Dear writer’s block,
I hate you. I despise you with a passion. In spite spite of you and your diligent watch over me these last few days, I’ll stray from my normal posts and say what ever comes to my mind. Ok, here we go…
Sincerely,
Fiya Fong
Do you guys know what I love about food blogging? I get excited about creating odd recipes, thrilled about eating the results (sometimes) and sharing the tasty recipes with every single one of you. Do you know what I hate about food blogging? I hate trying to explain how the recipes taste. For example, me saying that this Elote Pasta is delicious due to the chunky cotija Béchamel means nothing to you. If I was to then say that the richness is balanced out by the sweet bite of the corn, freshness of the cilantro and smokiness of the paprika…would you be any closer to making this? Probably not. So why do I still share these recipes?
There are a few reasons…
- It’s “corny” (pun totally intended) but I want to inspire cooks to break out of traditional meals. Seriously, we inhabit a world with interracial couples making beautiful interracial babies…we should be doing that with our food too! Let’s make interracial food babies!!!
- Cooking and sleeping are my passions. I have been unsuccessful in finding an effective income by sleeping so I am building my future with these recipes instead.
- Most importantly, these recipes have given me the opportunity to meet some truly amazing people from all over the world. The support and encouragement I get from them can’t be put into words. Ok, maybe it can. If the feeling was materialized, I’d be a Care Bear hug given on top of a rainbow while “You Raise Me Up” by Josh Groban was playing via harp in the background. Yeah…let’s go with that.
Among all those who has joined me on my journey, I would like give special thanks to these fellow food bloggers…
- Jordan: This “Pun-y” lady gives you recipes and local food spots that will make you seriously consider moving to Baltimore.
- Johnny: Recipes that are unapologetically bold! Caution: Recipes may be too bold for those with a weak heart.
- Mrs. Heuser: She is a wife and mother that teases us with the amazing food that ends up on her dinner table. Pretty cruel if you ask me.
Hmm…what else can I talk about? Oh, let’s talk about a a public speaking assignment I had in college! We had to choose an object and explain why that object reflects who we were. I chose corn and here is why…
- According to the American National Chart of Racism and Generalizations I, like the corn, have yellow skin.
- According to the same chart mentioned above, all corn kernels look the same.
- I have often been told that I am sweet. I would like to think so.
- My mom claims that I will give her a heart attack one day, coincidentally…so will High Fructose Corn Syrup.
- Finally, despite all the shit I go though…I come out just fine.
I loved that class. Well guy’s, thanks for taking the time to read my rambling.
I was originally planned on talking about how this is part two of my Mexican inspired pasta recipe (first part here) but I think I’m much happier with what I wrote. Until next time guys, I hope you all have an amazing day!!
- Water
- 8 oz Fettuccine
- Salt
- 2-4 ears Corn Cleaned, see notes
- 1 oz Unsalted Butter
- 1 oz Butter
- 1 oz All-Purpose Flour
- 12 oz Milk
- 4 oz Cotija Cheese
- Kosher Salt
- Grounded White Pepper To taste
- Salt To taste
- Lime Wedge
- Corn To taste
- Cilantro Chopped To taste
- Smoked Paprika To taste
- Bring a large pot of UNSALTED water to a boil and add in your corn.
- Cover and boil for 3-5 minutes depending on the size of your corn.
- Remove the corn from the water and cut off the kernels (do not throw the water away).
- Salt the boiling water. Add the ears of corn back in along with the pasta cook according to the instructions on the package (mine was cooked for 11 minutes for Al Dente).
- Remove and strain the pasta into a bowl. Mix with 1 oz of butter.
- Make the ROUX: Over medium-low heat, melt 1 oz butter.
- Add in the flour and mix for 3-5 minutes until you start smelling a nutty aroma (we are cooking out the raw taste of the flour).
- Add in your COLD MILK and mix until the milk is heated up and you have a smooth sauce. Mix in the Cotija at this point.
- Then mix in your corn kernels and pasta.
- Serve with your desired garnishes.
Help with Roux making by CHEF JOHN...here.
Yes, this recipe is a play on Mexican street corn.
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