SB1070 Black Bean and Grilled Corn Salsa

Not much to say on the new law, this is a food blog and not a politically charged manifesto of hate, but SB1070 is now a law; and my newest salsa creation. Like all laws in America you can choose which side of it to walk on, except now if you don't look like a white person you better have papers from the government that say its ok for you to be in America or face federal punishment. The SB1070 Black Bean and Grilled Corn Salsa is not a law, and the Federalises will never arrest you for making it, but you may deal with some punishment in the morning.

Servings

Enough for 12 people to drink Margaritas and snack on chips and salsa for a few hours

"About a Quart"

Ingredients

1. Four ears of corn on the cob, husked
2. 3 Tbls of vegetable oil
3. Kosher salt
4. Five Roma Tomatoes
5. One large red onion
6. 2 poblano peppers
7. 2 jalapeno peppers
8. 3 red bell peppers
9. 2 Serrano peppers
10. One 16oz can of black beans
11. Two limes
12. 5 Tbls of Olive Oil
13. Two large bundles of fresh cilantro
14. Three shots of top shelf Tequila
15. Salt and pepper

Method

1. brush the corn with the vegetable oil and season generously wit the kosher salt
2. oil and season the poblano peppers
3. drink one shot of Tequila
4. place the corn, and poblanos on a hot grill and cook, leaving grill marks on all sides of the corn and scorching the skin of the peppers
5. wrap the peppers in plastic wrap and place in refrigerator to cool
6. using a med size mixing bowl cut the corn off the cob and set aside
7. fine dice the onion and add to the bowl
8. remove the core for the tomatoes, med dice and add to the bowl
9. remove the seeds and the ribs from the jalapeno peppers, fine dice and add to the bowl
10. small dice the red bell peppers into cuts close to the size of a black bean or corn kernel and add to the bowl
11. slice the Serrano peppers as thin a possible, leaving in the seeds and add to the bowl
12. open, drain and rinse the beans with cold water until all the "juice" from the can is gone and add the beans to the bowl
13. remove the poblano peppers from the refrigerator, gently remove as much of the scorched skin as possible, cut the pepper in half and remove as many seeds as possible, rough chop and add to the bowl
14. finely chop half of the cilantro and rough chop the other half and add to the bowl
15. zest and juice both limes and add to the olive oil, then poor the oil in the bowl
16. drink one shot of Tequila
17. add the last shot of Tequila to the bowl
18. fully mix the contents of the bowl, taste and season with salt and pepper

Flash Back *** Thai Cucumber Salad

This is another quick and easy side dish that will make everybody ask for the recipe, but one of the first true things I created as a young chef from scratch in my original test kitchen,( aka my first crappy apartment).  I was inspired to create this because I had a date later in the week with a beautiful vegetarian, while this is just a piece of the amazing meal we shared that nite it is fair to say that the whole evening was a great success. 

servings 20

Ingredients

12 large English cucumbers

4 T kosher Salt

1.25 C white sugar

1.25 C Brown sugar

2.5 C Rice Wine Vinegar

5 ea Red Thai Chillies "fresh"

3 T toasted sesame seed oil

1.25 C   Cilantro

2.5 C   roasted Peanuts

Method

1. in a blender combine the vinegar, white and brown sugars and blend on med speed until sugars are almost dissolved.

2. increase blender speed to high, carefully remove the lid and poor in the sesame oil, replace the lid and continue blending until emulsified

3. remove the vinaigrette form the blender and poor into a small container, cover and place in the fridge        4. peel, halve lenthtwise, seed and cut the cucumber into half moon pieces approx .25in thick

5. toss the cucumbers with the kosher salt, place in a colander and leave in the sink to drain for about a half and hour

6. rinse the cucumbers with cold water several times to ensure all the salt is gone and pat dry with a towel and place in the fridge

7. rinse and fine chop the cilantro

8. rough chop the peanuts

9. thin slice the chillies whole

10. in a med size mixing bowl add the cucumber slices, chillies, cilantro, and nuts

11. add the vinaigrette and toss, allow the chill if the frig for 1 hour before service

12. if desired you may adjust flavor with some fresh lime juice and zest

I'M BACK!!!!! SO EAT THIS

After a few weeks of bitching and being pissed over the fact that the former advertisers on my blog refused to pay for the use of this blog.  I have decided to bring it back to life and start publishing recipes again.  So how about I start with a few side dishes, some real crowd pleasers to bring to the company potlucks, family reunions, and graduation open house party's.

Sweet Potato and Blue Cheese Salad with Pecans, Chives and Bacon

Serving Size: 20 portions

Ingredients:

1. 8 med size sweet potatoes

2. .25 lbs chopped and cooked bacon

3. .25C chopped Fresh chives

4. .25 C whole Toasted Pecans

5. 1.5 C Blue Cheese Crumbles

6. 1.5 C Heavy Mayo

7. 2.5 Tbls Cider Vinegar

8. 1 Tbls Brown Sugar

9. Salt and Pepper to taste

10. 1Tbls Olive oil

Method:

1. Remove the skins from the sweet potatoes and dice into large bite size pieces

2. Toss potatoes with olive oil and arrange on a baking pan and bake @ 350 for  35 minutes or until potatoes are done and tender. Remove form the oven and allow to cool

3. In a small mixing bowl combine the vinegar and sugar and whisk until the sugar is dissolved

4. Add the mayo to the vinegar/sugar mixture and continue to whisk, then add the Chopped fresh chives until all items are fully combined

5. Using a large mixing bowl combine the roasted potato chunks, bacon, pecans, and blue cheese

6. Add the mayo mixture to the large mixing bowl and toss using a rubber spatula

7. Taste and adjust seasoning with salt and pepper

8. Cover and refrigerate for at least 2 hours before service