Roasted Corn
Never boil your corn to death again! This is incredibly easy and the corn stays moist and flavorful.
Preheat oven to 400°F
Leaving the husks on, remove the corn silk and place in preheated oven. Bake for 15 minutes.
Remove from oven, transfer to a large bowl, and seal tightly (a lidded bowl works best). Let the corn “steam” in the covered bowl for 20 minutes.
Remove husks (or not – as you wish) and serve with your favorite toppings – or cut the kernels from the cob and freeze for future use.
Mothership Tomato Salad*
- Heirloom tomatoes (for the best color, texture, and taste choose a variety)
- 1 Serrano chili, finely chopped
- 2 cloves of garlic
- Dried oregano
- Fresh basil
- Good quality EVOO
- Good quality Red Wine Vinegar
- Mozzarella (Feta works well here, too)
- Salt and pepper
Slice the tomatoes and place in a colander to drain. Sprinkle a handful of salt over them, stir to coat, and let sit in the colander for 15 minutes. IMPORTANT: Do not skip this step!!!!!
Meanwhile, mash the garlic cloves into a paste and put into a large bowl. Add the chopped Serrano and a good glug (or two) of EVOO. Let steep.
When the tomatoes have drained for their allotted time, add to bowl along with: Red Wine Vinegar (to taste), a pinch or two of oregano, and some freshly-ground pepper. Toss together.
Just before serving, tear some sprigs of basil and scatter on top along with torn pieces of mozzarella. You can finish with a flourish of Sea Salt if you like (I like). Serve with crusty bread – or add to cooked pasta. This is so versatile, I’m sure you can think of a dozen ways to serve it.
Bon Appétit!
*Recipe courtesy of Jamie Oliver
ℳ –
House M - 