Ellington

Baked Palmiers

(If you want an elephant ear, try this.)

Sprinkle a generous amount of cinnamon sugar (3 tablespoons cinnamon and 6 tablespoons sugar) on the area where you'll roll out the dough. Using cold puff pastry (you can also use biscuit dough, though it's much more sticky and hard to handle), flatten it with a rolling pin to 1/8 to 1/4 inch thick. Coat the top side in whisked egg and then sprinkle a generous amount of cinnamon sugar on it. Roll up the bottom of the pastry toward the middle, making sure it's tight. Roll the other side until the dough looks like a scroll. Cover it in plastic wrap and refrigerate for 15 minutes. Preheat the oven to 450 degrees and line a baking pan with parchment paper. Remove the dough and cut it perpendicularly into 3/4-inch slices. Place the slices cut-side down onto the parchment paper. Cook them for four to minutes on one side, flip them and then cook them for another two to three minutes.

Elote (Mexican grilled corn)

Combine one cup of mayonnaise or sour cream with a teaspoon of salt, a teaspoon of chili powder and 1/2 teaspoon of black pepper. Rub a small amount on each grilled ear of corn to taste.