More side dish and less main

Mexican Charred Corn Dog

Who invited that hot dog?!

Who invited that hot dog?!

This post is really just a recommendation to make the topping and skip the hot dog.  The topping is completely delicious.  I didn’t think that cooking corn (I used defrosted frozen stuff) in a dry skillet would actually make much of a difference for flavor.  I was so wrong.  The browning brings out the sugar in the corn, making it the perfect foil for all of the other sour ingredients.  I think I overcooked my corn a little, though.  The recipe says to roast the corn in a dry skillet until it is browned, then add oil and scallion greens, and cook until the scallions are soft.  Well, the corn doesn’t magically stop cooking once you add the oil and scallions, so I cut this whole process off before the scallions were cooked because the corn was edging from brown to black.  That having been said, it was delicious.  I think I would brown the corn by itself until it is very nearly fully browned, then add the oil and scallions to brown it the rest of the way while the onions cook.

I wound up absolutely loving the corn topping, dressing, everything.  So I was super excited to eat the hot dog.  Here’s roughly a transcript of what went on in my head with each bite: “whoo hoo!  Corn!  Lime mayo!  This is awesome! (chew, chew) Oh, yeah, hot dog.  Huh.  Bun.  Yeah…ok, I guess.”  Then I’d take another bite and repeat that.  The hot dog and bun really got in the way of the salad.  Unlike the banh mi dog where the hot dog added some salt and umami to the other flavors, here it just seemed like an afterthought.  So just serve the salad as a side with a hot dog that you dress as you please.  Curious how I prefer my hot dog?  I thought you’d never ask.  I like it with cheap yellow mustard, corn relish, and raw onions.  Actually, I once had that hot dog with homemade pickled watermelon rind added on and it was perfect.  That would be my ultimate dog…with this corn salad on the side.

On the other hand, you could just grill corn on the cob on the grill and dress it with the lime mayo, Cojita cheese, and chili powder.  That would probably be the best of the best.  That cheese, by the way, tastes almost exactly like feta.  I’ve also had corn dressed this way with freshly grated Parmesan.  That works too.

 

Stir fry for days

Shrimp and Scallion Stir Fry

over those pesky rice noodles

over those pesky rice noodles

Stir-fried noodles with eggplant and basil

eggplant and basil in the dead of winter.  decadent!

eggplant and basil in the dead of winter. decadent!

Stir-fried turkey in lettuce wraps

It has kind of a birth of Venus thing going on, doesn't it?

It has kind of a birth of Venus thing going on, doesn’t it?

So many stir fries in this issue.  If you add up the stir fry feature with the winter green sautees, that’s a whole lot of warm veggie glop on top of rice, pasta, or something.  These three are quite representative of all of the stir frying going on in issue #69 in that they are all ok, but not great, and all low calorie (until you start adding noodles and such…).

The Shrimp and Scallion Stir Fry can literally be summed up just by reading the name of the recipe.  See, there’s some shrimp and some scallions and you stir fry them.  Still with me?  Oh, and there’s garlic.  I served it over rice noodles because I’m still trying to get rid of those suckers.

The Stir-fried noodles with eggplant and basil was very good, if somewhat impractical.  I like to try and cook seasonally and Everyday Food usually supports that.  They’ve got a whole “in season” section and everything.  But then they have a chicken sandwich with zucchini on it and a stir fry with eggplant and basil in this issue.  Oh, and the chicken salad with basil too.  On one hand, I can’t complain.  It is definitely awesome to taste basil in the dead of winter.  It almost makes me believe that summer is coming, which it obviously isn’t.  It’s currently 28 degrees outside and it’s March 23rd.  There just won’t be an end to winter.  So buy some basil!

The Stir-fried turkey in lettuce wraps was good, but I still don’t care for lettuce wraps as a concept for the same reason that I don’t like hard shell tacos, too messy.  I know.  I know.  Polly Prissy Pants over here.  Also, when you make lettuce wraps, you have to spend so much time delicately removing each lettuce leaf carefully, carefully, so carefully….dang it!  It tore!  Then what do you do?  Make a very tiny lettuce wrap?  Give up and start over?  These are serious questions folks.  So the flavor of this recipe is quite good, but it’s not good enough to make me like lettuce wraps.  Oh, and yeah, that’s iceberg lettuce.  I know I’d get better results with a fancier lettuce, but I’d be angrier when the leaves tear because of the extra money.  So…kind of a catch 22.

In conclusion, if you need a stir fry, go to your EF collection and grab #69.  Whew!