Wednesday, January 30, 2013
Recipe of the Week: Creole Corn & Black Beans and Jamaican Jerk Wings
We ate a delicious version of creole caramelized corn and black beans when we were in Columbus last December. And you know what happens when we eat something great? We make a mental note to recreate the dish at home! This dish is a little buttery and creamy, sweet and spicy, and so easy to prepare. Here's how we made it ...
2-4 tbsp butter (2 is sufficient, but obviously, the more you use, the better this will taste!)
2 cups of corn
1 (15oz) can of organic black beans
1 red bell pepper, diced
1 tbsp brown sugar
1/4 cup half and half
1/4 tsp cayenne pepper
a sprinkling of paprika
hot sauce (adjust according to your taste)
salt, to taste
Melt butter in a large pan over medium heat. Add corn and brown sugar, stirring until slightly caramelized.
Add black beans and red pepper, cook for an additional 5 minutes.
Mix in half and half, cayenne pepper, hot sauce, paprika, and salt.
Simmer until sauce thickens, about 3-5 minutes.
Serve over rice or with a side of bread.
Since it is unlikely Zach will eat a meatless meal, we included a side of Jamaican Jerk chicken wings. And to keep things on the lighter side, we prepared the wings in the broiler. Here's the recipe ...
6 chicken wings
1/2 tbsp minced ginger
1/2 tbsp minced garlic
1 tbsp jamaican jerk seasoning
1/2 tsp crushed red pepper
1/4 cup light soy sauce
1/4 cup brown sugar
2 tbsp roasted sesame seeds
1 tbsp orange zest, or zest from one orange
1/4 cup all-purpose flour
In a large ziplock bag, marinade chicken wings in all the ingredients for at least 2 hours.
Bake at 350F for 45 minutes, turning once.
Or, broil in oven for 25-30 minutes. Keep your eyes on the wings so yours don't burn like ours did!