Friday, October 29, 2010

Oven Crisp Chicken

Oven Crisp Chicken
8 Servings

Note: Remove the skin from chicken for an added health benefit.  The coating will make it crunchy.


Ingredients
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
1 tablespoon +1 teaspoon sea salt - divided
2 tablespoons smoked paprika - divide
2 teaspoons garlic powder - divided
2 teaspoons onion powder - divided
1 teaspoon cayenne pepper or Cajun/Creole seasoning 
1 cup flour 
1/4 cup cornmeal 
1 teaspoon thyme


Method
Preheat oven 350 degrees 
Place buttermilk, 1 tablespoon salt,  1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder,  cayenne pepper and chicken in a plastic container, shake thoroughly making sure seasoning is evenly dispersed throughout the mixture.
Refrigerate overnight or for 24 hours.

Line a cookie sheet with parchment paper or spray sheet lightly with oil and set aside.
Drain chicken in a colander, 30 - 45 minutes.
Combine flour, cornmeal, the remaining sea salt, smoked paprika, garlic powder, onion powder and thyme in a paper bag large enough to shake the chicken in.
Shake off any excess buttermilk then place chicken in the bag 2 - 3 pieces at a time.  Shake bag until chicken is coated then knock off excess breading.  Place chicken on the prepared sheet pan.
Space chicken in pan so that the pieces are not touching.  If pieces are too close, it will prevent the heat from circulating around the chicken and stop it from becoming  crunchy.
Bake in a 350 degree oven uncovered 45 minutes or if you are using a meat thermometer chicken is done when the internal temperature reaches 165 degrees.  There is no need to turn the chicken, both sides will brown.
At the end of the cooking period, remove pan from oven and away from the heat.  Let chicken rest undisturbed 8 minutes prior to serving.
Use tongs when handling the chicken so that you do not poke holes in it and release the juices prematurely.

Now tell me this chicken ain't finger licking good!



Serve with: Sauteed Greens with Caramelized Onions and Cilantro Lime Grilled Yams

Thursday, October 28, 2010

Cancer Awareness? How about Prevention!


For those of you who know me from the radio, you likely listen to my show Cafe Mocha.  Recently this naturopathic doctor called interested in being a guess on the show.  She said to me, "Forget breast cancer awareness.  I think we're all aware cancer exists.  I want to talk to your listeners about PREVENTION."  I immediately thought, "I LOVE THIS WOMAN."  Actually, I may have said it aloud.  Yes, on the first date.  I know so many people who are scared to death of getting cancer and other than the usual advice to eat right and exercise, I'm not hearing enough about what we can do to stop it from showing up in our bodies.  Anyway, here are the tips she gave for prevention.

From my interview with Dr. LaJoyce Brookshire


TOP TIPS FOR PREVENTING CANCER

  1. Drink Water
  2. Pee & Poop when you have to
  3. Take Digestive Enzymes
  4. Get to bed by 10pm
  5. Forgive
  6. Exercise

1)  WATER:  We always hear that we should drink water, but how much and why?  Well, one of the obvious reasons is that our bodies are composed mostly of water, but what Dr. Brookshire explained is that water helps move the waste through the body, so it can be eliminated.  As to how much, we are to drink half our body weight in water.  Just so you get a reference point, 1pound = 16oz.   Dr. Brookshire says most of us are already so dehydrated therefore the best way to get caught up on water intake is to drink 16oz every hour.  This will change the blood in the body from sludge to a flowing river that will move the waste through your body for elimination.  Which brings us to number 2.

2) PEE & POOP WHEN YOU HAVE TO:  Dr. Brookshire and I got a good laugh out of this one, but it's not funny.  We are all backed up and she says the problem is we want to take one more phone call or wait til we get to a clean bathroom.  She says, "learn to squat."  She's funny.  The bottom line is when you have to pee or poop, do it.  That is how the waste in our bodies gets eliminated.  Holding it, keeps the toxins in.  She says most of us are existing in a constipated state.  If you're not pooping at least 3 times a day, then you've got a poopin problem. 

NEED HELP POOPIN?
  1. THE POOPIN STOOL:  Mom and I were watching a rerun of Two and a Half Men and Jon Cryer's character had moved out and requested his pooping stool.  Charlie Sheen's character retrieved a little white foot stool.  Everyone else in the world was probably cracking up at this notion.  However, I just stared at my mom blankly because we have 3 poopin stools, one for each bathroom.  Why?  Because they work.  Mom got this from Dr. Oz. Placing your feet flat on a stool while on the toilet moves your intestines in just the correct position to ease out a bowel movement.  I know it sounds crazy, but it works.
  2. THE MORNING SMOOTHIE:  Another tradition we have in the Perrin household is the morning smoothie.  And no, I'm not talking about the Acai Energizer with Fiberbec that you get at Robeks.  It may make you go, but let's face it, would you knowingly eat ice cream every day?  Those smoothies have sherbet in them and in general are known to be high in sugar.  We make our own smoothies.  We'll leave you the recipe on our regular blog, but it contains a cup of oatmeal, which will make you go.  And flax seed which helps as well.  Not the flax seed oil, but the actual seeds which you can grind up and add to virtually anything.  This morning smoothie gives us a morning smoothie without fail. It has worked for people who have tried everything else.  Put away the Metamucil, Ex-Lax or whatever you've been using.  The best way to guarantee healthy poop is to eat right.  Sometimes your constipation can be solved with an apple a day.  That consistently works for me.  An apple. Perrin's Breakfast Smoothie
Anyway where was I?  Dr. LaJoyce Brookshire's tips for CANCER PREVENTION:

3) Digestive Enzymes:  Now, I've read before that after 40 your body stops producing digestive enzymes.  I didn't know what that meant or why we need to replace them.  Dr. Brookshire explains that undigested food winds up floating around our bodies and attaching to our joints and becoming arthritis or attaching to an organ and becoming some other disease.  So for those over 40, digestive enzymes are required.

Thursday, October 21, 2010

The Wasted & The Wonderful in Kitchen Gadgets

Curried Carrot Soup

Curried Carrot Soup
6 - 8 Servings
Ingredients
1 tablespoon grapeseed oil
1 large yellow onion, chopped
1 tablespoon minced fresh ginger
2 large cloves garlic, minced
1 ¼ pounds carrots, sliced
4 cups vegetable broth or [water with 1 large bay leaf]
1 orange, juiced
 ½ lemon, juiced
2 teaspoons sea salt
1 tablespoons curry powder

Method
Heat olive oil over medium heat in the bottom of stockpot. Add onions and cook until soft, but do not brown. Add ginger, garlic and carrots and cook until fragrant, about 3-6 minutes.
Add broth, orange & lemon juice and seasonings. 
Bring to a boil, then reduce heat and simmer until carrots are tender, about 20-30 minutes.
If using bay leaf, remove it from soup and discard.
In batches, puree soup in blender [or in the pot with an immersion blender].

Thin with additional broth as needed and season to taste with salt and pepper

Oatmeal


 Oatmeal
2 servings
 Ingredients
1½ cups water
2 tablespoons raisins
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon honey
1 cup whole rolled oats
1 tablespoon pure Maple syrup

Method
In a small sauce pan, combine the water, raisins, vanilla, cinnamon and honey bring to a boil.
Add the oats stir and reduce the heat to low.
Cook until water is absorbed and oats are tender, stirring occasionally.
Stir in maple syrup and serve immediately.


Monday, October 18, 2010

Herb Roasted Sweet Potatoes/Yams




Herb Roasted Sweet Potatoes/Yams
Serves 2


  • 3 medium  Sweet potatoes/yams   - 1” dice, with skin
  • 2 tablespoons  Lemon juice - freshly squeezed
  • ½ teaspoon Sea salt  
  • ½ teaspoon Crushed red peppers   
  • ½ teaspoon Oregano            
  • 1 teaspoon Garlic, granulated            
  • 1 teaspoon Onion granulated/powder            
  • ½ - 1 teaspoon  Rosemary, ground            
  •  2 – 3 tablespoons Olive oil           

Preheat oven 450 degrees
Lightly wipe a sheet pan with 1 tablespoon oil

Scrub sweet potatoes/yams with a vegetable brush; remove tips and any bad spots

Cut potatoes in half lengthwise then in half again, lengthwise.  Proceed to cut potatoes in approximatlely 1 inch cubes

Place potatoes in a bowl then pour on the lemon juice, mix thoroughly.  Let the potatoes rest 5 minutes to absorb the juice

Add all dry ingredients and mix thoroughly (preferably by hand)

Once potatoes are well coated with the dry ingredients pour on the olive oil, starting with 2 tablespoons.  Mix until every piece is coated with oil then transfer to the (lightly oiled) sheet pan

Place in hot oven and bake 30 minutes.  Check potatoes, if they are too dry, add another tablespoon of oil and mix.  You do not want greasy potatoes so careful with the oil (If they look oily then they are too oily).  You just want a slight oil coating. Cook an additional 15 minutes or until potatoes are soft/crunchy

Note: If potatoes are touching, they will steam and have a soft texture.  If they are separated, they will brown and have a crunchy texture.

Forget the Candied and Go for the Yams



Mom
Do you know that yams and sweet potatoes are not related vegetables?  Yams are native to Africa and are in the Lilies family and sweet potatoes are native to the Americans and are members of the Morning Glory family.

Angelique
Ok so they are not in the same family but they both have lots of fiber, vitamins A, B and are filled with beta carotene and they are interchangeable in recipes and they both are yummy.

Mom
You are absolutely correct from your experience with sweet potatos and yam.  Here in the US, our yams are just another variety of sweet potatoes.  In reality, unless you purchased your yams from an African or Asian market, you have never tasted a real yam.

Angelique
So is there a difference in a “true yam” in nutritional value, taste or texture?

Mom
Yep!  First off, true yams often have brown or black skin with off-white, purple, or red flesh. They are starchier than sweet potatoes and have an earthy taste rather than a sweet taste.  I don’t like them.

Angelique
Ooh so all that talk I heard about yams, fertility and hormones only apply to “true yams”? I started eating them because they say yams help regulate female hormones and can aid women dealing with everything from menstrual cramps to menopause.  My understanding is all that scuttlebutt on yams only started because there is a high rate of fraternal twins among the Yoruba people in Africa; whose diet consists of a lot of yams.

Mom
Scuttlebutt J Ange, I can’t believe you said that, you sound like grandma now.

Angelique
No!  I sound like you, and that’s scary.

Mom
You’re right it is rather scary!  In answer to your question though, only the African yam has the composition that can impact on the hormonal supply.

Angelique
You know I’m too lazy to find a special African market for a “true yam.”  For now, those yams/sweet potatoes I get at Trader Joes are just fine.  They are still the number 1 all around most nutritional vegetable.   And they taste great any way but candied.

Mom
Now here is where we differ, you know I love candied yams and I have been experimenting with various recipes trying to make a healthy version without any success what so ever. 

Angelique
Mom, why don’t you just admit it; no matter how hard you try, candied yams can never be healthy simply because of the word candied.  The sugar, syrup and butter alone make it unhealthy. You crack me up with your organic yams, vegan butter and agave syrup.  It’s still filled with sugar and fat. 

Mom
Yeah but you can’t blame me for trying.  It’s just like mac & cheese, the nature of the dish is such that. . . well it’s fattening.  That’s why our blog is called NEW AGE SOUL FOOD.  It’s all about trying to find healthy alternative to old favorites.  Even if we’re able to cut the fat in half, it’s worth it.  Wouldn’t you agree?

Angelique
Yeah, you’re right.  But you know me.  I’ll take a sweet potato, nuke it and eat it plain.  It’s a nice healthy, heavy snack.  But here are Mom’s sweet potato recipes that are really very delicious.   Each is a meal within itself.


Saturday, October 16, 2010

Herb Roasted Sweet Potatoes/Yams
Serves 2
Ingredients
3 medium  Sweet potatoes/yams   - 1” dice, with skin
2 tablespoons  Lemon juice - freshly squeezed
½ teaspoon Sea salt  
½ teaspoon Crushed red peppers  
½ teaspoon Oregano            
1 teaspoon Garlic, granulated  
1 teaspoon Onion granulated/powder  
½ - 1 teaspoon  Rosemary, ground  
 2 – 3 tablespoons Olive oil 
  
Method       
Preheat oven 450 degrees
Lightly wipe a sheet pan with 1 tablespoon oil
Scrub sweet potatoes/yams with a vegetable brush; remove tips and any bad spots
Cut potatoes in half lengthwise then in half again, lengthwise.  Proceed to cut potatoes in approximately 1 inch cubes
Place potatoes in a bowl then pour on the lemon juice, mix thoroughly.  Let the potatoes rest 5 minutes to absorb the juice
Add all dry ingredients and mix thoroughly (preferably by hand)
Once potatoes are well coated with the dry ingredients pour on the olive oil, starting with 2 tablespoons.  Mix until every piece is coated with oil then transfer to the (lightly oiled) sheet pan
Place in hot oven and bake 30 minutes.  Check potatoes, if they are too dry, add another tablespoon of oil and mix.  You do not want greasy potatoes so careful with the oil (If they look oily then they are too oily).  You just want a slight oil coating. Cook an additional 15 minutes or until potatoes are soft/crunchy

Note: If potatoes are touching, they will steam and have a soft texture.  If they are separated, they will brown and have a crunchy texture.

Friday, October 15, 2010

Scariest New Restaurant Foods

Scariest New Restaurant Foods
By David Zinczenko
Aug 27, 2010 as posted on Yahoo Health




There’s an arms race going on, and it could mean disaster for your waistline.

But this terrifying competition to build the biggest, scariest weapons of mass destruction isn’t happening between the United States and Russia, or on the Korean peninsula, or among angry rivals somewhere in the Middle East. It’s happening between America’s restaurants—every one of them, it seems, is eager to show it has the biggest, scariest, most destructive new food in the marketplace. And the unsuspecting victims of this Strangelovian contest? You and me.

See, even the most well-established restaurant chains can’t rest on their laurels, serving the same old standbys that we’ve loved since we were kids. They have to keep us interested and attracted with shiny new bells and whistles. And since no one has invented, say, a new kind of potato, they’ve got to go with the next best thing: gimmicky entrees with terrifyingly complicated ingredient lists and rapidly expanding serving sizes. It wasn’t enough that pizza makers started putting cheeseinside the crust! Kentucky Fried Chicken saw that and ramped up its own destructive powers, by making a sandwich in which the bread is replaced by slabs of fried chicken. Then a few major league ballparks started serving their burgers on doughnuts instead of buns. What’s next: fried Fluffernutter franks?
Almost. Take a look at what’s being whipped up in the labs of the mad fast-food scientists, compliments of the upcoming Eat This, Not That! 2011 book, and be afraid—be very afraid!

Scary Meal #5
Denny’s Fried Cheese Melt with wavy fries and marinara
1,260 calories
63 g fat (21 g saturated, 1 g trans)
3,010 mg sodium

CALORIE EQUIVALENT: 18 T.G.I. Friday’s Frozen Cheddar & Bacon Potato Skins

Apparently, Denny’s deemed the classic grilled cheese too boring for our novelty seeking taste buds, so they fixed it by driving four deep-fried cheese sticks into the core of the sandwich. So what you end up with are cheese sticks with extra cheese between slabs of buttered bread and a pile of fried potatoes on the side. If Denny’s was serious about improving the grilled cheese, they would have skipped the novelty and brought in big-flavor ingredients like sautéed mushrooms or slicedfigs. But, of course, if they did that, they might not be able to sell this entire meal for $4. Here’s to cheap food and expensive health care!




IHOP New York Cheesecake PancakesScary Meal #4
IHOP New York Cheesecake Pancakes
1,270 calories

CALORIE EQUIVALENT: 28 McDonald's Chicken McNuggets

Further blurring the line between dessert and breakfast, IHOP has infused their fluffy flapjacks with gooey hunks of cheesecake. Next thing you know they’ll be serving breakfast with big scoops of ice cream and chocolate syrup. The best breakfast is one with protein and fresh fruit, but if you’re going to go for the carb-heavy indulgence, there’s a better way to do it. Don’t make it a habit, but IHOP’s Chocolate Chip Pancakes will save you 660 calories.





Scary Meal #3
Friendly’s Grilled Cheese BurgerMelt
1,500 calories
97 g fat (38 g saturated)
2,090 mg sodium

CALORIE EQUIVALENT: 15 Snickers Kudos Granola Bars
Is this a joke? Because it should be. Where a normal hamburger has buns, this one has grilled cheese sandwiches. Yes, that’s two grilled-cheese sandwiches with one hunk of ground beef wedged between them. Other iterations of this sandwich have been dubbed “fatty melts”—for obvious reasons. They have twice as much cheese and bread as a regular cheeseburger.

Scary Meal #2
Uno Chicago Grill Lobster BLT Thin Crust Pizza
1,530 calories
87 g fat (30 g saturated)
3,480 mg sodium

CALORIE EQUIVALENT: 51 Nabisco Ginger Snap Cookies

On its own, lobster is sweet, healthy, and loaded with lean protein. Yet, for some reason, restaurants never seem to know what to do with it. Case in point: Lobster BLT Pizza, an amalgam of foods that don’t quite fit together: One is seafood, one is diner grub, and one is an Italian-American hybrid. We're all for trying new things, but not when the toll is 75 percent of your day’s calories and 1½ day’s worth of sodium and saturated fat. 

Scary Meal #1
Applebee’s Provolone-Stuffed Meatballs with Fettuccine
1,550 calories
97 g fat (46 g saturated)
3,910 mg sodium

CALORIE EQUIVALENT: 148 Whoppers Malted Milk Balls

Yes, America has a cheese fetish, but this is just excessive. Cheese-filled meatballs? It’s like a beef-based Gusher, a sort of meaty water balloon of fat. Especially problematic is the fact that said meatballs are served on a bed of fettuccine Alfredo, which is basically flat noodles basting in oil, butter, and—yes—cheese. Cut more than a thousand calories by switching dishes. A smart swap like this one (and the hundreds of others in Eat This, Not That!)  a couple times a week and you can lose 2½ pounds a month without ever dieting!  


Click for the full Yahoo article

Friday, October 8, 2010

Rosemary Grilled Chicken Breast

Rosemary Grilled Chicken Breast
4 Servings


Ingredients
4 - 6 oz boneless, skinless chicken breast halves
Marinade:
½ cup olive oil
½ cup white wine (Chablis)
1 teaspoon sea salt
½ teaspoon crushed red peppers
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 sprigs fresh rosemary, stems removed, finely chopped

Method
Preheat oven 350 degrees
Line a cookie sheet with parchment paper or wipe lightly with oil.

In a large bowl, whisk together all marinade ingredients.
Add chicken and mix by hand to make sure that all pieces are completely covered with marinade. Cover bowl and let chicken marinade in refrigerator 2 hours. Or overnight.
You are now going to make grill marks on the topside of the breast by using a grill or a grill pan. Then you will finish cooking the chicken in the oven.

      Place the breast on a hot grill with the top (smooth) side down point the breast towards the 10 o’clock position.
      Cook until you see the outer rim of the breast change color/texture about 3 - 5 minutes
      Pick up the breast with tongs [not a fork ] and turn it to the 2 o’clock position to complete the criss cross marks of the grill
      Grill another 3 minutes then remove from grill
      Place breast on sheet pan and bake uncovered in the oven approximately 15 - 20 minutes.
      Remove from oven and let breast sit and rest 10 minutes before cutting
      By letting the chicken rest, you are allowing it to continue cooking.

Note: Factors that affect the cooking time of meats are the size/thickness, marinade contents, the length of time meat has marinated and so forth. Our objective here is to product a well-seasoned juicy chicken breast

Chicken internal temperature must reach 160 degrees to kill pathogens and 165 degrees to be completely done.

Please be aware that the internal temperature will rise 5 – 10 degrees in the first few minutes it is removed from the heat so let it rest and continue to cook before cutting.

 Note: Use tongs/spatula for handling any meat. A folk will pierce the flesh releasing the juices thereby causing it to dry out.



How to Make Grill Marks! Getting Perfect Grill Marks Using the "10 and 2...

Wednesday, October 6, 2010

Raw Corn Arugula Salad Recipe


Raw Corn Arugula Salad
6 – 8 Servings
Ingredients
6 ears of fresh corn
1 lb baby Arugula or spinach
1 medium red onion, thinly sliced
4 – 6 sprigs thyme, finely chopped
Dressing:
½ cup Extra Virgin Olive Oil (XVO2)
½ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon crushed red peppers
½ teaspoon granulated garlic


Method
For the dressing: 
Whisk together all ingredients, set aside.
Cut the corn off the cob with a serrated knife.  If you’re not ready to try raw corn yet, grill it first.  Mix the corn, red onions, thyme and Arugula together in a large bowl.  Add dressing just before serving.

Note:  These spreads/dressing can also be used as:
  • Marinade for fish or chicken
  • Salad dressings
  • Spreads for bread instead of butter

Beyond Boiled Corn

Ok Ange, you know your mama loves you to death and I really appreciate you cooking for me.  I am especially pleased that you took the time to buy fresh corn on the cob, but honey you boiled the corn to death.
Angelique
Wow!  Okay. What do you want to do? Eat it raw?  This is the way we’ve always cooked corn on the cob.  And it’s such a sweet, delicious vegetable; you don’t need anything with it. 
Mom
Well yes, as a matter of fact, why not raw?  But being the person that I am, we’ll compromise.  Instead of boiling the corn to death, let’s grill it.  Grilled corn has a completely unique and different flavor and grilling is quick and simple.
Angelique
You’re right Mom.  Why didn’t I think of that?  In college we use to wrap the corn in aluminum foil and just throw it right on the coals.  Grilled corn is delicious, but that’s a lot of trouble though especially if you’re not cooking out.
Mom
Well if you don’t feel like grilling it, you can just throw it in the oven and bake it at 450-degrees until it’s golden brown.  Or you can cook the corn directly on the burner of a gas stove.
Angelique
Ma, you know that drives me crazy.  You’re the only person I know that would put food on an open flame indoors like we’re camping out or something.
Mom
Ah hush; placing food directly on the burner is quite common.  Just last week, I saw Maria cook her corn that way and Evelyn did her peppers like that also.  But let me tell you one thing Ange, when you’re grilling on top of the stove you can never walk away because the food can burn in a second.
Angelique
Well let this be my official disclaimer.  My mother’s a licensed and certified chef and her friends are crazy.  Do not try this at home! Put it in the oven like regular non-cooking, sane people like myself do.
Mom
Aw come on, you know my motto; “Variety is the spice of life”.   Speaking of spice, let’s skip the butter and try something new and spicy made with a little olive oil.  I’ll create a few simple recipes for us to try.
Angelique
I can get with that.  I stopped putting butter on my corn years ago.  It’s one of those ugly habits we’ve been doing for ages.  Slathering the corn with butter and salt will just send you right to the doctor with high blood pressure and cholesterol.  Plus, if you find fresh, sweet corn, it really doesn’t need anything else.  Trust me. 
Mom
You know you’re absolutely right Ange.   But you can’t expect folks to do away with the butter right away; you have to give them a good substitute. The ultimate goal is to eliminate butter completely and replace it with a healthy substitute like seasoned olive oil.
Angelique
I’m fine with just plain roasted corn.  But, if you want something to spread on yours check out the Chili Lime and Lemon Chive Spreads.  Whip up one of these babies and put it on your corn.  If you’re looking for a great salad, try Mom’s Raw Corn Arugula, it’s yummy.  If you find arugula a little bitter, substitute it with spinach, either way it’s good stuff.  



Soulful Eating!
Joyce and Angelique
 
Chili Lime Spread – (Spicy)
Yields ½ Cup
Ingredients
¼ cup Extra Virgin Olive Oil (XVO2)
1 – 2 teaspoons chili powder
Juice of 1 lime 

Method
Whisk together all ingredients until it thickens and brush on each ear of roasted corn.  Serve hot.

Lemon Chive Spread – (Mild)
Yields ½ Cup

Ingredients 
¼ cup Extra Virgin Olive Oil (XVO2)
1 tablespoon chives, chopped
1 teaspoon lemon juice
½ teaspoon granulated garlic

Method
Whisk together all ingredients until it thickens and brush over hot corn.  Serve immediately.


For the Corn:

  1. If using a grill - place corn directly on a hot oiled grill, grill 2 - 3 minutes on each side.
  2. Gas stovetop – pat the corn dry and place directly on the burner, turning so that all sides brown.  It should take about 3 minutes.  Keep a close eye on it so that it does not burn or catch fire.
  3. Using oven - rub corn with one of the spreads listed above or create your own.  Place in a baking dish, making sure they are not touching and bake in a 450-degree oven.   Turn so that all sides brown.  Bake approximately 15 – 20 minutes.
For the avantgarde:
Raw Corn Arugula Salad
6 – 8 Servings
Ingredients
6 ears of fresh corn
1 lb baby Arugula or spinach
1 medium red onion, thinly sliced
4 – 6 sprigs thyme, finely chopped
For the Dressing:
½ cup extra virgin olive oil (XVO2)
½ cup white wine vinegar
½ teaspoon sea salt
½ teaspoon black pepper
¼ teaspoon crushed red peppers
½ teaspoon granulated garlic

Method
For the dressing:  Whisk together all ingredients, set aside.
Cut the corn off the cob with a serrated knife.  If you’re not ready to try raw corn yet, grill it first.  Mix the corn, red onions, thyme and Arugula together in a large bowl.  Add dressing just before serving.

Note:  These spreads/dressing can also be used as:
  • Marinade for fish or chicken
  • Salad dressings
  • Spreads for bread instead of butter


Lemon Chive Spread




Lemon Chive Spread – (Mild)
Yields ½ Cup

Ingredients 
¼ cup Extra Virgin Olive Oil (XVO2)
1 tablespoon chives, chopped
1 teaspoon lemon juice
½ teaspoon granulated garlic

Method
Whisk together all ingredients until it thickens and brush over hot corn.  Serve immediately.

Chili Lime Spread


Chili Lime Spread – (Spicy)

Yields ½ Cup
Ingredients
¼ cup Extra Virgin Olive Oil (XVO2)
1 – 2 teaspoons chili powder
Juice of 1 lime 

Method
Whisk together all ingredients until it thickens and brush on each ear of roasted corn.  Serve hot.