Tag Archives: Salsa

June’s Bounty

June's Bounty

This article originally appeared in the June 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2015.  All rights reserved.  Reprinted with permission.

Corn Salsa and Crab Cakes

Corn salsa is a refreshing, and somewhat spicy, way to enjoy summer’s bounty of fresh corn.  I recommend pairing this salsa with crab cakes…

Ingredients for Corn Salsa:

2 ears of corn, preferably white, sweet corn

2 scallions, thinly sliced

4 slices jalapeno, chopped

1 large tomato, cut into small chunks

Chiffonade of 5 basil leaves

Juice of 1/2 lime

Extra virgin olive oil

Sea salt

Fresh ground pepper

Cut the corn from the cobs and place in a large bowl.  Add the scallions, jalapeno, tomato, basil and lime juice.  Mix together and taste before adding the desired amount of olive oil, salt and pepper.

Corn and Scallions

Ingredients for Crab Cakes:

16 ounce container lump or jumbo lump crab meat

1 egg

Zest of 1 lemon

Sea salt

Fresh ground pepper

2/3 to 3/4 cup Panko bread crumbs

3 tablespoons butter

My recipe for crab cakes is very simple – no filler! In a large bowl, mix the crab and egg with a fork.  Then, mix in the lemon zest as well as sea salt and pepper to taste.  Add the bread crumbs last, using your hands to mix the ingredients and feel for the amount of bread crumbs necessary to bind the crab.  Shape the mixture into 4 cakes, and chill on a plate in the refrigerator for about 20 minutes to set.  Heat 3 tablespoons of butter in a nonstick pan.  When the butter begins to foam, add the crab cakes and sauté until golden brown on each side (about 8 minutes total).

Plate the crab cakes topped with the salsa; or, serve the salsa in a flat serving dish alongside other summer favorites, such as slices of nectarine and mozzarella.

Corn Salsa

4th of July BBQ Brunch

Your menu is likely set for your 4th of July cookout or picnic…but what about a weekend brunch? Try a twist on steak and eggs – flank steak topped with eggs poached in salsa. Eggs in Salsa You will find the full recipe for this perfect summertime dish in my article entitled “East Egg, West Egg” (the link is https://cucinadipoppiti.files.wordpress.com/2013/08/june-2013-judicial-palate.pdf).  I recently prepared this dish for one of my cooking classes, and it was a hit due to its simplicity and taste.  My students and I used a combination of pineapple salsa and peach salsa to achieve the perfect balance – the pineapple had a pleasant sweetness while the peach offered a little kick. Steak and Eggs Happy 4th of July!

June’s Bounty

Check out my June issue of The Judicial Palate.

June’s Bounty

This article originally appeared in the June 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Cherry Salsa

Now is the time to enjoy sweet cherries.  Already this summer, you may have prepared cherry desserts ranging from pies to clafoutis.

Another way to incorporate this fruit into your summer repertoire is a cherry salsa to enhance your main course.  I used the quantities below for an accompaniment to a grilled pork loin dinner for two (with some left over).

Ingredients:

1 1/2 dozen sweet cherries, pitted and roughly cut into smaller chunks

1 small shallot, roughly chopped

1/3 cup cilantro, roughly chopped

1 dried red chili pepper, sliced into rings

2 tablespoons extra virgin olive oil

Sea salt

Dash of curry

Mix the cherries, shallot, cilantro, chili and olive oil in a bowl.  Taste before adding and mixing in your desired amount of sea salt and a dash of curry.  Permit the flavors to combine by placing the bowl of salsa in the refrigerator for about one hour before serving.

Final Cherries

This sweet yet spicy salsa makes for a refreshing addition to grilled pork and would also pair well with a grilled fish.

Make the most of cherries during their peak this season!