Corn Quest II: Panamanian Chefs’ Cooking Club 
Here I am again with zillions of freshly picked, organic, baby corn ears from the farm. Ohh, they are so fresh, juicy and the kernels are as big as mature corn, but with a tender texture, a unique characteristic of the young ones.
They are so many, I decided that I needed help this time. Because just thinking about my last corny experience---makes me a little shaky.
So I called Chef Elena and she contacted the rest of our group: Edna, Pachi, Jorge & Alonso. They were thrilled to be able to have a bounty of such a delicious food.
We met early today at the Academia de Artes Culinarias. This time, "to frost or not to frost" was NOT the question!
Have you ever been intimidated by a vegetable or any kind of food? I know, I know...I said the same thing last time, BUT, somehow I've got smarter 
I've got my friends/colleagues to join me in this tasty quest!
So, today the question was ...what to do with 1,000 ears of corn??? The delicious ideas were endless, oh my...! we cooked so much, we ate so much, we had such a great time, AND we took some corn home to continue experimenting----We'll report on that issue later...
Tomorrow I'll post a few recipes and more photos, AND an awesome video too! Hey...I think that I finally learned how to use the video feature in my camera...Let's see tomorrow
This is the first of a monthly series of cook-offs we are going to have as part of the Chef's Cooking Club of Panama.
Next time the main ingredient
nt will be: COCONUT----Oh yes, one of my favorite tropical ingredients. The date: August 18, time...10 AM, place: not set yet...but one thing we sure know: it would be FANTASTIC!!!!!!!!!!!!!! Stay tuned to get the yummy recipes with corn, and to follow the Panamanian Chef's adventures.
Head over to El Amor por la Cocina to get Chef Elena's report and photos on this fun event!
Los quiero mucho!
Melissa
P.S. I NEED a MAc.
UPDATE: This is the Video (in Spanish)
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Tags: corn, food blogs, cookingdiva, cooking, panama, recipes, food & drink, food, chef melissa
maiz corn cooking cookingdiva diva panama chef recipe recipes recetas receta- by Chef Melissa
- July 20, 2006
- 12:16 am
Links Favoritos
Panama
- La Prensa Web
- Autoridad de Turismo Panamá
- Municipio de Panamá
- Presidencia de Panamá
- Panama America
- ETC Blog Panama
Panama Food Lovers
- La Mesa de Freddo
- Anne Walker's Kalu Yala
- Cocinova
- ChowTrek - Road Feasts
- Sandy Dientes
- Boquete Guide
- VaneValentine Food
- El Buen Diente
- Bollo Preñao
- El Amor por la Cocina
Panama Restaurants
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
-
Paul dice en The Best From the Tropics: Organic & Fairly Traded Chocolate from Panama
Hi Melissa, as a self proclaimed chocholoic, I have a weak …
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MÓNICA LAZCANO SANTOS dice en La Receta del Dia: Almond-Orange Pound Cake and Uchuva Sauce
UN GUSTO VISITAR TU PAGINA Y ASÍ CONOCER DE LA GASTRONOMÍA …
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gaby dice en La Receta del Dia: Pastel de zanahoria Melissa, con cubierta de queso crema
Hola! Melissa,megusta tus recetas gracias por compartirlas
Quisiera saber la …
Archives
Recetas Deliciosas
- La Cuaresma: Pescado o no Pescado? ese es el dilema
- La Receta del Dia: Mel`s Rum & Chocolate Cream
- La Receta del Dia: Pescado relleno de arroz con coco, tocino y lemongrass
- Deliciosos Dulces Caseros Festivos: Malvas de Peppermint y Corazones de Chocolate
- Brigadeiro: Eterno e insustituible!
- Cocinando con Sweet Potato, Yam, Batata, Camote, Papa Dulce, Boniato
- Flan de Champagne
- Cooking with Cape Gooseberry (Uchuva) and Passion Fruit (Maracuya)
- Para preparar y disfrutar en familia: Licor Casero de Limón
- IMBB 20: Souffle de Maracuya
Comments
07.20.06 at 11:42 AM |
Hum, it’s really gorgeous ...
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07.20.06 at 11:52 AM |
Thank you Fabienne! I just visited your blog for the first time and I really love your ideas and versatility.—-I’ll be going there often
07.20.06 at 07:52 PM |
I envy you so much!! Cuando pones el scratch & sniff feature en el blog?
07.23.06 at 07:25 AM |
Melissa, what a great idea to get together for those sessions. Thank you for sharing the video. I am particularly curious about ‘tamales’. In Brasil we have something called ‘pamonha’which seems very similar. I miss it dearly. It is ‘mashed up’corn, cooked in the husk - little parcel shape, can be sweet or savoury - with pieces of cheese in it. From one of the pictures tamales (is it how we write it?) are very similar to pamonhas.
08.06.06 at 10:25 PM |
Wow, you are a professional chef!!! Food looks divine. We’re half way across the world, but united by a passion for food!!!!
12.05.06 at 03:43 PM |
I’m a librarian. We got a call from a local woman who wants to open a Brazilian restaurant, with PAMONHAs as the specialty. (“Of course, I will sell foods of other kinds, because everyone doesn’t like Brazilian food!”) She claims American corn (a staple in this food) is too moist, and she needs to know a good source for The Right Kind Of Corn.
Any suggestions?
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