Mexican Street Corn
- 3 ears local sweet corn, husked
- Vegetable oil
- 1-2 tablespoons mayonnaise
- 1-2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
Parmesan Crusted Broiled Tomatoes
- 3 medium tomatoes
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 6 tablespoons butter, melted
- 1 cup soft, fresh breadcrumbs
- 1 cup freshly grated Parmesan cheese
- Preheat broiler with oven rack 2 inches from heat. Cut tomatoes in half. Spread cut sides with mustard; sprinkle with salt, black pepper, and red pepper.
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Place tomato halves on oven rack. Combine butter, breadcrumbs, and cheese. Spoon crumb mixture on top of each tomato half.
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Broil 2 minutes or until crumbs are golden brown and tomatoes are thoroughly heated.
Smashed Red Potatoes with Balsamic reduction
- 2 pounds small red potatoes
- Olive oil
- Kosher salt
- Alessi White Balsamic Reduction or Homemade Balsamic Reduction
- 2 tablespoons chopped chives
- Preheat the oven to 450F.
- In a large saucepan, place the potatoes and cover with cold water. Bring the water to a boil. When boiling, reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes (ours was done at 18 minutes). Make sure the potatoes are cooked through, but not overcooked.
- Once the potatoes are done, drain them. Place two clean dishtowels on the counter, and place the potatoes on top for a few minutes to fully drain.
- Line a baking sheet with parchment paper, then drizzle it with olive oil and brush it to cover the entire sheet. Place the potatoes on the sheet, evenly spaced. With a potato masher, gently press down on a potato until it mashes, then turn the masher 90 degrees and mash again (this should make a lovely criss-cross pattern on the top). Every few potatoes, wash the masher so that it is clean and not stuck with bits of potato – the best criss-cross patterns are made with a clean masher. Some potatoes won’t be as picturesque as others, but if you continue to clean the masher for best results.
- Place some additional olive oil in a bowl, then brush the tops of each smashed potato generously with olive oil. Then sprinkle each with a few pinches of kosher salt and fresh ground black pepper. Place the baking sheet in the oven and bake for 30 to 35 minutes until the potatoes are crispy and golden brown.
- Remove the potatoes from the oven and transfer them to a serving platter. Drizzle with white balsamic reduction and sprinkle with chives.
