Ok, so it’s been awhile since my last blog post. We’ve been having some repeats and visiting the beach so … I’m back.
While at the beach I was able to use my 25th wedding anniversary gift from my bride – my private cooking lesson with Chef Brad from Croissants Bistro and Bakery. So much fun! I’ll share a few of those recipes the next few days!
Tonight was one of those I learned with Chef Brad – fresh sautéed corn .
It starts with fresh corn cut off the cob. Tonight I just cut one ear for the two of us. (Natalie was eating pizza at a friend’s house across the street.) I sliced some fresh garlic and added about a tablespoon or two of fresh oregano leaves given a rough chop, six grape tomatoes sliced in half, four baby carrots chopped and some olive oil.
Heat the oil in a pan over medium high heat. Add garlic and cook for about a minute until lightly browned. Add corn, herbs, and carrots. Cook for about 4 minutes stirring occasionally. Add the slice tomatoes and cook another minute. Remove from heat and plate.
I served this as a side for the pan-fried tilapia with squash puree sauce and rice. It was super!