Grilled Corn and Heirloom Tomato Soup

Image

We are starting off on the ground running! A little over a month ago, my husband decided to follow his lifelong passion of running his own business of being a personal chef/caterer. It has been quite the looooong process, filled with multiple phone calls to the various branches of government, licensed kitchens, and health inspectors, trying to get all of our ducks in a row.

After a full two months, all of our ducks are quacking and waddling behind us. Lets hope they stay there…

Now, our days are full of recipe hunting, marketing tactics, self-promoting, finding presentation platters and bowls, cooking, and photographing. On one hand, it’s some of the hardest work I’ve ever done. On the other, it’s so much fun that it sometimes doesn’t even feel like work.

For our first recipe post, Jason came up with this SCRUMPTIOUS soup recipe. When I tasted it, my taste buds exploded! There were so many levels of different flavors that just molded together perfectly. It was a warm soup. And yes, warm as in temperature, but more so in the emotional sense of warmth. Like, cuddling up in a blanket-in a darkened room-with fireplace glowing with hot flames, warmth. It was thick, but it didn’t leave you feeling heavy afterwards. All at the same time, tasting like the last hints of summer. The coolness of the cream basil made the soup creamy and smooth, giving it a nice finishing touch. The crispness of the fried green tomato added texture, while evoking the tomato profile imbedded in the soup.

Seriously, an amazing soup.

Oh and it’s good for me? Perfection.

So, you want to know how to do it right?

First you start out with 3 ears of corn and ripened tomato’s (we used our Green Zebra Heirloom and Sun Gold Heirloom from our garden). Soak the corn STILL IN THE HUSK for a good couple hours ahead of time.

Image

ImageImage

Start up your grill. Once the coals are white hot, you’re ready.

While waiting for the coals to get Mordor hot (sorry for the LOTR reference folks. My hubby is a nerd at heart, which rubs off on me sometimes), caramelize one large onion (medium diced) in a medium sized pan. Once you have a nice golden/brown color, add some fresh garlic in there. To deglaze (getting all the awesome flavor unstuck from the pan with liquid) use veggie stock.

If the coals are ready, toss the corn on the grill (HUSK’S ARE STILL ON!). Rotate when the husk start to blacken. When the whole ear is done, set aside to cool-enough for you to handle. Do not burn yourself. If you do, I’m sorry. I will not pay for your medical bill. I warned you. ImageImageTo ensure that you won’t burn yourself, lets make some basil cream to distract us from the steaming corn. Use 1/2 cup of heavy cream and about 3 large basil leaves. In a food processor, blender or emergent blender, blend/whip until you have the consistency of a soft cheese.

That didn’t take long, so lets fry some green tomato’s. We used our Heirloom Green Zebra’s again, sliced them 1/8″-1/4″ thick. Lightly toss in vegetable oil and dust with corn meal. On medium high heat, add a teaspoon (tsp) of vegetable oil. Season T.T (to taste) with salt and pepper.

NOW the corn should be ready. Hopefully. Shuck the corn with a knife, cutting off all the kernels. Cut a ripened tomato (medium to large or a handful of gold suns) in half and grill until tender. Image

In a blender/food processor, combine the onion stock mixture, corn kernels, and grilled tomato. Blend until smooth. Season T.T with salt and pepper. Dollop basil cream and gently place the fried green tomato on top. For extra garnish, add some leftover corn kernels and sprinkle over soup. BEAUTIFUL! This is the best step… ENJOY!!

Image

Here’s the ratio for the recipe: -4 Servings-

3 ears of corn

1 clove of garlic

1 lg onion

2 cups veggie stock

1 large ripened tomato (or equivalent if they’re gold sun’s)

1 medium green tomato.

corn meal enough to dust both sides of all cut green tomato’s

salt and pepper

oil

Basil Cream: (optional if you wanted vegan)

1/2 cup heavy cream

3 lg basil leaves

I hope it turns out as wonderful as ours did. If you have any questions, contact us via email: chefjasonmcclearen@live.com or comment below. We’d love to hear from you and hear how it all turned out! Tell your friends and family. Better yet, make it for them and wow the crud out of ’em.

Check back soon to get even more tips and recipes!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s