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What to do with these ingredients?

post #1 of 17
Thread Starter 

I've got some nice ingredients but racking my brain in how to put them all together or if they even should be together at all.  Some inspiration in time for Wednesday dinner please!  I got most of these at the farmers market

 

2 ears of fresh corn

1 black bell pepper

1 orange bell pepper

1 summer squash

italian sausage

potatoes

 

I have loads of pantry items and can also make a run to the market if necessary.  What would you do with this yummy stuff?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 17

Potato latkes with grilled Italian sausage, a grilled corn and bell pepper medley, and a quick pickled summer squash tzatziki.

Wisdom comes with age, but sometimes age comes alone.
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post #3 of 17

If you had a little rice on hand you could roast the corn, then remove the kernels and combine with rice and crumbled Italian sausage, cube the summer squash and combine as well. Bonus if you have some tomato sauce or broth to moisten the stuffing. Then stuff the peppers with the mixture and roast in the oven along with the potatoes wedged and tossed in olive oil and sea salt. Depending on the ratios you have, you could halve the peppers to make four servings.

 

I could also see all of the ingredients taking part in a sausage corn chowder if you have some chicken stock, heavy cream, and a little roux available.

 

Finally if your pantry has some lima beans (or similar), you could make a succotash with your corn, peppers, and squash served with grilled sausage and roasted or smashed potatoes.

post #4 of 17
Thread Starter 

Sausage corn chowder.  Let's talk about that.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 17

What's there to talk about.. I know you're a good cook :D

Here's what I'd do:

Hopefully you have an onion to dice but if not you have enough bell pepper it would be interesting. Add a few tbl spoons of oil and sweat the diced peppers and onion down. Add in some flour.. eyeball it.. maybe a 1/4 cup to start and make a roux using the oil. You could add some butter here to further the oil ratio. Cook it just a few minutes and then pour in your stock (you can heat this in a sauce pan for best results) while stirring vigorously. I don't have ratios I'm sorry.. you can always cook roux separately to thicken it further.

 

Bring that to a boil stirring frequently and then reduce to a simmer. Shave the corn kernels and cube your summer squash into about half inch cubes. Peel and cube your potatoes into roughly the same size as your squash. Add your potatoes first. Let it cook until your potatoes are approaching fork tender. Meanwhile get a pan really hot and sear your sausages. Slice them into rounds and add them into your chowder. When the potatoes are nearly done add in your summer squash cubes and corn kernels.

 

There's a window here you can play with. Probably 1-3 hrs of a low heat.

Before serving stir in some heavy cream.

post #6 of 17

Sausage and corn chowder.   A corn and sausage Rattattuoi type dish. Stuffed peppers with corn sausage and potato stuffing. All sautéed and ground up as a stuffing or forcemeat.

 Can't think of a dessert?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 17
Quote:
Originally Posted by chefedb View Post
 

 Can't think of a dessert?

Corn ice cream.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 17

@Koukouvagia,

Hey, how are ya. My family doesn't me to combine flavors because each has there own individual taste. If I had these ingredients I would make a quasi Mexicali corn with the peppers, saving half for the onions, peppers and grilled sausage, rosemary potatoes. If you have enough squash I would make a summer squash pudding.:lips: 


Edited by panini - 9/24/14 at 9:55am
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #9 of 17
Thread Starter 
Quote:
Originally Posted by eastshores View Post

What's there to talk about.. I know you're a good cook biggrin.gif
Here's what I'd do:
Hopefully you have an onion to dice but if not you have enough bell pepper it would be interesting. Add a few tbl spoons of oil and sweat the diced peppers and onion down. Add in some flour.. eyeball it.. maybe a 1/4 cup to start and make a roux using the oil. You could add some butter here to further the oil ratio. Cook it just a few minutes and then pour in your stock (you can heat this in a sauce pan for best results) while stirring vigorously. I don't have ratios I'm sorry.. you can always cook roux separately to thicken it further.

Bring that to a boil stirring frequently and then reduce to a simmer. Shave the corn kernels and cube your summer squash into about half inch cubes. Peel and cube your potatoes into roughly the same size as your squash. Add your potatoes first. Let it cook until your potatoes are approaching fork tender. Meanwhile get a pan really hot and sear your sausages. Slice them into rounds and add them into your chowder. When the potatoes are nearly done add in your summer squash cubes and corn kernels.

There's a window here you can play with. Probably 1-3 hrs of a low heat.
Before serving stir in some heavy cream.

I think I'm going to do this. Though my instinct is to start with sausage fond. And to sautéed all the veggies before adding stock. I'm apprehensive about the peppers, I've never had peppers in a chowder before.

Does cheese play a role you think?

Oh I'm definitely adding butter lol.

Thanks for the ideas y'all. I was originally thinking is do a tray bake but this would be so nice!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #10 of 17
Quote:
Originally Posted by Koukouvagia View Post


I think I'm going to do this. Though my instinct is to start with sausage fond. And to sautéed all the veggies before adding stock. I'm apprehensive about the peppers, I've never had peppers in a chowder before.

Does cheese play a role you think?

Oh I'm definitely adding butter lol.

Thanks for the ideas y'all. I was originally thinking is do a tray bake but this would be so nice!

We make corn chowder and use poblanos. I think the bell peppers will be fine. I agree with the sausage fond, and I would cut ovals and place it in the bowl after pouring in the chowder. 

 

You could add cumin/ chili powder/ or chipotle spice to your roux and chopped cilantro if you have it to give it a mexican feel and layer flavors. I think shredded cheddar cheese to garnish could also work. 

post #11 of 17

What is a sausage "fond"? If I had to guess it is the caramelized bits after searing the sausage that we would de-glaze typically to include in a sauce?

post #12 of 17
Quote:
Originally Posted by eastshores View Post
 

What is a sausage "fond"? If I had to guess it is the caramelized bits after searing the sausage that we would de-glaze typically to include in a sauce?

Yes. Another misappropriate French word ("fond" means stock). And we call those caramelized bits "sucs". 

post #13 of 17
Thread Starter 
I did not know that French fries. It's referred to as fond in cooking shows.
That's what I meant eastshores though I fought my instinct to do that and added the sausage at the end instead. I don't know if the soup really needed it but it was very tasty!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #14 of 17

Looks good Kouk.. you certainly did add some butter! As a chowda should be :D

post #15 of 17

That looks very tasty koukou!

 

I know I am too late for your dinner plans, but when I looked at the ingredients I would have scarred the peppers, peeled them and sprinkled (more likely covered) with balsamic vinegar and olive oil.

Boiled the sweetcorn and fried the sausage, maybe with some nice potato croquettes.

The squash would have been for another time

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post #16 of 17
Thread Starter 
Quote:
Originally Posted by butzy View Post
 

That looks very tasty koukou!

 

I know I am too late for your dinner plans, but when I looked at the ingredients I would have scarred the peppers, peeled them and sprinkled (more likely covered) with balsamic vinegar and olive oil.

Boiled the sweetcorn and fried the sausage, maybe with some nice potato croquettes.

The squash would have been for another time

That sounds good too.  The squash did need to be used though, I was afraid it would go off soon.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #17 of 17
Quote:
Originally Posted by Koukouvagia View Post

I did not know that French fries. It's referred to as fond in cooking shows.
That's what I meant eastshores though I fought my instinct to do that and added the sausage at the end instead. I don't know if the soup really needed it but it was very tasty!

Looks very good! I think the sausage at the end is a great idea. 

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