Leaving Ibiza

Corn Dogging

I am not sure what that expession means but I have heard it in films. Corn dogging? Don’t sound so nice. I have also heard of corn holing and whilst not compleately certain as to its exact meaning either, I have a fairly good idea of what it might refer to. It is not really the subject for a polite food blog but it does lead me into mentioning that my brother Saul refuses to eat sweet corn on account of its effects in the latrine the next morning. He never misses a chance to advise me to ‘chew well’ when eating sweet corn.

So, corn, yes. Tricky subject. Potenially unpleasant. Funny given how it sustains a good proportion of the world’s population.

Sweetcorn is heaven if it is good. The English boil it, cover it with butter then hopefully eat it, though who knows with the internet these days. The Spanish grill it and spinkle it with sugar. They too then eat it. Both ways are delicious but I would always go with the English way if I were to have to choose. It would be difficult to prove that it was more than just familiarity and longing that makes me feel this way but I am convinced it is nicer. But then butter is just so uttely wonderful.

God knows what the Greeks do with it. It doesn’t bear thinking about.

Clam chowder with sweetcorn is pure and unadulterated heaven. Without question it is one of His recipes. Made with Ibiza potatoes and Carril clams the dish becomes a gateway to Nirvana. But don’t forget to chew.

What is not heaven though and has no credibility whatsoever is tinned sweetcorn. Not on pizzas, not in soups, not in salads and absolutely, definitely not as an accompaniament to one of the finest shellfish available to man – the Ibiza Red Prawn. I have gone on about these little mothers at length elsewhere so lets just leave it that they are good. They are also expensive. Very expensive. €120 a kilo in the restaurant we were eating them at the other day. €34 for 4 prawns. Now that’s a lot, but so it should be, as they are heavenly and these were particlularly big mothers. Sadly mine were a little under cooked, the flesh where the tail meets the head was just too translucent and flaccid. But I can forgive this; it is better than them being overcooked. But what I cannot, will not forgive is serving these kingly things with a salad finished with tinned sweetcorn. Putting low grade processed foodstuffs on the same plate with such quality, freshness and excellence is an abomination. The chef should have his fingers cut off and be put in the stocks for the rest of the season. The public should be allowed to throw the unopened tins of corn at him. That might make him think twice.

Why would you do such a thing? It simpy beggars belief.

Its a bit like leaving Ibiza