On a little Thursday night two weeks back, Ms. Taylor Ann Jacobson got funky with her immersion blender. This post, unfortunately due to a delay in recipes being sent, will be mostly photos with some light captioning. Here goes:
Corn Avocado and Arugula Salad!
Also, bonus round (but sort of against the rules…), Taylor made a merengue with poached peaches!
Summer Tomatoes, Corn, Crab and Avocado Salad (Tay did not use crab, per the rules.)
1 pint grape tomatoes, cut in half
1 hass avocado, diced
2 hot peppers such as serrano or jalapeños, diced fine (seeds removed for mild)
1 1/2 cups roasted corn kernels
1/3 cup chopped red onion
2 limes, juice of (or more to taste)
1 tsp olive oil
2 tbsp chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, lime juice, olive oil, pinch of salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
In a large bowl combine chopped avocado, tomatoes, hot pepper and corn. Combine all the ingredients together, add cilantro and gently toss. Adjust lime juice, salt and pepper to taste.
Roasted Corn and Poblano Chicken Soup (Tay did not use chicken, per the rules)
4 Poblano peppers – 500 for 10 minutes, turn,
2-3 tablespoons extra light olive oil
1 medium onion, diced
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoons cumin
1 teaspoons chili powder
1 teaspoon oregano
4 cloves garlic, grated
32 ounces low sodium vegetable broth
3 cups hot water
3 cups frozen corn
3 tablespoons cornmeal, mixed with a splash of water
8 oz Monterey jack Cheese, shredded
2/3 sour cream
1/8 – 1/4 teaspoon of Cayenne
Crumbled Queso Fresco (or additional Monterey Jack)
Sliced Avocado (my favorite part!)
Preheat oven to 500ºF (or Broil) and place whole peppers on a baking sheet. Allow to roast for 30-40 minutes (turning avery 8 to 10 minutes), until peppers are good and soft & skin is blistered and dark. Remove from oven and place and seal in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able to pull the stems/seeds out and peel the skins off easily. Dice the peppers and set aside until ready to use.
In a large pot over medium high heat, saute the onions in olive oil until beginning to soften (5-8 minutes). Add the garlic powder, salt, cumin, chili powder, oregano and garlic and saute for 30-45 seconds, until fragrant.
Add the broth, hot water, corn, and chopped Poblanos; bring mixture up to a boil. Add the cornmeal (mixed with a little water) and stir into boiling soup. Reduce heat to low and simmer for 15-20 minutes and allow to thicken a bit. When ready to serve, add the cheese and sour cream and stir until heated and cheese is melted.
Taste soup, and if needed add a little cayenne for heat (NOTE: some peppers are spicier than others, so you want to taste it before you add the cayenne – it may not be necessary).
Serve with tortilla chips, sliced avocado, additional cheese (or crumbled queso fresco), and cilantro.