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- Thread starter pam
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Fresh corn & black bean salsa/dip
This has been a favorite every time I've made it.
3 ears fresh corn
butter
1 can Bush's Seasoned Black beans
one small UGLI tomato
1 small shallot or green onion (your preference)
fresh cilantro
fresh lime
ground cumin
ground coriander
salt/pepper
Scrap 3 ears of fresh corn (I like bicolor)
Saute in ~1 TBL of butter for a few minutes to lose the starchy raw taste.
Drain and rinse black beans. NOTE: Even though they get rinsed, I still think the SEASONED taste better than regular canned.
Small dice fresh tomato and put through salad spinner to remove excess water. Or seriously BLOT to remove excess water.
If using the shallot, I mince and sauté briefly. I'm not crazy about raw onion. If using scallions, slice thinly.
Toss all together and sprinkle slightly with cumin & coriander (no more than a 1/4 tsp).
Add freshly squeeze fresh lime juice. Toss.
Add salt and pepper to taste (important to do this after lime)
Add chopped cilantro to taste.
I love this with "Garden of Eat'n" Blue Corn tortilla chips, which would also go well with your dip.
Easy to make ahead and refrigerate, but zap a few seconds to re-melt the butter on the corn. Otherwise, you'll taste it and you shouldn't. However, don't zap too long...dip should still be slightly chilled.
This has been a favorite every time I've made it.
3 ears fresh corn
butter
1 can Bush's Seasoned Black beans
one small UGLI tomato
1 small shallot or green onion (your preference)
fresh cilantro
fresh lime
ground cumin
ground coriander
salt/pepper
Scrap 3 ears of fresh corn (I like bicolor)
Saute in ~1 TBL of butter for a few minutes to lose the starchy raw taste.
Drain and rinse black beans. NOTE: Even though they get rinsed, I still think the SEASONED taste better than regular canned.
Small dice fresh tomato and put through salad spinner to remove excess water. Or seriously BLOT to remove excess water.
If using the shallot, I mince and sauté briefly. I'm not crazy about raw onion. If using scallions, slice thinly.
Toss all together and sprinkle slightly with cumin & coriander (no more than a 1/4 tsp).
Add freshly squeeze fresh lime juice. Toss.
Add salt and pepper to taste (important to do this after lime)
Add chopped cilantro to taste.
I love this with "Garden of Eat'n" Blue Corn tortilla chips, which would also go well with your dip.
Easy to make ahead and refrigerate, but zap a few seconds to re-melt the butter on the corn. Otherwise, you'll taste it and you shouldn't. However, don't zap too long...dip should still be slightly chilled.
This is also surprisingly good: Grape Salsa
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=145153
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=145153
Here are some apps that I have posted here that are all T&T
and always go over well if you might want something other than a dip.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=150572
and always go over well if you might want something other than a dip.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=150572
I hosted a large bridal shower yesterday and one of the apps was Traca's Whipped Feta
that I put in filo cups. You could actually transport them in the containers that the little filo cups come in.
Guests LOVED them!
http://eat.at/swap/forum1/227153_My_new_summer_favorite_Whipped_Feta_and_Tomato_Crostini
that I put in filo cups. You could actually transport them in the containers that the little filo cups come in.
Guests LOVED them!
http://eat.at/swap/forum1/227153_My_new_summer_favorite_Whipped_Feta_and_Tomato_Crostini
REC: Roasted Beets, Goat Cheese and Arugula Salad
I used arugula instead of watercress and only red beets. This was a HUGE hit!
Roasted Red and Golden Beet Salad
This composed two-toned beet salad is a showstopping way to highlight the vegetable's natural
beauty. We recommend dressing the red beets separately from the golden beets to preserve each one's rich jewel coloring (red beets aren't shy about spreading their natural beauty around).
• Yield:
Serves 6 (serving size: 2/3 cup watercress and about 8 beet wedges)
Print
Ingredients
• 1 pound red beets (about 3 medium beets), trimmed
• 1 pound golden beets (about 3 medium beets), trimmed
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons honey
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• 4 cups chopped watercress
• 2 ounces goat cheese, crumbled (about 1/2 cup)
Preparation
1. Preheat oven to 375°.
2. Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.
3. Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.
4. Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.
I used arugula instead of watercress and only red beets. This was a HUGE hit!
Roasted Red and Golden Beet Salad
This composed two-toned beet salad is a showstopping way to highlight the vegetable's natural
beauty. We recommend dressing the red beets separately from the golden beets to preserve each one's rich jewel coloring (red beets aren't shy about spreading their natural beauty around).
• Yield:
Serves 6 (serving size: 2/3 cup watercress and about 8 beet wedges)
Ingredients
• 1 pound red beets (about 3 medium beets), trimmed
• 1 pound golden beets (about 3 medium beets), trimmed
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 1/2 teaspoons honey
• 1/2 teaspoon minced garlic
• 1/4 teaspoon kosher salt, divided
• 1/8 teaspoon freshly ground black pepper
• 4 cups chopped watercress
• 2 ounces goat cheese, crumbled (about 1/2 cup)
Preparation
1. Preheat oven to 375°.
2. Wrap beets in foil. Bake at 375° for 1 hour and 20 minutes or until tender. Remove beets from oven; remove from foil. Cool.
3. Combine oil, vinegar, honey, garlic, 1/8 teaspoon salt, and pepper in a medium bowl, stirring with a whisk. Pour half of oil mixture into a separate medium bowl. Spread watercress over a large serving platter.
4. Remove skin from cooled beets; cut each beet into 8 wedges. Add red beets to one bowl of oil mixture; toss to combine. Add yellow beets to other bowl of oil mixture; toss to combine. Arrange beet wedges over watercress; sprinkle evenly with remaining 1/8 teaspoon salt and cheese. Drizzle with any remaining vinaigrette from bowl used to dress golden beets.
The rest:
We had 50 guests:
Apps:
Chicken Salad (with pecans and currents, etc.) in Filo Cups
Whipped Feta in Filo Cups
Main Meal:
Flank Steak
Hawaiian Rolls
Roasted Beet, Goat Cheese, and Arugula Salad
Corn Salad (with Red Pepper, Red Onion and lots of fresh basil)
Fruit Salad
Dessert:
3 Layer Chocolate Fudge Cake
Glazed Almond Cake with Strawberries (on the side)
Vanilla Bean Cake with Lemon Curd/Cream Cheese Frosting
I'll try to post some pictures when I have some. We were very fortunate - the day was picture perfect. We live on a small lake and we set up tall bistro tables in the living room for people to mingle and had 3 decorated tables on the deck (also a dining room table and breakfast area table so basically everyone could sit down). We have a finished lower level with full kitchen and we served dessert down there, andhad seating for all down there (folding chairs/couches/etc ) and gifts were piled on a pool table. The theme was "Love is Sweet" so I had some banners made up, and I had lots of pink vases and table runners. Flowers were plentiful!
ONLY because as a second career started 7 years ago in the party favor business did I have a clue how to decorate, set it up, etc - LOL! I'm not even sure I knew what a party favor was 8 years ago - more LOL. Our party favors were homemade sugar cookies decorated with a pink royal icing heart surrounded by white royal icing, cello bagged and then placed in a burlap "Best Day Ever" (my niece's favorite saying) bag.
We had 50 guests:
Apps:
Chicken Salad (with pecans and currents, etc.) in Filo Cups
Whipped Feta in Filo Cups
Main Meal:
Flank Steak
Hawaiian Rolls
Roasted Beet, Goat Cheese, and Arugula Salad
Corn Salad (with Red Pepper, Red Onion and lots of fresh basil)
Fruit Salad
Dessert:
3 Layer Chocolate Fudge Cake
Glazed Almond Cake with Strawberries (on the side)
Vanilla Bean Cake with Lemon Curd/Cream Cheese Frosting
I'll try to post some pictures when I have some. We were very fortunate - the day was picture perfect. We live on a small lake and we set up tall bistro tables in the living room for people to mingle and had 3 decorated tables on the deck (also a dining room table and breakfast area table so basically everyone could sit down). We have a finished lower level with full kitchen and we served dessert down there, andhad seating for all down there (folding chairs/couches/etc ) and gifts were piled on a pool table. The theme was "Love is Sweet" so I had some banners made up, and I had lots of pink vases and table runners. Flowers were plentiful!
ONLY because as a second career started 7 years ago in the party favor business did I have a clue how to decorate, set it up, etc - LOL! I'm not even sure I knew what a party favor was 8 years ago - more LOL. Our party favors were homemade sugar cookies decorated with a pink royal icing heart surrounded by white royal icing, cello bagged and then placed in a burlap "Best Day Ever" (my niece's favorite saying) bag.
Another retro would be the cheddar cheese olives. Or spinach squares. Something I have
made that always gets a rave is sausage balls in chutney sour cream.
or pigs in pigs... cocktail weiners wrapped in bacon and brushed with some kind of savory/sweet jam or barbecue sauce and baked till the bacon is cooked. They disappear REALLY quickly!
made that always gets a rave is sausage balls in chutney sour cream.
or pigs in pigs... cocktail weiners wrapped in bacon and brushed with some kind of savory/sweet jam or barbecue sauce and baked till the bacon is cooked. They disappear REALLY quickly!
I made this for mothers day! Thx again Traca for posting a great recipe. I mounded the feta on
a silver platter, added extra basil then had the tomatoes on top. Around the platter, I had the baguettes for each person to help themselves. Really pretty presentation, and easier for me.
Such a lovely recipe. Best to use really fresh garlic! YUM!
a silver platter, added extra basil then had the tomatoes on top. Around the platter, I had the baguettes for each person to help themselves. Really pretty presentation, and easier for me.
Such a lovely recipe. Best to use really fresh garlic! YUM!
Look at this one--and google for others. Mine came from a gone cookbook! ;o)
But this is the idea.
http://allrecipes.com/recipe/16959/spinach-cheese-squares/
But this is the idea.
http://allrecipes.com/recipe/16959/spinach-cheese-squares/
The best deviled eggs I ever had were from a lady who brought a bunch to a club luncheon
I asked her how she made them and she said, "very simple, fresh ranch eggs, good mayo and French Tarragon." I have never forgotten those eggs and have tried to duplicate them to no avail. Maybe she had a secret ingredient.
I asked her how she made them and she said, "very simple, fresh ranch eggs, good mayo and French Tarragon." I have never forgotten those eggs and have tried to duplicate them to no avail. Maybe she had a secret ingredient.