Corn & Coconut Soup Recipe for Edible Boston

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Corn & Coconut Soup Recipe for Edible Boston

There is only one thing I love more in the summer than tomatoes, and that is corn! I am from New Jersey and I do believe we have some of the sweetest, most lovely corn there. That being said, Ward’s Berry Farm in Sharon, MA grows some super delicious corn also; it’s like summer candy! I love the simplicity of throwing it on the grill with the husk off, so the kernels char and pop, and just slathering it with butter.

At Myers + Chang we blend the sweet corn with coconut milk for a perfectly creamy soup scented with kaffir lime. It is a beautiful way to enjoy local ingredients with a Thai accent. I serve this soup hot or chilled depending on my mood; it makes a fantastic chilled soup shooter for any barbeque or summer garden party!

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Indonesian Fried Chicken & Waffles Recipe

Dish Ingredients

  • Canola oil, for frying
  • 1/3 cup lemongrass paste
  • 2 teaspoons minced Thai bird chiles
  • 2 teaspoons turmeric
  • 1 cup coconut milk
  • One 3-pound chicken, backbone removed, cut into 4 breast pieces and 2 legs
  • Kosher salt and ground black pepper
  • 1/4 cup Asian fish sauce
  • 1 lime, juiced
  • Waffles, recipe follows
  • Honey Sesame Butter, recipe follows
  • Surprising Sauce, recipe follows

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Pork Belly Porchetta Recipe

-Ingredients-

  • 1 whole pork belly 2 thinly sliced asian pears
  • 2 cups of rehydrated chopped shiitake mushrooms
  • 1.5 c of pork sausage (ground)
  • ½ c of frissee or arugula
  • sliced fennel
  • salt and pepper

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Sichuan Summer Squash Recipe

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Sichuan Summer Squash Recipe

Sichuan/chile oil sauce:

  • 1 jar vegetarian terasi (shrimp paste)
  • 2 lg. shallots
  • 6 cloves garlic
  • 1/4 cup Sichuan peppercorns, toasted and ground
  • 3/4 cup Sichuan hot bean paste
  • 2 cups chile oil
  • 1 cup canola oil
  • 1/2 cup rice wine vinegar

Pulse terasi, shallots, garlic, pepper, and bean paste in processor until very finely chopped; with motor running, add chile oil, canola oil, and vinegar; blend until smooth; cover in airtight container; reserve.

Sweet & spicy popped pumpkin seeds:

  • 1 Tbsp. granulated sugar
  • 1 tsp. kosher salt
  • 1 tsp. Sichuan peppercorns, toasted and ground
  • 1 Tbsp. unsalted butter
  • 1 cup pumpkin seeds

    1. Mix sugar, salt, and pepper in small bowl; reserve.
    2. Heat butter in cast-iron skillet set over high heat; add pumpkin seeds; cook, tossing occasionally, until seeds start to pop; add sugar mixture; cook, tossing, until seeds are brown and evenly coated (about 8 minutes); remove from heat; place on plate lined with paper towels; cool; cover in airtight container; reserve.

Squash:
1 Tbsp. canola oil
4 patty pan squash, sliced 1/4" thick
1/2 bunch Thai basil

1. Heat oil in a wok set over high heat; add squash; cook, tossing frequently, until softened and starting to char; add 1/4 cup Sichuan/chile oil sauce (reserve remaining sauce in refrigerator up to 3 weeks); toss to coat; add basil; remove from heat; reserve (keep warm).
2. To serve, divide squash among serving plates; garnish with 3 Tbsps. popped pumpkin seeds.

What to drink: Sidekick cocktail: Schofferhofer grapefruit wheat beer, Campari, Lillet, and grapefruit bitters

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Sweet and Sour Brussel Sprouts

Ingredients
Brussels sprouts (cut in half)
4 Tablespoons of fresh mint (sliced)
1/4 cup of canola oil 2 large shallots (sliced very thin)
1 cup rice wine vinegar
1/4 c salt 1/4 c sugar
1 inch of ginger
2 garlic cloves
1 dried chili
1 cup quinoa (white or red)
2 quarts of water
1/4 c olive oil
1/4 cup sugar
1/4 cup rice wine vinegar
2 teaspoons of red pepper flakes salt+pepper to season

Directions for the quinoa
Bring the two quarts of water up to a rolling boil and add the quinoa, stirring. Simmer for 8 minutes and drain well. When the quinoa is cool, heat 1/4 cup of olive oil in a heavy bottomed saute pan. Add the quinoa and stir until crunchy and toasted, season with salt and pepper. Set aside.

Directions for the hot and sweet sauce
Place sugar, rice wine vinager and red pepper flakes in a sauce pot and bring to a boil. Reduce until it is the consistency of thin maple syrup. Set aside. (This is the “sweet” in sweet and sour)

Directions for the pickled shallots
Combine 1/4 cup of sugar, 1/4 cup of salt, 1 cup of rice wine vinegar ginger, garlic and chili in a small pot and heat until sugar and salt dissolve. Cool completely. Slice shallots very thin and soak with pickling liquid. (This provides the sour component to the dish)

Directions for the Brussels
Heat a large flat bottomed saute pan with 1/4 cup of canola oil. Place the brussels in the pan one by one, cut side down, season with salt and pepper. When the brussels brown nicely (on the cut side) add 4 tablespoons of water to the pan and let evaporate on medium heat. Transfer the brussels sprouts to a bowl and dress with hot and sweet sauce, pickled shallots and fresh mint. Finish with a 1/2 cup of toasted quinoa on top.

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