Recipe: Spicy Roasted Corn & Blackbean Salad

(adapted from the Brown family cookbook)

Grilled Corn & Black Bean Salad
A wonderfully healthy and delicious salad that tastes even better a day or two later.

Ingredients

* 3 ears of corn
* 1/2 cup lime juice
* 1/3 cup minced red onion
* 1 1/3 cup minced fresh cilantro
* 3 tbsp white vinegar 2 tsp sugar
* 2 tsp ground cumin
* 2 tsp chili powder
* 2 serrano chilies, minced fine (optional)
* 1 can 15 oz black beans, drained
* Salt and pepper to taste


Yeild : 4-6 generous servings
Source : Dave & Paula Brown

Directions

Husk the corn and BBQ, turning often until cooked and browned. Cut the corn off the husk and put into bowl. Add all other ingredients and chill until serving time. Making the day before does nothing but improve the flavor.

Meri's added directions:
1. I was out of white vinegar so I used rice vinegar.

2.The corn I had turned out to be not very plump and the volume was piteous, so I rummaged in the pantry and came up with a can of white hominy (fancy white corn). I added that into the mix and upped the spices to taste (and to compensate for the extra volume of veggies).

If you really want to experience the full joy of this dish make it a day ahead and let it marinate in the fridge overnight!

Recipe: Salmon Cakes

(I did this without much adaptation at all, except I don't keep white bread in the house so I substituted panko.)

Oh and I topped it with a semi-homemade tarter sauce:

3 tbls lemonayse
1 tbls mayonase
2 tsp sweet pickle relish
a splash of rice wine vinegar

Stir together and dollop



Salmon Cakes
Made with fresh salmon, these are soft, fresh tasting and delicious. Serve with lemon wedges or Creamy Lemon Herb Dipping Sauce. Panko bread crumbs are best, but you can use any dried bread crumbs if you don

Ingredients

* 1 slice white bread, no crust, chopped fine
* 2 tbsp mayonnaise
* 1/4 cup grated onion
* 2 tbsp chopped fresh parsley
* 2 tbsp chopped pineapple sage (optional)
* 3/4 tsp salt
* 1/2 cup flour
* 1 1/2 tbsp lemon juice
* 2 eggs, lightly beaten
* 1 1/2 tsp plus 1/2 cup oil
* 1 1/4 pounds salmon fillet
* 3/4 cut Panko bread crumbs


Category : Meat & Fish
Rating : 5
Yeild : 8 cakes, serves 4
Source : PJB adaption from Cooks Illustrated

Directions

Remove any and all bones and skin from the fillet. Chop salmon into 1/4-inch pieces and mix with chopped bread, mayonnaise, onion, parsley, salt, and lemon juice in medium bowl. Scoop about 1/4-cup portion and use hands to form into a patty about 2 1/2 inches in diameter and 3/4 inch thick and place on parchment-lined baking sheet. Place patties in freezer until surface moisture has evaporated, about 15 minutes. Spread flour on a plate. Beat eggs with 1 1/2 tsp oil and 2 tsp water in a separate dish. Spread Panko crumbs in a third dish. Dip patties in flour, shaking off excess. Then dip in egg mixture followed by bread crumbs. Heat 1/2 cup oil in large skillet over medium heat. Add salmon patties and cook until medium golden brown. Flip cakes over and cook until golden brown on this side too. Place on paper towels to absorb excess moisture. Serve immediately.






And plated:

Recipe: Caramelized Figs & Onion Bruchette

I followed this recipe exactly except the cheese choice. I couldn't get up to the cheeseboard so I just substituted a locally made triple cream soft cheese. Oh, and I didn't use butter during the caramelization process, just olive oil.
Carmelized Fig and Onion Bruschetta
Ingredients:
12 bias-cut slices (1/2 inch thick) baguette-style French bread
1 tablespoon olive oil
1 tablespoon butter
1 cup thinly sliced onion
1 ounce thinly sliced prosciutto, chopped
2 to 3 tablespoons fig preserves
2 to 3 ounces sliced taleggio cheese

Cooking Instructions:
Preheat oven to 425 degrees F. Lightly brush both sides of bread slices with olive oil. Place bread slices on a baking sheet. Bake for 7 to 9 minutes or until bread is crisp and lightly browned, turning once.

For caramelized onion, in a small skillet, melt butter. Add onion. Cook, uncovered, over medium-low heat for 10 to 15 minutes or until onion is tender and golden brown, stirring occasionally. Remove pan from heat. Stir in prosciutto.

To assemble, spread fig preserves on toasted bread slices; top with onion mixture and taleggio cheese. Return bread slices to the baking sheet. Bake about 3 minutes or until bruschetta is heated through and cheese is softened. Serve warm or cool.

Additional Comments:
Make-Ahead Tip: Prepare and bake bread slices as directed; cool. Store in an airtight container at room temperature for up to 24 hours. Prepare caramelized onion as directed; cool. Cover and chill for up to 24 hours. Assemble and bake the bruschetta as directed.
Serves: 12
Calories Per Serving: NA
Preparation Time: NA
Difficulty: Easy
Recipe from Pacific Coast Farmers' Market Association - www.pcfma.com

The layering process:
First the cheese:


Then the preserves: (If you don't like figs black currant would be a good substitute)




Then chopped prosciutto:




The finished product fresh from the oven: