Corn Husks

Roasted

Steeped like tea in a corn cob stock creates a roasted corn flavor base great for soups and braising liquids.

Corn Silk

This week I am taking a closer look at corn. Examining the dissection like a Taino surgeon, curiosity builds at the separation of the floss-like silk located between the corn and it's husk (maybe more like a Taino dentist).

Not knowing much about it, I decided to use two basic methods of applying heat to peruse it's potential

Boiled for a few minutes in salted water, it produces a lovely color reminiscent of zucchini flower. Texture of fibrous noodles, as you can imagine.
Deep frying was a much better application. Crisply woven with a hint of corn flavor. I dusted them with paprika and salt. Made for a nice basket to surround a pear & radish salad I paired with veal breast.

It's important to take time with your produce and proteins. Discovery comes from taking nothing for granted.

Tripe Krispies

With the coconut milk-braised honeycomb tripe I slice them into thin strips, dust in peppered flour and give it a quick deep fry.

These are nicely crisp and tender with tripe flavor lingering throughout the bite.

Not as chewy as we're used to this cow stomach to be. Really enjoyable.

Like little meat fries.

Will tripe find it's place in America's trend chamber? Although veal breast may be the new pork belly for the incoming year, can tripe be the new sweetbread? This seems like a good place to start...

Dandelion Raita*

Made from dandelion stems pulverized with Greek yogurt, coconut milk, salt, sugar and lemon

This is a great condiment.

The bitterness of dandelions easily compliments the tang, creaminess, salinity and acidity of the other ingredients.

Tonight, it was paired with honeycomb tripe (which was pressured cooked in coconut milk) curried chickpeas and peanuts for a last minute dinner.

*Alternate Post title: Paperback Raita