Corn Quest II: Panamanian Chefs’ Cooking Club 
Here I am again with zillions of freshly picked, organic, baby corn ears from the farm. Ohh, they are so fresh, juicy and the kernels are as big as mature corn, but with a tender texture, a unique characteristic of the young ones.
They are so many, I decided that I needed help this time. Because just thinking about my last corny experience---makes me a little shaky.
So I called Chef Elena and she contacted the rest of our group: Edna, Pachi, Jorge & Alonso. They were thrilled to be able to have a bounty of such a delicious food.
We met early today at the Academia de Artes Culinarias. This time, "to frost or not to frost" was NOT the question!
Have you ever been intimidated by a vegetable or any kind of food? I know, I know...I said the same thing last time, BUT, somehow I've got smarter 
I've got my friends/colleagues to join me in this tasty quest!
So, today the question was ...what to do with 1,000 ears of corn??? The delicious ideas were endless, oh my...! we cooked so much, we ate so much, we had such a great time, AND we took some corn home to continue experimenting----We'll report on that issue later...
Tomorrow I'll post a few recipes and more photos, AND an awesome video too! Hey...I think that I finally learned how to use the video feature in my camera...Let's see tomorrow
This is the first of a monthly series of cook-offs we are going to have as part of the Chef's Cooking Club of Panama.
Next time the main ingredient
nt will be: COCONUT----Oh yes, one of my favorite tropical ingredients. The date: August 18, time...10 AM, place: not set yet...but one thing we sure know: it would be FANTASTIC!!!!!!!!!!!!!! Stay tuned to get the yummy recipes with corn, and to follow the Panamanian Chef's adventures.
Head over to El Amor por la Cocina to get Chef Elena's report and photos on this fun event!
Los quiero mucho!
Melissa
P.S. I NEED a MAc.
UPDATE: This is the Video (in Spanish)
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Tags: corn, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
maiz corn cooking cookingdiva diva panama chef recipe recipes recetas receta- by Chef Melissa
- July 20, 2006
- 12:16 am
Links Favoritos
Panama
- Clasificados Encuentra24
- Autoridad de Turismo Panamá
- Presidencia de Panamá
- Municipio de Panamá
- La Prensa Web
- Panama America
- * Panama Hotels - Veneto Hotel
The world is talking, are you listening?
- Cocinerita - Aristóloga
- Global Voices
- Cabbage Soup Diet
- Boquete Guide
- ChowTrek - Road Feasts
- Anne Walker's Kalu Yala
Panama Restaurants
- Chef Willy Diggelmann - 1985
- Chef Clara Icaza - Limoncillo
- La Posta Panama
- Chef Rafael Ciniglio - Restaurante Las Americas
- Ten Bistro by Fabien Migny
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
-
Jacqueline ivette santamaria gonzalez dice en Los Mejores Restaurantes - Places to Visit in Panama: Mosto Bistro (Chiriqui)
La próxima vez que este por panamá , los visitare .
-
Dan dice en Hot & Delicious from the Tropics: Luscious Thai Truffles
They sound delicious! I’ll definitely be giving these a try.
… -
Manuel dice en Arroz con Frijoles Negros y Chimichurri de Culantro - Black Beans and Rice with Culantro Chimichurri
Great job!
Archives
Recetas Deliciosas
- Smoked Ostrich Carpaccio + Etchart Cafayate Cabernet Sauvignon (2004)
- Ensalada verde y bolitas de pollo
- La Receta del Dia: Pan de Camote, Requeson y Pasitas
- La Receta del Dia: Papaya Salsita
- La Receta del Dia: Licor de Fresas Casero
- La Receta del Dia: Arroz con Leche, Anis y Naranja
- La Receta del Dia: Pudin de Pan Diplomatico del Chef
- La Receta del Dia: Pescado Frito (Crispy Fried Whole Fish)
- Ensalada de Brócoli y Tocino
- La Receta del Dia: Coconut Meringue Pie
Comments
07.20.06 at 11:42 AM |
Hum, it’s really gorgeous ...
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07.20.06 at 11:52 AM |
Thank you Fabienne! I just visited your blog for the first time and I really love your ideas and versatility.—-I’ll be going there often
07.20.06 at 07:52 PM |
I envy you so much!! Cuando pones el scratch & sniff feature en el blog?
07.23.06 at 07:25 AM |
Melissa, what a great idea to get together for those sessions. Thank you for sharing the video. I am particularly curious about ‘tamales’. In Brasil we have something called ‘pamonha’which seems very similar. I miss it dearly. It is ‘mashed up’corn, cooked in the husk - little parcel shape, can be sweet or savoury - with pieces of cheese in it. From one of the pictures tamales (is it how we write it?) are very similar to pamonhas.
08.06.06 at 10:25 PM |
Wow, you are a professional chef!!! Food looks divine. We’re half way across the world, but united by a passion for food!!!!
12.05.06 at 03:43 PM |
I’m a librarian. We got a call from a local woman who wants to open a Brazilian restaurant, with PAMONHAs as the specialty. (“Of course, I will sell foods of other kinds, because everyone doesn’t like Brazilian food!”) She claims American corn (a staple in this food) is too moist, and she needs to know a good source for The Right Kind Of Corn.
Any suggestions?
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