Sunday, 25 April 2010

Corn Crepes and Greek-Style Orzo Salad

Wondering what to do with your leftover grilled meat? This simple crepe recipe makes an elegant looking wrap for repackaging last night's barbecue.
They are delicate, care must be used when cooking them, but the results are delicious. Best of all, the batter can be made well in advance leaving you more time for drinking wine and dancing around in the kitchen. Which we all do, right? Just me? Hmmm..

Corn Crepes
adapted from Michael Symon, Live to Cook
for Symon Sundays with Ashlee Wetherington

1/2 cup corn kernels (I used tinned, sweet)
1/2 cup flour
2 large eggs
1/2 cup milk
1/4 tsp kosher salt
Freshly ground black pepper to taste
1 coarsely chopped red pepper
1 coarsely chopped green onion
olive oil (in a mister would be best)

Preheat oven to 400F.
Puree all together in a food processor. Pour into a small jug and let sit in fridge at least 2 hours or overnight.
Mist small amount of oil into a non-stick crepe pan on medium heat.
Pour in a couple of tablespoons of batter and swirl to coat the pan.
Cook until starting to brown on one side, flip and cook other side.
Lay flat on work surface and cook the rest of the crepes. They will be delicate.

Stuff with prepared cooked meat:
Symon uses duck confit, I used leftover grilled pork tenderloin, shredded.
Add a little Coffee BBQ Sauce*
And leftover kernels of corn. I also sprinkled more on top.
Wrap and place into an oven-proof dish.
Bake for 10 minutes and serve with extra BBQ sauce.

Coffee BBQ Sauce
adapted from Michael Symon, Live to Cook

1 small onion, minced
1 tbsp olive oil
Kosher salt to taste
1.5 tbsp coriander seeds, toasted
1/2 cup brown sugar
1/2 cup sherry vinegar
1 cup espresso
1 cup Spicy Ketchup
1/2 tomato juice
1/2 tsp chipotle powder

Sauté onion in olive oil until soft and starting to brown. Add the rest of the ingredients bring to a simmer, reduce heat to low simmer and let cook gently for 2 hours. Strain.

And to go with our crepes, Greek-Style Orzo Salad!

Greek-Style Orzo Salad
adapted from Mark Bittman
How to Cook Everything Vegetarian
for Souper Sundays with Deb of Kahakai Kitchen

4oz orzo, cook until al dente in boiling, salted water, rinsed with cold water

Juice of 1/2 lemon, or white wine vinegar to taste
3 tbsp olive oil
1 tomato, small dice
1 red onion, small dice
1 large green onion, thinly sliced
1/4 cup kalamata olives, pitted and chopped
handful fresh oregano leaves
big pinch fresh thyme leaves
1/4 cup crumbled feta cheese
kosher salt and freshly ground black pepper to taste

Toss together in a bowl, adjust seasoning to taste. Salad will be better if it can sit out at room temperature for up to an hour before serving.