Tag Archives: rooster sauce

Spicy Corn Salad

Before I start backtracking again, I couldn’t let another day go by before I shared the recipe for the spicy corn salad I made Saturday.  It’s my new favorite summer side salad!

Spicy Corn Salad  | Oysters & Pearls

I ran across {this post} on one of my favorite food blogs, Tartelette, a few weeks ago and it’s been on my mind ever since.  Mine looks nothing like the Tartelette pictures, but as usual, I adapted based on what I had on hand, which was the very last bit of our garden tomatoes.  I had pictured more of a traditional southern corn salad when I read the recipe, so that’s what I made it more like.  You can adjust the amount of sriracha to your own taste.  The heat from the sriracha goes so well with the tang from the vinegar and the sweetness of the corn, tomatoes and pepper.

Spicy Corn Salad (adapted from Tartelette)

ingredients

– approximately one ear of corn per person, shucked and cleaned
– a few tomatoes (at least 4), depending on how many ears of corn you use, washed and chopped
– one or two yellow bell peppers, washed, cored, & diced

for the vinaigrette
(adjust depending on how much corn you use – this will cover most amounts, just don’t overdress it)

– 1 tablespoon vegetable oil
– juice of half of a lime or lemon
– 1/4 cup white wine vinegar
– 2 tablespoons sriracha (or to taste)
– 1/2 teaspoon salt
– 1/2 teaspoon pepper
– 1/4 cup olive oil

instructions

Brush corn with vegetable oil and heat grill over medium heat.  Grill until the kernels start to get golden to dark brown.  Keep an eye on them and don’t let them burn.  Remove from heat and let cool.  When they’re cool, use a knife to remove the kernels from the cob (see the trick below to make this easier).  Add cut up tomatoes and bell pepper to the corn and toss.  In a small bowl, whisk together all the dressing ingredients and drizzle over the salad.  Optional: garnish with a squirt of sriracha and wedges of lemons or limes.

Grilled Corn for Spicy Corn Salad | Oysters & Pearls

We were planning for a crowd, so I grilled 9 ears of corn.  You want them just barely cooked through and with some added color.

Grilled Corn for Spicy Corn Salad  | Oysters & Pearls

Set those aside and let them cool while you chop your tomatoes and pepper and mix up the vinaigrette.

To remove the kernels, the easiest way I’ve found to do this is to use a bundt pan.  You stick the bottom of the ear of corn into the hole in the center of a bunt pan, then run a sharp knife down the ear to cut the kernels off. Just keep rotating either the ear of corn or the pan, and pretty soon you’ll fill it right up.

Quick & Easy Way to Cut Corn Off the Cob | Oysters & Pearls

Please excuse those janky fingernails.  And thanks to Wheat for the picture!

My vinaigrette was pretty spicy, and I probably should have toned it down for others in the crowd.  I  need to realize that not everybody likes spicy food as much as I do.

Even though it was really hot, it was still delicious.  My mouth is watering right this second.

Sriracha Vinaigrette for Spicy Corn Salad | Oysters & Pearls

Coincidentally, I believe this vinaigrette would be awesome on any salad, but it really just plays so nicely with the corn and tomatoes.

I love the color of this salad.  It would be really pretty was lime wedges to add a bit of green color to the dish, or maybe some green bell pepper or green onions.

Spicy Corn Salad | Oysters & Pearls

Yum!  You should make this ASAP.  Just trust me.  Make it while the sweet corn and tomatoes are at their peak and as ripe as possible.  It’s summer in a bowl.

Oddly enough, it is feeling like fall here in SoWeGa right now, which is crazy!  So I’ll be making this as much as possible to savor the last remnants of summer while I can.

20130818-170606.jpg

Chicken Tacos & Jalapeno Hot Sauce

There is a new Mexican restaurant in town (no, I’m not cheesily referring to our own home) that serves the BEST, most legit Mexican food in all the land. It’s called Taqueria Los Sanches, in case you’re ever in Bainbridge. I have never been very excited about “Mexican” food, but this place is so good. They hand make all of their salsa, hot sauces, even their tortillas, I’m pretty sure. Their chicken tacos haunt me in my sleep, they’re so good. Flour (soft) tortilla, chicken, fresh onion and cilantro, and sliced avocado, with a squeeze of lime and a drizzle of their delicious homemade jalapeño hot sauce. I’ve definitely, unashamedly, instagrammed their tacos, as seen below.

20130630-172940.jpg

As you probably have deduced, I LOVE HOT SAUCE. I love Crystal, I love the Rooster sauce, I love it all. Heck, I’ve even come to love Tabasco, and I’m dying to visit Avery Island. Thus, I have become obsessed with the “green hot sauce” at Taqueria Los Sanches. The sweet girl who works there was kind enough to tell me how they make it, and this is the story of how I attempted to recreate it.

Jalapeno Hot Sauce | Oysters & Pearls

Jalapeño Hot Sauce (adapted from Taqueria Los Sanches in Bainbridge, Georgia)

ingredients

– as many jalapeños as you can get your hands on
– half a vidalia onion
– 2 tablespoons onion powder
– 2 tablespoons garlic powder
– 1 teaspoon vegetable oil

Boiling Jalapenos for Hot Sauce | Oysters & Pearls

Boil peppers whole (“tails removed”) for 15 minutes or so with the rest of the ingredients. Remove from heat and puree. I only had a food processor, which didn’t puree the seeds as well as theirs was, so I pressed the hot sauce through a fine mesh strainer with a ladle and a canning funnel. It made it much runnier than theirs, which will be perfect to transfer into old hot sauce bottles. It’s almost the exact same consistency as Crystal or Tabasco hot sauce. Also, since I strained the seeds out, it’s not nearly as hot as Taqueria Los Sanches’ version. Leave ’em in if you want! Side note: I really need an immersion blender. Or just any blender. Or both.

Jalapeno Hot Sauce  | Oysters & Pearls

I ended up with 3 and a quarter jars of hot sauce. Because I don’t have a ton of room in the fridge, like ever, I decided to go ahead and process these in a hot water bath simply to see if they would be shelf stable. The best practice , however, would be to keep them in the fridge, since this recipe does not contain vinegar.  Botulism is serious business!

Jalapeno Hot Sauce Recipe | Oysters & Pearls

Since we had all this hot sauce around, naturally it was taco night at the Kirbo house. I tried to recreate my favorite tacos from Taqueria Los Sanches as best as I could, but we really just made it a taco bar of sorts.

Chicken Taco Toppings | Oysters & Pearls

Tomatoes, onions minced with cilantro, and fresh avocado slices. The limes didn’t make it into the picture above, but they are an essential part of these tacos.

Chicken Tacos | Oysters & Pearls

So much Mexican goodness!!

Chicken Tacos with Avocado | Oysters & Pearls

Might I recommend some legit Los Sanches tacos for your 4th of July celebrations? They are so colorful and festive and fresh! They’d also be tasty with shrimp or fish.

Whatever you’re doing to celebrate this great nation of ours, be safe and remember, freedom isn’t free. Thank a soldier or a veteran this weekend!

‘Murica.

20130617-145309.jpg