Southwestern Layered Black Bean Salad with Smoked Mozzarella--June 28, 2011
1 ancho chile
4 oz smoked bacon
2 garlic cloves, minced
1 medium white onion, chopped
sea salt and freshly ground black pepper
1/2 tsp ground cumin
1 15-oz can black beans, rinsed and drained
3 T fresh lime juice
3 T finely minced cilantro
2 c frozen corn kernels, defrosted
1/2 c finely chopped green onions (white and green parts)
1 large red bell pepper, diced
1 lb plum tomatoes, halved
4 c shredded smoked mozzarella cheese (about 1 lb)
2 T Tomato-Chili Oil (recipe below), plus more for serving
2 additional limes, cut into small wedges, for garnish
Tomato-Chili Oil recipe: Place 1 large chopped ripe tomato, 2 smashed garlic clove, 1/4 tsp New Mexico chili powder, and 1 1/2 c olive or canola oil in a medium pot over low heat. Cook until the oil is almost simmering and beginning to bubble around the edges, 5 to 7 minutes.
Cool the oil and strain, pressing down on the solids, into a clean wide-mouth jar or bottle. (This will keep for a month refrigerated in a clean glass container. [Other uses? Brush over freshly grilled salmon, chicken, or summer vegetables, or brush a little of this oil over a cheese omelet for a spicy finish!!])
Soak the ancho chile in very warm water until softened, about 25 minutes. Drain and cut into 1/8-inch slivers. Set aside
Heat a large skillet over medium heat and fry the bacon slices until crisp. Remove and drain on paper towels. Crumble the bacon and set aside.
Reheat the skillet over medium heat. Saute the chile, garlic, and onion in the bacon fat. Season with salt and pepper as the mixture cooks. Stir in the cumin and cook for 30 seconds. Add the beans and cook for 30 seconds, stirring to thoroughly mix the ingredients. Remove from heat and add 2 T of the lime juice, the crumbled bacon, and 2 T of the cilantro. Mix and set aside to cool.
Place the corn in a small bowl and stir in the remaining 1 T lime juice and 1 T cilantro. Season the corn with salt and pepper and mix.
Place 1 cup of the bean mixture in the bottom of a clear serving bowl. Sprinkle 1/4 c of the green onions over the beans. Top with half of the red pepper, followed by 1 cup of the corn and half of the tomatoes. Top this with half the mozzarella. Repeat the layering, using the remaining ingredients. Drizzle the tomato-chili oil over the top.
Cover and refrigerate for at least 2 hours before serving, or up to 1 day. Serve at room temperature accompanied by the lime wedges and additional tomato-chili oil.
If you have time, brush some garlic-flavored olive oil over cut-up day-old tortillas and bake them until they are crispy. These make a wonderful garnish!
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Crock Pot Mac-n-Cheese--March 22, 2011
Fried Green Beans--April 5, 2011
1 lb fresh green beans, trimmed
3 T soy sauce (I use light)
1 T balsamic vinegar
1 tsp sugar
2 T olive oil
3 tsp minced garlic
Place green beans in a pot with one inch of water. Bring to a boil, then cover and cook for 5 minutes. Drain.
In a small bowl, mix soy sauce, vinegar and sugar.
Heat oil in a large skillet over medium heat. Add garlic and saute for 3 minutes. Add the green beans and stir to coat with the oil. Stir in the sauce mixture and simmer for 3-5 minutes uncovered to reduce the sauce.
Transfer beans to a serving dish and pour the sauce over them.
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Corn Casserole (almost a souffle)--March 25, 2011
1 15-oz can whole kernel corn, drained
1 14.75-oz can creamed corn
1 8.5-oz pkg cornbread mix
1 c sour cream
2 eggs, beaten
1/2 c butter, melted
Preheat oven to 350 degrees. Lightly grease a 9x9 inch baking dish.
Combine all ingredients in a medium bowl. Spoon into prepared dish.
Bake for 45 minutes, or until top is golden brown.
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Tri-Color Rotini Salad--March 24, 2011
1 16-oz box tri-color rotini
1 6-oz can sliced black olives
1 8-oz block Monterey Jack cheese, cubed
1 c zesty Italian dressing
1 large English cucumber (or seeded cucumber), chopped
3 3/4 tsp Old Bay seasoning
Cook pasta to al dente. Drain and cool. Place olives, cheese, cucumber, and seasoning in large bowl and stir. Add cooled pasta and salad dressing and mix well. Chill for at least one hour before serving.
Serves 8-10 people.
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Crock Pot Mac-n-Cheese--March 22, 2011
8 oz elbow macaroni, cooked and drained
1 stick butter
1 1/2 c milk
1 12-oz can evaporated milk
2 eggs, beaten
3 c shredded cheddar cheese
1 c shredded monterey jack cheese (you can use any cheese actually)
salt and pepper
Put cooked pasta in crock pot while still hot. Add butter, monterey jack cheese and 2 cups cheddar cheese and stir. In a large bowl combine eggs, milks, and salt and pepper. Stir this into macaroni and cheese in crock pot. Top with remaining cup of cheddar cheese.
Cover and cook on low for 3 hours. Serves 10-12.
.............................................................................Grilled Corn on the Cob with Browned Butter--March 21, 2011
6 ears of corn in husks
1 stick butter
4 cloves garlic, minced
1/2 lemon
1 T fresh parsley
salt and freshly ground black pepper
Cook butter in small saucepan over medium heat, swirling occasionally, for 5 minutes, or until better melts and becomes golden brown. Remove from heat and stir in garlic. Set aside until almost cold, then stir in the parsley and lemon juice. Place in bowl and chill until cold and firm.
Fold back the husks from the corn and remove silks. Keep the husks attached to the cobs. Soak the corn in cold water for 1 hour. Drain and pat dry.
Heat grill to medium. Tear a few corn husks into long strips. Gather the husks at the base of each corncob and tie with the husk strips to secure them. Spread the garlic butter all over the corn kernels. Sprinkle with salt and pepper.
Place corn on grill. Cover and cook, turning occasionally, for 15 to 20 minutes. Husks should be lightly charred and corn should be soft and juicy!
