Grilled Corn Salsa

My dad grows corn.

He brought over a bag of freshly picked corn the other day.

The first thing I did was put a pot of water on the stove to boil.

Freshly picked corn is so sweet!

After I ate an ear--or two--I set out to make corn salsa.

Ingredients:

4 ears of sweet corn

1/2 cup minced red onion

3 green onions

1/2 cup diced celery

1/2 cup diced cucumber

1/2 cup diced jicama

1/2 cup diced red pepper

1 cup loosely packed chopped cilantro

1 minced small jalapeno pepper, seeded & deveined

1 garlic clove, minced

juice of 1 lemon and 1 lime--about 1/4 cup total

1/4 cup olive oil

1/2 teaspoon ground cumin

salt and pepper to taste

optional:

1/4 cup Trader Joe's Orange Muscat Champagne vinegar

This is the corn that my dad grew.

He hadn't been using pesticides awhile back, so sometimes the corn had worms.

It made shucking the corn quite the experience--the possibility of finding a worm wriggling around eating the corn kernels!

Even though I grew up shucking corn and finding a worm--shaking the worm off into the trash with the corn husks, then cutting that part of the cob off--it's still creepy to find a worm.

My dad doesn't like to spray the whole field with pesticides, so what he's been doing the past couple of years, is put a little dab of a pesticide on the silk of each ear of corn--because that's where the pests lay their eggs.

For the pests, the corn silk is a highway into the ear of corn where the worms can gorge themselves.

By the time the corn matures, the pesticide has lost its potency and the manufacturer says the produce is safe for humans.

That's why I be sure to take the silk off before cooking and strip off some of the husks too.

I took out the silk, stripped some of the husk, washed the corn and put it on the grill on low heat for 6 minutes, then turned them over for 5 more minutes.

They steamed fine with all the moisture, but they weren't getting the slight char that I wanted, so I took the husks off.

And concluded that it would be a lot easier to start with the corn already husked.

If you're going to be eating it on the cob, it's kind of fun to have the husk on it pulled back--but next time, I'm taking it all off to start with!

I like to use the celery tops and leaves, so I diced those.

Then the red onion.

Cucumber.

You don't have to use all the vegetables I do, you can add whatever veggies you like in the corn salsa.

The jicama had a Melissa's sticker on it, and the surface was covered with a thin, waxy substance.

It must be on there to keep it from losing moisture, so you need to peel the skin off.

I forgot to take a photo of the jicama before I peeled it, that's the top in the photo above.

This is the peeled jicama.

I tried to dice it small, like the kernels of corn.

Add the juice of one lime and one small lemon, as well as 1 jalapeño pepper.

I take the seeds and the veins out--not everyone in my family likes heat.

Be careful when you're handling the jalapeño--its juices can sting your eyes and your skin if you're sensitive.

Finely chop the jalapeño.

Best test it before putting the whole thing into the salsa.

You can always add more, but it's impossible to take them out once they're in and the salsa is too hot.

Thinly slice the green onions.

When the corn has cooled, cut the corn off the cob.

You need to cut like you're cutting into the cob a bit, otherwise you'll just get the top of the corn kernel.

Do that to all the ears of corn.

The photos might look like it's more than you have--that's because I'm making a double batch to take to a retirement party tonight.

Put all the ingredients into a large bowl and add 1/2 teaspoon cumin and salt and pepper to taste.

Add the lemon & lime juices as well as the olive oil.

The red bell pepper adds such nice color.

There it is, corn salsa.

Taste and adjust seasoning.

When I tasted it, it needed some punch--so I added a 1/4 cup Orange Muscat Champagne Vinegar to round out the flavors.

I like to add corn salsa to tacos and burritos as well as add it to salads.

It's also good as a side dish.


Itadakimasu!



***



Over the weekend, Wes and Connie were here working on the video for their upcoming wedding.

We're making a slideshow to show at their reception.

It's fun getting to know Connie better, even though I've known her since she was in elementary school and her basketball team played against Karen's.

I've gotten to know her differently lately--since I've been spending so much time perusing the photos of her life and editing video--while working on their slideshow.

Connie's very steady--a rock for Wes.

And very practical minded.

She's funny, too.

Connie loves Wes unconditionally, just as he is.

Wes has a lot of interests and hobbies that consume him and take a lot of his time.

He's good for her, too.

She says he makes her live outside her box. 

I love working on a project with Wes.

I learn a lot from him.

He's very creative.

And fun.

The above 3 photos are by Lauren Miyake Photography.

You will love Lauren's Father's Day post for her dad!



***

Ingredients:

4 ears of sweet corn

1/2 cup minced red onion

3 green onions

1/2 cup diced celery

1/2 cup diced cucumber

1/2 cup diced jicama

1/2 cup diced red pepper

1 cup loosely packed chopped cilantro

1 minced small jalapeno pepper, seeded & deveined

1 garlic clove, minced

juice of 1 lemon and 1 lime--about 1/4 cup total

1/4 cup olive oil

1/2 teaspoon ground cumin

salt and pepper to taste

optional:

1/4 cup Trader Joe's Orange Muscat Champagne vinegar

Husk the corn and grill it over a low fire on the barbecue until it is lightly charred. While the corn cools, chop the vegetables and combine them in a large bowl.

When the corn is cool enough to handle, cut the kernels from the cob, cutting into the cob a little to get the full kernel. Add the corn to the vegetables. Add the lemon and lime juice and spices, along with the orange champagne vinegar if desired.

Taste and adjust flavors.

Serve chilled.

Grilled Japanese Aji Mirin-Boshi

Have you had your Omega-3s today?

Oily fish has gained such popularity at my house.

My husband likes to eat healthy.

I talked about it a little when I made mackerel in my Holy Mackerel! post.

Aji is a type of mackerel--Spanish mackerel, and mirin-boshi means it's saturated in mirin--sweet cooking sake.

This is my husband's idea of a great meal.

All I really have to cook is rice--and then I send him outside to grill the fish!

I bought this package at Marukai Market.

You can most likely find something like it at any Asian grocery store.

What you're looking for is Aji (that's Spanish mackerel) Mirin-Boshi.

This label was on the bottom of the package.

It's also called Prepared Horse Mackerel, Aji Mirin-Boshi.

Simply take it out of the package and cook it on the grill over low heat.

Cook it until it gets some nice color being careful not to burn or tear the skin.

Serve with some fresh, lightly salted cucumbers and few grape tomatoes, along with some steamed brown rice.

Itadakimasu!

***

Did you notice the Japanese dolls in the background of the previous photo?

They're Japanese kokeshi dolls.

I love kokeshi.

My favorites are specifically the kind with the bobble-y heads and the elaborate painting.

I got this one when I visited Nagoya, years ago.

It's still one of my favorites.

From what I understand, this style of kokeshi was popular in the 1950's and 1960's.

My favorites are the old-fashioned ones that have kimonos painted on.

I don't remember how I got started collecting them.

Maybe it was when I was a little girl and a tiny kokeshi was included in the package of katsuo-boshi (shaved fish).

What I really like about them is the detail of the paint.

They even have cowboy kokeshi dolls.

I really love cowboys, too!

No printable recipe.

Cheesy Impossible Zucchini Pie

Does anyone remember the Impossible Bisquick Pies from the 80's?

I think they're called Impossible Pies because they're Impossibly Easy.

That they are.

Easy.

Remember that bag of sliced zucchini I was going to give away when I made Zucchini Okazu?

The zucchini was still in the refrigerator, despite my best attempts to give them away.

When we got back from our camping trip and looked for something fast and easy to make, this casserole was the choice.

I had put 10 cups of sliced zucchini in a zippered plastic bag and squeezed as much air out of the bag as possible before sealing it.

That seems to work for me to keep vegetables--especially lettuce--fresh for a longer time.

It worked really well for the sliced zucchini.

My mother used Bisquick, so I keep some on-hand.

I don't use it too often, so I keep mine in a zippered plastic bag in the freezer.

I have this really old recipe in a binder and use it as a guideline just to make the 'crust'.

The egg, milk and Bisquick mixture makes the casserole's crust.

Ingredients:

10 cups sliced zucchini

1 sweet onion, chopped

4 cups sliced mushrooms

3 cloves garlic, minced

2 cups grated 

pepper jack cheese

For the crust:

1 1/2 cups milk

3 eggs

3/4 to 1 cup Bisquick

Start by mincing the garlic and chopping the onions.

Get them going in a skillet with about a tablespoon or so of olive oil.

Don't you just love the smell of garlic, onions and olive oil?

I do.

Then slice the mushrooms.

Put them in the skillet with the garlic and onions.

Then add the sliced zucchini.

Season with salt, pepper and a few chili flakes.

If you have meat eaters, you can brown a half-pound of ground meat, today I'm using ground turkey.

I ran outside and picked a couple of sprigs of rosemary and a small handful of thyme.

Pick off the leaves--if the stem is not woody, you can finely chop the stem, otherwise just zip the leaves off--and give them a rough chop.

Add the herbs to the zucchini mixture and turn off heat when the zucchini are just wilted.

Grate the cheese.

You can use any kind of cheese you like or have on hand.

Spray the casserole dish(es) with cooking spray or rub the edges with butter.

I'm making two, one meatless.

If you only have one vegetarian in your family, you might be able to use one big casserole dish and make a third of the casserole meatless, since you layer the ingredients in this dish.

Just a thought.

Put the zucchini mixture on the bottom, then put the cheese on top, 1 cup per casserole.

Add the Bisquick, milk and eggs to the blender.

I added a 1/4 cup Bisquick because I had liquid left from the zucchini mixture and didn't want to dump it, so I put it in the blender vessel.

Improvise.

Blend the mixture until it's all combined well.

Pour half of the Bisquick mixture over each casserole.

It should cover the veggies.

Then put them into a 400 degree F oven for 35 to 40 minutes.

Does anyone notice anything?

I forgot to add the ground meat!!!

Not to worry.

If that happens to you, simply take the casserole out of the oven and add the ground meat on top.

You don't even have to stir it, just sort of push it down under the Bisquick mixture a bit and pop it back in the oven.

When it's golden brown on top, it's done!

You can jiggle the dish a little to be sure it's set.

The great thing about these Impossible Pies, is that you can pretty much invent a new one every time you make it.

Spinach, bacon, swiss cheese and mushrooms is good.

So is taco meat, tomatoes, onions and cheddar cheese.

A bag of frozen vegetables and left over shredded chicken works too.

Serve it with a nice green salad.

Yum!

Itadakimasu!

***

Here are some more photos from our weekend trip to Big Sur.

Remember Beeto?

I just got a very nice thank you note from her in the mail for taking her with us to Big Sur.

She's very thoughtful.

She and Karen call themselves "custers".

Cousins that are like sisters.

You might think Gary is doing the crane move from Karate Kid.

He and Mitchell are hooking the trailer up to go home.

Thanks again, Mitchell and Karen!

We had a great time!

Beeto kept score of how many games each person won.

We played Wits and Wagers, multi-player solitare, daihimin (that's a Japanese card game that my sister-in-law from Japan taught us--like Big 2), and other games.

She also keeps a cookie count.

Who eats the most cookies?

Beeto's taking Spanish in school.

We talked all about Gorda Springs and what it means.

She said, Chubby Lady Springs.

Fat Lady wouldn't be nice.

And Beeto's nice.

She was excited to stop and see the sea lions near San Simeon.

They made loud noises.

Dixie was scared!

Mostly they basked in the sun.

A few wiggled in from the ocean.

Beeto loved it!

She got particularly excited to see this brown little guy.

She said it looked EXACTLY like her dog Wammer!

EXACTLY!

We stopped in Moro Bay.

And these two talked about how scary it would be to climb these stacks all the way to the top.

Someday, Beeto's going to grow up and might not think it's so much fun to go with us on vacation, especially without her cousins.

Maybe.

But maybe not.

Until then, we are so thankful and happy she chooses to come with us.

Beeto, it wouldn't be nearly as much fun without you!

***

Ingredients:

10 cups sliced zucchini

1 sweet onion, chopped

4 cups sliced mushrooms

3 cloves garlic, minced

2 cups grated 

pepper jack cheese

Optional--1/2 lb. ground turkey, browned

For the crust:

1 1/2 cups milk

3 eggs

3/4 to 1 cup Bisquick

Mince garlic and chop onions. Saute them in about a tablespoon or so olive oil until wilted. Add sliced mushrooms and zucchini. Saute over medium-high heat until wilted. Season with salt, pepper and chili flakes to taste. Set aside.

Grate cheese. Prepare baking dish(es) with cooking spray or butter. Preheat oven to 400 degrees F.

Divide zucchini mixture into two casserole dishes or one big one. Sprinkle browned ground meat over zucchini as desired. Top with cheese. 

Put Bisquick, milk and eggs into blender and blend until well combined. Pour over zucchini mixture. Cook in oven 35 to 40 minutes or until set and golden brown. Serve with green salad.