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.

Potato Salad

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Potato Salad
Potato salad can make a splash or be a dud at your next tailgate. A well made potato salad is creamy and smooth it’s never mushy, sloppy or swimming in mayonnaise.
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
  2. Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
  3. Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
  4. Mix remains ingredients in a bowl large enough to include potatoes.
  5. Once potatoes have cooled, add to mixture and gently stir.
  6. Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.

Grilled Chicken Milanese

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Grilled Chicken Milanese
Saturday nights usually include dinning out. When I dine out, it usually forces me out of my comfort zone. Three or four pieces of bread, half an appetizer along with another appetizer as well as tasting everyone else’s food. This Sunday we’re going light and easy.
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Prep Time 10 Minutes
Cook Time 12 Minutes
Servings
People
Ingredients
Instructions
  1. Squeeze juice from lemon into a small bowl. Whisk in 1.5 tablespoons of extra virgin olive oil in a steady stream. Set aside
  2. Heat grill to medium-high heat. Scrub well with cleaning brush. After 15-20 minutes of pre heating. Add salt and pepper to the chicken breasts and remaining olive oil.
  3. Pour vegetable or canola oil to a small bowl. Using tongs, dip a folded paper towel into the oil and brush the hot grill.
  4. Place chicken breasts on grill, leave lid off. After 3-4 minutes give each a quarter turn to get nice grill marks. After 3 minutes more flip and cook for 4-5 minutes until done, depending on thickness.
  5. Remove from grill, place on a plate.
  6. In a large bowl add arugula, sliced red onion and mix well. Add 1/4-1/2 of the lemon/olive oil and mix. We want everything moist, and not overdressed. If all the elements are not wet/moist add a 1/4 more of the dressing.
  7. Place each cutlet on a plate. Divide salad equally and place on top on cutlets. Add a few sliced tomatoes and the ricotta salata on top and serve.

Gazpacho

Charleston farmers market

 

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Gazpacho
When it’s blazing hot, this simple cook free dish is a great option. This bread less gazpacho is light and delicate with a beautiful bright color.
Prep Time 15 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Prep Time 15 Minutes
Passive Time 8-24 Hours
Servings
People
Ingredients
Instructions
  1. Add tomatoes, jalapeño , cucumber, onion and garlic in blender. Blend on med-high for 2-3 minutes.
  2. With blender running, add vinegar & salt. In a slow steady stream add olive oil. Color will change to a bright orange at this point.
  3. Place a cup of the soup thru a fine strainer. If no solids remain in stainer, pour soup into a pitcher and chill for 8 hours or overnight. If solids remain, all the soup needs to be strained.
  4. Before serving, taste and correct seasoning. If you want a thinner soup, add a few ice cubes prior to serving.
  5. Can be served in a traditional bowl, a chilled martini or tumbler.
  6. Garnish with tomato halved, cilantro or mint.
Recipe Notes

A little lump crabmeat on top also makes a great garnish. 

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

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.