Brian’s Fish Tacos w/Corn Salsa & Chipotle Mayo

Fish tacos corn salsa n aioli sauce (2)Serves 4 to 6
Prep time: 10 minutes; cooking time: 10- to-15 minutes

Ingredients

  • 4-to-6 tilapia fillets
  • A little olive or vegetable oil (just enough to coat pan)
  • Salt & Pepper to taste
  • Southwest seasoning
  • 8, 6-inch flour tortillas, heated
  • Garnishes – cilantro, lettuce, grilled corn kernels, salsa, chipotle mayo (1/2 cup mayo mixed w/little lemon juice & chipotle chili powder to taste)

Directions

  • Heat oil in medium, nonstick skillet over medium-high heat.
  • Pat fish dry; season fish w/Salt & Pepper, Southwest seasoning; put in hot skillet; cook about 2-to-3 minutes per side (or until golden brown); remove from skillet.
  • Assemble tacos in following layers:
      • 1st layer – tortilla
      • 2nd layer – tilapia fillet
      • 3rd layer – garnishes

*Note: You can grill the fish, instead of fry it.

Brian’s Tomato, Corn and Greens Salad

Serves 6 to 8Assorted tomato salad
Prep time: 10 minutes; no cooking time
Ingredients

  • 2 cups grilled assorted heirloom tomatoes, seeds removed, roughly sliced
  • 2 cups assorted heirloom tomatoes, seeds removed, roughly sliced
  • 1 cup grilled corn kernels
  • ½ yellow onion, chopped
  • ½ cup ground cherries
  • 1 bunch sorrel
  • 2 cups purslane
  • 4 cups Malabar spinach
  • ¼ cup mint, roughly chopped
  • ½ cup olive oil
  • ¼ cup sparkling wine vinegar
  • Salt & Pepper to taste

Directions

  1. In small bowl, whisk together oil, vinegar, Salt & Pepper; set a side.
  2. In large bowl, add rest ingredients, half vinegar mixture; toss until ingredients are lightly coated w/mixture (add more liquid if necessary).

 

Brian’s Grilled Gazpacho Shots

Serves 2 to 4Brian's gazpacho
Prep time: 5 minutes; cooking time: 15-to-20 minutes
Ingredients

  • 2 large tomatoes
  • 1 cucumber, cut in half lengthwise
  • 1 medium red onion, cut in half
  • 1 carrot
  • 1 jalapeño
  • Extra virgin olive oil
  • Salt to taste
  • ¼ cup grilled corn kernels (recipe below)
  • Garnishes—chopped cucumbers, grilled corn kernels

Directions

  1. Coat tomatoes, cucumber halves, onion halves, carrot, jalapeno w/olive oil; put vegetables on hot grill; grill covered until tender (about 15 minutes); cool.
  2. Roughly chop cooled cucumber, tomatoes, onions, jalapeño.
  3. Add corn, chopped ingredients to food processor or blender (use ½ jalapeño if don’t want too spicy).
  4. Pulse to chunky stew-like consistency.
  5. Spoon mixture into shot glasses (can also serve in salad bowls).
  6. Top w/chopped cucumbers, grilled corn kernels.

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Grilled Corn Kernels
Makes about 1 cup
Ingredients

  • 2 ears of corn w/husks

Directions

  1. Place corn on hot grill (while grilling, turn corn every few minutes, so it cooks evenly on all sides).
  2. Cook for 5-to-7 minutes or until kernels are tender, not mushy.
  3. Carefully peel husks back, but don’t remove.
  4. Remove, discard silk; return corn to grill; cook until kernels have char marks.
  5. When done, remove from grill; let sit for a few minutes to cool.
  6. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.

Chef Tee’s Tomato & Grilled Corn Salad

Serves 2 to 4Tomato n Grilled Corn Salad
Prep time: 5 minutes; no cooking time
Ingredients

  • 1 large tomato, sliced
  • 1 cup grape tomato halves
  • 2 cups grilled corn kernels
  • 1 medium garlic clove, diced
  • 2 Tbsps. red vinegar
  • ¼ cup olive oil
  • Salt & Pepper to taste
  • Favorite bread, toasted
  • Garnishes—chopped parsley and oregano

Directions

  1. In medium bowl, toss all ingredients except bread and garnishes.
  2. Garnish w/parsley and oregano.
  3. Serve w/favorite toasted bread.

Grilled Corn Kernels

Grilled cornMakes about 1 cup

Ingredients

  • 2 ears of corn w/husks

Directions

  1. Place corn on hot grill (while grilling, turn corn every few minutes, so it cooks evenly on all sides).
  2. Cook for 5-to-7 minutes or until kernels are tender, not mushy.
  3. Carefully peel back husks  and remove.  (Do not remove husks if you want to use them as handles).
  4. Remove, discard silk; return corn to grill; cook until kernels have char marks.
  5. When done, remove from grill; let sit for a few minutes to cool.
  6. Hold cob straight up over flat surface (plate, tray or cutting board), then cut down cob with sharp knife to remove the whole kernels.
  7. Add to salad, salsa, guacamole or serve as a side dish.