Simple Stove Top Corn on the Cob
Perfectly sweetened fresh corn on the cob cooked on the stove top creates the ultimate corn on the cob, ready in a flash. I have been making corn this way since I could reach the stove. Trust me, this recipe is a keeper.
I love corn. I love corn so much that Chad calls me an honorary Iowan. So true! I am pretty sure if I lived in Iowa I would eat corn non stop. Have you ever had Iowa corn? Straight off the truck? OH MY WORD!!! I could eat it right off the stalk. I actually had the honor of visiting Iowa during the sweet corn festival several years ago. Let's just say I ate my fair share of corn. I may have even eaten enough corn to feed most of the city of Phoenix.
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Corn
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TSRISummer
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Vegetables
Spicy Coconut & Cashew Tuna Tartare – Big "Willi's" Style
I tried to stay as close to the recipe as possible, with the one exception. They use lots of thinly sliced jalapeños, but I wanted a little more heat, I so went with minced Serrano chilies instead. While they are hotter, I missed the texture and flavor of the milder rings, so I recommend using those instead. I also will recommend that you toast the cashews, which will make them even sweeter and richer tasting.
Regarding the tuna, I used a frozen piece of “Sushi Grade” yellowfin (aka Ahi). It may surprise you to learn that virtually all the sushi you eat, including that sashimi you love so much, has been sliced from recently thawed fish. Not only does this ensure freshness, as the fish is frozen just after being caught, but this also kills potentially dangerous parasites.
It’s the irrational fear of having one’s brain eaten alive that prevents many from enjoying this tasty raw treat, but if you use the tuna we’re recommending, you should be fine. Also, for maximum enjoyment, be sure to keep everything ice cold, and only toss right before serving. This is not something to make ahead and let sit in the fridge. I hope you give this unique tuna tartare recipe a try soon. Enjoy!
Ingredients for 4 portions:
8 oz frozen "Sushi Grade" Yellowfin tuna (aka Ahi), diced, kept ice cold)
2 tbsp chopped cashews
2 tbsp sliced red onions
2 tsp grated fresh ginger
1 lime, juiced, plus more to taste
salt to taste
2 tbsp thinly sliced fresh jalapeño rings or 1 tbsp minced serrano pepper
1/4 cup coconut milk, or more to taste
1 tbsp torn cilantro leaves
dried red chili flakes to garnish
Taro chip, optional (you can also use fried wonton chips, or sweet potato chips)
Appetizer
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Asian Cuisine
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Seafood
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Spicy
$500 SUMMER GETAWAY VISA GIVEAWAY
SUMMER CELEBRATION
ENTER TO WIN A $500 VISA GIFTCARD FOR YOUR SUMMER GETAWAY
Everyone wants to getaway. The kids are out of school, temperatures are soaring and nothing could be better than escaping to a fun destination.
What is on your summer itinerary? Are you heading to Disneyland, taking a family camping trip, or jetting off to Bora Bora? How about a staycation at a fabulous local resort?
Where ever you would like to go, this fabulous prize will help get you there!
Click here for Recipe»
What is on your summer itinerary? Are you heading to Disneyland, taking a family camping trip, or jetting off to Bora Bora? How about a staycation at a fabulous local resort?
Where ever you would like to go, this fabulous prize will help get you there!
The Best Ever Southern Peach Cobbler
The Best Ever Southern Peach Cobbler is the simple recipe of your dreams. Fresh sweet peaches baked in a spiced sugar mixture and topped with the most amazing cobbler topping. Sprinkled with sugar for a caramelized topping it is heaven on a plate.
Living in Southwestern Florida for so many years I developed an appreciation for many Southern things (not really the south, but a lot of Southern exposure). One of which is Southern desserts such as pies, crisps, and cobblers. None have stuck with me quite as much as this recipe that my friend Mary shared with me, long after I moved to Arizona.
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BestEver
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Casseroles
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Desserts
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Fruit
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Peaches
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Southern
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TSRISummer
Coconut Oil Coffee?
My friends at Allrecipes.com posted this very intriguing video for what they’re calling “Coconut Oil Coffee.” As some of you may know, I’ve recently admitted to having a coconut oil and coconut milk obsession, so I really want to try this, but before I do, I thought I’d find out if any of you have tried this strange brew yet. Well, have you? If so, I’d love to hear what you thought. I’ll probably try it anyway, but thought it’d be fun get some of your opinions first. Thanks in advance!
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