COCONUT CAKE WITH BERRY FILLING



I admit this cake is a bit time-consuming, but it isn't difficult.  If someone you love loves coconut and you want to do something especially nice for them, this is the cake.  I made it this weekend, and JT said it might be the best cake he has ever eaten; Scott said it was a “moaner”; Logan said it was “damn good”; and Kim thought it was light and airy and absolutely perfect.   The recipe called for raspberry preserves, but Logan wanted blueberry preserves, so honestly any berry that you like will be enjoyable.  Trust me, if you like coconut this cake is for you!

3 c. sifted cake flour (sift before measuring)
2 t. baking powder
¼ t. salt
1 c. unsalted butter, room temperature
1 lb. powdered sugar
4 egg yolks, well beaten
1 c. coconut milk
1 t. vanilla
1 t. coconut extract
14 oz. shredded coconut, divided
4 egg whites, well beaten with a mixer, almost to meringue stage
Good quality berry preserves of choice, at least 1 cup *

Preheat oven to 350 degrees.  Grease and flour 2 – 8 or 9” cake pans.

Combine the cake flour, baking powder and salt in a bowl.  Sift these ingredients together 3 additional times.

In a mixing bowl, cream butter thoroughly adding sugar gradually.  Continue creaming until light and fluffy.  Add the egg yolks and beat well.  Slowly add the flour mixture alternately with the milk, beating well after each addition.  Stir in extracts and 1 c. shredded coconut.  Fold in the egg whites gently until well combined.

Pour into prepared pans and bake about 35 minutes for 8” pans and about 30 minutes for 9” pans, or until a wooden pick inserted in center comes out clean.  Don’t overbake.  Cool in pan about 10 minutes and then remove from pan and cool completely, covering cake with a light tea towel to keep it from drying out.

*If you choose raspberry, blackberry, or strawberry, you might want to press it through a sieve slowly to get out all the seeds.  Blueberry doesn’t have seeds so it is an easier yet delightful choice.

FROSTING:

1 c. whole milk
3 TB flour
1 c. unsalted butter, room temperature
1 c. white sugar
½ t. vanilla extract
½ t. coconut extract
1-1/2 c. powdered sugar
Rest of 14 oz bag of shredded coconut

In a saucepan, use a whisk to blend flour into milk.  Cook and stir over medium heat until thickened and bubbly.  Reduce heat; cook and stir 2 more minutes.  Remove from heat and cover the surface with plastic wrap.  Cool to room temperature without stirring.

In a medium mixing bowl beat butter, white sugar and extracts until light and fluffy.  Add cooled milk mixture a quarter cup at a time, beating on low speed after each addition until smooth.  Add powdered sugar ½ c. at a time, beating well afterward.  Beat until mixture is light and fluffy.

Slice each layer in half.  Spread a thin layer of preserves on the bottom layer and lightly sprinkle shredded coconut.  Put on second layer and spread with frosting.  On third layer do preserves and coconut again.  Top with fourth layer and spread entire cake with frosting.  Sprinkle coconut on top of the cake and lightly press coconut into the sides of the cake.

GRILLED CABBAGE “STEAKS”



If you like cabbage, you will enjoy this version of it.  Leo told me about it while we were grilling chickens, and I decided to try it.  Last night I was grilling my chicken over indirect heat at 300 degrees so I set these on the direct heat and cooked them about 15 minutes, turning them once.  If I was just grilling it I would probably do it at 350 degrees and it might get done a little faster and with a little more brown.  It wasn’t extremely tender, but I really liked the flavor – and also how easy it is for a side dish.  We had to cut it with a knife to eat it, but that didn't really bother us. 

1 head of green cabbage, rinsed with outer leaves removed
Olive oil
Season-all seasoning of choice – I used Uncle Chris’s Gourmet Steak Seasoning by Fiesta

Slice the cabbage into “steaks” about 1” thick.  Brush olive oil on both sides or spray them heavily with a spray olive oil if you have it.  Heavily season both sides.  Put them directly on the grill or on a grill pan.  The trick will be to keep them from falling apart, hence one reason for slicing them so thick.  Once the bottom has browned a bit, carefully flip them over until the other side has browned.  I cooked them about 15 minutes at 300 degrees, but if you like your cabbage more tender you might want to cook them a little longer or at a higher heat.

MUSHROOM BRUSCHETTA


For our 36th anniversary I decided to make a nice meal at home and have our kids join us since this is the first year Lauren has lived in Austin since 2005.  We love mushrooms so I found this recipe in my Weber’s grilling book since I am all about grilling this summer.  I cheated and bought jar roasted red peppers rather than grilling them, but other than that I followed the recipe.  With shitakes, pine nuts and goat cheese I knew we would love it – and we did!  It was a superb appetizer with our cocktails to begin our celebratory evening.

½ c. dry white wine
1//4 c. extra virgin olive oil (EVOO)
2 t. minced garlic
2 t. finely chopped fresh rosemary
½ t. kosher salt
¼ t. freshly ground black pepper
 ½ lb. large shiitake mushrooms, stems removed
2 roasted red bell peppers
20 slices good-quality French bread, each about ¼” thick
EVOO
¼ c. pine nuts
2 TB finely chopped fresh Italian parsley
4 oz. goat cheese

To make the marinade whisk together the first 6 ingredients.  Place the mushrooms in a large ziplock bag and pour in the marinade.  Press the air out of the bag and turn it several times to distribute the ingredients.  Allow the mushrooms to marinate at room temperature for 1-2 hours, turning the bag occasionally.

Shake any excess moisture from the mushrooms and grill over Direct Medium heat (350-450 degrees) until tender, about 8-10 minutes, turning occasionally.  Lightly brush or spray the slices of bread on both sides with olive oil.  Grill over Direct Medium heat until lightly toasted, 1-2 minutes, turning once.

In a medium pan over medium heat, cook the pine nuts until lightly toasted, 5-10 minutes, shaking the pan occasionally.  Very finely chop the peppers, mushrooms and pine nuts and combine all of them in a bowl.  Add the parsley and stir.  Spread a thin layer of goat cheese on one side of each slice of bread.  Arrange about 1 TB of the mushroom mixture on top of each and serve at room temperature.

COCONUT-CHOCOLATE STRAWBERRY SHORTCAKES


I love reading the Food Network Magazine and sometimes a recipe jumps out at me.  When I saw that these shortcakes had chocolate and coconut in them, I knew I had to make them.   The texture is somewhat dense, similar to a scone, but it was a perfect summer dessert.

SHORTCAKES:
1 c. heavy cream, plus more for brushing
2 TB sour cream
1 t. vanilla
2-1/2 c. flour
¼ c. sugar
1 TB baking powder
Pinch of salt
1 stick unsalted butter, cut into 1” cubes and frozen
1 c. semisweet chocolate chips
1-1/2 c. sweetened coconut

TOPPINGS:
2 lbs. strawberries, hulled and sliced
½ c. packed light brown sugar
1 t. vanilla
1 c. heavy cream
½ c. sour cream

Preheat the oven to 375.  Line a baking sheet with parchment paper.  Whisk the heavy cream, sour cream and vanilla in a small bowl and refrigerate until ready to use.

Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined.  Add the butter and pulse until the mixture looks like fine meal.  Transfer to a large bowl and stir in the chocolate chips and 1 c. coconut.  Gently fold in the heavy cream mixture using a rubber spatula until just combined.  Divide the dough into 6 pieces on the prepared baking sheet.  Pat into 3” rounds about 1” high.  Brush the rounds with heavy cream and sprinkle with the remaining ½ c. coconut.  Bake until lightly browned and slightly firm to the touch, about 30 minutes.  Let cool on the baking sheet.

Meanwhile, make the toppings.  Toss the strawberries, ¼ c. brown sugar and the vanilla in a medium bowl; set aside.

Just before serving, beat the heavy cream, sour cream and the remaining ¼ c. brown sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.  Split the shortcakes in half; sandwich the strawberries and cream between the halves.  

GAS-GRILLED BARBECUED CHICKEN


Don’t let the length of this scare you away – as usual I am just terribly detail-orineted.  Recently I have been on a quest to grill barbecued chicken.  My dad rarely cooked, but usually once every year he would barbecue for us, and memories of his barbecued chicken still linger in my mind.  Of course he only had an inexpensive old barrel-type grill that he built a fire in just  using wood.  This was in the 60’s, 70’s, and 80’s before much of anything fancy was out there and besides my dad was not into fancy.  I just remember him sitting out there occasionally adding wood, and I wasn’t interested in cooking back in those days so I have no idea what wood he used, how long he cooked it, or actually anything about the process.  I only know that I’ve never had any chicken like it since.  Since I am only using a gas grill it is of course impossible to duplicate what took him hours to cook over wood, but I have been trying to come as close to it as I can with my gas grill.  I haven’t perfected the smoker box/tube yet but I am getting better at it – and actually for the first time ever Justin is finally interested in the grill.  You see I don’t have one of those husbands that grills – I can’t even ask him to watch the grill for a few minutes while I am doing something else in the kitchen.  He has good intentions, but his short attention span always gets the best of him and something in the distance will catch his eye and he’s gone.  For some reason he has taken an interest in helping me figure out how to get more smoke from my gas grill, so he went and bought a tube from a BBQ store that holds wood pellets and a torch to light them.  It is a cool concept, but so far I haven’t gotten as much smoke out of it as I would like.  Then we bought a triangular-shaped box that holds wood chips and sits directly between two of the flame deflector bars under the grate.  It took a few tries, but the last time we used it we got the most smoke we have gotten so far – just not as much as I want.  SO, I am still working on the smoking part, but I think I have everything else down pretty well. 

KK's husband Leo is a master at grilling, so recently I watched him and took notes while he grilled chicken halves.  He grills them on foil, on indirect heat, never flips them over and occasionally sprays them with garlic-flavored olive oil.  So I used those tips, added brine and barbecue sauce and must admit I am pretty impressed with the results.   When I grilled chicken on July 4th, my friend Kim told me it was the best grilled chicken breast she had ever eaten – so I decided it was time to blog it – mainly for myself so I know what is working for the flavor and texture of the chicken.  Oh yeah, a grill with a thermometer is essential, and keeping an eye on the temp is critical.  In this brutal Texas heat I have actually had to turn a burner off for a while and then back on 15 minutes later to regulate the temperature.  I will continue working on the smoke, but this grilled chicken is pretty darn tasty.  Brining it is essential as well so be sure you have all your ingredients together the night before so you have plenty of brining time.  I have read many articles on various amounts of time to brine – some say 4 hours and others say up to 2 days! Then there are those that believe if you brine it too long it changes the texture of the chicken too much.  My “perfect” July 4th chicken was brined about 10 hours, but that was because I had too much fun on the 3rd and forgot to put it in the brine before I went to bed!  I think you can probably put it in the brine first thing in the morning and cook it late afternoon and be fine.  I honestly think the brining of the chicken is why Kim thought the breast was so good, because chicken breasts generally get dry before the leg quarters get done when cooking a chicken half.   As usual I forgot to take a picture, and today I only grilled leg/thigh quarters because we prefer dark meat, so that is why the picture isn’t of half chickens.   I highlighted the essential words in this long narrative so after you have read it once, you only have to go back and see what’s most important to you instead of having to reread it all.  If I ever get the smoker box the way I want it I will update this and also put it in bold.

BRINE for 2 chicken halves or up to 6 leg/thigh quarters or probably 4 bone-in breasts*:
1/3 c. kosher salt
1/3 c. white sugar
1/3 c. soy sauce
2 TB olive oil
1 gallon warm/hot water

You want the salt and sugar to totally dissolve, so some recipes say to boil all the ingredients, but I just used hot tap water and whisked them together until the water looked clear again and then added the soy sauce and oil.  The beauty of not boiling it is that it takes so long for the brine to cool, and I have never been good at waiting.

OR:

½ c. salt
2/3 c. brown sugar
1 TB garlic powder
1 TB onion powder
2 Bay leaves
1 gallon warm/hot water

Same hot water rule applies here.  Whisk the salt and sugar in the warm water until totally dissolved (Or put all in a pot and boil it).  In a small jar with a lid, put in the powders and some of the water out of the brine and shake until well dissolved.  This will keep the powders from lumping.  Add this into the brine and drop in the bay leaves.

Once the brine is room temp, add in the chicken.  I usually put it all in a jumbo-size ziplock (2-1/2 gallon) bag because it takes up less space in the frig.  Brine half chickens at least 10 hours and preferably overnight.  Brine bone-in chicken pieces at least 4 hours and preferably 8-10 hours.  Be sure and rinse off the chicken after taking it out of the brine and pat it completely dry with a paper towel before seasoning.

SEASONING:
2 Gringo’s Chupacabra Rub
or Rudy’s Turkey Rub

I have used both but everyone’s favorite was the Chupacabra Rub which is sold with all the spices at our HEB.  It only comes in a large 12 oz bottle, but it’s “chupalicious” so it’s worth the expense.

Heavily rub both sides of the chicken with the seasoning.

SMOKER BOX – You may skip this step if you don’t have one:
Soak wood chips in a bowl in water for at least 30 minutes.  I have used hickory and oak, but I’m told cherry and apple both are good with chicken.  Pour off the water and put them in the smoker box.

While they are soaking get your foil ready.  Take 2 pieces of the extra heavy duty foil that are large enough to hold your chicken and lay them on top of each other.  Fold up about an inch on each side to create a lip that will keep any juices from spilling over into the grill.  Spray the foil lightly with Pam.  The last 15 minutes of soaking time you should preheat your grill to about 500 degrees.  This will help get the wood chips to begin smoking.

When the temperature  reaches 500 put the smoker box down under the grate.  As soon as it begins to smoke turn off the middle burner and put your foil in the middle on the burner that is not lit and place your chicken on it, bone-side down.  The goal is for the chicken to cook on indirect heat.  You may have to occasionally open the grill to cool it down but your goal is to cook the chicken at a temperature between 300 and 325 at the most.  I have even had to turn off an outside burner to get it cool enough and then turn it back on to keep the temp stable.  Just be sure you don’t turn the one off that has the smoker box on it or it will quit smoking.  At most my smoker box has only smoked about 30 minutes, so I am working on getting more smoke.

If you have skipped the smoker box step, just get your foil ready and preheat your grill to about 300 degrees using the outside burners only.  Then read the previous 2 paragraphs about the foil, controlling the temperature, and the placement of the chicken.

GARLIC OIL SPRAY
YOUR FAVORITE BARBECUE SAUCE:

Never flip the chicken over.  It stays bone-side down the entire cooking time.  About 30 minutes into it lightly spray each piece with oil.  If you don’t have garlic oil then just use Pam Olive Oil spray.  If you choose not to use barbecue sauce then spray the skin side up again in 15 minutes.  If you want to use barbecue sauce (which we love) lightly brush both sides of chicken with the barbecue sauce instead of the garlic spray.  I have a cookie sheet on the side of the grill that I temporarily put the chicken to brush both sides with the sauce, so I don't have to move the foil and can keep the lid closed to keep my temperature stable.    If you don't keep the lid closed you will have to re-regulate the temperature, and that is a hassle.  Put the chicken back on the foil, bone-side down, close the lid and cook another 10 or so minutes.  If the meat on the bottom of the leg is beginning to pull away a bit the chicken should be done.  Take it off the grill and again lightly brush both sides with barbecue sauce. 

Get your napkins ready and Enjoy!!

*If you are only cooking bone-in chicken breasts you will definitely decrease the cooking time.  We aren’t white-meat fans so I haven’t experimented with it.  Good luck!

MARTINA’S PEACH COBBLER



On The Chew one day Martina McBride was making her mom’s peach cobbler that was a family favorite.  It was interesting to me because she poured boiling water over the top crust.  The Chew hosts appeared appalled at how much sugar she poured over the top crust before the boiling water, and liking things really sweet myself, I knew I had to try it.  It was a bit too sweet for Justin, but I loved it.  What I especially loved was that the top crust was almost crispy with a sugar coating.  I might try and do a little less sugar next time to appease him, but I would be happy with it just the way it is.

Cobbler:
6 medium ripe peaches (peeled)
Juice of ½ lemon
1/3 c. sugar (plus ¾ c.)
3 TB melted butter
1 t. baking powder
¼ t. salt
½ c. whole milk
1 c. sifted flour

Topping:
1 TB cornstarch
1 c. sugar
¼ t. cinnamon
2/3 c. boiling water
Vanilla ice cream (to serve)

Preheat oven to 375 degrees.  Preheat gas grill to medium-high heat.  Place halved peaches on grill, cut-side down, and cook until charred.  Remove peaches to a cutting board and allow to cool slightly.  When cool enough to handle, slice the peaches lengthwise into ¼” slices.  To a large mixing bowl, add sliced peaches, 1/3 c. sugar and lemon juice.  Let macerate for 30 minutes then arrange them in the bottom of a 13x9” baking dish.

Combine the remaining ¾ c. sugar, butter, baking powder, salt, milk, and flour in a medium bowl.  Pour the batter over the peaches.  It’s okay if the batter doesn’t cover all the fruit; it spreads during baking.    

To make the topping combine the cornstarch, sugar and cinnamon together and sprinkle over the top of the batter.  Pour the boiling water evenly over the topping.  Bake for 45 minutes or until browned and bubbly.  Serve with vanilla ice cream.

TIP:  If the peaches are not ripe enough, toss one quart of peeled peach slices with the juice of half a lemon and 1/3 c. sugar in a large bowl and let macerate for about 30 minutes, or use canned peaches.  For an added treat add a cup of raspberries to the peaches.

WATERMELON & ARUGULA SALAD



Summertime means watermelons – juicy, crisp watermelons.  My Daddy was a farmer and rancher.  When I was young he farmed 200 acres of watermelons.  As he got older and became more of a rancher he only farmed about 30 acres as a hobby – and also so he could enter one in the annual Watermelon Thump in Luling.  He has been gone for 23 years, and I am still proud to say that he won this festival with the biggest black diamond melon 8 times – more than anyone in its 64 year history!  So obviously I like watermelon.  This salad piqued my interest because I was grilling ribs and I wanted something cool to offset the heat from the grill.  We all really enjoyed it.  Of course the trick is to pick a ripe watermelon that is still crisp – too ripe and the texture isn’t crispy.  My mama knew how to thump a melon and pick out the perfect one.  She always said it should sound flat when it was ripe.  I have never perfected that theory and usually just look for the white spot on the bottom where the watermelon sat in the sand long enough to ripen.  Good luck in picking a good one!

8 c. cubed seedless watermelon
1 small red onion, cut into thin rings
1 c. coarsely chopped macadamia nuts or sliced almonds, toasted
1 c. fresh arugula or baby spinach
1/3 c. balsamic vinegar
3 TB canola oil
1 c. (4 oz.) crumbled blue cheese

In a large bowl, combine the watermelon and onion; cover and refrigerate until cold, at least 30 minutes.  Just before serving, add the nuts and arugula to the watermelon mixture.  In a small bowl whisk together the vinegar and oil then drizzle over the salad and toss to coat.  Sprinkle with the cheese.   

PATSY’S DEVILED EGGS



In our neighborhood Patsy is known for her deviled eggs.  Her sweet husband Bob helps her peel them, which of course is the least fun part and why most of us don’t make deviled eggs more often.  BTW I have tried every single suggestion on the internet on how to get the eggs to peel easily and nothing works consistently.  Have you ever known a man who could pass by a platter of them without popping one in his mouth?  I have made them my whole life, but now they are always compared to Patsy’s – even my friend Scott tells me Patsy’s are the best.  SO, I got the exact brands she uses and tried measuring amounts hoping to duplicate hers.  It’s a simple recipe, nothing out of the ordinary, but I have hopes of some day my guys eating them and saying “Yes, you finally can make them as tasty as Patsy does!”

12 large eggs, boiled and peeled
3 TB Vlasic sweet pickle relish*
3 TB Kraft mayo
1 TB French’s yellow mustard
Salt and pepper
Paprika, optional

Slice the eggs in half and pop out the yolk into a separate bowl.  Arrange the whites on a serving platter.  Into the yolks mash in the pickle relish, mayo, mustard, and salt and pepper until the yolks are smooth.  Spoon the filling into the egg whites.  If desired sprinkle lightly with paprika.  (Patsy only does it when she is trying to be “fancy”.)

*Sometimes I like to use sweet jalapeno relish instead of pickles for a little kick – my idea, not Patsy’s.  Yep I’m a rebel!

ROASTED CHICKEN THIGHS WITH CREAMED SHALLOTS AND BACON


This recipe came from Cooks Country, and every time I have made it, it has been a big hit.  My boys love it, and I recently made it for friends, and the husband referred to the meal as a “feast”.  The first time I made it I didn’t realize I didn’t have Brandy so I substituted Sherry and loved it just as much as when I have made it with Brandy.  These will go on the frequent rotation list for sure.  Kim made them recently and even Mark (a picky eater) loved them – enough said!

8 (5-7 oz) bone-in chicken thighs, trimmed
S&P
1 TB canola oil
4 slices bacon, cut into 1” pieces
8 shallots, peeled and halved lengthwise
½ c. brandy*
¼ c. water
½ c. heavy cream
1 TB minced fresh thyme

Preheat oven to 450.  Line rimmed baking sheet with foil.  Pat chicken dry with paper towels and season with S&P.  Heat oil in 12” skillet over med hi heat until just smoking.  Cook chicken, skin side down, until well browned, about 8 minutes.  Transfer chicken to prepared sheet, skin side up, and roast until chicken registers 175 degrees, 15 to 20 minutes.

Meanwhile, pour off fat from skillet.  Add bacon and cook over med high until crisp, 6-8 min.  Using slotted spoon transfer bacon to paper towel-lined plate.  Add shallots to now-empty skillet, cut side down.  Cover and cook until well browned, about 3 min.  Off heat, add brandy* and water.  Return skillet to heat and cook, covered, until shallots are tender, about 5 min.

Stir in cream and thyme and simmer, uncovered, until thickened, about 3 min.  Season with S&P to taste.  Transfer creamed shallots to serving platter, arrange chicken on top and sprinkle with bacon.  Serve.

*May substitute Sherry.

FUNFETTI CUPCAKES




Who doesn’t like funfetti cupcakes?  They are Lauren’s favorite so I went to the Brown Eyed Baker’s blog, and these were listed in her top ten favorite cupcakes.  I knew I had a winner and as usual her cupcakes are flavorful and moist.  For the first time though I wasn’t blown away by her buttercream frosting, so I have instead listed a more flavorful frosting.  These were taken to a crawfish boil at Zeke and Kenzie’s, and I swear I don’t remember seeing so many children 3 years old and younger in one place in a very long time!  I did hear one Dad say to his young daughter “Look me in the eye and say I agree not to have another cupcake.”  He actually made her stand there until she said I agree! – Awww Dad :-(

1-3/4 c. cake flour
1-1/4 c. all purpose flour
1-3/4 c. sugar
2-1/2 t. baking powder
1 t. kosher salt
1 c. unsalted butter, at room temperature, cut into ½” cubes
4 eggs
1 c. whole milk
2 t. vanilla extract
½ c. rainbow sprinkles (approximately 1 bottle)

Preheat oven to 350 degrees.  Line a cupcake pan with paper liners.

In the bowl of a stand mixer, add the flours, sugar, baking powder and salt and mix together on low speed for one minute.  With the mixer on low, add the butter a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.  Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions.  Slowly pour in the milk and vanilla and mix until combined.  Increase the mixer speed to medium and beat for 2 minutes, until the batter is smooth, scraping the sides of the bowl as needed.  Using a rubber spatula, gently stir in the sprinkles.

Fill the liners two-thirds full (about ¼ c. of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean.  (My oven took 15 minutes so be sure and don’t overbake them.)  Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before frosting.

Frosting:

1 c. unsalted butter, room temperature
4 c. powdered sugar, SIFTED
¼ t. table salt
1 TB vanilla extract
Up to 4 TB whole milk or heavy cream
Rainbow sprinkles, for decorating

Beat the butter for a few minutes with a mixer with the paddle attachment on medium speed.  Turn the mixer speed to the lowest setting and slowly add the powdered sugar until the sugar has been incorporated with the butter.  Increase the mixer speed to medium and add the vanilla extract, salt, and 2 TB of milk or cream and beat for 3 minutes.  If you want a thinner frosting add more milk/cream 1 TB at a time.

Either spread the frosting on the cupcakes or pipe it on and garnish with additional sprinkles.  Store them in an airtight container at room temperature for up to 3 days.

BEAN AND CORN SALAD WITH CILANTRO VINAIGRETTE

 As usual I went to Pati’s Mexican Table when I was looking for a new side dish to be served with fish tacos.  Not only did Justin comment (even 3 days later as he was eating leftovers) that he really liked the dish, but Lauren (or as the family fondly refers to her, The Hell No Girl) even liked it!  The next time I make it I will change the garbanzo beans to a softer bean, like maybe Navy beans because the garbanzo beans are tough and don’t really take on the flavor of the vinaigrette.  Don’t get me wrong, it is still good with them in it, but I think we will like it even better with a softer bean.  (Don’t tell Pati though – she’s my idol when it comes to Mexican cuisine!)

1 – 15 oz. can black beans, drained and rinsed
1 – 15 oz. can garbanzo or navy beans, drained and rinsed
1 – 15 oz. can whole kernel corn, drained
1 – 14 oz. can hearts of palm, drained and cut into ¼” rounds
1 c. finely diced red bell pepper
2 Tb. finely diced red onion

Vinaigrette:

½ c. cilantro leaves, roughly chopped
¼ c. olive oil
¼ c. canola oil
¼ c. red wine vinegar
1 garlic clove, peeled and roughly chopped
1 t. sugar
1/2 t. kosher or sea salt, or more to taste

Place all the ingredients for the vinaigrette in a blender and puree until smooth.  It may be made up to a week ahead and store covered in the refrigerator.  If made ahead, whisk it or shake it in the covered container to re-emulsify prior to using.

In a large mixing bowl, combine all the ingredients except the hearts of palm.  Pour in the vinaigrette* and stir to combine well.  Add the hearts of palm and gently toss.

*This was a lot of vinaigrette for the amount of salad.  You want enough to really flavor and almost marinate the ingredients, but you might prefer to save a little of the dressing for another salad and go a little lighter on the dressing.

LAUREN’S MEXICAN CORN



If you love corn, this is a dish you definitely will want to make – we all love it!  It is a wonderful side dish for a Mexican themed meal, but we also love it with grilled meats.  Every time I want to make this I can never remember how to do it exactly so when  Lauren made it for our Easter Sunday meal I tried to watch her as best I could while running back and forth from the grill.  I am blogging it so I remember the ingredients, but as usual I forgot to take a picture and that would have helped so much since of course she doesn’t measure her ingredients.  The amounts are my best guess estimates.   I will try and make it myself sometime soon and take a picture and hopefully get better amount estimates.   We had bought 5 ears of corn because we were originally thinking of just grilling it, so the estimates are based on that.  Lauren says when she makes it she usually considers 1-1/2 ears per person.  Once the corn is charred and cut off the cob, the cooking time is only about 3 minutes, so definitely do this dish at the last minute.

5 ears fresh corn on the cob
Butter
Salt and pepper
About ¼-1/3 c. Mexican Crema, table cream*
About ¼-1/3 c. chopped cilantro
Juice of ½ -1 whole lime, depending on how juicy the lime is
About ¼-1/3 c. Cotija cheese, grated
Tajin**

Shuck the corn and rub it with softened butter; season with salt and pepper.  Put it on a hot grill, watching it carefully, and turn it when some of the kernels are charred.  Once there are charred kernels on all sides remove it from the grill and let it cool enough to handle.  Cut all the kernels off the cob and set aside.

In a nonstick skillet heat the crema and cilantro until it is bubbling.  Stir in the corn and cotija cheese and leave it just long enough to heat through.   At the last minute add the lime juice and lightly sprinkle Tajin all over it and stir.  The total cook time should only be 3-5 minutes.

*The Crema is usually located with the Mexican cheeses.  There is also a Mexican Crema, sour cream.  Be sure and get the table cream.

**Tajin is usually found in the produce area near fruit, since Mexicans like to sprinkle it on their fruit.

TIPS:  To keep the corn from getting mushy don’t use too much crema or leave the corn on the stove top too long.