Watching a few episodes of “Friday Night Lights” and a nice bowl of fresh marinara and spaghetti starts off the easy cooking weekend for me and while Catalan style stew with clams and sausage is certainly a departure from the celebratory meatloaf for Sunday, Father’s Day, meatloaf is on the menu for Saturday night instead with the usual suspects, mashed potatoes and whatever vegetable I can muster up…looks like creamed corn with farm stand fresh corn.
I came away from the stand with a couple of arm loads of goodies, fresh corn, tomatoes, cucumbers for homemade pickles, and fresh squashes. Creamed corn is easy and I started out roasting the corn, slicing off the kernels and scraping as much juice from the cob as I could. Simply melt 3-4 tablespoons butter in a sauté pan and sauté about 3/4 cup 2-3 early Vidalia onion bulbs, chopped with some of the green part until soft, add the corn, season with salt and pepper and pinches of smoked paprika, pour in about 1/4 cup heavy cream and 1/2 cup half and half, stirring to blend and simmer down until almost all the cream is gone. Taste and season again if necessary.
I’ll save the stew recipe for later, but I have an easily prepared tuna appetizer spread that calls for the last jar of fabulous Italian tuna in olive oil another quick recipe from David Leite
Tuna Spread slightly adapted from The New Portuguese Table
2 tablespoons olive oil
1 medium onion, minced
2 garlic cloves, minced
2-6-ounce cans imported Italian solid light tuna in olive oil, drained
8 tablespoons softened unsalted butter, cut into pieces
3 tablespoons Tawny Port wine
1 tablespoon fresh lemon juice
optional pieces of smoked paprika
Piri-piri sauce or hot sauce
Kosher salt and freshly ground white pepper
1 teaspoon minced fresh flat-leaf parsley for garnish
Heat the olive oil in a small skillet over medium heat until it shimmers. Drop in the onion and cook, stirring often, until slick and deeply golden brown, about 20 minutes. Add the garlic and cook for 2 minutes more. Remove from the heat and let cool to room temperature. Combine the onion mixture, tuna, butter, port, and lemon juice in a food processor and buzz until a smooth paste is formed. Season with piri-piri sauce and salt and pepper to taste. Scoop the spread into a serving dish and swirl the top with a spatula. Cover with plastic wrap and refrigerate for at least 1 hour for the flavors to marry. The spread will last for 1 week, tightly covered, in the fridge. Let return to room temperature before serving, garnished with the parsley.
Leite, David (2010-10-13). The New Portuguese Table: Exciting Flavors from Europe’s Western Coast (Kindle Locations 872-884). Potter/TenSpeed/Harmony. Kindle Edition.