We spent Labor Day weekend plus with Daughter Sarah and her Andy in Minneapolis (well, actually Chanhassen) and, of course, any visit revolves around food!
We didn't eat all of our meals out nor did we eat all of our meals in. We did go to the Minnesota State Fair while we were there and ate several meals "on a stick"!
| Husband Jim with an 18 INCH long corn dog! Corn Dog Heaven |
We ate breakfast at home one morning -- the lazy Labor Day Monday morning -- with plenty of freshly brewed coffee.
|Crispy fried Polish Bacon, Scrambled eggs with fresh chives and Farmer's Market sautéed cherry tomatoes|
Since it was a lazy day,we leisurely did the dishes and then we all piled into Andy's car and we motored to Stillwater, Minnesota and then wandered into Wisconsin before we headed home. Lunch was at a restaurant overlooking the St. Croix.
With shrimp slated for dinner, Sarah's Andy made us a dish called Tropical Shrimp, sautéed shrimp, mango, cilantro, lime, red pepper and pineapple served over a bed of rice. I confess to more than one helping!
|Roasted Corn and Roasted Potato Chowder|
We awoke to a chill in the air on Sunday morning and headed downtown to the Farmer's Market and after arriving back with a load of fresh vegetables, a warming chowder was a winning lunch. Andy handled the roasting on the grill of both corn and potatoes while Sarah put the chowder together. It was a great lunch (served with corn and roasted poblano pepper quesadillas) and gave us enough energy to walk around their wonderful Arboretum.
It's a recipe that I plan to make -- unfortunately, corn season is over on the prairie but I have packages of Trader Joe's Fire Roasted Corn in the freezer and that should make a good substitute!!!!
The visit was all too short and we headed back to Kansas -- a Kansas that was filled with wonderfully cool air -- a nice change from the triple digits that was the temps the day we left.
SARAH'S ROASTED CORN AND ROASTED POTATO CHOWDER
1 pound small red potatoes, quartered
1 T. salt, divided
3 T. softened butter, divided
4 ears shucked corn
3/4 c. finely chopped onion
1/8 t. ground red pepper
3 cups milk (Sarah used 2%)
1/2 c. half and half
2 thyme sprigs
3 T. finely chopped chives
1/2 t. freshly ground black pepper
Preheat grill to medium high heat. Place a grill basket on grill. Place potatoes and 2 t. salt in a saucepan; cover with water. Bring to a boil; cook 2 minutes. Remove from heat. Let potatoes stand in hot water 5 minutes. Drain; cut into 1/4 inch cubes.
Melt 1 T. butter; brush evenly over corn. Place corn on grill rack coated with cooking spray. Place potatoes in grill basket coated with cooking spray. Grill corn and potatoes 14 minutes or until slightly charred, turning occasionally. Cool corn slightly; cut kernels from cobs. Place 1 cup corn kernels in a food processor; process until smooth.
Melt remaining 2 T. butter in a medium saucepan over medium-high heat. Add onion, sauté 3 minutes, stirring occasionally. Add remaining 1 t. salt and red pepper; cook for 30 seconds; stirring frequently. Stir in potatoes, remaining corn kernels, pureed corn, milk, half and half and thyme sprigs; bring to a simmer. Reduce heat; simmer 20 minutes, stirring occasionally. Discard thyme sprigs. Stir in chives and remaining ingredients.
It's Friday and I'm sharing my Minnesota feast with Michael at Designs by Gollum for Foodie Friday.