Tag Archives: corn

Grannie’s Chili

Hope everyone had a wonderful weekend!  It was a gorgeous one here in SoWega.  We laid extremely low this weekend.  We were just happy to be at home after a month of being out of town every weekend!

Friday night we did our usual thing: happy hour at the Bainbridge Country Club in hopes we might win the drawing (alas, not this week) and supper at Bonnie Blue House with friends and family.  Saturday morning, Wheat went hunting and killed a doe, which will result in a freezer full of sausage – hopefully sooner than later!  My friend Sarah had come up to hang out Friday night and spent the night, so when Wheat got back, all three of us went to The Bean for an awesome breakfast sandwich and coffee.  After Sarah left, my mom came up for the day and I made a big pot of chili that we ate on all weekend.

After having chili over at Maggie and Greg’s house on Halloween, Wheat and I have been craving more.  So more chili was made.  I use my Grannie’s chili recipe (always).  It’s delicious, a little different than other chili recipes, and it’s ridiculously crazy easy.  Plus, it brings back fond memories of her, as all family favorites do.

Chili Topped with Green Onions, Cheddar Cheese, & Fresh Jalapenos | Oysters & Pearls

So without further adieu, here’s a classic chili recipe that I’m quite sure will earn a spot in your recipe box.

Chopped Onions for Chili | Oysters & Pearls

Grannie’s Chili Recipe
serves 8 to 10, or maybe even 12

ingredients

– 3 pounds ground beef
1 large onion, chopped
– 2 cans chili beans
– 3 cans beef consumme
– 2 cans diced tomatoes
– salt & pepper
– cumin (I use 1 tablespoon)
– chili powder (I use 2 tablespoons)

instructions

Brown the meat with the onions and drain.  Add the meat and onions to a large pot, then add the remaining ingredients.  I rinse out each can with a little water and add that, too.  You can add more water to cover the mixture if you need to.  Simmer for as along as you need to – I usually cook it at least 30 to 45 minutes, but up to a couple hours or more, on the stove.

Pot Full of Chili | Oysters & Pearls

Grannie's Chili Recipe with Cornbread | Oysters & Pearls

Garnish with green onions, shredded sharp cheddar, sour cream, chopped fresh jalapeños, pickled jalapeños. and/or whatever else you want!  Fritos and chopped avocado make tasty toppings, too.  But my favorite topping is crumbled cornbread!

Jalapeno Cornbread for Chili | Oysters & Pearls

This is the same baked cornbread recipe from my Aunt Lori that I’ve shared with you before.  But this past weekend I took a page out of my Mama’s book and added jalapeños and whole kernel corn.  Delicious!  But feel free to omit the jalapeños and canned corn.  It’s great without it, too!

Makings of Baked Cornbread for Chili | Oysters & Pearls

Baked Jalapeño Cornbread
serves 8 or so, depending on how you slice it

ingredients

– 1 cup self-rising cornmeal (156 grams)
– 1 eight ounce carton sour cream
– 3 large eggs, slightly beaten
– 1/4 cup vegetable oil
– 2 heaping tablespoons pickled jalapeños
– 1 can of whole kernel corn, very well drained

instructions

Preheat your oven to 400 degrees Fahrenheit and grease an 8″ Pyrex Dish.  Mix all the ingredients until combined and pour into greased pyrex.  Bake at 400 degrees for 20 to 25 minutes or until browned (see picture above).  It may take even a little longer than 25 minutes because of the additions, but just watch it and make sure you don’t burn it.  It should be golden brown all over the top.

Bowl of Chili, Topped with Jalapeno Cornbread | Oysters & Pearls

Chili Topped with Cornbread | Oysters & Pearls

I also made Grannie’s chili for Wheat’s 30th Birthday party last October.  I made it all that morning, then kept it hot in crock pots – yes, that’s plural, it was a lot of chili!  I tripled the recipe for a party of 30 people or so, thinking that I’d end up with leftovers.  There wasn’t a drop of chili for me to bring home that night!  It’s that good.  It’s full of flavor and super comforting on a cold Fall or Winter day or night.

Chili and Jalapeno Cornbread | Oysters & Pearls

We spent the rest of the weekend having supper at our friend/neighbor, Richard’s house, a little Church, checking the pumpkin patch, I made a pumpkin pie, and played in my fancy (temporarily mine) Traveling Apron as part of a fun project my blogger pal, Aimmee came up with.  I can’t wait to share more about it with y’all throughout the week!

Happy Tuesday!

Until Next Time

Spicy Corn Salad

Before I start backtracking again, I couldn’t let another day go by before I shared the recipe for the spicy corn salad I made Saturday.  It’s my new favorite summer side salad!

Spicy Corn Salad  | Oysters & Pearls

I ran across {this post} on one of my favorite food blogs, Tartelette, a few weeks ago and it’s been on my mind ever since.  Mine looks nothing like the Tartelette pictures, but as usual, I adapted based on what I had on hand, which was the very last bit of our garden tomatoes.  I had pictured more of a traditional southern corn salad when I read the recipe, so that’s what I made it more like.  You can adjust the amount of sriracha to your own taste.  The heat from the sriracha goes so well with the tang from the vinegar and the sweetness of the corn, tomatoes and pepper.

Spicy Corn Salad (adapted from Tartelette)

ingredients

– approximately one ear of corn per person, shucked and cleaned
– a few tomatoes (at least 4), depending on how many ears of corn you use, washed and chopped
– one or two yellow bell peppers, washed, cored, & diced

for the vinaigrette
(adjust depending on how much corn you use – this will cover most amounts, just don’t overdress it)

– 1 tablespoon vegetable oil
– juice of half of a lime or lemon
– 1/4 cup white wine vinegar
– 2 tablespoons sriracha (or to taste)
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 cup olive oil

instructions

Brush corn with vegetable oil and heat grill over medium heat.  Grill until the kernels start to get golden to dark brown.  Keep an eye on them and don’t let them burn.  Remove from heat and let cool.  When they’re cool, use a knife to remove the kernels from the cob (see the trick below to make this easier).  Add cut up tomatoes and bell pepper to the corn and toss.  In a small bowl, whisk together all the dressing ingredients and drizzle over the salad.  Optional: garnish with a squirt of sriracha and wedges of lemons or limes.

Grilled Corn for Spicy Corn Salad | Oysters & Pearls

We were planning for a crowd, so I grilled 9 ears of corn.  You want them just barely cooked through and with some added color.

Grilled Corn for Spicy Corn Salad  | Oysters & Pearls

Set those aside and let them cool while you chop your tomatoes and pepper and mix up the vinaigrette.

To remove the kernels, the easiest way I’ve found to do this is to use a bundt pan.  You stick the bottom of the ear of corn into the hole in the center of a bunt pan, then run a sharp knife down the ear to cut the kernels off. Just keep rotating either the ear of corn or the pan, and pretty soon you’ll fill it right up.

Quick & Easy Way to Cut Corn Off the Cob | Oysters & Pearls

Please excuse those janky fingernails.  And thanks to Wheat for the picture!

My vinaigrette was pretty spicy, and I probably should have toned it down for others in the crowd.  I  need to realize that not everybody likes spicy food as much as I do.

Even though it was really hot, it was still delicious.  My mouth is watering right this second.

Sriracha Vinaigrette for Spicy Corn Salad | Oysters & Pearls

Coincidentally, I believe this vinaigrette would be awesome on any salad, but it really just plays so nicely with the corn and tomatoes.

I love the color of this salad.  It would be really pretty was lime wedges to add a bit of green color to the dish, or maybe some green bell pepper or green onions.

Spicy Corn Salad | Oysters & Pearls

Yum!  You should make this ASAP.  Just trust me.  Make it while the sweet corn and tomatoes are at their peak and as ripe as possible.  It’s summer in a bowl.

Oddly enough, it is feeling like fall here in SoWeGa right now, which is crazy!  So I’ll be making this as much as possible to savor the last remnants of summer while I can.

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Cowboy Caviar

Monday already?  Blerg.  Here’s a short and sweet appetizer recipe to start your Monday off nicely.

Cowboy Caviar | Oysters & Pearls

Lots of people call this general type of dip “Cowbow Caviar.”  Some people just call it black eyed pea salsa.  No matter what you call it, it’s absolutely delicious.

I have adapted this recipe from The New Southern Garden Cookbook, which my sweet friend Brittney gave me (thanks Britt, I love it!), but here’s the original recipe, in case you’re interested.

Original Recipe | Oysters & Pearls

Here’s my version:

Cowboy Caviar (adapted from The New Southern Garden Cookbook)

– 1 can whole kernel yellow corn, drained
– 1 can black eyed peas, drained
– 1 can fire roasted diced tomatoes, drained
– 1/2 of a medium Vidalia onion, diced finely
– 1 medium cored and diced red bell pepper
– 2 heaping tablespoons canned mild green chiles
– 2 tablespoons pickled and diced jalapeños
– 1/4 cup red wine vinegar
– 1/4 vegetable oil
– 1 teaspoon worchestershire sauce
– 2 teaspoons Crystal hot sauce
– kosher salt to taste
– freshly ground black pepper, to taste
– cumin, to taste

Mix up everything except the salt, pepper, and cumin.  Taste it.  Then add a little of each spice, tasting as you go until it tastes just right.  You may want to include the hot sauce in the “to taste” category, if you’re like me.  I ended up with a few extra splashes. ;)

Real tasty with some Tostitos scoops!  You’ll want something that gives you the most dip for your dip.  It’s good.

Black Eyed Pea Salsa (Cowboy Caviar) | Oysters & Pearls

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