GOOD SUMMERTIME RECIPES

Appetizer

Fire Roasted Corn Salsa

2 good size ears of yellow corn

1 large red onion

2 medium tomatoes

4 jalapeño peppers

3 serano peppers

½ Bunch of cilantro

Juice of 1 lemon

Juice of 1 lime

½ tablespoon of garlic salt

½ tablespoon of fresh ground black pepper

1/4 tablespoon of cayenne pepper (optional) Remove husk from corn and place directly on grill. During winter or bad weather, the coils of an electric stove will work just fine. Grill corn till are sides are darkened but not black. Remove corn from grill and let cool. While corn is cooling, finely chop: red onion, tomatoes, peppers, and place in plastic mixing bowl. When corn has cooled, cut kernels off of cob and add to mixing bowl. Chop cilantro and add to top of chopped vegetables and peppers. Add lemon and lime juices, garlic salt, black and cayenne peppers. Mix well, place lid on bowl and refrigerate several hours. Mix well before serving. Serve with tortilla chips.

Makes approximately 8 – 10 servings.

I watched Emeril make this on his show and adapted his food network recipe to fit my taste. The corn is the most important ingredient as it gives the salsa sweetness there wouldn’t be otherwise. Feel free to add different ingredients or leave out what you don’t like. When done right there should be a variety of flavors taking place at different times.

Andrews Guacamole

1 large red onion

2 medium tomatoes

2 Jalapeño peppers

2 Serrano peppers

½ Bunch of cilantro

Juice of 1 lemon

Juice of 1 lime

½ tablespoon of garlic salt

½ tablespoon of fresh ground black pepper

1/4 tablespoon of cayenne pepper (optional)

3 good sized avocadoes

1 tsp. Worcestershire sauce

1 tsp. mayonnaise

1 tsp. hot sauce

Finely chop: red onion, tomatoes, peppers, and place in a plastic mixing bowl. Chop cilantro and add to top of the chopped vegetables and peppers. Add lemon and lime juices, garlic salt, black and cayenne peppers on top of the chopped cilantro, mix well. In a separate plastic bowl, peel, deseed and mash the avocadoes. Thoroughly fold in mayonnaise, hot sauce and Worcestershire Sauce to the mashed avocadoes. Thoroughly mix the vegetable and pepper mixture with the avocado mixture. Place plastic wrap on top of the guacamole mixture and push down to form an air tight seal. Place lid on the plastic bowl and refrigerate for several hours. Mix well before serving. Serve with tortilla chips.