Roasted Corn Salsa

Let have some Mexican food!

We'll start with the salsa and move on from there tomorrow.


You Will Need

• 4 Large ripe tomatoes cubed
• 1 bunch scallions sliced thin
• 1/2 bunch cilantro Chopped rough
• 2 Jalapenos diced
• 2 ears fresh sweet corn
• juice of 1 lime
• 1 sweet yellow onion (diced)

So you'll want to roast the corn first. Throw it in the oven or on the grill husk and all for 20 minutes on 400 degrees. The husk will start to brown that is perfect.

While the corn is roasting let's chop up everything else.

The scallions.

The Cilantro...

The onions tomatoes etc... and toss into a mixing bowl where they will all be happy together.

Hmm... I'm forgetting something.

The Corn! Cut it off the cob and add.

Just mix and refrigerate for a few hours or overnight for the best flavor.
Serve with corn chips :)
Yum.

Boiled Peanuts

Hi folks!
Having just spend the weekend down on gulf shores and seeing the oil on the beach for myself I wanted to tip my hat to everyone who is (actually) working towards a solution to all the nastiness that the BP well is spewing. Here's a cheap easy snack that will keep you going. Peanuts are full of good stuff that will keep an active person active.

Boiled Peanuts
Makes 15-20 servings

You will need

• 5 lbs raw peanuts
• 1 cup salt 
• 1 large pot and some water.

 So fill your pot up 1/2 way with water.

Add salt.

Add peanuts.

Did you really think i was going to be hard?

OK so for the gourmet at heart it's all in the timing. I like to retain the peanut's natural flavor and not just make mushy over boiled slimy crap like you get in the gas stations that have been in the water for weeks.

Taste them as you go and after 3 to 4 hours they will be perfect. Let cool then remove them from the water do not dry! Bag wet and freeze for a ready microwave snack any time.





Easy but still yum.

Summer Harvest String Beans and Tomatoes

So here I am with all these veggies just dreaming up different ways to cook them only to find out that people have already done them. Sometimes it feels the same way with my music. But then all you have to do is realize that anything you do has you in it and can't be copied. So here are my beans. Uniquely mine and uniquely delicious.

Serves 10 as side dish
You will need

• 1 lb. String beans (strung)
• 4 or 5 large ripe tomatoes
• Fresh Herbs
• Crushed red pepper
• Salt
• Oil

Start this one like many of my recipes in a large cast iron skillet. For my regular readers you may be beginning to understand exactly how much stuff gets cooked in this skillet. After you string the beans and cut up the tomatoes you can begin heating it up. Throw some veggie oil in the bottom and wipe away the excess with a towel.

When the oil gets smoking hot add your beans and cover with a splatter guard.

Stir pretty consistently until they are starting to get some pretty little brown spots.

Turn down the heat to med.

Next you add all those tomatoes. All those pretty pretty tomatoes. Let those stew with the beans constantly stirring until they start to break down.

Now it's time to add some herbs. You want about 1/2 a cup of various fresh herbs like these.

Only I want you to chop em up fine and only use half of them at this point.

well we're almost there. You can add a little water or checken stock if the pan gets dry. The beans should be simmering in a bit of liquid.

That's

• Basil
• Thyme
• Oregano
• Parsley

Now you just serve it up in a nice bowl and pour the beans and tomatoes in. Top with the rest of the herbs and some red and black pepper.

Yum.