Paul's Roasted Corn Salsa

14JUL
corn salsa

INGREDIENTS
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Fresh corn – cut off the cob (about 2-3 cups)
Yellow onion – minced – 1 medium
Chipotle in adobo sauce – chopped (remove seeds)
Other chili peppers (your preference)
Roasted red pepper* – 1 medium – diced
Fresh cilantro – chopped
Sherry vinegar (or apple cider vinegar) – about a tablespoon
Fresh garlic – minced – one or two cloves
Fresh shitake mushrooms – about half a cup – sliced into thin strips
Cumin
Lime juice
Kosher salt
Pepper
Olive oil

PREPARATION
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Heat dry cast iron skillet (medium heat) and add corn
Sprinkle with cumin and salt
Toss frequently until roasted – a little brown on the kernels but not burnt
Remove from pan and set aside
Return skillet to medium-low heat and add olive oil (use just enough oil to coat the pan)
Sauté onion in olive oil – adding a touch of salt – until just browned
Add garlic, roasted red pepper and cilantro - sauté a bit (don't burn the garlic)
Lower heat and add shitakes - sauté until relatively soft
Add corn and combine - sauté a very short time
Check taste - add salt and/or pepper
 
Transfer mixture to bowl
Add lime juice, vinegar and chipotles with a little of the adobo sauce
Combine and adjust flavors to taste

 

* You can purchase pre-roasted red peppers in a jar, but roasting your own is quick and easy and adds another element of flavor to the salsa. Simply put the peppers directly on the burner over low heat and char all sides to black. Place them in a bowl and cover with plastic wrap for 10-15 minutes, then remove the charred skin and seeds. You can get even more creative and roast some jalapenos or poblanos.

Brands of Summer

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    Christine

    Summer has just begun and a new brand (new to me, that is) has captured my heart in the form of three straps and a two-layer sole — Teva. My Teva sport sandals are rugged, sturdy and up for any challenge a summer can throw at you. So far, my Tevas and I traveled to a rural wine festival in Martinsburg, WV, while visiting great friends. Soon after, we trucked through the terrain of Burgettstown, PA, to see Coldplay at the Post-Gazette Pavilion.

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    With longer days, the opportunity to get outside and grill is a welcome change. And what better way to enjoy the outdoors than to smell the terrific aroma of sizzling steak coated with fresh ground pepper and a coating of Tony Chachere's Original Creole Seasoning.

    The packaging may be a little corny, but it's what's inside that really counts. Besides red meat, this seasoning adds a little "zing" to your chicken, pork and fish with no added MSG. One of my favorite uses is to mix this, along with A1 (a close second summer brand) and a healthy dose of garlic powder in some quality ground beef for some awesome hamburgers. And don't forget about the cold beverage to balance out the spatula.

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    Susie

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    I love to cook. I love the creative challenge and the pleasure of providing enjoyment with simple ingredients and a little technique. I have a couple brands that I use in my "signature" summer dishes, but I use those brands year round too. So in choosing a favorite summer brand, I need to stretch the rules a bit.

    Although Pittsburgh markets have an abundance of specialty brands, the pure, unfiltered version of my favorite brand is found here in limited quantity even in the summer months. In my dad's old picnic table that I converted into an herb garden, my favorite summer brand helps me to grow the basil, cilantro and jalapeÑos that anchor those signature dishes. It gives me abundant plum tomatoes and vegetables and makes it much easier — and more fun — to cook well. My favorite summer brand? Il sole. The sun.

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    Lori

    After a morning full of coffee and afternoon downing water, at the end of the long work day I look forward to a relaxing evening that begins with the perfect summer cocktail. A vodka and tonic is one of the most refreshing summertime drinks and it is the perfect mix of my two favorite summer brands: Absolut Citron and Schweppes tonic water.

    The key to my recipe is keeping your Absolut Citron in the freezer so it thickens up just a bit. First, take your favorite drinking vessel — mine is a heavy six-ounce cocktail glass — and run a slice of lime around the rim. Then, add the vodka to your taste, three to four ice cubes, and two slices of lime. Top with tonic water and garnish with a sprig of lemon verbena. Sit back, sip and relax (preferably in the garden). Cheers!

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    Megan

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