Ingredients

6 ears of fresh corn
1 8-ounce package of cream cheese
3/4 cups sugar
1 1/2 cups butter
1 tablespoon baking powder
6 large eggs or 8 medium eggs
Pinch of salt

Directions

1. Preheat oven to 300 degrees. Bring cream cheese to room temperature or soften in microwave on low setting for a few minutes. Do not overheat.
2. Remove all of the corn from the ears and be sure to scrape down the sides so that you get all of the juice from the cob. Beat the eggs and add the rest of the ingredients together and incorporate well.
3. Pour into a small glass or metal baking dish and bake for 40 to 50 minutes or until golden brown. You may want to insert a toothpick into the center to be sure that it comes out clean. Cut into small pieces and serve as a side dish.

Serves 6.

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Ingredients

1 1/2 tablespoons butter
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3/4 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1 cup frozen corn kernels, thawed
1 1/2 cups half-and-half
6 eggs
1 1/2 teaspoons sugar
1/8 teaspoon cayenne
1/4 pound Monterey jack, grated (about 1 cup)

Directions

1. Heat the oven to 350°. Butter an 8-by-12-inch baking dish or another shallow baking dish of about the same size. In a medium nonstick frying pan, melt the butter over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the bell peppers and cook, stirring occasionally, until the peppers are tender, about 5 minutes more. Stir in the salt, and black pepper and cook, stirring, for 1 minute. Set aside to cool.
2. Meanwhile, combine the corn and half-and-half in a blender or food processor and puree until smooth. Add the eggs, sugar, and cayenne. Blend thoroughly.
3. Spoon the bell-pepper mixture into the prepared baking dish and then sprinkle the Monterey jack over the top. Pour the egg mixture over all. Bake until a toothpick inserted in the center of the pudding comes out clean, about 40 minutes. Serve either hot or at room temperature.

Serves 6.

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Ingredients

Shortcakes:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons sugar plus 1 tablespoon for glazing
1 teaspoon freshly grated lemon zest
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces
1 cup cold heavy cream
2 tablespoons whole milk or heavy cream, for glazing

Strawberries:
1 dry quart fresh strawberries, rinsed, hulled, and sliced
3 tablespoons sugar (or more to taste)

Whipped cream:
1 cup cold heavy cream
3/4 teaspoon pure vanilla extract
1 tablespoon plus 1-1/2 teaspoons sugar

Directions

1. Position a rack in the center of the oven. Preheat oven to 350ºF. Line a cookie sheet with parchment paper or aluminum foil.
2. Make the shortcakes: In a large bowl, whisk together the flour, baking powder, salt, 2 tablespoons of the sugar, and the zest. Using a pastry blender or a fork, cut in the butter until it resembles a coarse meal. Little by little, stir in heavy cream until the dough starts to hold together (you may use a bit more cream if need be).
3. Turn the dough out onto a lightly floured work surface. Pat together to form a rectangle 5 inches wide by 7-1/2 inches long that is about 1 inch thick. Cut the long side of the dough into thirds, and the width in half to form six 2-1/2-inch squares. Place the shortcakes 3 inches apart on the prepared cookie sheet.
4. Brush the tops of the shortcakes with the milk or heavy cream and sprinkle with the remaining tablespoon of sugar Bake for 20 to 25 minutes, or until light golden brown. Remove to a wire rack to cool to room temperature.
5. While the shortcakes are cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries with the sugar. Set aside for 20 to 30 minutes to macerate.
6. Make the whipped cream: In the chilled bowl of an electric mixer fitted with the whip attachment, beat the heavy cream and vanilla on medium speed. In a slow steady stream, add the sugar and beat until the mixture forms medium-stiff peaks.
7. Complete the shortcakes: Fork-split each shortcake in half horizontally. Place one half on each of six plates. Spoon 2 tablespoons of berries on each. Top each with a large dollop of whipped cream. Spoon more berries on top. Place each of the remaining halves on top of the berries. Garnish with more cream and berries, if desired. Add a sprig of mint for garnish if desired.

Serves 6.

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Ingredients

5 tablespoons vegetable oil
1 1/2 cups panko (Japanese breadcrumbs)
2 teaspoons paprika
2 large eggs
Coarse salt and ground pepper
1 pound medium peeled and deveined shrimp, tails on
1/2 cup all-purpose flour
2 lemons
Tartar sauce, for serving
2 teaspoons Dijon mustard
1/2 large red cabbage (1 1/4 to 1 1/2 pounds)
1/2 medium red onion

Directions

Serves 4.

1. In the morning: Prep the beading by brushing a large rimmed baking sheet with 1 tablespoon oil; set aside. In a medium bowl, combine panko and paprika. In another medium bowl, whisk eggs together with salt and pepper.
2. Bread shrimp: In a medium bowl, combine shrimp and flour; toss well to coat. Working with 3 or 4 shrimp at a time, shake off excess flour, coat with egg, dredge in panko mixture, and transfer to prepared baking sheet. Cover and refrigerate.
3. At dinnertime: Cook shrimp. Preheat oven to 475 degrees. With a pastry brush, gently dab shrimp with 2 tablespoons oil. Bake until golden and crisp, 10 to 12 minutes; season with salt.
4. Make slaw: While shrimp are baking, squeeze 1 lemon into a medium bowl; whisk in mustard and remaining 2 tablespoons oil. Core and thinly slice cabbage (you should have about 5 cups), and thinly slice onion; add to dressing. Season with salt and pepper; toss to coat.
5. Serve: Cut remaining lemon into wedges. Serve shrimp with cabbage slaw, tartar sauce, and lemon.

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