Since New Years, we've been cooking twice each month. Since the museum director scheduled a rare Saturday board meeting, I thought it'd be a good opportunity to cook for the crew.
The menu included:
Cowboy chili beansI prepared a modified version of the corn salad for the crew. I left the tomatoes out because they're not in season. Even though I had intended that the dish be served as a salad, everyone -- myself included -- added several spoonful to each bowl of beans.
Dutch oven cornbread
Corn relish with jalapeno
I'll post the chili bean recipe soon.
CORN, TOMATO AND JALAPENO SALAD WITH BLUE CHEESE
Use cherry or grape tomatoes. Vary the heat by adding more jalapeno peppers or by using milder Anaheims or hotter habaneras. A combination of hot jalapeno or Serrano and mild Anaheims will give a more balanced flavor.
2 pounds frozen corn, partially thawed
3 cloves garlic, minced
3 jalapeno chili peppers, seeded and minced
1 pint cherry tomatoes, halved
2 green bell peppers, seeded and diced
1/4 cup chopped cilantro
1/4 cup lime juice
1/2 cup olive oil
Salt, to taste
Ground black pepper, to taste
4 ounces blue cheese -- crumbled
Lightly combine corn, garlic, jalapeno peppers, tomatoes and bell peppers in a large bowl. Slowly stream line juice into olive oil while whisking. Pour over corn mixture and stir to combine. Chill until service time. Yields 1-1/2 quarts. Serve 1/2-cup portions.
Summer variation: For a smoky flavor, roast fresh corn-on-the-cob over a hot fire. Prepare charcoal or gas grill. Remove husks from corn. Brush corn with oil then grill until lightly browned. Cut corn from cobs and mix with peppers, garlic, tomatoes and cilantro. Proceed with remainder of recipe.