olive oil

Salt and pepper

Prepare grill to medium heat. Cut squash and zucchini on diagonal into 1/3-inch-thick slices. Quarter bell pepper and   discard core and seeds, and quarter each slice. Toss vegetables with olive oil. Grill until tender, about 10 minutes, turning occasionally. Season with salt and pepper. Serve warm or at room temperature.