food and drink

  • Mexican Street Corn

    Original post for SIMON can be found here

    Having recently returned from a month-long trip in Los Cabos, Mexico, I was anxious to incorporate some of those flavors in my cooking back home. I was there working as a food stylist for a cookbook and made sure to taste test everything we photographed — for research purposes of course. I’m already a big fan of Mexican cuisine, and you’d think I’d be tired of it after a month, but when I returned home I couldn’t wait for more. This grilled corn recipe is so simple and such a crowd pleaser — I mean, you don’t even need utensils or a plate to eat it. Enjoy!

    Mexican Grilled Street Corn
    Serves 4

    4 ears shucked corn

    ½ cup crumbled feta or Cotija cheese

    ¼ cup mayonnaise

    1 tsp ancho chili powder

    ¼ cup cilantro, finely chopped

    1 lime, cut into wedges

    1. While preheating your grill, shuck the corn and tie back the husks.

    2. Once the grill is ready, place the corn directly on the heat, rotating occasionally until cooked through and lightly charred on all sides.

    3. Remove from grill and spread a spoonful of mayo on each corn cob. Sprinkle cheese, cilantro, and chili powder over all sides of the corn. Top with a squeeze of lime and serve immediately.

    Bon appetit!


  • Chai Spiced Poached Pears with Mascarpone

    Full disclosure; I’m a food stylist, not a chef. It’s my job to make food look beautiful but by no means would I consider myself a superstar in the kitchen. Anything that is effortless and elegant is right up my alley - and these chai spiced poached pears are just that. Most of the recipe is hands off and it’s nearly impossible to fail and guaranteed to impress your guests.

    Serves: 4

    • 4 ripe but firm Bosc or D’anjou pears, peeled
    • 1 cup of mascarpone cheese
    • 4 chai tea bags
    • 3 cups boiling water
    • 2 tbs honey
    •  2 cinnamon sticks
    • 1 tbs ground cinnamon

    1. Bring 3 cups of water to a boil and add chai tea bags. Let the bags steep for 8-10 minutes. Remove the tea bags and stir in the honey. Add the pears, cinnamon sticks, and add just enough water to barely cover them. Bring to a simmer and cook for 25-35 minutes, or until the pears are tender. Remove the pears with slotted spoon and set aside.
    2. Bring the liquid to a rolling boil. Let boil until syrupy, about 30 minutes.
    3. Place pears in a shallow dish or bowl. Pour some of the warm poaching syrup over the pears and add a spoonful of mascarpone on the side. Dust with cinnamon and serve immediately.

    tip: place the peeled pears in a bowl of cold water to prevent browning. 
    Bon appetit!
    - ashleigh
    **origianl post can be seen here