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Escabeche Pickled Vegetables

Escabeche-Pickled-Vegetables_-Mason-Jar_Yes,-more-please!

 What makes a sandwich great? The bread, the mustard, meat, or cheese? There are all kind of protagonist components that contribute to such a production. But, how about the supporting cast? Potato chips, salads and “the pickle” that green creature on the side of the plate almost invisible and that after the 3 bite of your sandwich you start looking for it.. where is it? Under the waxy paper? Far away in the refrigerator, last shelf oops! We are out of pickles! Suddenly you are missing him badly… If the word sandwich had an accent or a semicolon it will definitely be the “pickle”.

That’s what this recipe is all about, the supporting cast. That accent of a meal, sandwich, sea food, any fried concoction, needs a balance of a crunchy salty acidic note to spice up your meal.
Escabeche is one of hundreds of pickled recipes the Spaniards introduced to Mexico after having borrowed them from the Arabs and Persians. It has many different variations. In Mexico it is more commonly served with seafood, fish, or pork. And yes, the well known street food “the torta”(which is the equivalent of the american sandwich) that is almost always accompanied by the well-known infamous pickled jalapeño that comes with carrots and onions.

Escabeche-Pickled-Vegetables_Yes,-more-please!

This Escabeche vegetable medley recipe is all the “supporting cast” I desire when I’m eating a sandwich: potatoes, pearl onions, mushrooms, carrots and jalapeños. Sweet, starchy, crunchy, spicy mix all marinated in a tangy spiced slightly sweet vinegar. And please don’t limit your self this cast; okra, cauliflower, green beans, can be included…what ever rocks your boat. You can serve this over a bed of spinach and Romaine lettuce combining the vinegar with some extra virgin olive oil for a vinaigrette as a first course salad. Or as a simple informal appetizer with a beer on the side. You can marinate some cooked shrimp, a side for fried fish… I can go on and on…
Now, this is a refrigerator pickling method and its best to let it marinate over night. It will last in the refrigerator for about 3-4 weeks (if you are a self controlled person); Because for me every time I open the refrigerator my saliva glands start to contract my mouth waters, my tong shrinks just by looking at them, and before I know I have a fork in my hand to snack on them… so let’s get started…

Escabeche-Pickled-Vegetables_pickling-spices_Yes,-more-please!

Escabeche Pickled Vegetables

Makes about 6 -8oz  jars or  1 large 48oz jar.

1 lb. little red new potatoes cut in halves and cook al-dente.
4-6 carrots cut in ¼” thick round slices, blanched and drain.
1 lb. button white mushrooms or cremini cut in halves
1 lb. white pearl onions, peeled and halve the larger ones.
6-8 Fresh jalapeños cut into 1/4” round slices

Cauliflower florets, green beans, can also be added to this vegetable escabeche. The proportions between chiles and vegetables is up to you, just consider that the more chiles the more spicy the vegetables will be. 

For the pickling brine:

1/3 cup  Sun flower, or Grape seed oil or any mild flavor oil

1 cup of Apple Cider vinegar or Rice vinegar.
1 cup of distill Vinegar
1 -1/2 cups of water
4 garlic cloves
4 Bay leafs
4 sprigs fresh Thyme or 1/2 teaspoon dry thyme
2 sprigs fresh Oregano or 1/2 teaspoon dry Oregano
1 teaspoon black peppercorns.
3  Tablespoons of pickling spices
1/4 cup of turbinado sugar or white sugar, taste it, some people likes the brine tangier or sweeter.
1 tablesspoon sea salt, adjust salt to your taste.

Method:

In a large pot sauté with oil the pearl onions and garlic for about 2-3 minutes. Add the chiles Jalapeños and sauté until bright green. Add water, vinegar, salt, sugar and spices bring it to a simmer until sugar dissolves. Turn off add the fresh herbs, cover and let it steep for 5 minutes. Add the carrots, potatoes mushrooms and cauliflower florets. Let it rest for 30-45 minutes, once is cool down place it into a jar or glass container. (it is always best to use glass) Keep in the refrigerator, give them a little shake-arooh very now and then. These Escabeche Pickled Vegetables get better with time, wait for at least 1-2 days before ready to eat. Enjoy!

Escabeche-Pickled-Vegetables_making-the-pickled-vinegar_Yes,-more-please!

Escabeche-Pickled-Vegetables_ready-to-cook_red-le-creuset_Yes,-more-please!

Escabeche-Pickled-Vegetables_pooring-into-mason-jar_Yes,-more-please!

Escabeche_Pickled_ Vegetables_on a jar

~ Escabeche Pickled Vegetables are a  great little nibbling with a beer ~

Escabeche-Pickled-Vegetables_ready-to-serve_Yes,-more-please!

Music Pairing: Cafe Tacuba- Maria

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Sauteed Broccolini & Lemon Quinoa

Sauteed Broccolini & Lemon Quinoa_Yes,more please!

After the weekend taco indulgence, I’m craving Green! Green! Green!
Broccolini it is a Hybrid between Broccoli and Kai-Lan commonly known by the name of Chinese Broccoli. Broccolini inherited the best part of the broccoli, the little mini flowery tops and the long steams of the Kai-Lan.
The flavor profile is like eating broccoli and asparagus at the same time!. Sweet broccoli and crunchy yet delicate and full of tender green flavor. The best way to cook it is with absolutely no doubt sauteing. A high temperature quick saute turns it bright green, the heat cooks the tops and the steams stay a bit crunchy. What do I have on my produce basket tonight?… cherry tomatoes,lemons, and garlic. In the pantry I have some roasted almonds and quinoa. I ran out of Parmigiano but I had some Manchego cheese and it worked great, nutty and creamy with the quinoa. On the side green salad…I think this will make a great light and comforting dinner for tonight…a piece of fish or chicken on the side will go fantastic too…for us, sauteed broccoloni and lemon quinoa-vegetable night is enough…

Sauteed Broccolini & Lemon Quinoa_cutting steems

Sauteed-Broccolini-&-Lemon-Quinoa_healthy-and-delicious_Yes,more-please!

Sauteed Broccolini and Lemon Quinoa

Serves 2 for dinner or 4 as a side dish

1 Broccolini Bunch
1 cup of cherry tomatoes
4 tablespoons of extra virgin olive oil
1 tablespoon of butter (or soy butter if vegan)
3 cloves of garlic
The juice and the zest of one lemon.
Salt and Black pepper to taste

1 cup of Quinoa
1 garlic clove
The zest of one lemon
2 cups of water
salt

Garnish with:

Roasted Almonds chopped
Manchego or Parmesan cheese shavings or even crumbled Feta cheese will work too.*
Squeeze some lime juice right before serving.adjust salt and pepper.
*eliminate the cheese if you are Vegan.

Directions:

Quinoa cooks just like rice, is 2-1 ratio. In a medium size pot bring the water to boil add the garlic cut in half add the salt . Once water is boiling add the quinoa, lower the temperature to medium, and cook for about 18-22 minutes, at this point add the lemon zest and cover with a lid remove from stove and let it cook with the residual heat.

To avoid the blanching step, cut the broccolini stems in half-length wise (see photo above*). Heat up a large saute pan, add the extra virgin olive oil and add the broccolini. Toss and within 2 minutes, add the garlic, salt and pepper. Wait 1 minute, add the cherry tomatoes, lemon zest and squeeze some lemon juice. Keep moving the pan and toss the vegetables around. Once the tomatoes look like they are going to burst remove from fire add the tablespoon of butter, and toss. Fluff your quinoa with a fork, drizzle a little olive oil add salt and pepper to your taste. Promptly, on a large platter, serve the cooked quinoa topped with the sautéed broccolini and chopped roasted almonds, Manchego or Parmesan cheese shavings. Adjust with salt and pepper squeeze some lemon and drizzle a little more extra virgin olive oil to finish the dish.

Sauteed Broccolini & Lemon Quinoa_fluffy quinoa

Sauteed-Broccolini-&-Lemon-Quinoa_shaving-manchego

Sauteed Broccolini & Lemon Quinoa_healthy and delicious

 

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Summer Soba Noodles

Summer Soba Noodles_healthy and delicious

Lusciously light noodles, that’s my description for this dish. Cold soba noodles are a popular summer dish in Japan. The Japanese people are very wise by eating like this; light, savory, vegetable based; a good way to stay cool. The traditional way to serve them is without toppings; just the delicate flavor of the noodle with some dipping sauce on the side. You dip them as you go.
In my version I decided to give the dish a little kick and add some fresh vegetables and tofu. We usually have this for lunch or a light summery dinner. The combination of fresh crunchy vegetables, sweet-savory sauce and creamy tofu cubes, pairs really well with the tender noodle. The preparation could not be easier, and if we measure preparation time versus rewarding flavors it is a winner.
If you think this dish looks complicated, don’t worry, its easy to make. To save you some prep time I recommend you invest on a little kitchen gadget: get yourself a julienne peeler. It is one of my favorite tools. Its fun, easy to use, and easy to clean. You can use this peeler for any other vegetable or fruit. One of the best kitchen gadgets to have. Let’s cook!

Summer Soba Noodles_ sauce ingredientsSummer Soba Noodles_ ingredientsSummer Soba Noodles_Yes,more please!

Summer Soba Noodles

Serves 2-4

3-6  Soba noodle bundles approximately 1 bundle per person. I recommend you to get the Japanese kind. You can get them at any Asian specialty aisle of a supermarket…
2-4  green onions/scallions, finely sliced
2  carrots, shredded, julienned or grated
1  seedless English cucumber, julienned or thinly sliced
1  avocado
1/4-1/2 cup  unshelled and cooked edamame beans, optional
1 block of extra firm Tofu, remove the excess water patting it with paper towels and cut into small cubes

For the sauce:

3  tablespoons soy sauce.
3  tablespoons seasoned rice vinegar
2  tablespoons sesame oil + one extra tablespoon for finishing
2  tablespoons of honey or agave nectar
1  tablespoon brown sugar
1  tablespoon grated fresh ginger
1  garlic clove grated
the juice and the zest of one small orange

In a bowl Whisk all the ingredients. Reserve 1/3 of the sauce to marinate the tofu squares.

Garnish with:

Thai Basil to garnish
Black or gold sesame seeds
1 red Thai or Serrano chili, thinly sliced

Directions:

1. Start by making your sauce. Place all its ingredients in a bowl and whisk. Set aside 1/3 of the sauce and marinate the tofu. While the tofu is absorbing all the flavors, proceed to cut and prepare your vegetables and garnishes.

2. Bring a large pot of water up to a boil. Unlike regular pasta, you do not need to salt the water. Once the water is boiling place the noodles and monitor constantly, using a pasta spoon to prevent the noodles sticking. Bring the water up to simmering. Do not let it boil. Follow the instructions in the package, taste, it should have some elasticity to it. Usually takes around 4-5 minutes because they cook through quickly . Keep an eye on them to avoid over cooking. When the pasta is ready drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Leave the water running into the pot a bit until the noodles cool down. Gently with your hands rinse the noodles in threads.*( see picture below) until they feel less starchy. Drain them again into a colander and allow them to drain. You can transfer them to a bamboo mat, to remove the excess water.

Summer Soba Noodles_How to prepare soba noodles

3.  In a non-stick pan proceed to saute the marinated tofu until golden brown. A little scorching doesn’t hurt either.
In a large bowl season the noodles with a tablespoon of sesame oil and add sesame seeds.

Summer Soba Noodles_Sautee_marinated_Tofu

4. Divide all noodles evenly into 2 or 4 bowls, garnish with the Juliane carrots, cucumbers, avocado, sautéed tofu, edamame, red chilli.
Serve a small sauce bowl per person for extra dipping the noodles.

Summer Soba Noodles_for two

~Enjoy!~

Music Pairing: Pizzicato Five: Twiggy Twiggy

Summer Soba Noodles

Serves 2-4
Course Brunch, dinner, Lunch
Cuisine Japanese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 3-6 Soba noodle bundles approximately 1 bundle per person I recommend you to get the Japanese kind. You can get them at any Asian specialty aisle of a supermarket
  • 2-4 green onions/chives – finely sliced
  • 2 carrots shredded, julienne or grated
  • 1 seedless cucumber julienne or thinly sliced
  • ½ avocado
  • 1/4-1/2 cup unshelled and cooked edamame beans optional
  • 1 block of extra firm Tofu remove the excess water patting it with paper towels and cut into small cubes.

For the sauce:

  • 3 tablespoons soy sauce.
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons sesame oil + one extra tablespoon for finishing.
  • 2 tablespoons of honey or agave nectar.
  • 1 tablespoon brown sugar
  • 1 tablespoon grated fresh ginger
  • 1 garlic clove grated
  • the juice and the zest of one small orange.

Garnish with:

  • Thai Basil to garnish
  • Black or gold sesame seeds
  • 1 Red chili thinly sliced

Instructions

  1. In a bowl whisk all the sauce ingredients. Reserve 1/3 of the sauce to marinate the tofu squares.
  2. Start by making your sauce. Place all its ingredients in a bowl and whisk. Set aside 1/3 of the sauce and marinate the tofu. While the tofu is absorbing all the flavors, proceed to cut and prepare your vegetables and garnishes.
  3. Bring a large pot of water up to a boil. Unlike regular pasta, you do not need to salt the water. Once the water is boiling place the noodles and monitor constantly, using a pasta spoon to prevent the noodles sticking. Bring the water up to simmering. Do not let it boil. Follow the instructions in the package, taste, it should have some elasticity to it. Usually takes around 4-5 minutes because they cook through quickly. Keep an eye on them to avoid overcooking. When the pasta is ready drain the noodles into a colander. Immediately return them to the pot and fill the pot with cold water. Leave the water running into the pot a bit until the noodles cool down. Gently with your hands rinse the noodles in threads.*( see picture below) until they feel less starchy. Drain them again in a colander and allow them to drain. You can transfer them to a bamboo mat, to remove the excess water.
  4. In a non-stick pan proceed to saute the marinated tofu until golden brown. A little scorching on the edges adds great flavor.

  5. In a large bowl season the noodles with a tablespoon of sesame oil and the sesame seeds.

  6. Divide all noodles evenly into 2 or 4 bowls, garnish with the Juliane carrots, cucumbers, avocado, sautéed tofu, edamame, red chili.
  7. Serve a small sauce bowl per person for extra dipping the noodles. Enjoy!
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Blueberry-Orange Buckwheat Pancakes

Blue Berry Orange Buckwheat Pancakes ~ Yes, more please!

 If I have to choose between pancakes and French toast, I will choose French toast, except when it comes to Buckwheat pancakes. Everything changed the day I tried Buckwheat flour. I’m not gluten intolerant, but in the recent years I’ve noticed how much better I feel when I omit processed white flour. This is huge for me because at one point in time I was really committed to baking as a full time career; I even considered opening a business. Life takes you in mysterious ways, and my body did not like to be in a daily contact with a high content of sugars, white flour, or saturated fats. I always think of the analogy of an alcoholic opening a bar or being a bartender… not the best choice right?…So in my research, changing my habits to better quality foods and whole grains, I stumbled upon buckwheat while I was watching an episode of “No Reservations” with Anthony Bourdain. He was visiting Brittany, France (it is a great episode you should look it up).  It featured the beautiful French peninsula surrounded by the English channel, the Celtic Sea, Atlantic Ocean and the Bay of Biscay; lots of amazing scenery. Buckwheat is a staple of this region, pancakes, galettes, and crepes are made with this type of flour. If I remember well, he was served a galette and my mouth just dropped!. So there I was, trying to find Buckwheat flour and not a lot of stores carry it. I found a brand that I still buy and love: Organic and Whole Grain Bob’s Red Mill Organic Buckwheat Flour. For my friends in Mexico it is “Harina de Alforfón or Trigo Negro”( Im sure you can find it in an ecotienda or Mamá Coneja).
Despite the name, buckwheat is not wheat; not a grain but a fruit seed, It is high in Omega-6, protein, fiber, all the B vitamins, Magnasium, Potassium, Rutin and Selenium. It is easy to digest, and GLUTEN FREE!!! So if you have experienced a burst of sleepiness after eating a short stack of regular white flour pancakes, try this recipe. You will feel great and energized after eating them. No bloating, no crawling for the antacid.
Buckwheat flour makes light and fluffy pancakes with a nutty flavor that goes very well with any fruit, maple syrup, or agave nectar.  This recipe is easy. Listed below is the standard recipe followed by the vegan version, with substitutions. I hope you like it as much as I do!

Pancake abstract ~ Yes, more please!

Blueberry-Orange Buckwheat Pancakes

Makes 6-8 4” small pancakes

dry:

1 cup of buckwheat flour
2 teaspoons of Baking powder
2 tablespoons of coconut sugar
1 good pinch of kosher salt

wet:

1 cup of unsweetened coconut cream
1 egg
2 tablespoons of melted coconut oil, melted butter or a mild extra virgin olive oil.
1/2 teaspoon of vanilla extract
The zest of one whole small orange.
The squeezed juice of ½ an orange, save the other half you will need it later!
Little extra butter for the pan. (You can use soy spread if vegan)
For Vegan pancakes: substitute:
1 tablespoon of ground flax seed + 3 tablespoons of water= 1 egg
1 cup of Soy milk or Almond milk will replace the total dairy.
Other variations: Add a pinch of cinnamon and nutmeg instead of the Orange zest.

Method:

1. In a medium size bowl mix all dry ingredients. Next, whisk all wet ingredients. Proceed and mix wet and dry until well combined; small lumps in the batter are ok. THis batter is a bit on the thicker side, If is too tick feel free to add bot of  water, milk or any non-dairy free will work great.
2. In a separate bowl, rinse and dry blueberries. I usually don’t mix them into the batter, I prefer to place them individually so I can distribute them evenly.
3. Cut fresh strawberries and macerate with the juice of the other ½ orange.
4. Have your Ice cream scooper ready!. I’m a free shape pancake maker, never perfectly round!… but I find it helps portion and shape by pouring the batter with a ice cream scooper *(see picture below) , especially with this batter since its a bit thicker than regular pancake batter.
5. Over a medium heat non-stick pan, proceed and start cooking the pancakes. Add a little butter to pan, wait until bubbly and melted. Place one scoop of batter wait 10 seconds and start adding the blueberries. It takes approximately 1-2 minutes per side, when you start to see burst bubbles on the edge of the pancake is ready to flip. Continue to cook until golden brown. Proceed with the rest of the batter.

Note: Because of the darker color nature of the flour, you will have to monitor the heat a little more than normal, and do not worry if they look a little more than golden brown.

Blue Berry Orange Buckwheat Pancakes _step by step ~ Yes, more please!

Blue Berry Orange Buckwheat Pancakes_you are so fluffy!!! ~ Yes, more please!

Warm up your Maple syrup and serve with the macerated strawberries, fresh blueberries and pistachios.

I love the contrast in flavor between cooked and fresh blueberries so don’t hesitate to double up on them! 

 Can you smell the love?

Blue Berry Orange Buckwheat Pancakes ~ Yes, more please!

Sorry, but I have to say that I will never miss

the refined white flour… No More!… Enjoy!

Blue Berry Orange Buckwheat Pancakes_no bites left! ~ Yes, more please! Music Pairing: The essential-Dave Brubeck

Blueberry-Orange Buckwheat Pancakes

Makes 6-8 4” small pancakes
Course Breakfast, Brunch, dinner
Cuisine wholesome
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Mariana McEnroe

Ingredients

dry:

  • 1 cup of buckwheat flour
  • 2 teaspoons of Baking powder
  • 2 tablespoons of coconut sugar
  • 1 good pinch of kosher salt

wet:

  • 1 cup of unsweetened coconut cream
  • 1 egg
  • 2 tablespoons of melted coconut oil melted butter or a mild extra virgin olive oil.
  • 1/2 teaspoon of vanilla extract
  • The zest of one whole small orange.
  • The squeezed juice of ½ an orange save the other half you will need it later!
  • Little extra butter for the pan. You can use soy spread if vegan
  • For Vegan pancakes: substitute:
  • 1 tablespoon of ground flax seed + 3 tablespoons of water= 1 egg
  • 1 cup of Soy milk or Almond milk will replace the total dairy.
  • Other variations: Add a pinch of cinnamon and nutmeg instead of the Orange zest.

Instructions

  1. In a medium size bowl mix all dry ingredients. Next, whisk all wet ingredients. Proceed and mix wet and dry until well combined; small lumps in the batter are ok. This batter is a bit on the thicker side, If is too tick feel free to add a bit of water, milk or any non-dairy free will work great.
  2. In a separate bowl, rinse and dry blueberries. I usually don’t mix them into the batter, I prefer to place them individually so I can distribute them evenly.
  3. Cut fresh strawberries and macerate with the juice of the other ½ orange.
  4. Have your Ice cream scooper ready!. I’m a free shape pancake maker, never perfectly round!… but I find it helps portion and shape by pouring the batter with an ice cream scooper *(see picture below), especially with this batter since its a bit thicker than regular pancake batter.
  5. Over a medium heat non-stick pan, proceed and start cooking the pancakes. Add a little butter to the pan, wait until bubbly and melted. Place one scoop of batter wait 10 seconds and start adding the blueberries. It takes approximately 1-2 minutes per side when you start to see burst bubbles on the edge of the pancake is ready to flip. Continue to cook until golden brown. Proceed with the rest of the batter.
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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~-Yes-more-please

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

Honey Jalapeno Corn Bread

Adapted from : “Boggy Creek Farm recipe”

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

*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.

Music Pairing: https://youtu.be/CIYS9EQWkXg

 

Tomato Salad and Honey Jalapeño Corn Bread

Serves 4 Use at least 3 different kinds of tomatoes, choose whatever looks best to you at your farmer market. For the salad I made I used: Honey Jalapeno Corn Bread Adapted from: “Boggy Creek Farm recipe”
Course bakegoods, Brunch, dinner, Lunch, Salad
Cuisine wholesome
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Mariana McEnroe

Ingredients

FOR THE SALAD:

  • 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.

FOR THE HONEY JALAPENO CORNBREAD:

  • 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-

Instructions

  1. 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. There are 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.
  2. Preheat the oven to 400* F degrees.
  3. Measure all your Ingredients and Place a small 8” Cast Iron skillet in the oven to heat. Add the 2 teaspoons of Oil.
Combine all dry ingredients. Add wet ingredients mixture into the 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 lightly golden top. Take the skillet to the table to serve warm with the salad.

Recipe Notes

*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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