CALICO CORN PANCAKES

When I saw the name of this recipe I thought that it sounded Caribbean and wondered what Calico had to do with it. Sure enough, I found out that Calico Jack Rackham was a famous English pirate who patrolled the Caribbean Sea between 1718-1720. The name calico comes from the type of clothing he wore which was linen with calico patterns of brown, white and black.

This recipe originally called for bacon, whipping cream, and eggs. I eliminated all and replaced the cream and eggs with creamed corn. I also cut the recipe in half, which was good for two of us, but original measurements are listed here.

Makes about 16

1 tbs vegetable oil
1 16 oz bag frozen corn, thawed, drained
1/2 cup sliced pimientos, well drained
1/2 cup thinly sliced green onions (scallions)
1/4 cup chopped fresh parsley (one third of 1/4 cup
if you use dried parsley)
1 tbs lemon juice
1 tsp salt
1 tsp sugar
1/2 tsp dried oregano
1/2 tsp ground cumin
Generous pinch of black pepper
1/2 cup all purpose flour
1/4 tsp baking powder
1/4 to 1/3 cup cream corn (add to mixture
a little at a time to desired consistency.
Mixture should go into skillet without
running.)

I cooked this recipe twice and used a non-stick
pan and a stainless steel pan. I don't think it
matters which is used as long as the oil is hot
so that it starts browning the pancakes right away.

Mix corn kernels, pimientos and next 8 ingredients.
Mix in creamed corn, then flour and baking powder.
Mixture might look a little watery, if so you can add
a bit more flour. It will not have a heavy floury
consistency, but the flour will hold it together.

Heat large skillet over medium high heat. Add oil
Working in batches, spoon batter into skillet by
1/4 cupfuls; spread with back of spoon to form
3" pancakes. Cook until golden, about 2 minutes
each side. Add tiny amount of oil as needed.

Recipe from Bon Appetit, 1999 by
Jim Fobel

CARIBBEAN CORN AND VEGETABLE BAKE

First of all let me say that I thought "shucked" meant removing the kernels from the cob, so that's what I did and happily so. But it means to just remove the husks from the corn. I am sure the recipe would be great with just pieces of corn on the cob, but I really preferred the kernels as part of the bake. Removing the kernels is easy as long as you have a sharp knife (Stand the cob straight up)
All that said, I loved this dish. I thought it was going to be just baked veggies but the mixing of the tomato juices with the onions and spices was heavenly. A very easy recipe too.

Serves 4-6

2 tbs olive oil
2-1/2 tsps ground cumin
1 tsp salt
3/4 tsp sugar
3/4 tsp dried thyme, crumbled
1/2 tsp fresh ground pepper
1/8 tsp ground red pepper
4 ears fresh corn, shucked and halved
1 lb plum tomatoes, cut in half*
12 oz small thin-skinned potatoes, cut in
quarters, unpeeled
2 medium onions, cut in thin wedges

Preheat oven to 450. In a small bowl mix oil, cumin,
salt, sugar, thyme, black pepper and red pepper until
blended.

Place corn, tomatoes, potatoes, and onions in a
non-reactive 15 x 10 roasting pan.

Pour the oil mixture over the vegetables; toss gently
to coat.

Cover pan with foil. Bake, stirring once or twice
until vegetables are tender, about 30 minutes.

Recipe from Southern Supersweet Corn via an old
newspaper recipe.

*the only tomatoes I use are vine ripe tomatoes and
I always put them in a brown bag as soon as I get
home from shopping. They ALWAYS taste like tomatoes
unlike all other tomatoes from supermarkets. They
are more expensive, but well worth it. If recipe
says cut in half, I quarter them.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

Cold rice salads never appealed to me, so I never tried them. This recipe has changed my mind. I have just one thing to say about this recipe: FABULOUS!

Since I cooked this a couple of hours before dinner, I put the rice and beans (separately) in the freezer to cool down quickly. Do not let it freeze.

Serves 6

1/2 cup olive oil
1/4 cup apple cider vinegar
1 tbs Dijon Mustard
1 tsp ground cumin
1 tsp minced garlic

2-1/2 cups cooked white or white basamati rice
1 15 oz can black beans, rinsed, drained
3/4 cup chopped red bell pepper
3/4 cup chopped yellow bell pepper
3/4 cup chopped green onions (scallions)
(Don't skimp on the scallions)
Lettuce leaves (optional)

Whisk oil, vinegar, mustard, cumin and garlic in
medium bowl until well blended. Season with salt
and pepper.

Combine rice, beans, peppers and onions in large
bowl. Toss salad with enough dressing to moisten
(I used entire dressing). Season with salt and pepper.

Can be made 6 hours ahead. Cover and refrigerate.

Line large serving bowl with lettuce, if desired, which
I did not.

Recipe from Bon Appetit July 1997