The corn comes out bursting with natural sweetness and flavor, as good as any method, anywhere. I learned this trick from a dear friend of mine, an older gentleman, widowed, that would come into the restaurant I worked in when I was a freshman and sophomore in college. He told me about how he prepared his corn and I then tried it at home and was surprised at the delicious flavor profile and how the husks left on, serve as the perfect protection and steaming vessel for each individual ear. The only thing left to do after that is pull down the husks and remove the silk. Add your desired condiments or serve as is for a refreshing course in corn.
The humongous head of cabbage gave way to many ideas, but I settled for presenting it two ways with our Sunday dinner, traditional and curried. I quartered the large cabbage and cut away the core. In a large heavy bottomed pot drizzled with olive oil and smoked pork fat seared the quarters on all of its flat sides. The smoked pork fat of course is optional, I rendered it from some jowl we had for Sunday breakfast. The pork fat is in keeping with the traditional Soul Food version, full of flavor and smoky presence. I seared the sides of the cabbage quarters, until a nice golden color was reached, about 20 minutes over medium heat.
I really wanted to develop the flavors, before adding salt or any spice that could render the water before it could be properly browned. This is where I divided the cabbage into 2 recipes. From there, I added enough stock/water to cover the cabbage and sparsely separated the chunks with a fork. You may use vegetable stock for a vegan version or chicken stock, water also. Dashi stock will be fabulous if you have it. I brought them up to a boil and then set at at gentle rolling boil for about 25 minutes. After about 25 minutes and reducing the liquid by 1/3, I added 4 oz. coconut milk, 1 tbs. Thai Coconut Green Curry Powder (by Manitou Trading Company and a small pinch of Amabito no Moshio (Seaweed Salt) reduced cooking temperature to medium to medium low.
The coconut green curry by Manitou is rich with lemongrass, tamarind, coconut milk, onion, garlic, lime leaves, shallots and other spices, even better simmered in a bit of oil before adding to the cabbage, to bloom the flavors. Simmer the cabbage until desired texture is reached and add the sliced pepper towards the end as not to cook the slices apart. Drizzle the finished dish and subsequent portions with COCAVO*oil. Serve each serving with some of the delicious infused juice.
Cocavo oil is a fantastic blend of unrefined extra virgin coconut and avocado oils, with a hint of turmeric and lemon, just amazing!
|This pot is quite large, 12 qt. capacity and makes the cabbage look small!
|The lone Red Bell Pepper growing beside my herb garden with my Begonias.
|The Big Green Cabbage.