Indian Summer Corn Quesadillas: A Chef's Life on PBS #achefslife
The season of Fall is on its way. It will be here on Saturday and I am sad. Now is the time to rush and put up the last of the summer tomatoes, peaches and corn.
I've had corn on the brain all summer and it keeps coming back to me. I watched the first episode of the PBS documentary, A Chef's Life and I fell in love. They put up corn and created several corn dishes in this episode. Filmed in Kinston, North Carolina, it features James Beard Award finalist Chef Vivian Howard, her husband Ben Knight and their restaurant Chef and the Farmer.
For months, I've been watching the trailers, tweeting with Chef Vivian and her PR team behind the show. No matter how many times I've watched the first episode, (last count: 8) when the opening credits start rolling, my eyes fill with tears and the tears just roll down my face. I can't stop them. I just let them fall and dampen my shirt. I get so emotional seeing good, hard work come to fruition and knowing millions of people in America are seeing the same thing I am. I was and am overcome with joy and love for North Carolina and seeing two people as lovely and talented as Ben and Vivian create this beautiful piece of work. When the first few chords of the Avett Brothers song "Will You Return" start to play,
I was invited to attend a strategy party in Durham at Parker & Otis to talk about the documentary, see some unseen clips and write down contact info & names of people/companies we all know who can help catapult the show even further into the television stratosphere. And by 'we', I mean top food people in the area who "know people". (HEY! That's ME!) I got to mix and mingle with other food professionals with whom I am already acquainted AND meet some new faces (like Chef Vivian).
Fifteen years ago, international cuisine was all the rage. It was all about who could spend the most money and import the most expensive ingredients from overseas. Promoting North Carolina products, restaurants and farmers takes up most of my day. It makes my heart swell to see "my people" doing well. It makes me so proud to call North Carolina home. It makes me proud to share with the world that my maternal side of the family is from Eastern North Carolina and it's where I spent four and a half glorious years of my college days.
So, I talked about corn earlier and if you were nice and read everything I had to say about it, the following recipe won't seem out of place.
Inspired by "A Chef's Life" and me trying to hang onto summer as long as I can, I give you: Smoky Corn Quesadillas
Eat them. Your mouth with thank you.
I've had corn on the brain all summer and it keeps coming back to me. I watched the first episode of the PBS documentary, A Chef's Life and I fell in love. They put up corn and created several corn dishes in this episode. Filmed in Kinston, North Carolina, it features James Beard Award finalist Chef Vivian Howard, her husband Ben Knight and their restaurant Chef and the Farmer.
For months, I've been watching the trailers, tweeting with Chef Vivian and her PR team behind the show. No matter how many times I've watched the first episode, (last count: 8) when the opening credits start rolling, my eyes fill with tears and the tears just roll down my face. I can't stop them. I just let them fall and dampen my shirt. I get so emotional seeing good, hard work come to fruition and knowing millions of people in America are seeing the same thing I am. I was and am overcome with joy and love for North Carolina and seeing two people as lovely and talented as Ben and Vivian create this beautiful piece of work. When the first few chords of the Avett Brothers song "Will You Return" start to play,
♫♪♫♪ "I wish you'd see yourself as beautiful as I see youIt strikes a chord within me. It makes my heart beat a little faster. Vivian did in fact return to her home in Kinston to open up the restaurant with Ben. And even though the area is in one of the poorest parts of the country, it is indeed beautiful and even though there is abject poverty and other things we'd not talk about, there is beauty in the area and in all of the people, too.
Why can't you see yourself as beautiful as I see you?"♫♪♫♪
 |
| (l to r) Joe Philipose (my boss), his fiancee Donna, Chef Vivian Howard & me |
Fifteen years ago, international cuisine was all the rage. It was all about who could spend the most money and import the most expensive ingredients from overseas. Promoting North Carolina products, restaurants and farmers takes up most of my day. It makes my heart swell to see "my people" doing well. It makes me so proud to call North Carolina home. It makes me proud to share with the world that my maternal side of the family is from Eastern North Carolina and it's where I spent four and a half glorious years of my college days.
So, I talked about corn earlier and if you were nice and read everything I had to say about it, the following recipe won't seem out of place.
Inspired by "A Chef's Life" and me trying to hang onto summer as long as I can, I give you: Smoky Corn Quesadillas
Smoky Corn Quesadillas
Yield: 2
I've had corn on the brain all summer and it keeps coming back to me. I watched the first episode of the PBS documentary, A Chef's Life and I fell in love. They put up corn and created several corn dishes in this episode. Filmed in Kinston, North Carolina, it features James Beard Award finalist Chef Vivian Howard, her husband Ben Knight and their restaurant Chef and the Farmer. Inspired by "A Chef's Life" and me trying to hang onto summer as long as I can, I give you: Smoky Corn Quesadillas.
Ingredients
- 1/4 cup fresh corn kernels
- 4 slices pepper jack cheese
- 2 Tbs chopped fresh cilantro
- 1 tsp smoked paprika
- pinch or two of Kosher salt
- 2 7- to 8-inch flour tortillas
- 2 tsp. vegetable oil
- Lime wedges and sour cream, for serving (optional)
Instructions
- In a medium bowl, combine the corn, cilantro, paprika, and 1/8 tsp. salt.
- Divide the mixture between the tortillas, scattering it over half of each; Place 2 slices of pepper jack cheese over the corn mixture. Fold the tortillas in half.
- Heat the oil in a heavy-duty 10-inch skillet over medium heat until shimmering. Add the quesadillas and cook until browned and crisp on the bottom, about 1 minute. Flip and continue to cook until browned and crisp on the other side, 1 minute more.
- Let cool slightly, cut into wedges, and serve with lime wedges and sour cream.
Calories
849.32Fat (grams)
35.29Sat. Fat (grams)
14.68Carbs (grams)
104.11Fiber (grams)
7.47Net carbs
96.64Sugar (grams)
2.02Protein (grams)
29.83Sodium (milligrams)
1291.90Cholesterol (grams)
53.38Please consult a healthcare professional or dietician about nutritional needs for your diet. I am a communications professional, not a physician.
Eat them. Your mouth with thank you.
Like this post?
About the author
Nikki Miller-Ka
Ms. Miller-Ka is a classically trained chef with a BA in English from East Carolina University and a Culinary Arts Associate Degree from Le Cordon Bleu-Miami.
Formerly, she’s worked as a researcher, an editorial assistant, reporter and guest blogger for various publications and outlets in the Southeast. She has also worked as a catering chef, a pastry chef, a butcher, a baker, and a biscuit-maker. Presently, she is a food editor, freelance food writer, and a tour guide for Taste Carolina Gourmet Food Tours.
Yum! That looks delicious! Definitely will add that to my foods to make! Thank you for reading my blog on Bloglovin! (The Sweet Lifestyle)
ReplyDelete