Sweet & Spicy Corn Fritters

May 26, 2015

Well, it is that time of year again. Fresh, locally grown corn has hit the produce shelves and we know Bermudians love it on the grill. Instead of eating it off the cob use a few ears to make sweet and spicy corn fritters. They’re a great side dish for grilled shrimp, salmon, or served with pastrami and slices of avocado. Also try topped with garden fresh tomato salsa. Yum!

Makes: 8 fritters

Sweet & Spicy Corn Fritters
Ingredients
2 medium ears of corn
1/4 cup diced green onion
1/4 cup diced red bell pepper
1-2 tablespoons seeded, diced jalapeno
2 tablespoons chopped fresh cilantro
1 teaspoon baking powder
1 cup all-purpose flour
2  large eggs, beaten
1/4 cup whole milk
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Freshly ground black pepper
pinch of salt
Vegetable oil for frying

Directions
1. Hold one ear of the corn upright in a shallow dish. Using a sharp knife, start from the top of the cob and slice downwards to remove the kernels from the cob. Repeat with the remaining ear of corn.
2. In a bowl sift flour and baking powder. Mix the eggs and milk together in a separate bowl and then gradually whisk into the flour mixture until a thick batter is made.
3. Add corn, red pepper, green onion, jalapeño, cilantro, cayenne pepper, garlic powder, a few cracks of black pepper and a pinch of salt.
5. Heat oil in a skillet on medium heat. Working in batches, drop spoonfuls of batter to make fritters (flatten out slightly with spoon). Cook slowly over medium heat until golden brown, crisp and cooked through; about 2 to 3 minutes per side. Drain on paper towels. Repeat, adding more oil if necessary, until the batter is all used up. Serve immediately.

Tomato Salsa
Ingredients
4 – 6 plum tomatoes, chopped
½ cup chopped red onion
1 jalapeño chile pepper, stemmed, seeded, and finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
½ teaspoon salt
½ teaspoon fresh black pepper

Directions
1. In a medium-size mixing bowl combine all ingredients until well blended.
2. Cover and let stand for at least 30 minutes to allow flavours to blend. Stir, taste, and adjust seasonings if necessary.
3. Store covered in refrigerator and use within 1 to 2 days.

Go Loca Mocha with our Iced Coffee recipes

May 26, 2015

Trade in your hot coffee beverage for these yummy ice-cold treats this summer. Whether you prefer creamy latte, frothy frappe, or frappuccino smoothies, with just a few simple ingredients you can say goodbye to expensive store-bought iced coffee and create your own amazing iced coffee creations at home with ease.

First things first. You will need a good coffee base concentrate for a few of these recipes.

Coffee Base Concentrate
Ingredients
1 lb ground coffee (a rich, dark roast blend)
8 quarts cold water

Directions
In a large container or bowl, mix ground coffee with water. Cover and allow to sit at room temperature overnight. Line a strainer with cheesecloth. Place strainer over a container and pour coffee through to filter out grounds (you can also use a paper coffee filter). You may have to strain a few times to achieve the best results. Discard grounds. Cover, and place filtered coffee mixture in the fridge for several hours before using.

Note: You can store in the refrigerator for several weeks, and use it when needed.

Simple Iced Coffee
Fill a glass with ice. Fill glass two-thirds full with coffee base concentrate. Add a splash of milk or half and half. Add 2-3 tablespoons sweetened condensed milk or simple syrup. Stir, and adjust milk or sweetener if necessary.

Iced French Vanilla Latte
Ingredients
1 cup strong brewed french vanilla flavoured coffee (or you can use 1 cup coffee base concentrate and 1/2 teaspoon vanilla extract)
1 can (12 fl oz.) evaporated milk
1/3 cup sugar
Ice cubes

Directions
Add coffee, evaporated milk and sugar to a blender. Blend until smooth. Pour coffee mixture over ice in tall glasses. Serve immediately.

Iced Mocha Latte
Ingredients
Ice
chocolate syrup
coffee base concentrate
milk

Directions
1. Fill a glass with ice. Add 1 to 2 tablespoons of chocolate syrup.
2. Add coffee concentrate leaving about one inch from top for milk. Add milk and stir. Taste and adjust if necessary by adding more milk or chocolate syrup.

Greek Frappe
Ingredients
2 teaspoons good quality instant coffee
2 teaspoons sugar (or more, to taste)
cold water
ice cubes
2 tablespoons cold milk, optional

Directions
1. Place coffee, sugar and water in a blender or shaker. Mix/shake for 15 seconds until mixture thickens into a creamy, light brown foam.
2. Pour coffee foam into a tall glass. Add ice to fill up to about two-thirds of the glass. If desired, add one or two tablespoons of cold milk. Then fill the glass with ice cold water. Pop in a straw for sipping and stirring. Enjoy!

Peanut Butter Mocha Frappuccino
Ingredients
3/4 cup coffee base concentrate
3 scoops chocolate ice cream
2 tablespoons creamy peanut butter
12 ice cubes

Directions
1. Add all ingredients into a blender and blend on high-speed until the ice is finely crushed and the mixture is smooth.
2. Pour into 2 glasses. If desired add a dollop of whipped cream on top and sprinkle with shaved chocolate. Serve immediately.

Iced Caramel Latte
Ingredients
1/2 cup coffee base concentrate
1 cup milk
2-4 teaspoons caramel sauce
6 large ice cubes

Directions
In a small bowl add milk and caramel sauce. Whisk until combined and frothy. Pour coffee base into a glass. Add caramel froth, add ice and enjoy!

Mango Pudding

May 20, 2015

Looking for a super quick and easy dessert that’s perfect for the warmer weather ahead? Try mango pudding!  This popular Asian dessert hits all the right notes. It’s not overly sweet, and is cool and refreshing. Delicious!

Prep time: 20 mins  Chill time: 3 hours  Total time: 3 hours 20 mins   Serves: 8

Ingredients

• 1½ tablespoons unflavoured gelatin
• 1 cup hot water
• ⅓ cup sugar
• 1 cup evaporated milk
• 1½ cups mango puree*
• Additional evaporated milk for topping
• Fresh mango slices or cubes for garnish

Directions
1. Dissolve gelatin by pouring hot water in a bowl and sprinkle gelatin over it. Stir constantly to mix well. Let stand for 3 minutes.

2. Add sugar and stir until it dissolves completely.

3. Add evaporated milk and stir to combine. Add mango puree and stir until smooth.

4. Pour mango mixture into a large bowl or individual molds and place in refrigerator for at least 3 hours or until pudding is set completely.

5. To serve, flip molds onto a plate and garnish with fresh mango slices or cubes. You can also serve in a bowl with either evaporated milk or coconut milk poured over the top of the pudding.

Tip: Dipping sides of mold in warm water for 20 seconds helps release the pudding from mold.

* If you can’t find fresh mango you can use frozen mango chunks. Just thaw chunks and then puree in a food processor or blender.

Sautéed Mushrooms

May 13, 2015

Sautéed until golden brown, mushrooms are perfect for serving over juicy steaks and burgers.

Servings: 2-4

Ingredients

• 3 tablespoons olive oil
• 3 tablespoons butter
• 1 pound button mushrooms, sliced
• 1 clove garlic, thinly sliced
• 1/4 cup onions, chopped
• 1 tablespoon burgundy wine
• 1 tsp low-sodium soy sauce or teriyaki sauce
• 1/4 teaspoon garlic salt, or to taste
• freshly ground black pepper to taste

Directions

Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, onions, soy sauce, wine, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes. Serve with steak or burgers.

McCormick® Grill Mates® Steakhouse Mushroom-Swiss Stuffed Burgers

May 13, 2015

The people at McCormick know how to cook up some serious flavour! Make these gourmet burgers for your cookout – stuff sautéed mushrooms and Swiss cheese into burgers before grilling.

Serves: 4  •  Prep Time: 15 mins  •  Cook Time: 15 mins

Ingredients

• 2 teaspoons oil
• 2 cups sliced mushrooms
• 1 pound lean ground beef
• 1 package McCormick® Grill Mates® Steakhouse Mushroom Steakhouse Burgers Seasoning Mix
• 1/4 cup shredded Swiss cheese
• 4 hamburger rolls

Directions

1. Heat oil in large skillet on medium-high heat. Add mushrooms; cook and stir 3 minutes or until tender. Cool completely.
2. Mix ground beef and Seasoning Mix until well blended. Divide into 8 portions. Shape into thin patties. Place about 1 tablespoon each of the mushrooms and cheese in center of each of 4 patties. Top with remaining patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
3. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF).
4. Serve burgers on rolls topped with remaining mushrooms.

Nutrition information
(Amount per serving)
Calories: 377Cholesterol: 77mg
Sodium: 726mgProtein: 30g
Total Fat: 17gFiber: 2g
Carbohydrate: 26g

For more great Grill Mates® recipes visit www.mccormick.com