Cooking With Sean Test

I know summer is almost over, but there is still time to enjoy delicious, fresh corn. Corn on the Cob is one of my favorite summer treats, however I never really knew the best method of cooking it until last week. I did a Google search and found the best method for cooking corn on the cob ever from the Fannie Farmer Cookbook. I have often been disappointed by different methods of cooking this "easy" dish, but this one made the perfect corn on the cob, not once but twice! Every family has their own way of doing this, but from now on this is the Sean & Joey way! Enjoy!!!

Instructions

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.

My friends Tom and John have this amazing garden in Sonoma. The other day Tom came into work with a zucchini for me that was the biggest zucchini I have ever seen. If you worked with us you can imagine the jokes about it. :-)

Since I didn't know what to do with this thing the obvious choice was Zucchini Bread. I searched my cookbooks and couldn't find anything that inspired me so I turned to the net. I found this recipe on Recipezaar, one of my very favorite cooking sites. It was submitted by MizzNezz. I made four loaves today and they are amazing! Just thought I would share it with you!

The bread has this crunchy top that I think is from the orange juice and the apple sauce. It's moist, not too sweet and very flavorful. This certainly deserves one big, YUMMO!!!!

Ingredients

• 2 cups sugar
• 1 cup vegetable oil
• 3 eggs
• 2 teaspoons vanilla
• 2 cups shredded zucchini
• 1/2 cup applesauce
• 1/3 cup orange juice
• 3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 1 cup chopped walnut

Instructions

My friend, Tom, hates cabbage. Apparently he has some unique college roommate experience that has turned him off it for life. Well, I bet you think I will tell you, "Oh my God, he made this cabbage and he can't get enough!" Well, no, this is more of a challenge to him.

This really is the best cabbage I have ever had. The vinegar must really make a difference. Also, don't cook it too long. I was never a cabbage fan, either, but after this I have changed my mind. (By the way, this goes with the Ultimate Pork Roast. Thanks, Tyler!!!!)

Ingredients

• 1 tablespoon vinegar, such as cider, white wine or even sherry
• 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch fresh chives, chopped
• Salt and freshly ground black pepper

Directions

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

What an amazing accompaniment to the Soy-Lacquered Salmon! There is really nothing else these delicious cucumbers would go with. This reminds me of the tsukemono I used have in Japan, but this is a bit spicier. Okay, I actually over did the spicy part a bit the last time I made this. I couldn't find Thai Chiles so I got Serrano Chiles instead. Not totally bad, but if you don't like SPICY, not a good replacement. If you can't find the Thai Chiles I would go with a Jalapeño or one of those colored chilies they have at the market. My version was so spicy that even Joey could tell. (We will follow up soon with details regarding Joey's inability to taste or smell at the moment.)

This can totally be made the night before and actually it's better that way.

As always, thanks to Tyler Florence for a great dish. Love that man. Love his food!

Ingredients

• 4 kirby cucumbers or 2 regular cucumbers, sliced thin
• 2 fresh red Thai chiles, seeded and sliced thin
• 1 handful fresh mint
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt

Directions

Combine all the ingredients in a bowl and mix well. Let sit for at least 1 hour for the flavors to blend. Taste and adjust the seasoning. Will keep in the refrigerator for 3 days.