Friday, July 17, 2009

Corn with miso butter and bacon

This recipe is adapted from David Chang of Momofuku in NYC. However you may feel about the chef and his empire, I would highly recommend that you make this deeply savory and satisfying side dish. Skip the restaurants' long lines and bring a bit of the "Lucky Peach" into your home.

Corn with Miso Butter and Bacon
serves 4 to 6

1/4 1b bacon, cut crosswise into 1/8 inch strips
1 T unsalted butter, softened
1 T miso (preferably white miso, but use whatever you can find)
1 small onion, halved lengthwise and sliced crosswise into half moons
10 ears corn (6 to 7 cups), halve cob and place cut side down and cut kernels from cob from top to bottom
1/2 t black pepper
1/2 cup water
2 or 3 sliced scallions
  • Cook bacon in 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, 6-8 minutes. Use a slotted spoon to transfer to paper towels to drain.
  • Meanwhile, combine softened butter and miso paste.
  • Cook onion in bacon fat over moderate heat, stirring occasionally, until golden, 5-8 minutes. Add corn and pepper and increase heat to medium-high and cook, stirring constantly, 3 minutes. Add water and butter mixture and cook until corn is tender, about 4 minutes. Stir in reserved bacon, scallions and salt and pepper to taste.
Because of it's complex flavors, I like to serve this alongside simple poached fish or shrimp.

Poached Fish

4 fillets salmon or shark (dog fish)
salt and pepper
1 T butter, softened
1 shallot, diced
  • Season fish with salt and pepper
  • Rub softened butter over the bottom of a deep, heavy-bottomed 10-or 12-inch sauté pan.
  • Sprinkle the shallot over the bottom of the pan and set the fish fillets on top.
  • Pour clam juice and wine over and around the fish to come about 2/3 up the sides of the fish.
  • Cover the pain tightly with a lid or aluminum foil, set over medium-high heat, and bring the liquid to a rolling boil, about 3 minutes. Reduce the heat to medium and cook the fish for another minute.
  • Remove the cover and use a spatula to carefully remove the fillets from the sauté pan and transfer them to a large plate or platter. Cover loosely with foil so that the fish will continue to cook from the carryover heat.
  • To serve, spritz with lemon and sprinkle with fresh basil.
  • Enjoy!

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