Cooking
Mexican Street Corn Inspired Salad: On Sunday night I made this salad as a side with our BBQ. It was the perfect summer side - tangy, sweet, crunchy and fresh. At the bottom of this newsletter is a rough recipe. I will keep working on the recipe to publish on my website! If you give this a try email me your thoughts if anything is unclear.
Other things I cooked:
Charred broccoli: I was boiling water for my macaroni, so before adding the pasta I dropped in broccoli to blanch it (2-3 mins, broccoli should still be bright green), so that it was a quick char on the BBQ to give it flavour while ensuring it was tender. Tossed it with some oil, grilled it in a veggie basket over high heat on the BBQ, then removed from heat and seasoned with salt n pep, and lemon juice. Perfect BBQ side!
Bacon Mac and Cheese: I riffed on this recipe which is always the base of my mac and cheese creations. I had bacon and bacon fat leftover from brunch so I added that to my roux in lieu of some of the butter. I always add way more dijon mustard than he calls for. Topped mine with Ritz crackers!
Breakfast hash and jazzed up canned beans: For brunch this weekend I was craving baked beans so I crisped up four slices of bacon diced, then added in some diced shallots and paprika before adding a can of Heinz British Style beans, and adjusting to taste with molasses, apple cider vinegar and Worcestershire sauce. They tasted *almost* homemade! With this, I did a breakfast hash of onion, garlic, baby potatoes, cubed sweet potato, and red pepper, seasoned with oregano and paprika, and topped with some cheddar cheese.
Following
@thekwendyhome - ok her page isn’t really food related but I saved her Yuzu Empress Cocktail, can’t wait to try it out this summer.
Listening
Mammal Talk by Prince of Eden.
Using
Maritime Madness Sweet Chipotle Rub. I’ve written about this before but it’s my favourite BBQ seasoning for chicken. It’s so so good, and so easy to just sprinkle over whatever you’re about to grill. I love this with their Apple N’ Beer BBQ Sauce.
Laughing
Have a great week,
Kaleigh
“Mexican Street Corn” Inspired Salad - Rough Recipe
1.5 - 2 cups frozen corn (or fresh!)
1 tbsp olive oil
¼ tsp chilli powder
¼ tsp cumin powder
¼ tsp garlic powder
Salt n pep
¼ cup raw pepitas (pumpkin seeds)
2-3 tbsp freshly squeezed lime juice (juice of 1-2 limes)
2 tbsp olive oil
1 tsp of honey or maple syrup
1 tsp dijon mustard
Salt n pep
1 tomato, diced
¼ small red onion, diced (~yield ¼ cup)
2 cups romaine lettuce, “shredded” aka sliced into strips
¼ cup crumbled feta cheese
Chilli powder to taste!
Heat a cast-iron or non-stick pan to medium heat, and add in your frozen corn and 1 tbsp olive oil. Cook until thawed and no liquid in the pan. Turn up the heat to medium-high and add in your spices, allowing the corn to char slightly (5-7 mins). Remove corn from the pan and add in your pepitas. Allow to toast over medium heat for 3-5 mins until slight colouring, season to taste with salt and pepper. Set aside.
In a large bowl whisk together your vinaigrette ingredients (lime juice, olive oil, honey/maple syrup, dijon, salt n pep).
When you are ready to serve, add your chopped veggies to the vinaigrette, your corn and pepitas, and toss. Top with crumbled feta cheese and an extra sprinkling of chilli powder!