Santa Barbara Corn Saute

Santa Barbara Summer Corn Sauté

(An original by Mike) This was delicious. You'll see...(and taste).

3 to 6 ears fresh corn (depending on size), just picked
1 red bell pepper, small, finely diced
1 red sweet onion finely diced
1 jalapeno pepper, finely diced
Olive oil, 2 tablespoons
Butter, 2 tablespoons browned
Cumin (dry, powdered), ½ teaspoon
Chipotle pepper powder, ¼ teaspoon to ½ teaspoon
Salt and pepper to taste

Cut corn off cob. Set aside. Sauté peppers and onion in olive oil, low heat, 6 to 8 minutes until soft. Remove, set aside. Brown butter (cook until foam arises and color changes to light brown), add corn, and salt and pepper. Cook 2 to 3 minutes until corn is completely heated. Add pepper mixture, cumin and chipotle pepper powder. Cook 1 minute until flavors are blended. Serve immediately. Add 1 tablespoon butter as you serve it (optional).

Sushi and Sake

Sushi and sake are two things we do out, and enjoyed immensely last night with a Japanese colleague: at Sakana, in Montecito. The sake menu is extensive and we were very glad to have our guest's recommendation: Kubota Sake Senjyu, kept on ice at the table. So smooth, so refreshing, dry and easy! Two memorable dishes we'd have again: Sakana Tower (a favorite and the red sauce is from beets!), and the Habanero tuna melt press box (spicy and full of surprises!). The edamame was delicious. The halibut tempura roll also was wonderful. I could see us ordering any of this again, or the other dishes we enjoyed: tekkamaki roll, or scallop roll.

So, for the sake of Sake (and sushi), go to Sakana.

For the sake of everything else, I'll make my usual disclaimer: there's no place like home.