Lime and Manchego Corn Salad

by Giff on August 22, 2015

manchego-corn-salad

This summer my friend Veronica made a delicious corn salad one evening for a family bbq, and I’ve been riffing off of it ever since.

5 or 6 ears of corn, cooked and kernels removed
juice of 4 or 5 limes
large handful of cherry peppers, halved
half of a small red onion, finely diced
Half a serrano pepper (or a jalapeno), seeds removed and minced
handful of cilantro, chopped
manchego cheese to taste

First, I juice the limes and chop the red onion, and macerate the onion in the lime juice while working on the rest of the salad. You want a fair amount of lime juice so if your limes are dry, use more of them. For the corn, if you have the ability to cook them over a grill, blackening them in their husks, that is preferred. However, if that isn’t possible, you can also husk them and boil them for 5 minutes. Cut the kernels off the cob and put in your bowl. Halve the tomatoes, chop the cilantro, mince the hot pepper (if fresh peppers are hard to come by, use hot red pepper flakes), and stir it all into the bowl, adding the lime and red onion.

Add a pinch of salt and grate manchego cheese on top to taste. Stir about a half cup of grated manchego in, and keep on going until you have the taste you like.

Personally, I think this salad is nice at room temperature or even a bit chilled, so will often cover with wrap and put in the fridge until 30 minutes before serving.

summer-evenings

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Lime and Jalapeno Brined Pork Chops

by Giff on January 26, 2015

I’ll have to add some photographs later, but I wanted to record this experiment for future use.

Brine (for two pork chops)
2 limes
2 garlic cloves, minced
1 red (or green) jalapeno pepper, very thinly sliced
handful of cilantro, chopped
1.5 tsp salt
1 tsp sugar
red vinegar
olive oil

Quarter the limes and squeeze the juice into whatever container you plan to use for brining. Add in the garlic, jalapeno, cilantro, salt, sugar, vinegar (guessing 1/4 cup) and olive oil (guessing 2 tbsp worth). Mix everything together and then add the pork chops, thoroughly coating them in the mixture. Add in the squeezed lime quarters and put in the fridge for several hours.

To cook:
Pre-heat oven to 400F.

Remove the pork chops from the brine and scrape off as much garlic, cilantro leaves, etc as you can from the meat (scrape back into the container).

Heat a cast iron frying pan until it just starts to smoke, and sear the pork chops for 2 minutes on each side. Pour the brine over and around the chops and put the pan in the oven. The cooking time will depend on the thickness of the chops (and timing of when you removed from the fridge). For an inch-thick chop, expect it to take 9-12 minutes in the oven.

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Shiitake and Manchego Risotto

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I think there are three key things to a good risotto. First, making a decent broth. Second, constant stirring. Third, not overcooking it. I’ll often have broth in the freezer, made with the remains of a roast chicken, but in this case, we were without, so earlier in the day I made a turkey-based broth. [...]

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Fall brings braising back into my kitchen, and my favorite thing to braise is pork shoulder. Not only does it make a spectacular meal in it’s own right, but it gives you the perfect material for follow-on dishes, whether chili or tacos or in last week’s case, a cassoulet-inspired peasant stew. There are a myriad [...]

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Mussels in Ginger Coconut Milk Broth

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(serves 2 people) 1 lb mussels 1 small onion, thinly sliced then roughly chopped 2 cloves of garlic, thinly sliced 1 thumb-sized knob of ginger, peeled and thinly sliced 1 TSP tomato paste 1 can of coconut milk 1 fresh hot pepper (or dried hot chili pepper flakes) 1/2 cup of dry vermouth or white [...]

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Littleneck Clam and Watercress Soup

November 3, 2013

This is a riff off of my grandmother’s oyster stew recipe, which I’ve adapted for clams and lightened up a bit. Lisl loved it. Great with a crisp white wine. Ingredients 24 littleneck clams 1 onion, diced 3 stalks of celery, diced 1 clove of garlic, minced watercress, loosely chopped 2 tb of butter 1 [...]

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Summer Three Bean Salad

July 12, 2013

When picnic season rolls around, this is always my most requested dish. I’ve had a number of requests to update the recipe here, so with no further ado: The Basics: 1 can kidney beans, rinsed (1) 1 can chickpeas, rinsed 1 can black beans, rinsed 1 green pepper, chopped 1 red pepper, chopped half a [...]

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Chipotle Pork Shoulder Braise

March 3, 2013
Thumbnail image for Chipotle Pork Shoulder Braise

Chipotle Pork Shoulder Braise 1 3-4 lb pork shoulder, bone-in 1 tbsp mexican oregano 2 chipotle peppers, in adobo sauce 2 ancho chiles, seeds removed 1 tin of fire roasted tomatoes 1 beer 1 large onion, chopped 5 cloves of garlic, minced 1.5 tbsp kosher salt 1 tbsp coriander seed 1/2 tsp cumin seed 10 [...]

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Chicken Poached in Milk

February 3, 2013

Serves 3 or 4 1 yellow or vidalia onion, diced large handful of white mushrooms, sliced 3 chicken breast halves, sliced into 1 inch (or so) thick “tenders” 2 tbsp unsalted butter 1/2 tsp olive oil 1/2 tsp dried thyme 1 or 2 pinches of hot chili pepper flakes 1 tbsp flour 2 tsp dijon [...]

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Prosciutto-Wrapped Roasted Pork Loin

December 23, 2012
Thumbnail image for Prosciutto-Wrapped Roasted Pork Loin

I’m always a fan of the combination of taste and simplicity, especially these days when my schedule does not allow for extended adventures in the kitchen. ┬áThis dish was a snap to make, and tons of flavor. The oregano and prosciutto combine beautifully and seep into the roast. a boneless pork loin enough imported prosciutto [...]

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