Long weekend provides time to experiment with lemon pie, corn recipes

0 Comments | Gazette, The (Colorado Springs), Sep 22, 2004 | by TERESA J. FARNEY Staff Food columnist

1 tablespoon dried oregano

1 teaspoon smoked paprika

Procedure: 1. In nonstick saut pan or cast-iorn skillet over medium-high heat, cook chiles and cumin seeds, moving pan around constantly, until you begin to smell the cumin toasting, about 4-5 minutes. Set aside and cool completely.

2. Once cool, remove chiles and cumin to blender. Add garlic powder, oregano and paprika. Process until a fine powder is formed. Allow powder to settle at least 1 minute before removing blender's lid

3. Store in an airtight container for as long as 6 months.

Nutrition data per 1-tablespoon serving: Calories 25 (35 percent from fat); 1 g fat (sat .1 g, mono .1 g, poly .3 g); protein 1 g; carbohydrates 4 g; fiber 1.34 g; cholesterol 0 mg; sodium 33 mg; calcium 34 mg.

Source: Alton Brown, TVFood Network

BAKED CORN-ON-THE-COB

Yield: 6 servings

1/2 cup mayonnaise

2 tablespoons lime zest

Juice of 1 lime

2 tablespoons chopped cilantro

1 jalapeo pepper, seeded and finely chopped

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons unsalted butter, melted

4 cups bread crumbs

6 ears corn, husked

Procedure: 1. Preheat oven to 375 degrees. Combine mayonnaise, zest, juice, cilantro, jalapeo, salt and pepper. Set aside.

2. Combine butter and bread crumbs. Brush mayonnaise mixture over corn and roll each ear in bread crumbs. Place on baking sheet and bake 30 minutes, or until lightly browned.

Nutrition data per cob: Calories 585 (42 percent from fat); 27.5 g fat (sat 8.7 g, mono 7.4 g, poly 10.4 g); protein 12 g; carbohydrates 76 g; fiber 6.39 g; cholesterol 35 mg; sodium 1,082 mg; calcium 174 mg.

Source: Ruth Clark

PRESSURE COOKER CHILI

Yield: 8 servings

3 pounds stew meat (beef, pork, and/or lamb)

2 teaspoons peanut oil

1 1/2 teaspoons kosher salt

1 (12-ounce) bottle of beer, preferably a medium ale

1 (16-ounce) container salsa

30 tortilla chips

2 chipotle peppers, canned in adobo sauce, chopped

1 tablespoon adobo sauce (from the chipotle peppers in adobo)

1 tablespoon tomato paste

1 tablespoon chili powder

1 teaspoon ground cumin

Procedure: 1. Place meat in large mixing bowl and toss with peanut oil and salt. Set aside.

2. Heat a heavy-bottomed, 6-quart pressure cooker over high heat until hot. Add meat in 3-4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place meat in clean, large bowl.

3. Once all the meat is browned, add beer to pressure cooker to deglaze. Scrape browned bits from bottom of pot. Return meat to pressure cooker; add salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder and ground cumin and stir to combine. Lock lid in place according to manufacturer's instructions. When steam begins to hiss out of the cooker, reduce heat to low, just enough to maintain a very weak whistle. Cook 25 minutes.

4. Remove from heat and carefully release steam. Serve immediately.

Nutrition data per 1-cup serving: Calories 587 (50 percent from fat); 32.3 g fat (sat 12.1 g, mono 13.4 g, poly 2.4 g); protein 53 g; carbohydrates 15 g; fiber 1.83 g; cholesterol 170 mg; sodium 1,320 mg; calcium 32 mg.