Flavorbomb by Bob Blumer

Author:Bob Blumer [Blumer, Bob]
Language: eng
Format: epub
Publisher: Appetite by Random House
Published: 2020-10-27T00:00:00+00:00

Cut the kernels off 6 cobs. Reserve the kernels. One at a time, place the cobs in a large deep bowl. Using the back of a table knife, scrape down the cobs to release the milk from the exposed kernels. Add the milk to the reserved kernels.

On a grill over high direct heat, grill the remaining ear of corn until the kernels are browned. Let cool. Cut the kernels from the cob. Reserve. If you do not have access to a grill, cut the kernels from the cob and sauté over high heat in a tablespoon of the coconut oil until kernels brown.

Use a meat tenderizer or something heavy to bruise the bulb end of the lemongrass (i.e., smash it several times).

In a large pot over medium heat, melt the coconut oil. Add the onion and ginger, and cook, stirring occasionally, for about 8 minutes, or until the onion is translucent.

Add the lemongrass, raw corn kernels, potato, makrut leaves, curry paste, coconut milk, and stock. Bring to a boil over high heat, then reduce to a simmer and cook until the potato is tender, 20 to 25 minutes.

Let the soup cool, discard the large pieces of lemongrass, and then transfer the soup to a blender. Purée until smooth. If you like a more rustic texture, serve it as is. But if you prefer a velvety mouthfeel, pass the puree through a fine-mesh sieve (ideally a chinois).

Add salt, then taste and adjust. Taste for spiciness, and adjust if desired, by adding more curry paste ½ teaspoon at a time.

Chill for at least 2 hours.

Before serving, add ½ tablespoon lime juice. Taste and add more as desired. Retaste for salt and spiciness and adjust if desired. If the soup is too thick (like pancake batter), thin it with a bit of water.

Shell and devein the shrimp, leaving the tails on. Preheat the grill to high. Toss the shrimp with salt and a coconut or neutral oil, and grill over direct high heat until charred on the outside and no longer translucent. If you do not have access to a grill, sauté the shrimp in a pan over high heat.

Serve in prechilled bowls. Top with diced avocado, shrimp, charred corn kernels, and a drizzle of cilantro oil.

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