Corn and Avocado Salad

Warm weather is coming to Chicago.

I swear it is. 

This week, flowers started to bloom.  A giant glowing thing in the sky made an appearance.  And, little green things started to appear on tree branches.  If memory serves me, I believe they are called "leaves."  I'm in the mood for something fresh, fast, and uncomplicated.  And super tasty.

I love guacamole, so I played around with the idea of a chunky guac salad.  Here's what I came up with...

Corn and Avocado Salad

This salad comes together in a flash and utilizes one of the few veggies I buy from the freezer section:  corn.  As the season progresses and fresh corn appears in your market, try grilling the corn right on the cob for an extra boost of flavor!  Bulk this salad up with black beans and quinoa and serve it over spinach.

2 cups frozen corn, thawed
2 large avocados, cubed
1 sweet onion (preferably Vidalia), chopped
1 red pepper, ribs removed and chopped
10 oz cherry tomatoes, halved
1 jalapeño, seeded and minced
1/2 cup cilantro
2 limes, zest and juice
1 1/2 tsp cumin
1 tsp salt
2 tsp olive oil

Combine first seven ingredients in a bowl.  To make the vinaigrette, combine lime zest, juice, cumin, and salt in a bowl.  Slowly whisk in oil.  Pour over veggies and toss to combine.  Easy, peasy, cool breezy.

Some How To Tips

A couple of years ago, I received some cooking classes as a Christmas present, and I couldn't have been more excited.  As a self-taught kitchen ninja, I was chomping at the bit to learn some new tricks.  Especially knife skills. Years spent watching Top Chef has had me yearning to unlock the secrets of butchering delicious cuts of meat or filleting a swordfish or making a rose out of a radish.

So, when I arrived for my Evening in Tuscany Dinner, I was rearing to go!

Here is what I learned:

1) I don't play well with others in the kitchen. 
2) I have little patience for a lackadaisical tempo when food is involved.
3) I know a whole heck of a lot more than I thought.

So, filled to the brim with arrogance...I mean...confidence, I offer a couple of "How To" pieces of advice.

HOW TO CHOP AN ONION

Place the fuzzy root side down on your cutting board.  With a sharp knife, slice onion in half.  Hold on to said fuzzy end and slice off opposite side.  Peel back outer layer.  Now you have a something to hold on to. Make several slices in the direction toward the root but careful not to cut all the way.  This will keep it intact.  Steady the onion with the palm of our hand and make two to three horizontal slices through the onion creating a crosshatch pattern.  Holding on to the handle you have created, slice through the onion for a perfect chop!


HOW TO CHOP A MANGO

Mangoes have a large, almond shaped stone.  Place mango on its side so that the stone does not lay flat.  With a sharp knife, slice through the mango as close to the stone as possible.  With a paring knife, score the mango vertically and then horizontally, careful not to slice all the way through.  Invert the mango half so it looks like a nubby orange porcupine.  Slice out flesh with a sharp knife.  Woohoo!

HOW TO CHOP AN AVOCADO

Using a sharp knife, slice the avocado right through the center maneuvering around the pit. Separate into two halves.  Carefully whack the pit with the knife and pop it right out.  Starting at the edge, use a spoon and work around the avocado freeing the deliciousness from the skin.  You did it!

Now let's put those chopping skills to work!

"Confetti" Salad

This bright and satisfying salad is perfect for a summertime side dish or a light lunch. If corn is in season, by all means use fresh, but frozen works just as well in this recipe.

2 cups black beans, cooked
2 cups corn
1 mango, chopped
1 medium red onion, chopped
1 avocado, chopped
1 jalapeño, seeded and diced
1/2 cup cilantro, chopped
1 lime, zest and juice
1 tsp red wine vinegar
1 tsp cumin
healthy drizzle of olive oil
salt 'n pepper to taste.

There really is no cooking involved, just assembly.  Combine all of the ingredients in a bowl.  Dress with lime juice, zest, vinegar, and olive oil.  Season with cumin, salt and pepper.  Toss well.  Cover with plastic wrap and refrigerate for 20-30 minutes.  Blam!

Necessity is the Mother of Invention

I am a practical person who has lived on a budget all of his life. Aside from the dining room table I bought for my 30th birthday, I tend to shy away from extravagant purchases or gigantic splurges.

Unless it comes to food.

Then I have no problem spending away. A $250 meal in Napa is completely justifiable...it's Michael Chiarello! $600 a month in groceries...I needed them.  Splurging on a whole salmon to make barbecue gravlax...?  Um, hello!  It was Tuesday...

So now I find myself soon to be without a regular paycheck.

But, mama still gotta eat good.

Necessity is the Mother of Invention (and Improvisation)!


Black Bean Cakes with Poached Egg and Avocado Cream

The egg makes for a delicious sauce. The avocado pushes it over the top!

This spicy little dish is perfect for brunch on a hot summer day and surprisingly easy to make! I'm sure you could be lah-dee-dah about it and soak your beans, but canned worked just fine.

Yields 6 cakes

2 15oz cans black beans, rinsed
2 green onions, chopped
1 clove garlic, minced
1/4 cup pepadew peppers, minced
1 Chipotle pepper, minced
2 eggs, beaten
1 Tbl flour, plus 1/4 cup for dredging
2 Tbl cilantro, chopped
1 1/2 tsp cumin
1 tsp coriander
salt n' pepper

In a large bowl, mash up 2/3 of the beans using a potato masher.  Add remaining ingredients, including reserved beans, and stir to thoroughly combine ingredients. Roll up your sleeves, cuz it's gonna get messy.  Pat mixture into 6 cakes, approximately 3 inches in diameter.  Dredge each cake in flour.

Heat 2 Tbl olive oil in a large skillet over medium heat.  Cook cakes for 7-10 minutes or until crisp enough to flip. Once flipped, cook for an additional 5 minutes.  Top each cake with Avocado Cream and a poached egg.

Avocado Cream

1 avocado
2 Tbl low fat Greek yogurt
Juice of one lime
pinch of red pepper flakes
Salt n' pepper

Combine all ingredients in a bowl or food processor until smooth.  Salt and pepper to taste.



Hints on Perfectly Poached Eggs

* Make sure you use a large enough pot
* Add at least 3 Tbl white vinegar to simmering water
* Stir the water in one direction before adding the eggs.  The swirl will allow the eggs to fold back onto themselves creating the perfect little package.