redbones' corn pudding

Redbones Corn Pudding 

Ingredients:

• 2 1/4 Cup Milk
• 6 Tbsp Sugar
• 7 Tbsp Crisco
• 1/4 tsp Pepper
• 2 tsp Salt
• 6 Large Eggs
• 6 Cups Corn
• 2 Cups White Cheddar Cheese
• 4 Minced Jalapeno Chilies

Scald:

• 2 1/4 Cup Milk with
• 6 Tbsp Sugar
• 7 Tbsp Crisco
• 1/4 tsp Pepper
• 2 tsp Salt

Beat:

• 6 large eggs and slowly pour in scalded milk mixture

Sir in:

• 6 cups fresh corn or (thawed blanched frozen corn)
• 2 cups white cheddar cheese
• 4 minced jalapeno chilies

Pour mixture into creased individual molds (about ten 8oz molds). Bake in a water bath at 350 degrees for approximately 40 minutes or until inserted pick comes out dry. 

bolani garlic mint cheese

I had some leftover greek yogurt at home and made a dip that tasted really close to the Bolani garlic mint cheese that I love from the farmers' market:

I used greek yogurt and added:

- crushed dried mint (what i use for tea normally)

- lemon juice

- 1 clove of raw garlic crushed in garlic press

- salt

- chives (optional, I just had them out)

I didn't measure anything- but here's a real recipe: http://www.chow.com/recipes/27613-garlic-mint-yogurt-spread

yogurt & tahini sauce

for rice bowls:

1. 1/4 cup tahini paste, at room temperature
2. Juice of half a lemon
3. 1 tablespoon extra-virgin olive oil
4. 2 cups plain whole-milk yogurt
5. 1 teaspoon ground cumin
6. 1/2 teaspoon Aleppo pepper or freshly ground black pepper
7. Salt
8. 1 tablespoon finely chopped parsley, for garnish

1. In a food processor, blend the tahini paste, lemon juice and olive oil until smooth. Add the yogurt and blend the mixture thoroughly. Scrape the tahini sauce into a bowl; stir in the cumin and Aleppo pepper. Season with salt and garnish with the parsley.

MAKE AHEAD The tahini sauce can be refrigerated for up to 3 days. Serve at room temperature. .