Aug 15, 2017

Mexican Street Corn Salad

10-12 large ears of fresh corn*
1 can whole chipotle peppers in adobe
3/4 cup mayonnaise
1/2 tsp ground cumin
1/2 tsp salt (or more to taste)
2 tsp fresh lime juice (or more to taste)
1/2 bunch cilantro-chopped
3 oz Cotija cheese-grated

Wash and cut the corn off the cobs. Working in batches, sauté in an oiled pan until the corn starts to caramelize. Remove from the pan and cool.

Empty the entire can of chipotles in adobo into a blender or a food processor and puree. Strain the puree through a strainer. Discard the pulp. Add 2 tbsp. of the puree to the mayonnaise along with the cumin, salt, and lime juice. Taste and add more chipotle puree, salt, or lime juice if desired. Add about half of the chipotle mayo and the cheese to the cooled corn and mix well. Add the cilantro, saving some for garnish on top. Add more chipotle mayo if desired. Sprinkle the remaining cheese and cilantro on top. Serve cold.

If desired consider adding some other items to your liking i.e. roasted bell peppers (red, orange, or green), roasted chili peppers (pasilla or jalapeño), black beans, fresh tomato, or avocado.

*If fresh corn is not available look for “Super Sweet White Corn” in your grocer’s freezer.

Aug 4, 2017

Peaches & Cream French Toast Casserole


1 loaf French bread
3 large peaches, about 3 cups worth of slices
8 eggs
1 1/2 cups milk
3/4 cup cream
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 teaspoon kosher salt

Topping Ingredients:
1/2 cup brown sugar
1/2 cup chopped pecans
1/2 cup melted butter
1/2 teaspoon cinnamon

Slice the bread into 1" thick slices, then cut each piece of bread into quarters. Fit the chunks of bread into a deep 9 x 13 baking dish. You want to pack them in fairly tightly next to each other, a couple layers deep. Layer the peaches on top of the chunks of bread. Lightly beat the eggs. Add the milk, cream, sugar, cinnamon, vanilla, and salt to the bowl with the eggs and whisk to combine. Carefully pour the cream mixture over the bread and peaches in the baking dish. Cover tightly with foil and refrigerate overnight.

Preheat the oven to 350 degrees. Place the cold casserole in the oven and bake for 20 minutes. While the casserole is baking, stir together the brown sugar, butter and pecans for the topping. Remove the casserole from the oven, uncover, and drizzle with the pecan topping. Bake an additional 30 minutes, uncovered. Remove from the oven and let rest 10 minutes before serving.