Carrot Salad

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From the kitchen of One Perfect Bite...There are so many excellent recipes for barbecue and summer grills, that I've decided not to muddy the waters, and, plan instead, to devote my energy to the sides and desserts that pull summer barbecues together. I wanted to start with this lovely carrot salad that has several things to commend it. To wit, it is easy, inexpensive and delicious. The recipe was developed by Bobby Flay and I think you'll enjoy this simple, colorful salad. It is made with large carrot coins that are dressed with a refreshing cumin-scented lemon dressing. It is important to make the dressing while the carrots cook. You'll want it ready to go once the carrots have been sliced and are still warm. The warm carrots better absorbed the dressing and the salad will be more flavorful if it dressed while it is hot. The salad can be served cold or at room temperature. I prefer room temperature. This is such a nice refreshing salad that I really hope all of you will give it a try. Here is how it's made.

Carrot Salad...from the kitchen of One Perfect Bite courtesy of Bobby Flay and The Food Network

Ingredients:
6 large carrots, peeled
1/4 cup fresh lemon juice
2 cloves garlic, finely chopped
2 teaspoons ground cumin
1/8 to 1/2 teaspoon cayenne pepper
1 teaspoon salt, plus more for water
1/4 cup olive oil
1/4 cup finely chopped flat-leaf parsley

Directions:
1) Bring a large pot of salted water to a boil. Add whole carrots and cook until just cooked through, about 8 to 10 minutes. Drain and cut carrots into 1/2-inch thick slices.
2) Whisk together lemon juice, garlic, cumin, cayenne, and salt in a large bowl. Slowly drizzle in olive oil until emulsified and stir in parsley. Add warm cooked carrots and toss to combine. Serve cold or at room temperature. Yield: 4 to 6 servings.









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Spiced Corn on the Cob

From the kitchen of One Perfect Bite...We've had a lot of sweet corn this summer, and while it came from neighboring states, it was not truly local. Our corn was planted late due to weather conditions, and it simply wasn't ready for harvest until now. A middling supply of local corn is finally available in our markets, so the upside of the downside is we'll be able to enjoy fresh sweetcorn through October. My problem is finding new ways to fix it. My grandchildren adore corn on the cob, and because I'm boss and quite formidable, they got to have it any time they wished while they were visiting. Now the Silver Fox enjoys corn as much as the next man, but when he saw ears of it on the kitchen counter he asked me to prepare it a different way. I didn't have enough corn to make a casserole or special dish, so I decided to make a spicy version of the plain boiled corn we had had so much of. There are myriad recipes for spiced corn on the web and I grabbed bits and pieces from several of them to make the corn below. It turned out well and I thought you might enjoy it. It goes especially well with Mexican or Southwestern dishes. Here's the recipe.

Spiced Corn on the Cob...from the kitchen of One Perfect Bite

Ingredients:
4 large ears sweet corn
2 tablespoon olive oil
2 tablespoon butter
2 jalapeno pepper, seeded and minced
1/2 teaspoon toasted cumin seeds
1/4 teaspoon ground cumin
1/2 teaspoon pepper

Directions:
1) Fill a large saucepan half full with water; bring to a boil. Add corn; cover and cook for 5-7 minutes or until tender.
2) Meanwhile, in a small saucepan, heat oil and butter over low heat until butter is melted. Stir in the jalapeno, cumin and pepper. Drain corn; brush with butter mixture. Serve immediately. Yield: 4 servings.









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Summery Sweet Corn- Stainless Steel Thumb
Quick Corn Saute - Sweet Life
Grilled Corn on the Cob - My Catholic Kitchen
Lemon Pepper Corn on the Cob - Beloved Green

Cumin Crusted Pork Chops

From the kitchen of One Perfect Bite...This is not a recipe for the faint of heart or those whose palates aren't attuned to strong flavors. I thought long and hard before deciding to share this recipe with you. I finally reasoned that there were enough people who would enjoy the dish to warrant including it here. It is, however, a recipe that you'll either love or hate. I guarantee there won't be any fence sitters at your table. The dish is vaguely Hispanic and its dominant flavor is cumin, lots of cumin. To help balance the in-your-face flavor of these spice crusted chops, I serve them with creamy cheese grits and a lovely peach or mango salsa. The three elements work really well together and produce an altogether satisfactory meal. I'm not sure it would work as well with other sides, though cheese flavored mashed potatoes might work as an alternative to the grits. Pork is a big favorite at my table. Small families constantly deal with food packaged in quantities that can't be eaten in a single sitting. Pork and chicken help solve what could be an on-going war with leftovers. Years ago, pork received a culinary black-eye because it was cooked to death and had no moisture left in it when served. New cooking techniques, particularly brining, have helped solved the problem of dessicated meat. I always brine my pork and the recipe I use to do that can be found here. This is a really simple recipe that I first found in the New York Times. Save for brining the chops, I've made no changes to the original recipe. I have, however, made modest changes to the instructions for their preparation. The crust is what makes these chops interesting. To assure one forms without burning the coating, I use a blazing hot skillet. That's accomplished by putting the pan into the oven while it preheats and then transferring it to a burner to brown the chops. If you are looking for something arrestingly different and like strongly flavored food, you'll love these chops. Here's the recipe.

Cumin Crusted Pork Chops...from the kitchen of One Perfect Bite courtesy of the New York Times

Ingredients:
4 (1-1/2-inch thick) brined boneless pork loin chops
1 teaspoon kosher salt
4 teaspoons grainy Dijon mustard
2 tablespoons crushed cumin seeds
1 teaspoon cracked black pepper
1 teaspoon canola oil

Directions:
1) Place a large (12-inch) cast iron skillet in oven. Preheat oven to 450 degrees F. Pat pork chops dry. Sprinkle both sides with salt, then brush each side with mustard. Press cumin and pepper into mustard coating.
2) Using oven mitts, remove skillet from oven and place over high heat. Add oil and heat until it smokes. Add pork chops and brown for 2 minutes on each side. Transfer skillet back to oven and bake just until chops are cooked through, about 12 minutes. Serve immediately. Yield: 4 servings.

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