Well, I was a judge over the weekend for the Oriental Womens club anual chowder cookoff. My fellow judges were, local TV personality, meteorologist Skip Waters, and food writer Eddy Browning. Samples of chowder were tasted blindly, with the only identification being letter association. ABCD. It was fun to analyse and discuss all the different flavors and textures.
There was certainly a wide variety of styles. Most were cream based. Afew were southern style with clear broth. About half of the entries had a specific dominant flavor, be it tarragon, dill, sherry, bacon, red pepper. allthough there were some good examples, all judges agreed that there wasn't any that clearly stood out.
In the course of conversation, I mentioned a corn salad that I used to make. So for Eddy Brownings' interest in it, here is the recipe.
Mexican Corn salad
2- 15 oz. cans corn drained - or
4 cups fresh cooked corn, cut off the cob
4 oz. diced green chilis
1/4 tsp. ground cumin
2 tbs. lime juice
1/4 cup chopped fresh cilantro
1 clove garlic, sauteed in 1 tbs. olive oil to soften the flavor
salt and pepper to taste
Combine all ingredients and mix well
Enjoy
Ciao for now, Garlichut
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