Warm Corn Salad in Brown Butter Vinaigrette

2 ears corn, cut off cob
1 red bell - small dice
1 jalapeno - seeded, brunoise
4T butter
juice of three limes
1/2 small red onion - small dice
1/4 c finely chopped parsley
2T minced chives

Preferably the night before, but if not, then do at least 4 hours before you are serving the salad, make the pickled onions by putting the lemon juice and chopped onion in a jar in the fridge.
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Brown the 4T of butter in a sauté pan over medium heat. Stop the browning by pouring the lime juice from the pickled onions into the butter. Quickly add the corn and sauté over med/low heat for around 1 minute. Add the peppers and continue for another minute. Finish with the pickled onion, parsley, and chives. S&P to taste.

Late Summer Dinner Party

Papaya and Avocado salad with Baby Spinach, Pickled Onions, and Spiced Pumpkin Seeds in Lime Dressing


Masa Cakes with Refried Beans, Chorizo and Potatoes, Cotija Cheese, Casa Crema, and Cilantro


Salmon Sashimi with Cilantro Pesto and Brunoise of Salsa Fresca


Mole Poblano with Green Rice and Refried Beans (no photo)

Homemade Mexican Chocolate Ice Cream with Cinnamon Cookies (no photo)

Yellow Gazpacho

Soup:
1-1/2 c chopped yellow heirloom tomatoes (only the best, ripest, sweetest ones!)
3/4 c chopped yellow bell peppers
1/2 c chopped yellow onion
1 c chopped English cucumbers (peeled and seeded)
1/2 c french bread (white part only) cut into small pieces
3 cloves garlic, minced
1 t ground cumin
4 T white wine vinegar
1 T fresh lemon juice
1/4 c extra virgin olive oil
1 sprig of fresh thyme
Salt and Pepper

Garnish:
1/4 c chardonnay (frozen)
2 t red tomato, seeded and cut into brunoise
1t chives, finely minced
1/2 t jalapeno, seeded and cut into brunoise
Hawaiian alaea sea salt


1. Pour chardonnay into a bowl and place in the freezer to make ice.
2. Place all soup ingredients except thyme, salt, and pepper into a food processer and blend until liquified. Pour mixture into a non-reactive bowl, add thyme, then salt and pepper(You'll want to undersalt it a little because you'll be garnishing with sea salt later. If you skip the sea salt, then season to taste).
3. Cover and place in refrigerator for a few hours or until cold.
4. While the mixture is cooling and macerating, prepare garnish by chopping tomato, jalapeno, and chives and mixing them together.
5. When ready to serve, force mixture through a fine-meshed seive
6. Garnish with 1t chardonnay ice, 1/8 t Alaea pink sea salt, and 1 t of the brunoise "salsa." Serve cold.

Makes four 1/2 cup servings

First Corn of the Season!

Tonight, my produce guy hooked me up with the first corn of the season, sweet white corn. I whipped up a quick batch of cilantro lime butter, smeared it all over, and threw those babies on the grill. The result is, of course, resplendent.

4-5 ears corn, husked and cleaned
1 lime
1 bu cilantro
1/2 stick butter
3 cloves garlic
1t ground cumin
1/2t ground coriander
1/2 jalapeno, seeded

Wash the cilantro and place with the butter, garlic, cumin, coriander, and jalapeno into the bowl of your food processer. Zest the lime into the bowl and then squeeze the juice in after. Pulse until uniform in texture, but stop before it is a puree. Taste and adjust the seasoning. Spread over the corn liberally and wrap in aluminium foil. Place on a medium grill and turn every few minutes until the corn has roasted brown in places and cooked through.