Midday Fix: Flavor City’s Bobby Parrish makes grilled lemon and sweet potato corn salad

Bobby Parrish
www.flavcity.com

Grilled Lemon and Sweet Potato Corn Salad

Ingredients:
2 sweet potatoes, peeled
3 ears of fresh corn, husk on
1 red pepper, cut in 4 large pieces
1 orange pepper, cut in 4 large pieces
1 poblano pepper
4 radishes, diced
small handful of flat leaf parsley and fresh mint, finely chopped
3 oz of feta cheese
1 pound of freshly cooked English peas, or 1/2 cup cooked frozen peas
juice of 1 grilled lemon
1 Tbs extra virgin olive oil
pinch of kosher salt

Rub for potatoes, or store bought Cajun rub works well.

2 Tbs smoked paprika
A pinch of cayenne pepper
1 tsp dried thyme
1 tsp kosher salt

Optional: 1 handful of hickory wood chips, soaked in water for 1 hour, and put in a tin foil pouched with holes punched in it.

Directons:
For the salad:
Set the grill to medium and leave the door open. Boil potatoes for 20 minutes (can be done ahead of time) and cut lengthwise into planks. On both sides, rub some EVOO and season generously with the rub. Rub grill grates with oil, and grill for 10 minutes on each side until nice char marks appear. Soak the corn in cold water for 10 minutes, and grill for 20. Peel off the husk, and cut off the kernels. Rub the poblano pepper with EVOO and grill until all sides are charred. Place in zip-top bag for 10 minutes, this will make it easier to peel off the skin, then chop roughly. Grill the red & orange peppers until slightly charred, about 7 minutes per side, and roughly chop. Add everything but the potatoes to a large bowl with the peas, radishes, mint, and parsley, and toss with the grilled lemon juice. Pile all the ingredients from the bowl on a platter or deep salad bowl, and layer the potatoes all around the salad. Crumble on the feta cheese and serve.

*Grill Tip: Add the wood chip pouch under the grill grates, and it will smolder and give your vegetables a smoky flavor. Experiment with different types of wood as they all have unique flavor.

Sweet Potato & Crab Cake Sandwich

Sweet Potato Biscuits
Makes 4-5 biscuits

Ingredients:
1 cup all-purpose flour
1 Tbs brown sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
4 Tbs cold unsalted butter, cut into cubes
1/2 cup fresh or canned sweet potato puree, cold
1/4 cup buttermilk

Directions:
Preheat oven to 425F. Mix the first five ingredients in a large bowl. Add the butter, and use your fingertips to “cut” all the butter into the flour mixture until well incorporated. Add the puree and buttermilk and stir to combine. Spoon mixture out onto a lightly floured surface, and knead the dough until it comes together. If mixture is too wet and sticky, add more flour one Tbsp at a time. Flatten the dough into a large disk half inch to an inch thick. Use a biscuit cutter or glass to cut rounds out and place on a sheet tray lined with parchment paper. Bake for 20-25 minutes, and let rest.

Crab cakes
Makes 4-5 cakes

Ingredients:
1 pound lump crab meat
1/2 cup soda crackers crumbs
1 Tbs mayonnaise
1 Tbs finely chopped fresh chives
1 Tbs Dijon mustard
zest of 1 lemon and juice of half
1 egg
Kosher salt and ground pepper
2 Tbs extra virgin olive oil

Directions:
Combine first 8 ingredients in a large bowl, and gently mix being careful not to break up the crabmeat. Form mixture into small patties and place in the fridge on a parchment lined sheet tray for at least 1 hour or even overnight. Preheat a pan over medium heat with the oil, and cook the cakes 3-4 minutes each side until nicely golden brown.
*Tip: When forming the crab cakes, wet your hands with water, that way the mixture won’t stick to your hands.

Creamy Mojo Sauce
Makes 5 oz

Ingredients:
juice of half an orange and lime
1 tsp dried oregano
1/2 tsp ground cumin
1 garlic clove, creamed into a paste
1 Tbs extra virgin olive oil
1-2 Tbs chopped cilantro or parsley
Kosher salt and ground pepper to taste
1/2 cup plain Greek yogurt

Directions:
Combine the first 7 ingredients in a bowl, mix in the yogurt. Can be made days ahead of time.

To make the sandwich, spread the mojo on the bottom half of the biscuit bun, then top off the crab cake.

Grilled Fish Tacos with Pickled Red Onion and Corn Salsa

Ingredients:
2- 8oz great lakes whitefish filets
2 limes, halved
2 lemons, halved
1-2 red onions, finely sliced
2 ears of fresh corn
2 Tbs chopped cilantro
corn or flour tortillas
1 Tbs extra virgin olive oil
Kosher salt and pepper
liquid from a jar of pickles

Directions:

For the salsa:
Put the sliced red onions in the pickling liquid, and let marinate for as little as two hours, or up to a couple weeks.  Soak the corn in their husks in cold water for 10 minutes then grill over high heat for 20 minutes until the husk is slightly charred. Grill the halved limes and lemons over med-high heat until the flesh has nice grill marks. In a bowl, combine the corn kernels, some of the pickled onions, juice of half a lime, cilantro, EVOO, S&P, and mix it up.

For the fish:
Pre-heat your grill to high and season the fish with kosher salt. When the grill is hot, rub the grates with vegetable oil using a paper towel and tongs; this will prevent the fish from sticking. With the grill door open, grill the fish for 3-4 minutes on the first side, flip and grill another 3-4 minutes. While the fish is cooking, squeeze a little of the grilled lime and lemon juice on each side. If the fish feels like it is sticking, give it another minute to cook and it will release.  While the fish is resting for a couple minutes, grill the tortillas over medium heat just so they warm up.

Setup a taco bar with chopped avocados, sour cream, lettuce, and wrap the tortillas in a cloth napkin to keep warm.

*Grilling Tip: Once the fish is on the grill, don’t try to move it or it will stick and fall apart. Just flip it once and walk away.

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