On Fri, 16 Jul 2004 07:10:36 -0500, Conan the Librarian
wrote:

Ken Fortenberry wrote:

Here's a kitchen tip that you might find helpful.

The best tool for slicing corn off the cob is a serrated knife.
I use a medium sized bread knife.

Good tip. To tie in to another thread, I think I first saw that one
on the Frugal Gourmet.

This time of year we get lots of zucchini, summer squash and
corn. When the veggies get a little tired, (our Farmer's Market
is on Saturday, so by Thursday our veggies are a little tired),
think calabicitas. The aforementioned plus some peppers, onions,
cilantro and a little bit of heavy cream. Serve it as a veggie
entree alongside refried black beans, sliced avocado, guacamole
and tortillas. Good ****, Maynard.

Sounds good. For those who like some meat with it, you can saute
some thinly-sliced pork to add to the calabacitas. That's the way my ex
cooked it, and she's Mexican, so she knows that stuff. :-)

Or even take the pulp from the calabacitas to make a "shell," and dice
it, saute with diced onion, poblano, and add to browned meat (of your
choice), season with garlic, cumin, oregano, salt, pepper, etc., and
stuff the "shell." Cover with a generous amount of cheese (either
cheddar, mexican queso, or jack) and broil to melt. Serve with real
salsa and/or pico de gallo.

TC,
R


Chuck Vance