May 27, 2011

Roasted Corn and Black Bean Salad

Episode 12 - Memorial Day Salad, er, Salsa, or Pico de Gallo? I tackle the Black Bean and Roasted Corn salad you saw from the last episode per your requests. For more, visit www.thefirehousechef.com for more.
Formats available: MPEG-4 Video (.m4v)


Fuel

Black Beans (1 can rinsed)
Corn (2 cobs)           
½ Purple Onion       
Roma Tomatoes (3)
Jalapeno
Lime
Garlic (1 clove)
Cilantro (1 bunch)
Salt and Pepper

Vessels and Tools
Medium bowl
Tongs
Knife

Tactics

Roast the cobs over a direct flame and char all sides then remove from heat and allow them to cool. Meanwhile, de-seed the tomatoes then dice along with the onion garlic, and jalapeno. Stand the cobs on end and remove the kernels with your knife. Mince the cilantro. Mix the black beans, corn, tomatoes, onion, garlic, jalapeno, cilantro, the juice of the lime, and then salt and pepper to taste.

May 11, 2011

Georgia On My Mind

Finally home after two weeks away. Started in Vegas with a Bellagio Buffet mixed in then a few days at the Nevada Nuclear Test Site eating military food, then back to Vegas filling my belly with food from Mon Ami Gabi, Mario Batali's restaurant at the Venetian, and the Hash House a go go, I had my fill of good food. Then I hit the road, driving 2000+ miles back to my home state with stops in Albuquerque, Oklahoma City, and Nashville. Tasted a lot of local cuisine and have been inspired to share some of what I learned. Expect a new episode soon.
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