Corn Salad

Corn Salad


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Corn Salad
In late July thru early September New Jersey & Long Island, NY produce reallly terrific corn. Grilled, boiled or in a risotto it’s difficult not to enjoy. This recipe is based on Ina Garten s with a few changes. Corn salad on Happensatthebean.com #happensatthebean
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Prepare your grill, gas or charcoal, with direct, high heat.
  2. You want a bit of char on your corn, so peel off a few of the outer layers of the corn husks first, before grilling.
  3. Place on grill for 15 minutes. Start with husk side down after 10 minutes rollover.
  4. Remove from grill and let cool down.
  5. Cut corn off cob in a large bowl.
  6. Mix corn with tomatoes, scallions, cilantro and red onion.
  7. Add cider vinegar, olive oil, salt, pepper and cayenne and mix well. Serve or chill in refrigerator.

Coleslaw

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Coleslaw
Coleslaw when made well is great. Its cool, crisp, fresh and sweet. Unfortunately most coleslaw dressed in mayonnaise or sour cream usually falls short. Slices of cabbage soaking in a sloppy dish with not a lot of flavor. Similar to salting a chicken to draw out moisture. Cabbage reacts in a similar manner when salted, except it needs less time. This coleslaw keeps a crisp bite long after it has been dressed.
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Course Salad, Side Dish
Prep Time 20 Minutes
Cook Time 10 Minutes
Passive Time 4 Hours
Servings
People
Ingredients
Instructions
  1. Shred cabbage in a food processor, place in a colander over sink or a large bowl, add kosher salt to cabbage mix with your hand. Let it sit in a colander for 1- 2 hours. Rinse well with water and dry or place in a salad spinner.
  2. While cabbage is draining, shred sweet onion and peppers in food processor.
  3. Combine cabbage, peppers and onion in a large bowl. In a separate smaller bowl combine; vinegar, sugar, vegetable oil, dry mustard and celery seeds(if using) and whisk well.
  4. Add dressing to cabbage and mix well. Cover and refrigerate for a least 2 hours before serving.
  5. This slaw works wonderfully on a pulled pork sandwich.

Marinated Roasted Peppers

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Roasted Peppers
Roasted bell peppers are delicious. Paired with a grilled chicken sandwich, fresh mozzarella, salad or a pasta dish roasted peppers add a smokey element. This process is simply and the end product is superior to jarred peppers.
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Prep Time 5 Minutes
Cook Time 12-15 Minutes
Servings
People
Instructions
  1. Wash and dry your peppers.
  2. Turn gas stovetop flame to medium. Place pepper on the grate directly over the top of the gas flame using tongs. Once it starts to blister, turn over(about 4-5 minutes)making certain all side are exposed to flame. Will take 20-25 minutes. The pepper will feel soft when handling with tongs.
  3. Remove from stovetop grate and place in a plastic bowl, cover with plastic wrap. After 30 minutes the skin will peel of easily. Cut in half, removed stems and seeds.
  4. Do not rinse peppers under water.
  5. Combine with marinade and toss. Allow to sit for a few hours for the flavors to marry.
  6. Serve a room temperature. Can be stored in the fridge for a week.
Processed with VSCO with av4 preset

Sautéed Calamari

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Sautéed Calamari
Fried calamari is good, grilled calamari is better. Sautéed calamari is the next level. The first time I had sautéed calamari, I ordered two more servings. This is based on Blue Ribbons sautéed calamari.
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 4 Minutes
Servings
People
Ingredients
Instructions
  1. Wash squid with cold water and dry with paper towels.
  2. Place cast iron or carbon steel pan over high heat.
  3. Add oil to pan.
  4. Once oil smokes, carefully add squid in a single layer. Add butter pieces, parsley, garlic, salt and pepper.
  5. Cook, tossing frequently, until squid is opaque and cooked through, about 1 to 2 minutes (do not overcook).
  6. Add more salt and pepper if needed. Serve with lemon wedges.

Radicchio Grilled

 

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Radicchio Grilled
This reddish purple member of the chicory family has a bitter crisp flavor that changes nicely when grilled.
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Heat grill to medium-high.
  2. Split radicchio into four quarters. Leaving stems intact.
  3. Add olive oil and salt and pepper.
  4. Grill on each side for 3-4 minutes, until it wilts and browns.
  5. Adjust seasonings and serve.

Seared Scallop & Avacado Salad

Back in the late 1990’s I lived in San Francisco. Around the corner from my apartment was a great little sushi spot called Sushi Groove. Leo, the sushi chef, often made up custom dishes for me to taste. One night Leo served me a dungeoness crab and scallop  “salad” on top of a warm avocado. That is my inspiration for this scallop & avocado salad. 

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Scallop & Avacado
If you decide to make this dish, it’s very important you use dry scallops. Ask the fish monger if the scallops are wet/soaked/treated. If there are not dry scallops, thank him or her and make something else. Wet scallops are treated with a solution of water and sodium, tripolyphosphate or STPP. This solution is used to preserve the scallops and add weight, which means you’re paying more for an inferior product. Furthermore wet scallops will never product a nice brown crust instead they will release liquid into your pan and give you a rubbery result.
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Salad
Scallops
Instructions
Salad
  1. Combine well and give it a taste. If salads tart, add a little extra virgin olive oil. If not tart enough, add a little more lime juice. Set aside
Scallops
  1. Wash scallops under cold water, remove muscle from side pat dry, make certain scallops are dry.
  2. Place sauté pan over medium-high heat. Season scallops on both sides with salt and pepper. If using sugar, add a little dash to the presentation side of the scallops(first side in pan).
  3. Place butter and oil in pan. Once smoking add scallops(sugar side down)to the pan and cook for 75-95 seconds on each side. Make certain scallops are not touching. You will see a thin crush form.
  4. Remove from pan, place first side(sugar side) up on plate for presentation. Serve

Dijon Vinaigrette

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Dijon Vinaigrette
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Prep Time 5 Minutes
Cook Time 5 Minutes
Servings
Ingredients
Instructions
  1. Add ingredients to a bowl and whisk until combined. Or add to a 16 oz mason jar and shake well.
Recipe Notes

I like using a mason jar to make this dressing. I add what is needed, the remaining dressing is easily stored for another use in the fridge. Remove 30-45 minutes prior to using. It keeps about a month. 

Rice Salad

dijon vinaigrette

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Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few. 

Roasted Beets

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Roasted Beets
Beets are a simple and easy vegetable to prepare. My Great Aunts often roasted vegetables in the oven. Asparagus, green beans, sweet potatoes, turnips and carrots to name a few. Not sure why, unfortunately I never asked the question. Collard greens and string beans (with some pork parts of course) are the only vegetables I recall boiling on the stove. Roasted beets have an earthy sugary flavor as opposed to the anemic limp taste of a boiled beet. This dish was a stable on Nuber Ave's table.
Prep Time 15 minutes
Cook Time 1:30 hours
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 1:30 hours
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 375 F. Wash the beets and trim greens(the green parts can be sautéed) leaving a 1/2 inch of stem. Place a large piece of aluminum foil toss 2 tablespoons of the oil, a little kosher salt a little pepper.
  2. Place the foil on a baking sheet and foil like a little boat. Run the foil under a slow running faucet adding a few tablespoons of water. Seal the edges of the foil well and roast on the small baking pan for 1 1/2 hours, or until tender. a small knife should pierce with no resistance.
  3. Unwrap with care, let beets sit until cook enough to handle. I often use rubber gloves or paper towels to peel once cool, beets will stain your hands pretty well.  Once peeled, the stem usually falls off with a little effort, or you can use a knife.
  4. Cut in half, quarters or eighths place in a bowl with red onion slices, remaining olive oil, vinegar a little salt and pepper and the OJ or lemon juice. Toss to combine and let sit for an hour. If using hours or days later, place in fridge bring to room temperature about 30 minutes before serving and check flavor, may need a little more salt, pepper or acid.
Recipe Notes

May also need a touch more olive oil.