cwc nbc5 june 2002

Grilled Corn and Spicy Pinto Bean Salad

Serves 8

Celebrate fresh corn season with this smoky-spicy salad that will help cool the heat of summer.

4 ears fresh sweet corn

1 (15-ounce) can pinto beans, drained and rinsed

1 cup diced tomato

1/2 cup diced cucumber

3/4 cup salsa

2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

Husk corn and remove silks. Rinse ears of corn under cold water. To grill corn, place husked ears of corn on the grill over medium-high heat. Cook with the grill top closed for about 1 to 2 minutes per side (4 to 6 minutes total), until corn is tender and slightly caramelized in some spots. Cool for 5 to 10 minutes and cut corn kernels off the cob. Combine all remaining ingredients with the corn in a medium bowl, stirring well to mix. Chill 15 to 30 minutes to let flavors blend. Keeps in the refrigerator up to 5 days. Serve as a side dish to grilled meats or fish, as a stand alone salad in lettuce cups, or as a salsa-relish with baked tortilla chips and/or raw vegetable dippers such as wide bell pepper strips and cucumber slices.

Notes:

For a delicate-sweet flavor, steam or boil corn until tender, about 3 to 4 minutes total. Let cool for 5 to 10 minutes and cut corn kernels off the cob. If desired, you can substitute 2 cups canned corn (drain first), or 2 cups frozen corn (thaw first), for the grilled corn.

Thai-Style Chicken Salad

Serves 4

Cool, crisp ingredients are tossed with an aromatic Thai-style salad dressing. Next time you fire-up the barbecue, grill a couple of extra chicken breasts to enjoy in this flavorful salad.

2 tablespoons soy sauce

2 tablespoons peanut butter

2 tablespoons rice vinegar

2 tablespoons lime juice

2 tablespoons vegetable oil

1/2 teaspoon Thai sweet chili sauce (optional)

2 grilled boneless/skinless chicken breasts, chilled and thinly sliced

2 cups shredded cabbage

1 cup shredded carrots

1 cup chopped broccoli

1 cup thinly sliced red bell pepper

1/2 cup thinly sliced green onions

In a small bowl, whisk together soy sauce, peanut butter, rice vinegar, lime juice, vegetable oil, and Thai sweet chili sauce. In a large bowl, combine the remaining ingredients. Pour dressing over the salad and toss to combine. Serve immediately. Salad will keep in refrigerator for up to 2 days.

(Air Date: June 8, 2002)

Roasted Eggplant Dip

Serves 4 to 6

This cool and creamy dip is great for summer entertaining and utilizes the eggplant, one of the most beautiful vegetables (actually a fruit---it is closely related to the tomato).

1 large eggplant

2 tablespoons tahini

2 tablespoons lemon juice

2 cloves garlic, minced

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon olive oil

chopped mint & pistachios for garnish

pita bread to serve

Place eggplant in a baking pan and bake in a preheated 350°F oven for 30 to 45 minutes, until soft. Remove from oven and cool for 15 minutes. Peel eggplant and place softened flesh in the workbowl of a food processor fitted with a metal blade. Add tahini, lemon juice, garlic, salt, and pepper, and process for 30 to 60 seconds, until smooth. Pour mixture into a pretty serving bowl and drizzle olive oil over the top. Sprinkle chopped mint and pistachios over all for garnish. Serve with pita bread and vegetable dippers (if desired) on the side.

Notes:

Tahini is a ground sesame seed paste. Find it in the international section of the grocery or at a Middle-Eastern market. If you cannot find it, you can substitute 1/2 teaspoon toasted sesame seed oil (find in the Asian section of the grocery store).

Homemade Waffles with Fruit and Hazelnuts

Serves 4 (2 waffles each)

When was the last time you made waffles? Have you ever made waffles? This quick and easy recipe is so much fun that it may become a weekend morning tradition. You can even transform this into a dessert by adding a scoop or two of your favorite ice cream!

1 3/4 cups flour

2 tablespoons toasted wheat germ

1 tablespoon brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 1/2 cups milk

1/4 cup melted butter

2 eggs, lightly beaten

2 cups diced fresh fruit or berries

1/2 teaspoon lemon zest

1/4 cup chopped toasted hazelnuts

syrup for topping

In a medium bowl, whisk together flour, wheat germ, brown sugar, baking powder, and salt. Add to the flour mixture the milk, butter, and eggs, stirring until just combined. In a small bowl, combine fruit and lemon zest; reserve. Preheat and prepare surface of waffle iron according to manufacturer’s directions (oil or spray surface with vegetable oil spray, etc.). Pour 1/4 to 1/3 cup batter into each waffle quadrant (I am using a Belgian waffle iron with four quadrants). Close the lid of the waffle iron and cook for 5 to 7 minutes until waffle is golden brown. (Remember not to peek during the first 2 minutes of cooking time, as this may cause the waffle to separate.) Place waffles on a baking sheet and keep warm in a 200° F oven while making the remaining waffles. To serve, place two waffles on a pretty plate. Top with 1/2 cup fruit/lemon zest mixture. Sprinkle 1 tablespoon chopped hazelnuts on top. Repeat with remaining waffles, fruit, and nuts. Serve with your favorite pancake/waffle syrup. Makes about 8 waffles.

Notes:

The waffle iron used in my demonstration is the VillaWare Belgian Waffler (Professional Series Four Square). For more information about VillaWare, visit: www.villaware.com. Keep in mind that other styles of waffle makers may require more or less batter. Always follow manufacturer’s directions when making waffles.

Find toasted wheat germ in the cereal section of the grocery store. You do not need to toast it, as the product comes that way.

To toast hazelnuts, place in a baking dish and bake at 350°F for 6 to 8 minutes, until warmed through. Cool for 5 to 10 minutes, then coarsely chop with a knife, or use a food processor (much easier!).

Fresh Berry Trifle

Serves 8

Celebrate the Fourth of July with this quick and easy, refreshing, red-white-and-blue, summer dessert.

1 (3.4-ounce) package instant vanilla pudding

2 1/2 cups milk

4 cups cubed angel food cake

2 cups blueberries

2 cups sliced strawberries

fresh mint for garnish

Combine vanilla pudding mix and milk in a medium bowl. Beat with an electric hand mixer on low speed, or whisk, for 2 minutes; reserve. In a clear glass bowl or trifle bowl, layer half of the angel food cake, blueberries, strawberries, and reserved pudding. Repeat the layers. Garnish with fresh mint, if desired. Keeps in the refrigerator for up to 8 hours before serving.

Notes:

You can use any variety of fruit in this recipe, such as raspberries, blackberries, peaches, bananas, mangoes, melons, etc.

(Air Date: June 29, 2002)