Mathew Brady and the Battle of Antietam - Creamed in the Corn

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03/21/22 • 37 min

What does a bespectacled photographer from New York have to do with the bloodiest day in American History? Join me, Chef Money, as we look to not only solve the question above, but also cook a delicious side dish thats a perfect accompaniment to that roast chicken dinner or barbecue ribs.
Creamed in the Corn
Ingredients:
•1⁄4 cup unsalted butter
•3 Cups of frozen corn niblets – can use canned, but drain it first
•1⁄2 package (1⁄2 cup) of cream cheese room temperature, cut into chunks
•1 cup of cream – I’m using 10%
•2 teaspoons granulated sugar
•Salt and Pepper to taste
•** parm as garnish**
Directions:

Heat up your pan over med-high heat, and add your butter.
Once your butter has completely melted, add your cream, and cream cheese. Stir often to prevent burning.
When the cream cheese is melted, add your sugar, and season with salt and pepper.
Add your corn niblets, stir, and allow to simmer for about 10 mins.
Using an immersion blender or food processor, pulse up a bit (about 1⁄2 a cups worth) of the mixture in order to get a more traditional texture, as well as giving your dish a nice yellow finish.
If using a food processor, return to pan, stir, and serve immediately. For immersion blender, stir and serve once you're done using it.
Optional: garnish with fresh, shredded parmesan cheese for a sweet and savory combination.
Optional: if you can find them and want a bit of heat, use frozen corn nibblets with jalapeño peppers. PC Brand has this available.

Cheers!

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Heat up your pan over med-high heat, and add your butter.
Once your butter has completely melted, add your cream, and cream cheese. Stir often to prevent burning.
When the cream cheese is melted, add your sugar, and season with salt and pepper.
Add your corn niblets, stir, and allow to simmer for about 10 mins.
Using an immersion blender or food processor, pulse up a bit (about 1⁄2 a cups worth) of the mixture in order to get a more traditional texture, as well as giving your dish a nice yellow finish.
If using a food processor, return to pan, stir, and serve immediately. For immersion blender, stir and serve once you're done using it.
Optional: garnish with fresh, shredded parmesan cheese for a sweet and savory combination.
Optional: if you can find them and want a bit of heat, use frozen corn nibblets with jalapeño peppers. PC Brand has this available.

Cheers!

Previous Episode

RMS Empress of Ireland & Starboard Side Shepherd's Pie

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On May 29th, 1914, the Canadian Pacific Steamship "Empress of Ireland" collided with the Norwegian coal ship "SS Storstad," and sank 14 minutes later.
Join me, Chef Money, on this St. Patrick's Day inspired show, as we take a look back at a marine tragedy on par with RMS Titanic, but not nearly as talked about.
And, along the way, we will make an Irish inspired dish. Something that I like to call, "Starboard Side Shepherd's Pie."
Starboard Side Shepherd's Pie
•2 lbs of ground beef or ground lamb
•1 onion – diced
•2-3 lbs of potatoes – you’ll want enough mashed potatoes to cover the top of your dish
•21⁄2 cups of frozen peas and carrots
•1 tbsp EVOO
•21⁄2 tbsp butter
•1⁄4 cup cream cheese
•1⁄4 cup cream – I’ll be using 35%
•1⁄3 Cup of flour
•At least 3 cloves of garlic- minced
•2 tsp fresh rosemary – finely chopped
•1 tbsp ketchup
•1 tsp paprika
•1⁄8 tsp of cinnamon
•1⁄8 tsp of cayenne pepper
•1⁄4 at least of your fav. Sharp cheddar
•2 cups of water or beef broth
•1⁄2 cup of Guiness
•Salt and Pepper – to taste
1.Preheat the oven to 375 degrees F (190 degrees C).
2.Place olive oil and butter into a large pot or Dutch oven over medium heat. Stir in onion and ground meat; brown the meat, breaking it up as it cooks, about 10 minutes.
3.Stir in flour until incorporated, then mix in salt, black pepper, rosemary, paprika, cayenne, cinnamon, ketchup, and garlic; cook and stir until garlic is fragrant, 2 to 3 minutes.
4.Stir in water and scrape up any brown bits from the bottom of the pot. Reduce heat to medium-low and bring mixture to a simmer; cook and stir until thick, about 5-6 minutes.
5.Stir in peas and carrots until combined.
6.Spread meat mixture into the bottom of a 9x13-inch baking dish and set aside.
7.Place potatoes and (at least) 2 cloves of peeled garlic into a large pan of water. Bring to a boil, reduce heat to medium, and cook until tender, about 15 minutes. Drain well and return potatoes to pot.
8.Mash butter, garlic, cream, cream cheese, and cheddar cheese into the potatoes. Mash until combined and potatoes are smooth. Season to taste with salt and black pepper
9.Top the meat mixture in the baking dish with the mashed potatoes and spread evenly to cover.
10.Bake in the preheated oven until the top is golden brown and sauce is bubbling up around the edges, 25 to 30 minutes.

Next Episode

Dian Fossey & Fossey Fuel

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A look into the life of one of the preeminent primatologists of the 20th century - Dian Fossey. Plus, we will be blending up a fun filled fruit smoothie inspired by the diet of her study of expertise - the Mountain Gorilla - that I like to call "Fossey Fuel."
Ingredients:
• 2 Cups of Frozen Berries
• 1⁄4 Cup of Greek Yogurt
• 1⁄2 Cup of Guava Juice – normally, I would recommend staying away from fruit juices, but for the purpose of this, I think we’ll be OK.
• 1⁄4 Cup of Filtered Water
• 1 TBSP Unshelled Sunflower Seeds, I’m using salted
• 1 TBSP Ground Flax
• One Handful of Spinach
Direction:
Toss all of your ingredients into a blender and blend until smooth... a smoothie.
Pro Tip #1: Add a few ice cubes to your blender in order to keep your smoothie nice and cold.
Pro Tip #2: You can always add additional water if you want a "thinner" consistency.
Pro Tip #3: Freeze it in a popsicle mould for a tasty treat on a warm day.
Cheers!