corn corn corn corn cakes.

corn corn corn corn cakes.

This is super-good food- easy to make, yummy, and a total man-pleaser. While I made these, I listened to a great video of John Hodgman telling a funny story about aliens.

Stir it up: Whisk 3 eggs in a big bowl. Stir in a can of drained corn niblets,

3 tablespoons cornmeal, 3 tablespoons flour, 3 chopped green onions,

1 cup shredded sharp cheddar, and some Salt n Pepper. It’ll make a thick, lumpy batter.

Bling it up: Maybe add some extra stuff like hot sauce, or sugar, or crumbled bacon, or chopped jalapenos, or somehing else. Or maybe not- I didn’t.

Cook it up: Heat a teeny bit of butter in a nonstick pan. Drop in big spoonfuls of batter to make pancakes, and mush ’em down flat while they fry. When the corncake edges are golden, sprinkle the raw tops with a big pinch of cornmeal and a wee pinch of salt, then flip ’em and brown the other side.

Serve with a dab of butter, & a drizzle of maple syrup or honey.

Source:  this recipe. Makes 5 or 6 medium-sized pancakes.

OH MAN!

We ate this with a deli rotisserie chicken and some pan-fried beet greens with goat cheese.

Rating: Hell yeah.

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Saucy Buckwheat Noodles (with Peanut-Honey-Soy-Sesame Sauce), Chicken Tikka Masala, Snow Peas, and Corn corn corn corn.

Saucy Buckwheat Noodles (with Peanut-Honey-Soy-Sesame Sauce), Chicken Tikka Masala, Snow Peas, and Corn corn corn corn.

I made a yummy dinner tonight, with help from this Rachael Ray recipe.

INGREDIENTEN:
Noodles
Snow Peas
Peanut Butter
Honey
Soy Sauce
Sesame Oil
Ginger
Garlic

PROCEDUREN:

Boil up some NOODLES. Rachel suggests whole wheat spaghetti- I used Japanese buckwheat noodles. Doesn’t really matter.

When the noodles are just about ready, toss in a couple handfuls of trimmed SNOW PEAS, and cover the pot again, just to steam them fast.

In another pan, make the sauce. You can eyeball the amounts. The amounts listed below will make enough sauce to dress about 3 servings of noodles.

Fry up some GARLIC & GINGER until slightly browned.

Add a big whop of PEANUT BUTTER (2 tablespoons), stir til it melts.

Add the same amount of SESAME OIL (2 tablespoons) and stir til it emulsifies.

Add SOY SAUCE (4 tablespoons) and HONEY (2 tablespoons) and stir again.

Lower the heat a bit so the honey doesn’t burn.

Grab the snowpeas out of the noodle pot to keep them seperate, if you feel anal. Leave em in if you don’t care.

Rinse the noodles & snow peas under cool water & drain. At this point, I pulled out the snow peas to keep them seperate & plain, but you don’t need to.

Dump noodles (and snowpeas, if you want) into the sauce & stir to coat.

SERVING SUGGESTIONEN:

Sprinkle with GREEN ONIONS, TOASTED SESAME SEEDS, or CHOPPED PEANUTS if you have ’em. If you don’t, big whup.

I served these Saucy Noodo with President’s Choice Chicken Tikka Masala (for a sort of pan-continental thing, to help our dinner feel “diverse”), and a can of corn corn corn quickly pan-seared with garlic, green onion, & salt-n-pepa.

Spinderella cut it up one time.  Hit me.

Spinderella cut it up one time. Hit me.

Rating: yes. Thanks, Rachael.

Friends,

Maybe you’re like me and likey las quesadillas from time to time. Maybe you buy “flour tortillas”, ie “wheat flour tortillas”, to make them. You’re making a big mistake.

Yesterday I purchased “corn tortillas”. They are smaller than flour tortillas (maybe 6″ in diameter), and a little tougher-feeling. Friends, I did some really advanced mathematics on these and proved that they also taste ONE ZILLION TIMES better than flour tortillas. You heard me. In the arena of tortillas (and bread, and muffins, for that matter), corn is a superior ingredient.

Corn Tortillas.  If they were good enough for Jesus*, they are good enough for me.  (*Thats pronounced Hey-Soos, by the way.  Hes a dude I met in Costa Rica.  Very friendly guy.)

Corn Tortillas. If they were good enough for Jesus*, they are good enough for me. (*That's pronounced Hey-Soos, by the way. He's a dude I met in Costa Rica. Very friendly guy.

Wheat-flour tortillas are insipid, textureless, and doughy. This means that wheat-flour quesadillas require an overload of cheese to make them palatable. Never let it be said that cheese overloads are not good-possibly-great things. But my friends, why make a 2-ingredient snack that relies the fat in one ingredient to camouflage the tastelessness of the other? (Don’t answer that. Rhetorical.)

Corn tortillas, on the other hand, make for quesadillas that are deliciously crisp at edge with a dense, toothsome texture throughout. The tortillas themselves have a slightly nutty, corny thing going on, and that thing is muy delightful. You need use only a reasonable amount of cheese because the tortilla itself has flavour and texture.

They are delicious, my friends, and I just ate four.

Corn tortillas. The superfood of the Aztecs of the future. That could be you.