I tend to cook too much food when I entertain. I'm not sure if it's because I think what I'm making will be irresistible or I think that it should be socially acceptable to overindulge whenever food is presented. I dream of cocktail parties where everyone receives their own round of melted brie so I don't have to share. The dream wouldn't be complete without my very own trough of seven layer of chip dip. Nothing taste better on a corn chip than a creamy mixture of beans, salsa, sour cream, and avocado. Obviously the other three ingredients are a national Mexican secret because I can't for the life of me figure out what they are.
Cooking too much food inevitably leaves me with leftovers and I hate throwing out food. I must have spent my past life in a post war environment because I can't stand wasting food even if it's a whole day old. I also love coming up with ways to make new dishes that don't look like their past lives. When we were living on the boat I made a kick ass brussel sprout sandwich. It tasted a lot better than it sounds.
I had family over the other night for my brother's 40th birthday party. I overestimated everyone's love of corn and was left with a bowl full. Below is a tasty alternative to cold corn on the cob.
kernels from 6 cobs of cooked corn
1 tbsp of olive oil
1 onion, diced
1 sweet potato, diced
1 tsp chipotle pepper or to taste, minced
3 cups vegetable stock
1 cup of milk
1 tomato, diced
juice from 1 lime
handful of cilantro
Saute onion in heated saucepan. Once soften, add sweet potato and stock. Bring to a boil and then simmer 10 minutes or until sweet potato is cooked. Add corn and let cool enough to blend with a hand blender. Add milk, and reheat slowly. Add tomato, lime juice and cilantro. serve immediately.