1 chefs knife
1 pair clean scissors
small sauce pan
1 measuring cup
4 cloves garlic
Rendered Chicken fat
1 cup white wine [mine was Pinot Grigio, but use what ever you have on hand][if you don't have wine but do have stock, rest assured that will make a wonderful sub.]
I realized, I used all of my chicken stock making freeze ahead foods last week, so i had to improvise recipes without.
When garlic begins to put off an aromatic smell add 2 heaping scoops of rendered chicken fat (about 1/3 of a cup)
when the mixture begins to form bubbles, add one cup white wine [i had a half empty bottle sitting around, just cant seem to make the switch from red. so cooking is perfect for it] allow this to cook for about 4-5 minutes or until its cooked down to half its size.
1.5 cups corn (lightly crushed), and two or so cups of the corn water.
2 medium russet potatoes [don't be afraid to rebel, use what ever potatoes you want!]
1 piece bacon (Use your scissors to cut this into smallish pieces)
1/2 cup cream
2 cups corn, and one cup corn water
splash hot sauce
1.5 tbsp cornstarch
Combine corn water and Cornstarch, set aside. Add 3 tbsp soy sauce, pepper and 1 splash hot sauce to simmering base. add cornstarch mixture to hot liquid and stir gently. as it thickens add corn. Allow liquids to cook down. Now you have an Asian inspired Corn side, Yum! Serve over rice with baked chicken thighs for an easy dinner.
1 tsp ketchup
1 tsp vinegar
1 slice bacon (cut into smallish pieces with scissors)
2 heaping tablespoons rendered chicken fat
2 cups corn, lightly crushed
Pour a splash of vegetable oil into frying pan and place 4 cloves garlic. When garlic begins to put off an aromatic smell add rendered chicken fat. let heat up, then remove from heat briefly. add hot sauce, ketchup and vinegar. return to heat and add bacon. cook for a minute or so before adding corn. allow this mixture to simmer with the lid on for about 3-4 minutes, and with the lid off for another 1-2 min. Remove from heat. Serve along side wings and potatoes or coleslaw.
4 tbsp BBQ sauce of your choice [I used a generic 'original' flavor]
2 tbsp rendered chicken fat
1 splash Worcestershire sauce
2 good dashes of pepper
3 cloves Garlic
2 strips Bacon [cut into smallish pieces with scissors]
Place bacon in pan and begin cooking it until the fat starts to roll out and coat your pan. add rendered chicken fat, wait 30 seconds and add garlic. When garlic begins to put off an aromatic smell add Worcestershire sauce, Hot Sauce, BBQ Sauce and pepper. allow this mixture to cook about 1 minutes and add corn. Stirring occasionally cook for 5 minutes on low. This is super tasty, and not too Barbecue-y [if you know what i mean] Would go great along side burgers, grilled chicken breast or even hot dogs.
3 tbsp rendered chicken fat
3 cloves garlic
2 tsp cornstarch
2 cups corn [and 1/4 cup corn water]
salt to taste