Chicken Tinga + Grilled Corn Enchiladas with Candied Jalapeno-Sour Cream Sauce + Homemade Avocado Salsa Verde

I'll go ahead and admit it... I'm not a fan of classic Mexican food. Don't get me wrong, I could drink a bowl of queso and I quite fancy a gourmet taco. But, I am by no means a burrito, enchilada, or nacho kinda gal. However, I came across a recipe for an avocado salsa verde on Diners, Drive In's, + Dives, and I know I just had to recreate it and use it for a meal. I loved this verde salsa... it's refreshing, a little bit spicy, + has hunks of diced avocado in it. Although, this wasn't the best part of the meal; it was most certainly the chicken tinga! Most traditional recipes call for using this tinga sauce with chorizo, but I absolutely adored this sweet + spicy sauce on chicken. It is a quick and easy recipe that still packs a punch, without the hassle of finding a bunch of hard-to-find ingredients in order for it to taste delicious. Typically, chicken breasts are poached in the sauce, so it is infused with all the wonderful Mexican flavors. My solution to avoiding the poaching process... just buy a ro-to chick and pull the meat into bite-size shreds. Oh and P.S., a "ro-to chick" is just a store bought rotisserie chicken, and trust me, it cuts out a bunch of steps and it tastes just as good! This pureed sauce combines onions, garlic, oregano, cumin, fire roasted crushed tomatoes, chipotle peppers, adobo sauce, sorghum molasses (honey or maple syrup will be a perfectly fine substitute), chicken stock, and grated bittersweet chocolate. Most tinga recipes don't call for grated chocolate, but I loved the idea of making this a little bit sweet and a'whole'lotta heat. And by adding this element to the sauce, it gives you that Mexican mole feeling to it. Once that has been assembled and simmered, throw in your shredded ro-to chick and toss it until the chicken is extra juicy and coated in the unbelievable yumminess. As for the rest of the recipe, place a couple spoonfuls of the chicken tinga, a handful of grilled corn, and a sprinkling of Monterey Jack cheese into flour tortillas... making sure to roll them tightly and place them seam-side down in a baking dish. After the tortillas have been stuffed and place into the prepared baking dish, spread some of the avocado salsa verde and red tinga sauce over the top. The last component you have to complete is the creamy, velvety candied jalapeno sour cream sauce. This sour cream is tangy and quickly take away the burn from all of the spicy flavors. Though, I decided to add candied jalapenos for an extra kick and a wee bit of sweetness. Finish the dish by pouring the sour cream sauce over the enchilada, scattering a bunch of Monterey Jack cheese on top, and a heavy sprinkle of crumbled feta. Bake these chicken tinga + grilled corn enchiladas in the oven until the cheese has melted and the edges have begun to brown + bubble. Garnish with some leftover grilled corn and minced cilantro. Enjoy this dish while it is still hot!! Enjoy :)

For the Avocado Salsa Verde:

½lb Tomatillos

2 Bunches of Green Onion

1 Poblano 

1 Avocado

4 Cloves of Garlic

1 Jalapeno, Roughly Chopped

½C Fresh Cilantro

1 Lime, Zested

Juice from Half a Lime

1T Apple Cider Vinegar

¼C Water

2-3T Hot Sauce

½t Cumin + Dried Oregano  

Kosher Salt + Fresh Cracked Pepper, To Taste

Pinch of Sugar, To Taste

1 Avocado, Finely Diced

½C Sweet Vidalia Onion, Finely Diced

For the Candied Jalapeno-Sour Cream Sauce:

4T Unsalted Butter

¼C AP Flour

15oz Chicken Stock

1C Sour Cream

4oz Candied Jalapeno, Finely Minced

For the Chicken Tinga:

1 Rotisserie Chicken, Pulled into Pieces

2T EVOO

2C Sweet Vidalia Onion, Diced

4 Medium Cloves of Garlic, Minced

½t Oregano

½t Cumin

2 14.5oz Can of Fire Roasted Crushed Tomatoes

2 Chipotle Pepper + 4T Adobo Sauce

½C Sorghum Molasses

1C Chicken Stock

2 Bay Leaves

2T Finely Grated Baker’s Chocolate (bittersweet or unsweetened)

For the Chicken Tinga + Grilled Corn Enchiladas:

8 Flour Tortillas

Prepared Chicken Tinga (with some leftover sauce to top the enchiladas with)

Grilled Corn

2C Monterey Jack Cheese, Shredded

4oz Crumbled Feta

Prepared Avocado Salsa Verde

Prepared Candied Jalapeno-Sour Cream Sauce

Fresh Cilantro, Minced

Directions:

1. For the Avocado Salsa Verde: Char the tomatillos, green onion, and poblano on the grill until they are black and blistered. Cut off the ends of the green onion and place them into a food processor, along with the tomatillos. Put the blackened poblano into a plastic bag and let the pepper steam for 10 minutes. Peel the skin off of the poblano and toss it into the food processor as well. Add in the avocado, garlic, chopped jalapeno, cilantro, zest of a lime, juice from half of a lime, apple cider, water, hot sauce, cumin, and oregano. Pulse until blended and smooth. Pour the salsa into a medium mixing bowl and stir in salt, pepper, and sugar to taste. Finish the salsa verde by folding in the diced avocado and minced onion. Keep it cold in the refrigerator until you are ready to serve. 

2. For the Chicken Tinga: Add EVOO, onions, and garlic to a Dutch oven, over medium-high heat, and cook, stirring occasionally, until the onions have browned around the edges, about 5 minutes. Reduce the heat tow low and simmer for another 4 minutes. Add in the oregano and cumin and cook until fragrant, about 30 seconds. Toss in the tomatoes, chipotle, adobo sauce, sorghum molasses, and grated chocolate. Remove from heat. Transfer the sauce to the jar of a blended and puree until smooth. Pour the sauce back into the pan, stir in the chicken stock, and bay leaf, and bring to a boil over medium heat. Cook for 10-15 minutes. Remove from the heat and discard the bay leaf. Pull the rotisserie chicken into shreds, discarding the skin, fat, and bones. Stir the chicken into the sauce and cook over medium heat until warmed through, about 3 minutes. Season with salt and pepper to taste.

3. For the Candied Jalapeno-Sour Cream Sauce: Melt the butter in a medium saucepan; stir in the flour to make a roux. Cook until bubbly, and then gradually in the chicken stock. Bring to a boil, making sure to stir constantly. Remove from the heat and stir in sour cream and minced candied jalapenos.

4. For the Chicken Tinga + Grilled Corn Enchiladas: Preheat the oven to 400 degrees and spray a baking dish with Pam. Spread ¼C of the Avocado Salsa Verde in the bottom of the dish. Divide the warm chicken tinga evenly between 8 flour tortillas. Sprinkle some of the shredded cheese and grilled corn on top of the chicken. Roll the enchiladas and place seam-side down. Spoon on some of the Avocado Salsa Verde and leftover Tinga sauce on top of the enchiladas, followed by an even layer of the Candied Jalapeno-Sour Cream Sauce. Top with 1C of shredded Monterey Jack cheese and some crumbled feta. Place the assembled enchiladas in the oven and bake for 20-25 minutes until the cheese has melted and the edges of the sauce have begun to brown and bubble.

5. Garnish the hot enchiladas with some leftover grilled corn, and minced cilantro, and serve with a side of rice.

Bacon Fat Fried-Triple Corn Hoecakes

Bacon Fat Fried Double Corn Hoe Cakes

I truly believe that classic, southern hoecakes have been far + widely overlooked by chefs/cooks around the country. This doesn't make a lick of sense to me because we made these on a weekly basis when we were growing up. Hoecakes are a part of my life... they taught me so many things, like: always use a heavy-duty cast iron skillet. This type of pan retains and holds in heat, so that the temperature doesn't drop down too low when you have loaded up the pan with blobs of batter. Ironically, I think it might have been one of my first foodie/culinary moment as a kid. I loved to put on one of my mom's aprons and just get elbows deep in the kitchen mess. Another vital life lesson, BUY A SPLATTER SCREEN. As many of my followers know, I fry a whole bunch, and a screen can save a trip to the E.R because of possibly retina damage (okay, maybe a little dramatic, but that's totally the case for making homemade caramel, PREACH). Lastly, I cherish this memory because it actually happened to help me learn how to flip a cake, of any sort, to utter perfection. For the life of me, I swear that my pancakes were so poorly made, that they made a Bisquick Mix look like a goddess. But, luckily, I have recovered and moved on from my fried cake-failing day. Now on to the recipe... these hoecakes are quite special to me because I found this hand-written recipe that my grandmother used to make when I was a young child. Although, it's hard to beat a simple, classic recipe... I had to give it a go and make with a little gourmet flair. It first starts with making "Self Rising Corn Flour", which is my own little concoction to double up on the corn-y flavor. The flour mixture includes some corn flour, baking powder, & salt. Then you make the second batch of dry ingredients... ground cornmeal, corn powder, buttermilk, seasonings, leavening agents, bacon fat, and fresh chives. *PS: I am obsessed with using Corn Powder; it's amazing how perfect the flavor. I'm also a sucker for adding milk powder + buttermilk powder for that extra-special little touch. So, shhhh, keep my secret ingredients, well, secret. After frying up the batter, you should have puffed hoecakes with a crusty + golden brown exterior. Now I'm not gonna lie, my recipe was THIS close to adding in some charred/grilled corn/sweet fresh corn. Wouldn't that be fab?? Next time we make these, I'm definitely going to add some of that in. Hoecakes are considered a way of life in the South, I would know because while living in Savannah, we stopped by Paula Deen's  restaurant, which is known for fresh-out-of-the-skillet hoecakes. But to no such luck, they were sold out every time we got there, boo :( So please y'all, don't let this unique southern staple vanish right before our very eyes, get to the grocery store, make them, tell friends, and share with everybody you can!! Enjoy :)

Bacon Fat Fried-Triple Corn Hoecakes

Date Night: Coca Cola Braised Pork Belly, Bacon Fat Fried-Triple
Corn Hoecakes, a side of my "Most Flavorful Braised Southern Collard Greens", Pink
 Pickled Shallots, Coca Cola Glaze + "BTFO" BBQ Sauce

For the Self Rising Corn Flour:

1C Corn Flour (I used Bob’s Red Mill Corn Flour)

1 ½t Baking Powder

¼t Salt

For the Double Corn Hoecakes:

1C Self Rising Corn Flour (the entire batch you just made in the previous step)

1C Southern Ground Cornmeal

¼C Corn Powder (this can be made by processing freeze dried corn kernels into powder)

2T Buttermilk Powder

2t Baking Powder (possibly just 1T of this instead)

½t Salt + ¼t White Pepper

1T Sugar, Optional

2 Beaten Eggs

¾C Well-Shaken Buttermilk

¼C + 2T Potlikker Stock (chicken stock or water may be substituted here as well)

¼C Rendered Bacon Fat (plus extra for frying)

1-2T Fresh Minced Chives (depending on your preference)

Directions:

1. For the Self-Rising Corn Flour: In a small mixing bowl, sift together the corn flour, baking powder, and salt until you have a thoroughly combined mixture. Pour it into a container or plastic bag for storing.

2. Making the Double Corn Hoe Cake Batter: In a large mixing bowl, whisk together the prepared Self-Rising Corn Flour, cornmeal, corn powder, buttermilk powder, baking powder, salt, white pepper, and sugar until the components are distributed evenly throughout. In another bowl, whisk together the two beaten eggs, buttermilk, potlikker stock, and ¼C melted fat. Create a well in the center of the dry ingredients and pour the wet ingredients into the center. Using a fork, gently whisk together the mixtures until a hoecake batter is formed. Gently fold in the fresh chives.

3. Heat a large cast iron skillet over medium-high heat, and then add some fat to the pan for cooking/frying (I personally like to use bacon fat, but canola oil, melted butter, or duck fat will work as well).

4. Frying the Hoe Cakes: Once the fat is hot enough, scoop or drop ¼C of batter into the hot skillet to form small silver dollar cakes (I used an ice cream scoop for a round shape). Fry them until they are golden brown and perfectly crispy, about 1-2 minutes on each side. Remove the hoe cakes to a paper towel lined plate and briefly drain them of excess oil.

5. Serving the Hoe Cakes: Enjoy these special hoecakes with a big ‘ole bowl of collard greens + potlikker, chili, or you can use them like we did , and serve them along side some braised pork belly and my recipe for “The Most Flavorful Braised Collard Greens”.

reference links: the most flavorful braised southern collard greens. pickled pink shallots

Summer Corn Chowder with Herbed Lobster Salad, Cinnamon Pancetta, Crumbled Goat Cheese, & Fresh Chives

Summer Corn Chowder with Herbed Lobster Salad, Cinnamon Pancetta, Crumbled
Goat Cheese, & Fresh Chives

I know what all of y'all are thinking... soup in the summer? Someone check this girl out because she might be feverish. But seriously, this "chowder" is so versatile, you'll be making it all year long. In fact, I first made this soup last week and it only lasted about 12 hours in our refrigerator, so I didn't get to take a picture of it. Oh shucks, I had to whip up another batch... that's just soooooo devastating. Actually this soup is best in the summer when you can use that sweet, sweet corn that you found at the local farmer's market. There are two ways that you make this soup... rustic/slightly chunky or a smooth puree. We tried it both ways and actually ended up liking the batch with more texture (and even better, it required less work... winning). If you want it to be more "summer-friendly", this dish is great cold... almost gazpacho-ish. Now here's where things get insane. You get to top off your chowder with a big ole' pile of herbed lobster salad. This lobster component is bangin' because you toss big chunks of the buttery meat with mustard, lemon, a tad bit of mayo, celery, and a whole bunch of herbs. It's kind of like the filling of a "naked" lobster roll. Everything is rounded out with some crispy bits of cinnamon pancetta, creamy crumbled goat cheese, and a fresh zip of a bunch of homegrown herbs. This corn chowder exists in such balance between all of its parts + additions. I hope all of y'all enjoy this summer soup as much as we did!! Enjoy :)

skewering the lobsters before they are grilled

rubbing down the tails with some compound butter

lots of toppings + lobster

herbed lobster salad. cinnamon pancetta. crumbled goat cheese. fresh chives + basil.

Ahhh sweet summer corn at its' finest :)

Our Dinner: Summer Corn Chowder + Southern Cornbread Panzanella Salad

For the Summer Corn Chowder:

½lb Thick Cut Smoked Bacon or Pancetta, Cut into Cubes

¼t Cinnamon 

¼C White Wine

4T Unsalted Butter

1 Small Vidalia Onion, Finely Chopped

2 Stalks of Celery, Finely Chopped

1 Large Carrot, Finely Chopped

4 Cloves of Fresh Garlic, Finely Chopped

8 Ears of Fresh Summer Corn, Kernels Cut Off

1Q Seafood Stock + 1C Water

1t Turmeric

Heavy Pinch of Ground Nutmeg, Cumin, & Ground Mustard

4 Sprigs of Thyme

2C Heavy Cream

½C Sour Cream

Sea Salt, Fresh Cracked Pepper, & Sugar (to taste)

For the Herbed Lobster Salad:

2C Freshly Cooked Lobster Meat, Cut into Large Chunks

1 Small Shallot, Finely Minced

2t Fresh Lemon Juice + 1t Fresh Lemon Zest

1t Dijon Mustard

1T Mayo

2T Extra Virgin Olive Oil

3T Fresh Celery Leaves, Roughly Chopped

1T Fresh Tarragon, Roughly Chopped

1T Fresh Basil, Roughly Chopped

Salt & Pepper, To Taste (and the addition of a pinch of sugar for sweetness)

For the Soup Garnishes:

Cinnamon Pancetta or Crispy Bacon Lardons

Crumbled Goat Cheese (we like Humboldt Fog)

Fresh Minced Chives

Prepared Herbed Lobster Salad

Fresh Cracked Pepper, For Garnishing

Extra Virgin Olive Oil, For Drizzling

Directions:

1. For the Summer Corn Chowder: In a large soup pot, add in the diced bacon or pancetta and sprinkle the cinnamon over the top and cook over medium heat until the pork is crispy and fat has rendered. Bring the pot up to medium-high heat and add in the wine to deglaze the pot, removing the flavorful brown bits from the bottom. Add in the butter and melt completely. Add in the diced onions, celery, carrots, and garlic and sauté until tender, about 6-8 minutes. You want them to begin to caramelize, but not brown. Next, toss in the fresh corn kernels and season with salt & pepper. Cook for another 5 minutes or so until they have softened slightly. Throw in the sprigs of fresh thyme, seafood stock, water, turmeric, and all other spices. Bring the corn mixture to a boil, and then reduce the heat and simmer for 30 minutes. Once the soup has cooked and softened, puree the corn soup into smooth chowder with an immersion blender or a regular blender. After it has been pureed, return the pot to the stove and stir in the heavy cream and sour cream. Season the soup to taste, making sure to add any more spices that are needed. This is where you have to decide whether you want a slightly chunky soup or very smooth bisque. If you want smooth bisque, strain the mixture through a fine-mesh sieve into a large bowl, pressing on the solids to get out all liquids. Discard the solid afterwards. We chose to leave it slightly chunky because we liked the texture, but it’s up to you! You can serve the soup hot or cold, but with the herbed lobster salad, the soup is best chilled (like a gazpacho).

2. For the Herbed Lobster Salad: Whisk shallot, lemon juice, lemon zest, mustard, and mayo in a medium bowl. Gradually whisk in 2 tablespoons oil; season dressing with kosher salt and pepper (and a pinch of sugar if you like). Add in 2C of cooked lobster meat, 3 tablespoons celery leaves, tarragon, and basil; toss gently to coat. Cover and chill until cold, about 1 hour.

3. Serving the Soup: Divide the summer corn chowder into serving bowls evenly. Sprinkle the top of the soup with the crispy cinnamon pancetta, crumbled goat cheese, fresh minced chives, a drizzle of olive oil, and fresh cracked pepper. Finish the soup with a large pile of herbed lobster salad in the center and enjoy with a glass of white wine.

Margarita Charred Corn Confetti Salsa

Margarita Charred Corn Confetti Salsa

OMG Y'ALL, this is summer in a bowl. Fa'real here. Summer Checklist: Margaritas (check), grilled food (check), fresh corn (check), and fresh peppers, cilantro, and red onion (check). Oh and don't forget the agave syrup... that really ties in the classic margarita flavors, including the tequila, lime juice, and sea salt. And let's be honest, it looks like a party. Who wants a party in their mouth? This girl does. It's pretty much a 50/50 ratio between the charred corn and mix of peppers, just the way we like it. The salsa is full of texture (and color of course) that comes from the sweet summer corn, fire roasted peppers, raw onions, candied jalapenos, and crunchy bell pepper. So much so, that it practically sings a summer anthem to you while you eat. But to top it all off, the flavor is rounded off with real mexican tequila and you can't (and shouldn't) miss it! It's just enough to give it that "je ne sais quoi" quality. Oh and if you are feeling a little sentimental, check out my recipe for "It's Five O'clock Somewhere" Spiked Guacamole. Serve it along side some hot tortilla chips, and heck, why not some shooters of tequila as well?! Okay, well maybe a marg will be justtttttt fine as well!! Enjoy :)

party in a bowl.

For the Confetti Salsa:

6 Large Ears of Fresh Corn

2 Large Poblanos

Olive Oil, Cajun Seasoning, & Chili Powder (enough to coat the corn and poblanos)

3 Red Jalapenos, Seeded & Minced

1 Orange Bell Pepper, Finely Chopped

¼C Candied Jalapenos, Minced

Half of a Large Red Onion, Minced

3-4 Large Cloves of Garlic, Minced

1 Bunch of Fresh Cilantro, Finely Chopped

1-2 Juicy Limes, Zested & Juiced

2T Red Wine Vinegar

3-4T Agave Syrup

2T Cold Tequila

1t Cumin & Coriander

Salt & Pepper, To Taste

Directions:

1. Grilling the Corn & Poblanos: Get your grill cranked up as high as it can go, so that you can char the corn and poblanos to achieve some color, but not overcooking the vegetables. While your grill is getting hot, rub down the ears of corn and whole poblanos with some olive oil, Cajun seasoning, and chili powder until they are completely coated and seasoned. Place the rubbed corn and poblanos onto the hot grill and cook until the corn is charred and the poblanos are blackened. Remove them from the grill and allow the corn to cool and place the peppers into a plastic bag to steam for 15 minutes. After they have sat, peel the peppers from their blackened skin, so that only the flesh remain. Remove the seeds and dice into small pieces. Using a sharp knife to cut off the kernels from the cob and place into a mixing bowl.

2. For the Salsa: Combine all of the ingredients together, seasoning the salsa to taste. Toss to combine and refrigerate until chilled. 

3. Enjoy with some tortilla chips!

Summer Staples : Roasted Summer Berry Swirled Buttermilk Ice Cream Sandwiches with Rehydrated Berry-Sweet Corn Cookies + Lemon Curd Center

Summer Staples : Roasted Summer Berry Swirled Buttermilk Ice Cream Sandwiches with
Rehydrated Berry-Sweet Corn Cookies + Lemon Curd Center

I've been on a really big ice cream sandwich kick as of this summer. It's really the perfect cool treat during a hot day. Especially when you have a homemade cookie and a killer creamy-icy filling... it can't be beat! These summer treats start with Momofuku's famous sweet corn cookie that has been dialed up a notch with some vanilla bean rum rehydrated summer berries. The chilled cookie dough is then rolled in raw bourbon vanilla sugar, which gives it the perfect crackly-crunchy exterior. These cookies are truly fabulous on their own and I can guarantee you'll want to make them over and over again like I have in the last month. They taste like a mixture between cornbread + yellow cake. It's divine and you just have to make them! Better yet, make them with ice cream stuffed in between the middle. This ice cream is Southern to its core because it has the ever-so-popular buttermilk as the base. It's perfectly tangy and is balanced amazingly with the swirls of sweet berry preserves. But what I'm most excited about is the lemon curd center. With the use of my handy-dandy doughnut cutter, I was able to cut out perfectly round ice cream fillings, and then pop our the center and fill it with creamy lemon curd. It's the  best little surprise when you bite into the ice cream sandwiches and get a lemony burst of flavor! All of these components work together brilliantly and quite frankly, I can't wait to use this doughnut-ice cream filling technique for sandwiches in the future!! Enjoy :)

For the Roasted Summer Berry Swirled Buttermilk Ice Cream:

1 Stick Unsalted Butter, Melted & Cooled Slightly

2C Heavy Cream

1C Buttermilk, Well-Shaken

6 Egg Yolks

1C Sugar

½t Salt

2T Buttermilk Powder, Sifted

1t Vanilla

2T Vanilla Bean Infused Rum (or any kind of infused booze that is clear)

1 Whole Vanilla Bean, Split & Scraped for Seeds

Homemade Roasted Summer Berry Jam (or any other kind of preserves may be used)

Homemade or Store-Bought Lemon Curd, For the Center Filling

For the Rehydrated Berry-Sweet Corn Cookies:

2 Sticks of Unsalted Butter, Room Temperature

1 ½C Sugar

1 Egg

1 1/3C AP Flour

¼C Corn Flour

2/3C Freeze Dried Corn Powder

¾t Baking Powder

¼t Baking Soda

1 ½t Salt

½C Each of Dehydrated or Freeze Dried Berries (blueberries, raspberries, & strawberries)

2-3T Vanilla Bean Infused Rum (or just enough to barely rehydrate the berries until soft)

Raw Bourbon Vanilla Sugar, For Rolling the Cookies in

Directions:

1. For the Roasted Summer Berry Swirled Buttermilk Ice Cream: In a saucepan, bring the cream, buttermilk, sifted buttermilk powder, vanilla bean pods, and vanilla bean seeds to a simmer. In a bowl, whisk together the egg yolks, sugar, and salt until fluffy. Slowly whisk in the melted butter. Once combined, gradually and slowly into the simmering milk. Pour this mixture back into the saucepan and cook over low heat, until thickened (it should coat the back of a spoon). Strain the custard into a bowl that is placed into an ice bath. Stir in the vanilla bean infused rum and vanilla. Cool the custard base until completely chilled. Once the mixture is chilled, freeze in an ice cream maker according to the manufacturer’s instructions. As soon as the mixture is done churning, pour or scoop in one-third of the ice cream into a large container, and then spoon some of the summer berry preserves on top of the ice cream. Using the spoon, smooth it out into any even layer and swirl it some for a pretty marbling effect. Repeat this process until all of the ice cream and preserves have been use. Once it has been assembled, store in the freezer until firm, at least 4 hours.

2. For the Rehydrated Berry-Sweet Corn Cookies:In a small bowl combine the dried summer fruit with the vanilla bean infused rum. Using a spoon, toss the berries and liquid together until they are completely coated. Let them sit and plump up while you make the cookie dough batter. Combine the butter and sugar in the bowl of a standing mixer, fitted with the paddle attachment, and cream together on medium-high for about 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking soda, baking powder, and salt. Mix just until the dough comes together, beat no longer than 1 minute. Scrape down the sides of the bowl. Add in the rehydrated berries and gently beat them in until they are just incorporated. Using an ice cream scoop, portion out the cookie dough onto a Silpat-lined sheet pan. Pat the tops of the cookie dough balls until they are flat on top. Wrap the sheet pan tightly in plastic wrap and refrigerate for about 12-24 hours. Do not bake your cookies from room temperature or they will not bake up properly.

3. Baking the Cookies:Remove the chilled cookie dough balls from the refrigerator and immediately roll them in the raw sugar (this will give them a crackly crust, yet chewy interior). Heat the oven to 350 degrees. Arrange the chilled dough a minimum of 4 inches apart on Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days.

4. Preparing the Ice Cream Center:Using a doughnut cookie cutter, cut out rounds of the buttermilk ice cream. And then using a knife or spoon, push or scoop out the center of the ice cream. Place the hollowed out rounds onto parchment paper and freeze them again to re-harden or re-firm the texture of the ice cream. Once it has frozen again, place the ice cream rounds onto a cookie and spoon some lemon curd into the hollowed out center. Top with another cookie and enjoy before it melts!