Tomato Salad and Honey Jalapeño Corn Bread

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_heirloom-tomatoes

So I’ve being counting the days to tomato season, since is one of my favorite times of the year I’m in heaven. I live in Austin Texas and my mainly source of vegetables is a small urban farm call Boggy Creek, they open Wednesdays and Saturdays 8am-1pm two of the happiest days of my week. This year they have harvested: Heirlooms Cherokee Purple, Prudent Purple, Azoyscka, Oaxacan Jewel, Green Zebra, Regular Tomatoes ; Big read super fantastic, lemon boy, cherry and cherry gold tomatoes!!!…. This Farm resembles me a bit of my Mexico. The camaraderie, the beautiful freshly cut vegetables, and also and most important “seasonal produce”. Waiting for the seasons creates a momentum between the ingredient and me I crave them. I imagine new dishes and the expectation grows momentum. Cooking with ingredients at their peak of the season is just about the best you can hope for when you are creating a dish. Little preparation is required to enjoy them. I compare them to a string quartet, where everybody is supporting the first violin.This recipe is one of the many examples of this string quartet ensemble, where the Tomatoe has the solo part and its accompaniments make it shine… lets start cooking!

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_the-table-is-served!

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 – Prep time 10 min.

Use at least 3 different kinds of tomatoes, choose what ever look best to you at your farmer market.
For the salad I made I used:

1 Heirloom Oaxacan Jewels
1 Heirloom Cherokee purple
1 Big Red super fantastic
2 Green Zebra
10-12 Cherry tomatoes
Arugula
Fresh Goat cheese
Fresh sprig of Thyme
Extra Virgin Olive Oil to drizzle
about ½ teaspoon per plate of Rice Vinegar
Sea salt and fresh ground pepper to taste.

Directions:

Slice the  tomatoes a little less than ½ inch. Quarter the smaller tomatoes like the green zebras, half the cherry tomatoes. On a Large platter (or in 4 plates) place a light bed of arugula, and approximately one big slice of the heirloom, one slice of the Cherokee Purple, some quarters and halves of the little ones. Theres no rules, you can balance the plate as you like. Drizzle Extra Virgin Olive Oil and ½ teaspoon of rice vinegar per plate, goat cheese crumbs, sea salt pepper and fresh thyme. Serve.

Tomatoe-Salad~-Yes-more-please

Honey Jalapeno Corn Bread

Adapted from : “Boggy Creek Farm recipe”

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_ingredients-for-baking

1 cup of Corn Meal (use the best kind you can find, organic and non-GMO is always preferable)
I used our local, Larry’s Fresh-ground Corn Meal
(Organic, non-GMO fresh Texas Dent Corn from Coyote Creek Organic Mill)
1 Tablespoon of Aluminum- free Baking powder
½ teaspoon sea salt
1 or 2 pinches of paprika
1 cup Milk (you can substitute almond, soy or rice milk)
1 egg
1 teaspoon of Honey (I used Local Texas Honey off course!)
2 Tablespoons of Extra Virgin Olive Oil.( you also can use Butter, Canola, Coconut Oil)
½ -1/3 of a cup fresh corn kernels
Thin slices of fresh Jalapeno Pepper.
– 2 extra teaspoons of Oil for Pan-

Directions:

Preheat the oven at 400* F degrees.

Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoon of Oil.
Combine all dry ingredients. Add wet ingredients mixture into Dry mix. Stir until combined small lumps are allowed. Add fresh corn Kernels to the Mix.
Carefully using an oven mitt at all times, remove the pan from the oven and pour the batter into the hot skillet, quickly top the batter with the thin jalapeno slices,drizzle a little more honey, bake for about 20-25 minutes until a light golden top. Take the skillet to the table to serve warm with the salad.

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_steps for making corn bread

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_warm-and-delicious-corn-bread

Tomatoe-Salad-and-Honey-Jalapeño-Corn-Bread_yes-more-please

*Note: For the summer if you are grilling you can bake this on top of the grill just cover the pan with a lid, it will be fantastic and smokey. This meal will go so well with any light or amber beer. Take into consideration that you can substitute any herbs, I’m just in love with Tomatoes and Thyme, I think the aromatic lemony taste of the thyme goes perfect with tomatoes…. is my new fav! Enjoy.

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7 Responses to Tomato Salad and Honey Jalapeño Corn Bread

  1. tamra March 12, 2014 at 5:27 pm #

    I loved the cornbread so much I went out and bought 2 little small skillets to cook them in!!!!!!

    • mariana_mcenroe March 13, 2014 at 7:42 pm #

      Tamra!! it is the greatest investment! … I recently made a mini meat loaf on the skillet… It was great!… soon the recipe will be posted! xoxox

  2. LORINDA DELONG August 6, 2013 at 8:24 pm #

    DO YOU KNOW A RECEIPE FOR MANGO SALSA?

    • Mariana McEnroe August 7, 2013 at 10:00 am #

      Hello! Lorinda, yes I do I will gladly share it with you… I will post it for you on friday!

  3. Manuel Nuño Ruiz July 19, 2013 at 3:02 am #

    The señorita talks about Guadalajara and compares recipes to a string quartet. She had me with both of this lines. And the pictures are so beautifully done that just makes me go to the kitchen and start making this recipes. And trust me, I don’t get along with the perils of the kitchen. I can’t wait for more recipes.

  4. Drea July 19, 2013 at 1:27 am #

    I love those tomatoes! They’re so bright an cheery.

  5. yolanda July 19, 2013 at 1:09 am #

    This is a delicious salad no mater if you are not into tomatoes, just to see them make you feel to tray them all and of course jalapeno corn bread, a festival for your palate. Congratulations on your new blog, Waiting for new inspirational flavors.
    Your #1 fan! (Mom)

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