Roasted Corn, Black Bean and Mango Salad

Many thanks to my sister for suggesting we make this for the BBQ we went to last weekend.
The refreshing lime dressing really works well and the complete lack of fat was a wonderful side benefit. I’m always willing to cut fat as long as it doesn’t cut flavor.

Ingredients


4 ears of Corn, roasted on the grill
16 oz/1 lb diced Mango
15oz can of Black Beans, drained and rinsed well
½ cup Red Onions
1 Jalapeño, seeded and finely chopped
2 Tbsp Shallots, minced
½ cup Red Pepper
4 Tbsp Lime Juice, fresh squeezed
3 Tbsp Cilantro, chopped loosely
½ tsp Cumin, ground
¼ tsp Smoked Paprika
Salt to taste
 
Roast the corn until done and then cut off the cob. Mix all ingredients together, and finish with the lime juice, cumin and smoked paprika. Mix gently, then cover and refrigerate until ready to serve.

Taste #5 Umami Paste

All I can say is wow and get some! This stuff is  mind blowing. Use sparingly.

It will change the way you cook. Can’t quite describe it, but just imagine a massive flavor booster that is all natural and works with anything. Well…maybe not sweets.

In the UK, it’s available at Waitrose and Selfridges and in US online.

Tuna Casserole – Hot and Cheesy Comfort Food

I’m not sure why, but as a boy I hated tuna casserole. Now I absolutely love it and it’s a simple way to make something that just pops in the oven and serves 6-8. Paired with a salad, it’s the perfect Sunday dinner.

This is a quick and easy recipe and I’ve modified it to take out some of the fat and frankly you wont even miss it. You can class this up or not, depending on your mood, so feel free to be creative.

Ingredients


1 lb of medium egg noodles

1 can of Cream of Celery Soup, Fat Free
1 can of Cream of Mushroom Soup, Fat Free
1 cup of Mayonnaise
1 can of Evaporated Milk, Fat Free
2 cups of Sharp Cheddar Cheese, grated
1 cup of Celery, diced
1 cup of Green Onions, chopped
2 Tbsp Chives, chopped
1 cup of Green Peas, frozen
3 5 oz cans of Tuna, in water, not drained
1 tsp Salt
Black Pepper

Start your water for the noodles. While the water is heating up, chop all of your vegetables and combine soup, mayonnaise, evaporated milk and beat them until smooth.

Cook your noodles until just al dente, so usually about 1-2 minutes less than recommended on the package, but taste just to be safe.


Drain your noodles and pour into a large mixing bowl, fold in your tuna, vegetables, then finish with soup mixture, salt and black pepper and 1 cup of your grated cheese. Fold the mixture until incorporated and then pour into a baking dish and top with the rest of the cheese.


Cover with aluminum foil, then into a preheated 325 degree over for 30 minutes. Remove from oven and let it rest covered for 5 minutes and serve.


Options:


Add 1 cup of Carrots, chopped

Add 1 Tbsp or Curry Powder
Add 1 Tbsp of fresh Tarragon, minced
Add 1/2 cup Mushrooms, sliced
Add juice of one Lemon

Salmon Rilette

I am reposting this as it is such a wonderful dish. It is perfect for tea time or as a starter. I find it benefits from a couple of hours in the refrigerator prior to serving.

Here is the original post:
If you are talking fish in NYC, there is no place better than Le Bernardin. Chef Eric Ripert is a genius and I came across this recipe for his house starter, which is served before every meal. I took the recipe down exactly, so credit where credit’s due. Bravo Chef Ripert!

Ingredients


2 cups dry White Wine
1 Tbsp. minced Shallots
1 lb. fresh boneless, skinless Salmon fillet, cut into 1-inch pieces
3 oz. Smoked Salmon, diced
2 Tbsp. fresh Chives, chopped
½ cup Mayonnaise, this would be a good place to make your own.
3 Tbsp. fresh Lemon Juice
Sea Salt, Black Pepper
Toasted Baguette slices, lightly buttered prior to toasting
 
Combine white wine and shallots in a saucepan and bring to a boil. Simmer over medium heat for 2 minutes until shallots are tender. Add the salmon pieces and poach for just 4-5 minutes until they are barley opaque.
 
Remove the salmon pieces from the wine with a slotted spoon and drain them on a baking sheet lined with a towel. Strain the wine reserving the shallots. Place both salmon and shallots together and put into refrigerator to cool.
 
Combine the cooled salmon pieces, shallots, smoked salmon, chives and some mayonnaise and lemon juice and gently fold together.
 
Use lemon juice and mayonnaise sparingly, so you have just enough to moisten the mixture. Stir until just mixed, but do not over mix. Season with salt and pepper. It will need salt, in spite of the smoked salmon.
 
Serve cold with the toasted baguette slices.
 
This would be perfect with champagne or a white burgundy.