Tuesday, September 06, 2005
The Roasted Corn’s Roasted Corn Salad
Makes 5 very generous portions or 8 appetizer portions ( I like it when it serves 5).
2 cloves of chopped garlic
olive oil (extra virgin, you should know that)
9 ears of corn
2 T butter
1/2 t hot pepper flakes
kosher salt to taste
2 cups shitake mushrooms
2 cups toasted walnuts (roughly chopped)
20 cherry tomatoes cut in half
8 arugula leaves per portion
grated goat cheese or grated provolone
If you have a grill, grill the corn, if you don’t boil it and relax. However you cook it, when it is done, cut the corn off the cob and set it aside.
Get two frying pans going. Coat the bottom of each pan with a layer of olive oil, not too deep, because the garlic and mushroom are going dancing not swimming. Saute the garlic in one pan and the mushrooms in the other.
When the garlic has softened add the corn, butter, hot pepper flakes, kosher salt and the tomatoes.
Cook until heated through then add the cooked mushrooms, and the walnuts. Make sure the mixture is very hot, portion the mixture onto 5- 8 plates and then top each portion with 8 arugula leaves. Grate firm mild goat cheese or provolone over the arugula. Serve and wait for the compliments.
Makes 5 very generous portions or 8 appetizer portions ( I like it when it serves 5).
2 cloves of chopped garlic
olive oil (extra virgin, you should know that)
9 ears of corn
2 T butter
1/2 t hot pepper flakes
kosher salt to taste
2 cups shitake mushrooms
2 cups toasted walnuts (roughly chopped)
20 cherry tomatoes cut in half
8 arugula leaves per portion
grated goat cheese or grated provolone
If you have a grill, grill the corn, if you don’t boil it and relax. However you cook it, when it is done, cut the corn off the cob and set it aside.
Get two frying pans going. Coat the bottom of each pan with a layer of olive oil, not too deep, because the garlic and mushroom are going dancing not swimming. Saute the garlic in one pan and the mushrooms in the other.
When the garlic has softened add the corn, butter, hot pepper flakes, kosher salt and the tomatoes.
Cook until heated through then add the cooked mushrooms, and the walnuts. Make sure the mixture is very hot, portion the mixture onto 5- 8 plates and then top each portion with 8 arugula leaves. Grate firm mild goat cheese or provolone over the arugula. Serve and wait for the compliments.
