Grilled Mexican Street Corn Salad

Grilled Mexican Street Corn Salad
Serves 6-8

Fiesta time! Bring a little bit of pop to your desk lunch with this corn salad and you will have your get your coworker’s mouths watering. Don’t have a grill/grill pan? Place corn under the broiler – just make sure to watch it.

6 ears corn
1 bunch cilantro, chopped
1 onion, diced
1 cup queso blanco, crumbled
2 limes, juiced
1 teaspoon fine sea salt
1/4 cup extra virgin olive oil
1/4 cup sour cream (optional)

Preheat grill to medium high heat and grill each ear of corn “dry,” until slightly fragrant and blackened. Remove kernels from the cob and place in a large bowl.

Toss together corn, cilantro, onion and cheese.

In a small bowl whisk lime juice with salt. Slowly whisk in olive oil (and sour cream if desired) and toss with corn mixture. Serve immediately.

Mexican Corn Salad Tossed copy.jpg

Spicy Baby Cukes

Spicy Baby Cukes
Serves 6

Skip the hot sauce. Instead, I prefer the subtle layering of heat, rather than an onslaught brought on by a bottle of Texas Pete's or Tabasco. There is no dish more enjoyable this summer than the juxtaposition of cool watery cucumbers with spicy Calabrian chili paste. 

Few glugs extra virgin olive oil
6 or 7 small cucumbers, sliced about 1/4 inch
2 cloves garlic, smashed
1/2 teaspoon salt
Zest and juice 1 lemon
1 tablespoon Calabrian chili paste
Red pepper flakes, optional
Crème fraiche or Greek yogurt, optional

Heat a large skillet over medium-high heat. Add a few glugs of olive oil and the garlic. Allow the garlic to toast just slightly. Add cucumbers and cook undisturbed for 2-3 minutes until slightly browned. Stir and add salt, lemon zest, and juice, chili paste, and red pepper flakes if you like extra spicy. 

Eat out of the pan or serve with a nice dollop of cooled and refreshing crème fraiche or yogurt. 

Spicy Baby Cukes

Strawberry Tomato Rosé Mussels

Strawberry Tomato Rosé Mussels
Serves 4

2 lb. mussels, cleaned and scrubbed with beards removed
1 tablespoons extra virgin olive oil
1/2 red onion, minced
3 cloves garlic, smashed with skin removed
1 pint strawberries, hulled and diced
1 cup dry rosé wine
14 ounces crushed tomatoes
3 tablespoons unsalted butter

Heat olive oil over medium heat and sauté onion and garlic for 5 minutes until translucent. Add strawberries, cook stirring every so often until strawberries have broken down but still retain their shape. Add rosé and simmer, reducing and burning off alcohol until about half or original amount and slightly thickened. Add tomato and salt and stir.

Dump mussels on top, dot with butter and cover for 7-10 minutes until most of the mussels have opened. Stir into sauce and serve with bread or fries – and rosé, duh.

Strawberry Tomato Rosé Mussels

Seared Radishes with Mint

Radishes and butter are sisters in French cooking. They’re also cheap and plentiful during the spring at the market. My restaurant self gets the best of me when I say that I use every single piece of these babies. Wash the tops a few times in cold water and then toss in off the heat to create a salad/warm side dish to any meal.

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One Pan Broiler Lamb Chops & Sautéed Spinach

Man, oh man, I love this recipe. And the best part? You can apply whatever protein or leafy green to this equation. Broil your meat + add a leafy vegetable (i.e. spinach, Swiss chard, collards, kale). One pan to create a protein and a green in ten minutes. This is an ideal way to experiment and use up those spices in your cabinet… believe it or not, the suggestion to use within a year does have truth to it.

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