Summer Street Corn

summer perfection

My family is big on superlatives. Everything is always “BEST SONG EVER” or “MOST INTERESTING FACT IN THE UNIVERSE” or  “GREATEST MARGARITA IN THE HISTORY OF ALL TEQUILA DRINKS” or “MOST WONDERFUL FRIENDS ON EARTH.”

You get the picture.

Sure, this kind of zeal is probably irritating to people who aren’t intimately involved with the Taylors, but I live for this enthusiasm. It has contributed to the highest highs and lifted me up from the lowest lows in my life. It’s the kind of passion that has the power to permeate a deflated spirit that comes with the most terrible-horrible-no-good-very-bad-day.

The passion shows through in my family’s cooking. Not in a corny way like I cry into a soup and everyone in the restaurant cries too, but I really love watching people eat food I prepare for them especially if it’s a group who makes me feel all warm and fuzzy inside. I spent the weekend cooking up a storm with my mom and we made an awesome menu comprised of this corn, fish tacos, papas fritas, and a banging kale salad. It was, if I do say so myself, the BEST MEAL EVER (or at least, of the summer thus far).

This street corn is a riff off of my sister’s favorite corn from a restaurant in Nantucket. Unfortunately, she missed it this time, but #humblebrag, I think it’s better than the restaurant version. It’s going to become a staple in repertoire and I see myself making it every time I have access to a grill this summer.

Summer Street Corn (adapted from Saveur)

6 large ears corn, with husks still attached

1 cup ricotta salata, grated

for the crema

2 cups mayonnaise

juice of 2 limes

1/4 cup ketchup

2 tablespoons vinegar from jalepeños en escabeche

salt & pepper to taste Preheat the grill to medium-high heat.

Fill a large bowl or pot with water. With the husks still attached, place ears of corn in water and soak for 30 minutes. While you soak the corn, make the crema. In a medium-sized bowl, mix together mayonnaise, lime juice, ketchup, vinegar from the japeleños en escabeche until combined. Add salt and pepper to taste.

Remove corn from water. Place corn on the grill for approximately 10 minutes. Remove ears of corn and peel back the husks one layer at a time, keeping the husks intact. Remove the silk and discard. Brush each ear of corn liberally with the crema. Transfer corn to grill to cook, turning occasionally. Grill corn for approximately 20 minutes until charred and cooked through. Sprinkle grated cheese directly on the warm corn and allow to melt. Best served alongside a massive margarita.

{Double Batch} Tuscan Kale Salad + Garlic Croutons

it’s glorious, trust me

Way back when in the baby days of this blog (December 2010), kale was a complete mystery to me. Since I was living in LA at the time, you’d think I would have been more tuned into this supergreen because of the city’s obsession with green juices. It wasn’t until a few months later when I was a bit more rooted in California that discovered the kale salad at Gjelina and I became completely obsessed.

Kale can be quite unappetizing to the untrained eye, which was part of my initial hesitation. The gnarly texture and dark green, purple, or sometimes black colors can definitely be a turn-off, but hopefully this salad will turn you into a believer. The salad is substantial enough to eat as a full meal and it makes for a great side. I dare you to leave the croutons on the baking sheet until you’re ready to serve them — it’s extremely difficult to do. Just be sure to make this with people who will love you in spite of, or perhaps because of, the crazy garlic breath it will give you.

P.S. As amazing as this salad is, Molly and I will have SWEETS for you next week!!!

Tuscan Kale Salad + Garlic Croutons (kale salad recipe adapted from Shutterbean and Porta, crouton recipe adapted from Shutterbean)

for the salad

1 bunch Tuscan kale

2 radishes

2 cloves of garlic

1/4 cup extra virgin olive oil

juice of 1 lemon

1/4 cup finely grated Pecorino cheese

pinch red pepper flakes

salt & pepper to taste

for the croutons

1 loaf ciabatta

3 tablespoons butter, melted

3 tablespoons olive oil

3 cloves garlic, chopped

1 teaspoon dried dill

1 teaspoon dried oregano

1 teaspoon dried basil

salt & pepper to taste

Wash kale and trim kale from stalks, discard stalks and chop kale into ribbons. Slice radishes thinly with a sharp knife or mandolin. Place kale and radishes in a large bowl.

Using a heavy knife, mince garlic cloves. If you have a mortar and pestle, it’s fun to break it out to turn the garlic into a paste. Place garlic in a small bowl and add olive oil, lemon, Pecorino, red pepper flakes, and salt and pepper. Whisk to combine ingredients and set aside.

Preheat the oven to 350 degrees.

Melt butter in a small saucepan over medium heat. Transfer to a small glass bowl or glass. Add olive oil, garlic, dried dill, oregano, basil, and salt and pepper. Slice ciabatta into 1 or 2-inch pieces and place in large bowl. Pour butter and olive oil mixture over bread and toss with a spatula until bread is coated. Transfer on to a rimmed baking sheet and cook for 15 minutes, tossing occasionally until bread is golden brown.

When croutons have cooled, add them to the bowl with the kale and radishes. Pour dressing over salad and toss to incorporate.  Let salad sit for 5 minutes for the flavors to marry, then serve and enjoy in all its garlicky glory.

crusty ciabatta turned croutons