Archive for 23 March 2011

Green Board: Corn, Black Beans, and Tomatoes

23 March 2011

Sound simple? It is … but so good, especially with good tomatoes and sweet corn. The sherry vinegar adds some complexity, too.

Corn, Black Beans, and Tomatoes

Corn, Black Beans, and Tomatoes

  • the kernels from 2 ears of sweet corn (use frozen if you are desparate)
  • 1 can (~14 oz) black beans, drained and rinsed
  • 3 medium sized roma or heirloom tomatoes, roughly chopped, peeled if you prefer
  • sherry vinegar to taste (at least 3 T)
  • ~3 T butter
  • sea or kosher salt and freshly ground black pepper
  • fresh thyme for garnish
  1. Fill the can the beans came in half full with water. Add this, plus the black beans and sherry vinegar, to a small stock pot or pan. Heat gently, stirring occasionally, until the water and vinegar is nearly absorbed and the beans are hot.
  2. In the meantime, melt the butter in a pan over medium heat. When the foam subsides, add the corn and cook, stirring occasionally. Season with pepper.
  3. When the corn begins to caramelize, take the pan off the heat until the beans are ready. Add the beans to the corn and return to the heat. Add the tomatoes.
  4. Continue to cook, stirring as needed, until the tomatoes are heated through. Taste and season with salt or additional pepper, if needed.
  5. Plate, garnish with the thyme, and serve.

We promised lobster this week, and we will still deliver. Stay tuned.

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Tiger Sauce

21 March 2011

OK … it’s been a while. We’ve eaten a lot, traveled a bit, and missed a lot of sleep. Let’s make some Tiger Sauce:

Faux Pork Loin Carpaccio with Tiger Sauce

Faux Pork Loin Carpaccio with Tiger Sauce

  • one head … yes, head … of garlic, peeled and degermed (about 10 cloves)
  • 2 T soy sauce
  • 1 T chili oil
  • 1 T sesame oil
  • 1 T sherry vinegar
  • a couple pinches of salt

Obliterate the garlic with a mortar and pestle and combine with the remainder, or pulverize it in a food processor, blender, or other such device.

This is good with lots of stuff, but try it with thinly sliced seared and poached pork loin.

Long story short:

  1. Trim and season a pork loin with salt and pepper. Heat a stock pot large enough to hold it and add some oil.
  2. When the oil is hot, add the pork, half an onion (peeled and cut into thick rings), and a dozen or so matchsticks of peeled fresh ginger.
  3. Sear the pork on all sides, and add enough (hot, maybe boiling?) water to cover. Scrape the bottom of the pan to dissolve any crusty bits. When it boils, cover and reduce the heat to a simmer.
  4. Simmer for around 30 minutes. Remove the pork, strain and reserve the liquid.
  5. When the pork had rested, cut into thin slices and arrange no a plate, overlapping the slices like you would see in a proper carpaccio.
  6. Drizzle with a mixture of sour cream and milk (just enough to make it, ummmm, drizzle-able). Drizzle with the tiger sauce, and sprinkle with minced flat parsley or chives.
  7. Chill for at least 30 minutes and serve.

This week … lobster. Also, remember the poaching sauce you saved? Put it in the fridge, because you’re going to make rice with it this week.

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Back from the Edge

02 March 2011

OK, perhaps a bit melodramatic, but we’re back after a busy and illness-filled business trip. To compensate for the lack of a decent recipe this past week, we’ve posted a bunch of photos of some stuff we’ve been eating over the last few months on the Facebook Page. Check it out, Like us, and let us know what you think.

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