How to Make Corn Fritters

Use fresh corn cut off the cob to make these corn fritters. My grandmother taught me to slice the corn off with a knife, then use the back of the knife to scrape out the “milk”. Watch the video for their tips on how to do this- probably easier than granny’s method, and complete instructions on the fritters.

Corn Fritters

• 2 ears of corn, corn cut off
• 2 more ears of corn, corn  grated off and stripped (see video)
• 3 T corn meal
• 3 T all purpose flour
• 2 T heavy cream
• 1/2 t salt
• 1 egg
• pinch cayenne pepper
• fresh shallot, minced
• 1/4 cup vegetable oil

Mix together all the ingredients except the oil. Heat the oil and drop rounded tablespoons of corn mixture into the oil. Fry for 1 minute, then turn and fry for 1 minute on the other side or until brown. Remove to a paper towel to drain. Serve as a side dish or appetizer.

This video by Cook’s Illustrated shows you how to make corn fritters.

How to Barbecue a Brisket

This brisket recipe  makes a lot, so be sure to have a crowd to feed, or plans to use the leftovers. The brisket is started on the grill for a great smokey flavor, then finished in the oven for speed. Be sure to watch the video for complete instructions.

Barbecued Brisket

1 whole Brisket- 10 to 11 pounds

Brisket Seasoning Rub

Mix together:

• 1/4 cup paprika
• 2 T chili power
• 2 T dark brown sugar
• 2 T ground cumin
• 2 T salt
• 1 t ground oregano
• 1 t white pepper
• 1 tblack pepper
• 1 t white sugar
• 2 t cayene pepper

Rub into brisket. Wrap tightly and refrigerate for 2 to 48 hours for flavors to meld.

Smoke over low heat on the smoker using hickory chips for 2 hours.

Wrap the brisket in foil and move the brisket to the oven at 300 degrees for 3 to 3 1/2 hours or until done and fork tender.

Let the brisket rest for 30 minutes and then carve it across the grain.

Make a sauce from the drippings:

Mix equal parts of de-fatted drippings and barbecue sauce. Serve over brisket slices.

This video from Cook’s Illustrated discusses how to choose a brisket and illustrates this recipe, for a moist tender brisket every time. The video also shows you how to slice it across the grain- very important for a tender bite.

Choosing a Knife

In this video Chef Todd Mohr teaches you how to choose a knife, including which metal compositions are best. He then continues to explain how to sharpen and steel the knife. View Knives on Amazon

How to Make Molten Chocolate Cake

In this video, chef Kirk Leins shows you how to make a decadently rich Molten Chocolate Cake. The cake is light and moist with a molten chocolate center. Serve it warm to that special someone and you are sure to get rave reviews.

Garnish with a little vanilla ice cream or whipped cream.

Enjoy!

Molten Chocolate Cake (serves 6)

Powder sugar for dusting
4 large egg yolks
4 large whole eggs
1/2 cup sugar
1/2 lb. high-quality, bittersweet chocolate, chopped
1 tbsp plus 1 tsp cake flour (plus more for dusting)
Vegetable spray
2 sticks unsalted butter

Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.

In the top of a double boiler, melt the butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.

Evenly distribute the batter among the 6 ramekins, and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.

Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.

Top 10 Grilling Tips -Video

In this video Cajun Cooking TV offers 10 tips for outdoor grilling.