TasteFood

Black Bean, Corn and Red Pepper Salsa

Here is one easy way to jazz up your dinner plate. Black Bean, Corn and Red Pepper Salsa is spicy, bright and colorful. It's delicious as an appetizer with tortilla chips, as a salad or an accompaniment to grilled fish, meat or chicken. Like any good salsa this one combines a variety of textures and tastes, balancing sweetness with spice and acidity. And, like all good salsas, there is no one way to make it. Take advantage of the vegetables and fruits you have on hand, selecting for a variety of colors and textures, and a balance of sweet and savory components.

Black Bean, Corn and Red Pepper Salsa
 
For the best texture, cut the ingredients in uniform pieces, as much as possible. Makes about 4 cups 

2 cups cooked black beans, or 1- 16 oz. can black beans, drained
1 cup frozen corn, thawed, or uncooked corn from the cob
1 small red pepper, stemmed, seeded, diced
1 jalapeno pepper, stemmed and seeded, minced
4 green onions, trimmed, white and green parts finely sliced
1 garlic clove, minced
2 tablespoons freshly squeezed lime juice
1 tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1/2 cup chopped cilantro sprigs
 

Combine all the ingredients except the cilantro in a bowl. Toss to combine. Taste to adjust seasoning. Cover and refrigerate one hour or up to 4 hours. Before serving, add cilantro and toss to combine. 
Serve as a salad or accompaniment to grilled fish, chicken, meat.
 

Serve this salsa with these recipes from TasteFood:

 Pork Carnitas Soft Tacos

Moroccan Spiced Chicken under a Brick

Dry Rubbed Barbequed Pork Spareribs 

   

 
and try these delicious salsa recipes from the foodblogs:
Cantalope Salsa from Smitten Kitchen
Roasted Yellow Tomato Salsa from Gluten-Free Goddess
Mango Salsa with Red Pepper from Kalyn's Kitchen
Fresh Apple Salsa from 101 Cookbooks
 
 

Tarte Tatin

 

Tarte Tatin is pure heaven for lovers of caramelized fruit.  Essentially, it's an upside-down tart, with the fruit slowly caramelized in buttter and sugar on the stove top, then topped with pastry and baked in the oven.  The origin of Tarte Tatin lies with the Tatin sisters who had a restaurant in the French village of Lamotte-Beuvron at the turn of the 20th century.  The story goes that they made an error while baking a traditional apple tart, when the pastry was omitted from the bottom of the tart pan.  Not to be deterred, the Tatin sisters added the pastry as an afterthought on top of the fruit, and so we have the Tarte Tatin.  This is a perfect example of going with the flow in the kitchen - with spectacular results.  

 Tarte Tatin
 
A perfect dessert to finish an autumn meal.  Traditionally prepared with apples, but pears and apricots work well, too.
Serves 10-12

Sour Cream Pastry:
2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt 
1 cup chilled unsalted butter, cut in pieces
1/2 cup sour cream

Apple Filling:
1/2 cup unsalted butter, divided into 4 pieces, room temperature
1 cup plus 2 tblsp. sugar 
5-6 large Granny Smith apples, peeled, cored, quartered top to bottom

1 egg, lightly beaten

Prepare pastry:
Combine flour, sugar and salt in a large bowl of a mixer fitted with a whisk attachment. Mix well. Add butter and mix at medium-low speed until butter is size of peas, 2-3 minutes. Add sour cream and mix until moist clumps form.  Gather dough into ball, flatten and wrap in plastic.  Refrigerate at least 2 hours. (Can be made one day ahead. Refrigerate until use.) Let soften slightly at room temperature before rolling out.

Arrange butter over bottom of large oven-proof skillet (preferably cast iron.)  Sprinkle 1 cup sugar over butter. Place skillet over medium-low heat and cook until butter melts, sugar begins to dissolve and mixture starts to bubble, about 3 minutes.  Remove from heat.
Arrange apples, core side up, around edge of skillet, placing tightly together. Place remaining apples in a circle in center of skillet.  Sprinkle with the remaining sugar.
Set skillet over medium-high heat. Boil until a thick amber-colored syrup forms, occasionally turning skillet to ensure even cooking, about 30 minutes.  While apples cook, fill in gaps with additional apple quarters. Remove skillet from heat.  

While apples are cooking on stove, preheat oven to 425 F.
Roll out pastry on floured surface or parchment paper to a round shape to fit size of skillet. 
Place dough over apple mixture once removed from stove, pressing dough down around the apples at edge of skillet.  Cut 4 slits in top of pastry.  Brush pastry with the egg glaze. 
Bake tart until pastry is golden brown, 30-40 minutes. Remove from oven and cool one minute.
Cut around edge of skillet to loosen pastry. Place large platter over skillet. Using oven mitts, hold skillet and platter together tightly together and invert tart onto platter.  Cool at least 30 minutes. 
Cut in wedges and serve warm or at room temperature with whipped cream or vanilla ice cream.

 

Healthy BBQ's for Labor Day

OK, so it's not Julie and Julia,  but I am still very excited to share with you a video I made, courtesy of BlogHer's The Juice with Jory Des Jardins.  In honor of the approaching Labor Day Weekend, Jory asked me to share some healthy tips for grilling.  Healthy grilling?  You bet! 

Grilling is a subject I am passionate about.  Grilling makes almost anything taste great, it gets you cooking outdoors, and it's very social and interactive.  During the summer, it's the cooking method of choice, keeping the heat out of the kitchen, and putting the bounty of summer on the grill.  That's right - those fruits and vegetables ripe in the garden and piled high in the markets at this time of the year?  They taste great on the grill, and they are healthy to eat. 

Grilled vegetables can be tossed in salads, salsas or side dishes. Grilled Ratatouille takes the traditional summer veggie stew and elevates it with a charred smoky flavor for a delightful grilled salad.

 

Or grill just one component of the salad or dish to add a crisp and smoky bite.  Fattoush Salad includes grilled pita bread, which adds a distinctive toasted flavor and crunchy texture.

If you want to wow your guests, yet still keep it easy, make Grilled Eggplant and Heirloom Tomato Sandwiches with Goat Cheese and Tomato Coulis.  The eggplant is the star of the show and adds a creamy, charred flavor to the "sandwiches."

As for grilling fruit, many types of fruit grill well.  Remember that grilling fruit is not about cooking but flavoring.  The heat of the grill caramelizes the natural sugars of the fruit, enhancing their flavor, leaving you wondering how anything can taste so sweet, so delicious and be so healthy, as with Grilled Nectarines and Apricots with Honey and Thyme.

 
 And what about meat?  Grilling doesn't just mean burgers, dogs and heavily sauced meat cuts (as much as we love them!)  Go with leaner pork and chicken.  Instead of sweet, sticky sauces, try a dry rub on Barbecued Pork Spareribs or smoke roasting a salted, whole chicken for savory, spicy, succulent results. 

 

FIsh is another healthy winner on the grill.  Keep it light and simple with a Lemon-Dijon marinade for Grilled Halibut and Salmon Skewers. 
 

The bottom line? Grilling is delicious and inspiring.  It's communal and primitive, perfect for entertaining and enjoying the outdoors.  You can keep it down, dirty and simple, with paper plates and beer, or all dressed up with a decorated picnic table, cut flowers and posh cocktails.  The important thing is to have fun, invite friends and enjoy fresh, seasonal food when you fire up that BBQ this Labor Day!

 

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme

 

It's the final stretch of summer, and the month of August is digging in its heels as autumn approaches.  The days are slow and lazy, as the summer sun falls a little lower in the sky, casting lavender and peach hues in the steamy horizon.  Life is simple, and food is easy, cool and sweet, especially in the fruit department.  Eliptically shaped watermelons, weighing more than a stuffed picnic basket, are cut up and slurped for their refreshing liquid and sweetness. Ripe cantalope melons vie for attention, equally sweet and easy to eat - either dressed up, all fancy, on a plate with salty prosciutto or simply eaten by the wedge.  Stone fruits stack our bowls: Nectarines, peaches, apricots and plums mingle in teetering piles, perfumed, tangy, and juicy, begging to be eaten with the promise of a quick pick-me-up when the heat wilts our energy and appetite. Summer eating doesn't get better than this with no fuss and no kitchen heat.  In fact, the only heat action, beyond the sun, is on the barbeque, where, not surprisingly, many of these fruits are quite compatible with our favorite summer activity: grilling.

Grilling fruit is not about cooking, but intensifying the flavor and sweetness of the fruit.  The grilling process enhances the fruit as the natural sugars begin to caramelize while the fruit browns.  Many types of fruit can be grilled, such as melon, stone fruit, pineapple, mangoes, apples and pears.  Have fun experimenting, remembering to lightly oil the fruit before grilling and not to let the fruit blacken too much, because it will become bitter.  Grilled fruit can be used with sweet and savory dishes, incorporated into salads and salsas or starring in a dessert such as Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme.

Grilled Nectarines and Apricots with Greek Yogurt, Honey and Thyme
Serves 6

3 nectarines, halved, pitted
6 apricots, halved, pitted
Vegetable oil
Whole milk Greek-style yogurt, room temperature, stirred to soften
Honey
Thyme sprigs

Halve the fruit and remove the pits.  Lightly oil the cut side of the fruit.  Place cut side down on a medium-hot grill.  Cook until brown char marks appear. 
Arrange fruit, grilled-side up, on plates.  Serve with a spoonful of Greek yogurt.  Drizzle yogurt and fruit with honey.  Garnish with thyme sprigs.

Menu: Ginger-Soy Marinated Pork Tenderloin

 

Looking for a winner of a menu that's easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and try making your own.  I find that the flavors of soy, ginger, orange and garlic compliment the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbeque, taking care not to overcook the meat.  

Ginger-Soy Marinated Pork Tenderloin

1/2 cup (250 ml.) soy sauce
1/4 cup (125 ml.) vegetable oil
1/4 cup (125 ml.) freshly squeezed orange juice
1/4 cup grated ginger with juices
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 lb. (1 kg.) pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
In a medium bowl, whisk together all the marinade ingredients.  Pour over tenderloins.  Cover and refrigerate. 

One hour before grilling, remove tenderloins from refrigerator. 
Prepare grill or pre-heat oven grill.  Remove tenderloins from marinade.  Grill pork until just cooked through, turning to brown, about 10-12 minutes.  Transfer to platter, cover loosely with foil and let rest 10  minutes. 

Accompany with Grilled Ratatouille Salad and Garlicky Mashed Potatoes:

Grilled Ratatouille Salad

Garlicky Smashed Potatoes

Chile Maple Glazed Salmon with Black Bean and Corn Salsa

Recipe updated from the TasteFood archives.

We are in Denmark now for a few weeks re-connecting with family and friends. This week, we are relaxing at a beach house in the fishing village of Gilleleje on the northern coast of Zealand, 30 miles north of Copenhagen.  Tonight we are hosting some old friends and, as usual, cooking up a storm as we entertain around a dinner.  One thing I enjoy most about cooking for friends here, is their genuine enjoyment of dishes that are inspired by American ingredients.  We may take for granted the flavors, spices, and products we can find in our markets and gardens in the U.S., yet, in Denmark many of these ingredients are considered exotic and exciting. 

Salmon is prolific and fresh in the Nordic corner of the world, and today I purchased some filets from the fishmonger in the local harbor.  I will grill them this evening, but with an American twist. I will use maple syrup and chiles in the basting sauce, which are not as easy to find here, and serve them with Black Bean, Corn and Red Pepper Salsa, adding a nice southwest American twist.  I am sure my Danish friends will enjoy this and consider the menu "interesting," which is a typically understated Danish way of saying exciting. 

Chile Maple Glazed Salmon
Serves 6

The heat of Serrano chile adds a bite to the buttery-smooth flavor of salmon glazed with sweet maple syrup.

1/2 cup (120 ml.) maple syrup
1/4 cup (60 ml.) water
2 garlic cloves, minced
1 medium-heat red chile pepper, such as Serrano, stemmed
Juice from one lime
1/2 teaspoon salt
6 salmon fillets

Fresh cilantro leaves

In a small heavy saucepan, combine maple syrup, water, garlic, chile pepper, lime juice and salt.
Bring to a boil.  Reduce heat and simmer until sauce is reduced by half.  Remove chile pepper.  Cool.

Preheat oven grill.   Arrange salmon, skin-side down on oiled oven pan.  Baste with maple syrup glaze.  Grill in oven 4 minutes.  Brush with glaze.  Continue to grill until just cooked through, and top begins to brown, about 4 more minutes.  Remove from oven.  Transfer to serving plates.  Garnish with fresh cilantro leaves and serve with Black Bean, Corn and Red Pepper Salsa.

Black Bean, Corn and Red Pepper Salsa
Makes about 5 cups

This festive combination combines the tastes, textures and colors of a good salsa.  The sweetness and crunch of corn and red pepper mingle with earthy black beans, dressed with the flavors of coriander and cumin, the heat of Tabasco and the tartness of lime.

2 ears of corn, cooked, kernels removed (or 2 cups defrosted frozen sweet corn)
2 cups black beans, cooked
1 medium red onion, chopped
1 sweet red pepper, stemmed, seeded, ribs removed, finely diced
1 garlic clove, minced
2 tablespoons fresh lime juice
1/4 cup (60 ml.) olive oil
1 teaspoon cumin powder
1 teaspoon Tabasco sauce, or to taste
Salt and freshly ground black pepper, to taste
Generous handful of fresh cilantro (coriander) leaves, chopped, about 1 cup

Place all the ingredients except fresh cilantro in a large bowl.  Toss to combine.  Adjust seasoning to taste.  Cover and refrigerate at least one hour and up to 6 hours before serving.  Stir in cilantro before serving.  Serve garnished additional cilantro leaves.

Roasted Potatoes with Garlic, Mint and Lemon Zest

 
Roasted potatoes are meat's best friend.  I serve these potatoes frequently when it's summer and fresh mint is abundant. The grill is always going, and Roasted Potatoes with Garlic, MInt and Lemon Zest are a perfect accompaniment with grilled meat, chicken and fish.  Toss the warm potatoes when they come out of the oven with the crushed garlic, lemon zest and mint, and let the heat of the potatoes coax the aroma out of the garlic, lemon and mint.  Serve immediately or allow to cool slightly before eating.

Roasted Red Potatoes with Garlic, Mint and Lemon Zest

2 lb. (1 kg.) baby red potatoes
2 tablespoons extra-virgin olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 garlic cloves, 
1 teaspoon finely grated lemon zest
1/4 cup fresh mint, chopped

Preheat oven to 375 F. (190 C.)
Toss potatoes with 1 tablespoon olive oil, salt and pepper.  Arrange in one layer in a baking pan.  Roast in oven one hour.  Transfer potatoes to serving bowl.  Toss with 1 teaspoon olive oil, garlic, lemon zest and mint.  Serve immediately or slightly cooled.

Harissa

 

It's the little things that can sometimes make a big difference.  Harissa is one of my favorite "little" condiments that features on our table, especially during grill season.  Until now, I have only referred to it as a link in other recipes, but it's high time that Harissa gets its own post.

Harissa is a Middle Eastern condiment that is a blend of roasted peppers, chiles, garlic and ground spices.  Savory, sweet, and hot, it adds a fresh and fiery component to grilled meat, fish, and chicken.  Mix it in with rice dishes and tabbouleh, soups and dips, or simply eat it with a spoon.  It elevates anything it garnishes and is guaranteed to fire up your tastebuds.

Harissa
Makes about 2 cups

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 red bell peppers, roasted, peeled and seeded, coarsely chopped
2-3 small red serrano chiles, stemmed, minced with seeds
3 garlic cloves
2 tablespoons olive oil
Sea salt and freshly ground black pepper, to taste

Fresh coriander and/or mint leaves

Toast cumin seeds, coriander seeds, and caraway seeds in a dry skillet over medium heat until aromatic, about one minute. Transfer to a mortar with pestle.  Grind seeds to a fine powder.
Combine ground seeds, red peppers, chiles, garlic and olive oil in bowl of food processor.  Process until smooth, adding more olive oil, if necessary, to desired consistency.  Add sea salt and pepper to taste.
Let sit at least one hour and up to 24 hours before serving.  (Refrigerate before use.)
Serve garnished with coriander or mint leaves.

Tip:  Adjust the heat to your taste by omitting or adding the seeds and membrane of the chiles.  Remember that there should be some heat to Harissa.