Tuesday, September 10, 2013

Allisons Magic Mexican Corn



Ingredients

  • 6 ears of sweet yellow corn
  • extra-virgin olive oil
  • unsalted butter
  • Kosher salt
  • freshly ground black pepper
  • jalapeño
  • crushed red pepper flakes
  • limes (juice and zest)
  • Manchego cheese
  • chives
Instructions

  • Set oven to 450°. Without husking the corn cobs, place them on a baking sheet spaced out just a little bit, then roast them them, turning occasionally, about 15 minutes, until heated through and tender but still a litte crispy.
  • While your corn is roasting, prep the other ingredients: measure butter, dice jalaeno, grate cheese, slice chives and zest limes.
  • Once the corn is done, let it cool so you can handle the cobs. Then shuck and cut the kernels from cobs.
  • Heat oil in a large skillet over high heat. Saute corn kernels over high heat until for 3–5 minutes. Stir in the butter and season to taste with salt and pepper. Take off the heat and add jalapeño, crushed red pepper flakes over. Squeeze lime wedges over, then sprinkle with cheese, chives, and lime zest.
  • DO AHEAD: You can roast and slice off the corn kernels a few hours in advance if you need to.

Mexican Roasted Chicken with Mango Salsa

Ingredients
  • 4 pounds chicken, whole, guts removed, rinsed and patted dry
  • 1 medium lime, zested
  • ½ medium lime juice, fresh squeezed
  • 1 tablespoon chili powder
  • 1 teaspoon cinnamon
  • 1 tablespoon cocoa powder
  • ½ tablespoon garlic powder
  • 1 teaspoon cumin
  • ½ teaspoon chipotle powder
  • 2 tablespoons olive oil
  • 12 ounces beer
Instructions

  1. Preheat oven to 350. Cover a cookie sheet with foil, and top with a baking rack. Place the oven rack on the lower 1/3rd of the oven.
  2. Combine ingredients, except chicken, in a medium bowl.
  3. Loosen the skin on the breast and take some of the seasoning mixture and spread under the skin onto the breast. Spread the rest of the seasoning over the whole bird and place breast side up on the rack.
  4. Pour 1/4 of the bottle of beer on the top, then roast chicken until a meat thermometer reaches 165 degrees. basting with beer every twenty minutes. Then allow to rest for 20 minutes until the temperature reaches 170 degrees. This takes approximately 20 minutes per pound.
Mango Salsa:

  • 2 large mangoes, chopped
  • ½ cup red onion, chopped
  • 2 large avocado, chopped
  • ½ cup roasted red peppers, chopped
  • 1 small lime juice, freshly squeezed
  • ½ cup cilantro, fresh chopped