Slow Food is an organization I believe in. It envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet.
Recently I attended a Slow Food Annual Sustainable Seafood Cookout in Stevenson, Maryland, at Carriage House Farms, a family-owned, 82-acre farm. The farm is owned by Clarks. Gaylord and Lee Ann Clark were the hosts of the Slow Food event.
You can learn more about all that they offer, which includes wild-caught fish, at www.totfnaturalfoods.com.
Lee Ann’s Corn Pudding
If you use frozen corn, it will be easier to blend if it is partially thawed.
2 cups whole corn (can be fresh or frozen)
3 tablespoons sugar
1 tablespoon flour
2 large eggs
3/4 cup whole milk
1/2 stick butter
3/4 teaspoon salt
Preheat oven to 375°F.
Place all ingredients in a blender and blend about 10 seconds. Place mixture in a greased 8 by 8-inch or 9 by 9-inch baking pan.
Bake until sides are lightly browned, and mixture is set, about 45 minutes or until a toothpick inserted in the center comes out clean (maybe with crumbs), but not wet.
Gaylord’s Salmon Glaze
1 cup maple syrup
3 tablespoons orange juice concentrate
(frozen, just scoop a tablespoon of concentrate out of the frozen orange juice can and stir it into the syrup)
3 tablespoons ketchup
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon curry powder
1 tablespoon orange zest (you can also add lemon zest as well for a change of pace)
Just mix everything together with a whisk in a bowl or Pyrex measuring cup and paint onto the filet with a brush as many times as you like.