two responses

  1. Vitamin D writes:

    Kay, I'm not gonna lie to ya and say I wasn't a little weirded out when I first saw this stuff. I was, okay? But I got over it when I discovered how absolutely flat-out delicious it is. I mean, damn.

    30 July @ 7am
  2. bee writes:

    Why do we try new/different foods if not to be just searching for the one?...the ONE meal if stranded on a desert island you would want to have, to eat over and over again...well J9, This is the one. That's it. thats all. I don't need to try anything else and if I died tomorrow I'd be satisfied. And paired with BBQ chicken- God Damn thems some good eatin.

    31 July @ 5am

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Roasted Corn and Black Bean Salad

This is one of my favorite summer dishes, great alongside a grilled meal outside. Try it slightly warmed with lemon-ginger grilled shrimp and warm corn tortillas (above), at room temperature as a potato salad picnic alternative, or make up something else entirely (and report back). When you are dicing up your ingredients, try to make them all about the same size.

Ingredients:
fresh corn or frozen
red bell pepper diced small
zucchini diced small
yellow onion you guessed it – small dice!
fresh pineapple
garlic minced or pressed
jícama diced small
black beans cooked
fresh lime juice
cayenne pepper
black pepper
Kosher salt
Procedure:
  1. Heat a small amount of vegetable oil in your favorite skillet – I prefer to use my big ol' cast iron pan for this.
  2. Once hot but not smoking, add the corn kernels and cook until well browned.
  3. Remove the corn to a bowl and wipe out skillet if necessary. Add a bit more oil and moderate the heat.
  4. Cook the garlic, bell pepper, onion, pineapple, and zucchini until the vegetables are just done and the pineapple is caramelized. Bear in mind they will have different cooking times.
  5. Squeeze lime juice over jícama and sprinkle on a generous amount of cayenne pepper.
  6. Combine all ingredients: the pan-roasted corn, caramelized pineapple, cooked beans and veggies, seasoned jicama, salt, and pepper.
  7. If possible, let salad rest a few hours or overnight to let the flavors deepen.
  8. Serve warm, cold, or at room temperature.