Archive for July, 2012

Sweet Corn Caesar Salad

I put this recipe together as my first guest post for Made By Girl…full of fresh ingredients from the market, it might be one of the best meals I’ve ever made to date. By putting your grill to work, this salad recipe is perfect for a night on the patio and easy enough for even novice chefs. Don’t be intimidated by the number of ingredients…this comes together in an hour, or less if you have a helper. And you can even complete the first steps (sweet corn salsa and roasted poblano dressing) ahead of time.

PS, homemade croutons are so easy. Here’s how: Just preheat your oven to 400 degrees, cut half a loaf of day old, grainy bread into cubes, then place them in a bowl and drizzle with olive oil, salt, pepper and red pepper flakes. Mix well with your hands, spread on a cookie sheet and bake 15 minutes. They’ll be flavorful and crunchy!
Sweet Corn Caesar with Roasted Poblano Dressing
For the dressing:
1 poblano pepper, roasted, seeded and peeled
2 tablespoons lime juice
1 tablespoon cilantro, chopped
1/2 tablespoon green onions, chopped
1/4 teaspoon each of dried oregano and basil
4 tablespoons buttermilk
1 cup mayo (I use the Kraft olive oil, reduced fat version)
Salt and pepper to taste
For the corn salsa:
2 ears of fresh corn, grilled (or substitute frozen corn)
1 poblano pepper, roasted, seeded and peeled
1 serrano or jalapeno pepper, seeded and diced
3 tablespoons red onion, diced
1 tablespoon cilantro, chopped
1/2 a lime, juiced
1/2 teaspoon sugar
Salt and pepper to taste
For the salad:
2 boneless, skinless chicken breasts, grilled
1 red bell pepper, roasted on the grill
1 small head of romaine lettuce, chopped
1 avocado, sliced
2 hard-boiled eggs, yolks discarded and whites chopped
Parmesan, shaved into slices
Croutons (homemade per above or store bought)
Preheat grill to medium-high heat. Soak corn (in husks) in water for a few minutes. Slice both poblano peppers and the red pepper in half, from top to bottom. Lightly brush peppers with olive oil then place skin-side down on grill, along with the corn (still in husks). After 5-7 minutes, once blackened and blistering, remove all peppers and set aside to cool. Carefully remove corn husks, then return corn to grill for just another few minutes, turning once to lightly char each side. Peel skin from both poblanos, remove seeds and dice. Slice the roasted red pepper into thin strips. Using a knife, remove corn from the cobs.
Place half the diced, roasted poblano peppers, plus all other dressing ingredients in a small food processor and blend until smooth. Add an extra tablespoon of regular milk if you find it too thick. Let dressing stand in the refrigerator while you prepare the rest of the salad.
In a large bowl, combine the two cups of corn and remaining diced poblano with onion, serrano pepper, and cilantro. Season with sugar, salt and pepper then toss with fresh lime juice. Set sweet corn salsa aside. In a large salad bowl, combine lettuce and coat with the roasted poblano dressing to your liking. Serve lettuce onto plates, then let each person top with remaining ingredients: grilled chicken, sweet corn salsa, roasted red pepper strips, hard-boiled eggs, avocado slices, Parmesan and croutons.

Kitchen Shelf

After sharing my inspiration with you last week, I knew I had to share where I landed on the styling of my new Pottery Barn Stainless-Steel Shelf. I actually spent very little time on it, because I knew what I want (for now): a simple, uncluttered mix of that’s equal parts practical and looks good. A selection of my favorite cookbooks was a no-brainer, as was a black-and-white photograph we recently bought from a local artist at Madison’s annual art fair (I knew instantly that it would be dynamic here). Other than that, I added a little greenery and a blue vintage soda bottle my mom brought me from Buenos Aires for a pop of color. Flip through for the photos–I’m sure this will change eventually, but it’s working for now!

On a side note, my most-used cookbooks at the moment are Gwyneth’s “My Father’s Daughter” and Martha’s “Great Food Fast” — right there for easy removal. “Gourmet Cooking for Two” is a special one–it was published in the ’70s and is no longer in print. My mom found a used copy on Amazon and gifted it to me as my first cookbook. It’s one of the cookbooks she loved using when it was just her and my dad, back before kids came along!

Grilled Avocado Bar

Avocados are one of my favorite foods. And while I make a pretty mean guacamole (thanks, mom, for the original recipe) and love to add slices to salads, sometimes I just want to let the rich, creamy avocado shine on its own. Enter my new favorite lunch— grilled avocados with a few delicious toppings, ideally enjoyed on the patio with a glass of crisp white or rosé wine.

Grilled Avocado Bar

2 avocados
1 can black beans, drained and rinsed
A dash each of garlic powder, dried oregano and ground cumin
Coarse sea salt
1 can corn, drained
Cholula hot sauce
3 small tomatoes, diced
2 tablespoons red onion, diced
2 tablespoons fresh cilantro, roughly chopped
2 limes
Cotija cheese, crumbled for serving

Place beans in a microwave safe bowl and season with garlic powder, oregano, cumin, salt and pepper. Warm in the microwave until heated through, about 1-2 minutes. Place corn in another microwave safe bowl and season with a couple dashes of Cholula hot sauce, and sprinkle with salt and pepper. Warm until heated through, about 1 minute. In a third bowl, combine the tomato, onion, cilantro and juice of 1 lime. Season the pico de gallo with salt and pepper to taste. Slice each avocado lengthwise and remove the pits. Brush with a little olive oil and grill over medium-high heat for a few minutes (flesh side down) just until they get a few grill marks and are warmed. Remove and squeeze lime juice on top of each half avocado and season with a bit of salt. Set out avocados, black beans, corn, pico de gallo and cheese and serve!