As we head in to Labor Day Weekend (another excuse to celebrate) and approach the final weeks of fresh corn season, I present to you a very cool corn salad. So put some well-being into your weekend. It’s simple to throw together but packs plenty of wow factor! I grabbed this and adapted it from the August/September issue of Garden and Gun. The recipe hails from April McGregor of Farmer’s Daughter Pickles and Preserves, right here in our own North Carolina, Hillsborough to be exact. Shop there or forever hold your peace. Peace…that’s a great idea!
So here’s what you need:
6 ears corn
1 cup halved cherry tomatoes
1 small cucumber, seeds removed, and diced
1/4 cup diced jarred roasted red peppers
2 Tbs liquid from red pepper jar
1/4 cup diced Vidalia onion
2 Tbs olive oil
2 Tbs mayonnaise
1/2 t kosher or Himalayan salt
1/2 t fresh black pepper
1/4 cup Julianne fresh basil
And here’s what you do:
Bring large pot of water to boil.
Season pot with salt.
Add corn and blanch 2 minutes.
Remove cobs from hot water and place on paper towel 15 minutes to cool.
Remove kernels from cobs.
Combine all remaining ingredients except basil, and mix well.
Add corn kernels and stir to combine.
Chill at least an hour.
Place salad on serving platter.
Sprinkle basil on top of salad.
Our Casual Post-Game Kitchen Buffet
Aww Lawdy. We had a VERY large time at the ECU/NCSU game and associated festivities this past Saturday at Ficklen Stadium….Yep, I’m Old School; it will ALWAYS be Ficklen Stadium to me, as My Sweet Dad purchased those 50 yard line tickets when it opened in 1963, and we are still enjoying them. Oh Yea! It was a fantastic game with lots of post-game food, games, and antics…shhhh…can’t share everything! Kicking off a slaw recipe perfect for any tailgating, post game, BBQ, or fried chicken dinner. Heck, this is perfect for any ole time. Go on…make yourself special and WOW your family and/or guests!
1 lb broccoli
1 cup mayonnaise*
1/2 cup sliced green onions
1/3 cup sugar
1/2 cup red wine vinegar
1 t salt
1 t lemon zest
1/4 t ground red pepper
1 medium sized Napa cabbage, thinly sliced*
1/2 cup golden raisins
Cut broccoli florets into small pieces.
In large bowl, whisk together mayonnaise, onions, sugar, vinegar, salt, and lemon zest.
Add cabbage, raisins, and broccoli.
Stir to coat.
Cover and chill 1 hour.
*I used Light Canola Mayo.
*May substitute 16 oz package coleslaw mixture if you are in a real rush!
Serves 6 as a light side with pulled pork entree, or 12 on sliders.
Slaw on a Slider
All of your favorite things, just not the bread! I guess I’m on a bacon, lettuce, avocado, tomato kick. Continuing the love here, salad form. Oh, and I just saw a BLAT Lobster Roll recipe in a recent issue of Food Network Magazine. Can’t WAIT to create it with local “lobstah” when our family meets at The Cape later this month. Drink, Eat, & Carry On!8 oz fat free sour cream
1/2 cup fat free mayonnaise
1 Tbs lemon juice
1 t dried basil
1/8 t salt
1/2 t black pepper
1/4 t garlic powder
2 large heads of red leaf lettuce, torn into small pieces
12 slices precooked bacon, warmed and crumbled
6 plum tomatoes, thinly sliced
2 avocados, pitted, peeled and either sliced or chopped.
Stir together sour cream, mayonnaise, lemon juice, basil, salt, pepper and garlic powder until well blended.
Layer lettuce, bacon, tomato, and avocado in a wide shallow bowl, or large platter.
Drop mayonnaise mixture in dollops evenly over avocado.
Cover and chill salad at least 2 hours.
*Author’s Note: This is really beautiful presented untossed. I prefer for guests to see it in its glorious layers, and then serve it or toss it in front of them!
There is simply no substitute for experience; and family friend Edwina (aka “Pookie”) has her fair share of it! Years ago, honestly 25+ years ago, a group (including moi) cajoled her in to coming to G’Vegas to lead a series of weekly cooking classes. A believer in hands on participation, she taught us brilliant techniques, and shared bountiful amounts of knowledge, skill, and marvy recipes. I mean, honestly, I was 31 and had never piped anything from a pastry bag in my life; she had me doing that in no time flat! I rely on her trusty recipes all the darn time. Here I present her broccoli salad; I recently began adding cauliflower. Yes, it’s simple and you see some version of it many places, but I just love the slight sweetness in this particular dressing. Literally, I could eat this every day. Enjoy!
1/2 head broccoli
1/2 head cauliflower
1/4 cup raisins
1/4 cup golden raisins
8 slices precooked bacon
3 Tbs sugar
3 Tbs red wine vinegar
3/4 cup sour cream
Cut broccoli into tiny florettes.
Cut cauliflower into tiny florettes.
Heat bacon in microwave until crispy.
Dissolve sugar in vinegar.
Whisk in sour cream.
Combine broccoli, cauliflower, and raisins in large bowl.
Add most of the bacon, reserving a bit for garnish.
Pour dressing over salad and toss.
Place in serving bowl.
Garnish with reserved bacon crumbles.
Serves 8 to 10.
There is a spring in my step, and a gracious amount of pollen in the air, on the car, and clinging selfishly to my nose! Determined to forget the fog in my eyes (and brain!) and the sneezes, and forge on to more pleasant daily realizations. Here’s one reality…Corn, avocado, tomatoes, and Beelicious honey go together like, well someone said, bread and butter. This salad is filled with deliciousness. Don’t mind if I do! For Salad:
4 ears of fresh sweet corn
1 ripe avocado, diced
1 pint grape tomatoes, halved
2 Tbs fresh cilantro, chopped
Remove husks from corn and grill over medium heat for 10 minutes.
The corn should have some brown spots and be tender but not mushy.
Cut the corn off the cob then scrape the cob with the back of your knife to get the juices.
Place in bowl with avocado, tomatoes, and cilantro.
Honey Lime Dressing:
Juice of 1 lime
3 Tbs vegetable oil
1 Tbs honey
1 clove garlic, minced
1/8 t sea salt
1/4 t fresh cracked pepper
Dash of cayenne pepper
Mix dressing ingredients in a small bowl and whisk to combine.
Toss salad ingredients and dressing together gently to evenly coat.
Let salad sit for 10-15 minutes to let flavors mingle.
Place any type of lettuce leaf on plate.
Spoon salad mixture onto lettuce.
Top with a dash of Hot Shot!
Makes 4 vegetarian entrée salads, or 8 small side salads.
Just the perfect lunch for these humid days of summer…fresh, light, and won’t weigh you down for the afternoon. One more day til the weekend people!1 head iceberg lettuce, torn into bite sized pieces
3 long carrots, shaved
1/3 cup Hellman’s light mayonnaise
1/4 cup rice vinegar
3 Tbs fresh, chopped, peeled ginger
2 Tbs toasted sesame seed
4 Tbs low sodium soy sauce
2 t sugar
In blender, mix together mayonnaise, vinegar, ginger, sesame seeds, soy sauce, and sugar.
Refrigerate until ready to use.
Divide lettuce among 6 plates.
Sprinkle with carrot shavings.
Top with dressing.
Remember when I turned farm-girl a couple of weeks back…uh, canning strawberry jam? Shocking! Well, I made Strawberry Vinegar as well. So I pulled out a jar Sunday night and made a delicious salad dressing. Mmmmm, you will want to make this next strawberry season; or if you are really good, I may slip you one. Join the waiting list!
1/2 cup strawberry vinegar
1/2 cup sugar
2 Tbs sesame seeds
1/2 cup olive oil
Combine all in glass dressing bottle and shake well.
Excellent on chopped Romaine lettuce, blanched green beans or sugar snaps.