Market Musings Blog

Local Foods for Your Grill

2014_Grilling Corn enews

In honor of the Eat Local America Challenge this month, I am bringing you an awesome local recipe to use at your late summer barbecues! I picked up all of my local ingredients from Mississippi Market of course; corn from Wheatfield Hill Organics in Wisconsin, chicken drummies from Kadejan Farms of Minnesota and Triple Crown BBQ Sauce from Minnesota. All of the Asian ingredients can also be bought at Mississippi Market (just not the exact brands of rice vinegar and mirin) so it’s a one stop shop for this grilling fun!

I love this recipe in the heat of summer because it just tastes so good sitting outside on a warm summer night and there’s virtually no clean up- perfect for when you have company over!

Grilled Corn

Preparation:

  • Shuck husks and all strings off, wash and dry completely.
  • Spread room temp butter (I experimented with bacon drippings on one, leftover from my breakfast that morning, it turned out pretty darn good as you can imagine!) I have also used olive oil before with good results.
  • Sprinkle with salt and pepper if desired.

Cook: Place on low-med heat grill, aiming for about 350 degrees (I used a gas grill here that runs super hot, so temp and times may vary for cooler charcoal grills.) Depending on it’s size, corn takes about 20 minutes to grill, so I usually put them on a few minutes after the chicken if I am using the larger drummies like I did here. I usually rotate them about every 5 minutes and sometimes turning them end-over-end because my grill has a lot of hot and cold spots. You’ll notice the kernels turning darker yellow and once they are fully deep yellow get some good grill char all around, your done!

Asian-Style BBQ Chicken Drummies

Preparation

Here is my recipe for Asian-Style Barbecue Sauce:

-2 parts Triple Crown BBQ sauce
-2 parts hoisin sauce
-½ part chili garlic sauce (can substitute with Sriracha as well)
-¼ part rice vinegar
-¼ part mirin
I used 2 packages of large chicken drummies, but I have used this recipe for small chicken wings as well.

2014_Grilling Corn and Drummies-1Definitely mess around with the amounts until you get the taste you are looking for. I rarely measure, so I can change recipes for the people I am cooking for. For instance, if you are cooking for kids, you can make it less spicy, or someone who dislikes vinegar, use less mirin and rice vinegar or omit them completely.

Mix all ingredients together and coat chicken completely, let marinate for as long as you can. Over night is best, but in a pinch it is fine to throw them on the grill right away too.

Cook: Place marinated chicken drummies on a low-medium heat grill, aim for 350-400 degrees. Depending on your grill, I turned mine every 3-5 minutes. Once they are turned, use your leftover sauce and either brush or spoon it over the chicken, continue to turn, re-saucing and charring each side multiple times. This will build layers of caramelized crispy goodness on the skin of your drummies, which is honestly my favorite part! I cooked mine for about 25 minutes around 400 degrees, but I think I could have left them on another 5 or 10 minutes to crisp them up a little more.

Add some local watermelon and you’ve got a delicious local barbecue menu!

P.S. I always make extra so I can put this tasty chicken and corn in salads/sandwiches/wraps for my lunches throughout the week.

A little info about the writer: Amanda has worked for Mississippi Market for 9 months as a Floor Manager. She has always enjoyed cooking and food. She is a local artist and photographer in her free time. She loves combining her love for cooking and photography by creating beautiful images of the food she makes. Her favorite part about working at the co-op is learning and sharing cooking knowledge and recipes with customers everyday.

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A condiment that brings the heat – Giardiniera

Okay, I won’t lie, in my house, we’re a little less than patient for spring to really be here.  Thinking about warm weather makes me think of grilling, which in turn makes me think about condiments.  About a year ago, I discovered my new favorite: giardinieraRead more …

Kickin’ it with kimchi

Napa or Chinese cabbage is traditionally used for making Korean winter kimchi, but it’s far from the only vegetable you can use for that purpose. Read more …

Put hot sauce on it!

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Tea – finding the perfect mug

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Snow days!

Looking out the window, watching the snow fall makes many of us at the co-op want to be home, curled up on the couch with a good book and a cup of hot cocoa.  Read more …

Hoppin’ John for good luck in the new year

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Luckily I work here, where everyone is talking about (or eating) food, all the time. Apparently, I wasn’t the only craving something different for breakfast. As I strolled around the office, I noticed that Lauren had unpacked her Oatmeal-in-a-jar and Luke was eating a hot breakfast sandwich at his desk.

Beyond those two stand-bys around here, I was also pointed to these two recipes, both warm & hearty, yet satisfying in different ways. Read more …

Gluten Free Cooking & Eating

Would it surprise you to learn that throughout most of recorded history, only a small, though powerful, portion of humanity (currently about 35 percent) has eaten wheat? Those of you who are embarking on wheat-free diets should take heart from this: people have been cooking and living healthy lives without wheat bread, wheat pasta, and wheat cakes for a very long time, and their rich cooking traditions can serve you still.

no wheatWheat is a demanding crop. It cannot grow in the south because it is susceptible to blights under warm, humid conditions; it cannot grow in the far north, because it is too cold for it there. It cannot grow in wet or poor soils.  There’s a great deal of the world that cannot support wheat. In those regions where wheat is not easily grown, you will find wheat-free (and even gluten-free) food traditions that you can cook from and enjoy. Be assured that they are many, storied, and fine.

Of course, there’s a second route for people who cannot tolerate gluten-producing proteins, and that’s the one that food manufacturers want you to take: buying costly mixes that approximate the tastes and textures of wheat-containing foods. I have explored these, and while they’re convenient, most of them do not make terribly good substitutes for glutinous foods: they are expensive to buy, and some of them don’t taste much like the real thing. You will be far better off seeking out traditions that never involved wheat.

Several years ago, a woman recently diagnosed with celiac disease told me that her diagnosis came with an unexpected blessing: it prompted her to learn to cook. Before then, she had mostly eaten out, ordered in, and otherwise avoided cooking, thinking it was too time-consuming for someone with demanding professional work.

When I realized how much more expensive buying gluten-free foods was, I decided I was going to learn to cook for myself. I had expected nothing more than eating more economically, but I discovered that I loved cooking for its own sake—it was more soothing than I anticipated, and I could eat really well without worrying that there might be gluten in anything so long as I did the cooking myself.”

That is the alternative that cooking out of long-established gluten-free traditions offers you. Here’s what you’ll need to know in order to face this new challenge.

Shrimp & asparagus risotto. Click the photo for more gluten free recipes from "Cooking Light" Photo: Oxmoor House

Shrimp & asparagus risotto. Click the photo for more gluten free recipes from “Cooking Light” Photo: Oxmoor House

What Is Gluten?  Gluten is the largest protein molecule known to biochemistry. For our purposes as cooks and eaters, what’s important to understand about it is that some raw grains possess the potential to produce gluten. Gluten is not a protein that sits there, wholly formed: it must be produced through the combination of two precursor proteins, glutenin and gliadin, in the presence of oxygen and water, physical agitation (mixing, kneading), starch, and salt.

Some ingredients used in cooking—for example, sugars, fats, and eggs (which contain fat)—block the formation of gluten by preventing the two precursor protein molecules from attaching to each other. The kind of potentially glutinous grain also makes a difference: rye and barley, for example, contain less gliadin and glutenin than wheat. Hard winter wheats contain far more of these proteins than soft spring wheats and winter wheats grown in the South.

Celiac disease vs. Gluten Free
Many people are being told to try gluten-free diets as aids to digestion, clearing congestion, and a host of other health problems. Such changes in diet are voluntary and distinct from celiac disease, in which one’s own immune system attacks the presence of gluten in the gut and damages the gut’s lining. If you are not gluten-intolerant but simply want to minimize your exposure to it, you can minimize gluten production when baking by using low-protein wheat flours (White Lily; pastry flour; cake flour). If you have celiac disease, you probably need to entirely avoid the proteins that can form gluten and instead cook from traditions that never incorporated gluten-producing grains.

Industrial foods regularly include gluten-containing ingredients in places you wouldn’t expect to find them: tomato-based pasta sauces, soy sauces, canned vegetable sauces, salad dressings. That’s why learning to cook and bake instead of depending on processed food is so important to your health.

Here are the world’s most common grains that do not contain gluten:

amaranth

buckwheat

corn

millet

oats*

quinoa

rice

sorghum

teff

legume flours (not derived from grain but made into flours)

quinoa

Quinoa is a versatile grain that is high in protein.

As a cook or potential cook, this list should tell you that you can freely cook polentas (corn), stir-fries and risottos (rice), grain salads (quinoa, amaranth), flatbreads (buckwheat, millet, oats, teff, rice)—a range of possible explorations that’s almost unlimited! The traditional foods of central & southern Mexico and equatorial Central & South America; those of western, sub-saharan Africa; those of southern China and southeast Asia; those of southern Europe and the Horn of Africa can offer you more than a lifetime of pleasurable cooking and eating, most of it gluten-free.

*While oats themselves do not contain the precursor proteins to gluten, they are usually processed in plants that also process wheat; this is why oats are sometimes listed among gluten-producing grains. Certain brands of milled oats (such as Bobs Red Mill GF Oats) are made on equipment that has not processed gluten-producing grains.