Spicy Corn and Peach Salad

The great test between blogger and other platforms continues.
So far I've learned that posting on Tumblr is a joy, but its near impossible for people to find your blog. The SEO on WordPress is far better, but I'm still debating on whether all the extra effort is worth it.

As promised, posting my recipes on both sites until everything is sorted.

Spicy Corn and Peach Salad (posted originally on WTF do I make with this? )

I served this as a warm salad, but I’m sure it would be just as good cold.

• 4 ears of corn, shucked
• 1 peach, preferably a low acid white peach like a Frail Beauty, diced
• 1 large or 3 baby red onions, sliced thinly
• 2 jalapenos, seeded and finely diced
• a splash of apple cider vinegar
• 1 tablespoon butter

- remove the kernels from the ears of corn. This is best handled by running a sharp knife down the corn cob in a wide bowl, then turn the back of the knife towards the corn and run the knife down it again, to get the ‘cream’ of the corn.

- combine the corn, jalapeno, peach and add a splash of vinegar. Salt and pepper to taste.

- In a heavy skillet, melt the butter. If you desire to add more kick to the corn, add some cayenne pepper (just a dash) to the melted butter.

- Add the onion and a pinch of kosher salt.

- Sauté the red onion in the butter for a few  minutes, until just softened.

-Add the corn mixture and cook until heated through.

This could also benefit from some ingredients added after cooking, which I didn’t have on hand, such as some blueberries, maybe some cilantro if you like that sort of thing.

Roasted Stone Fruit Squish

Stone fruit season in full force now, with various sorts of cherries, peaches and apricots piled high, and I couldnt help myself but to stuff my bags with them at Alemany this morning.

What I didnt count on was more than a few of those fruits being so burstingly ripe that they did just that - burst. In my bag.

Nothing pisses me off more than fruit that goes into my bag looking nice and round and coming out looking, well. Oblong.

(actually many things piss me off more, but nothing else has come up yet this morning)

Anyway. Fruit enthusiasts like myself (Should I refer to my self in such a way? It sounds…dirty) know that bruised and broken fruit must be culled from the rest of the group immediately so that the malady does not spread. And by malady I mean that all that lovely (probably expensive) fruit you just bought getting moldy by the next day.

Squishy fruit no longer looks nice and it a big messy to eat out of hand, but the flavor is still great - especially when the squish part has happened recently.

Here’s one thing you can do with squishy fruit: Make a squish. It sounds gross but tastes wonderful. Roasting fruit brings out a whole new side of the flavor.

This would be really good on yogurt or scones, but to my shame, I ate it as is.

Yes, there is a kick from the cayenne, don’t be a wuss. (but omit it if you are.)

Roasted Stone Fruit Squish:

Bruised or broken peaches, nectarines, apricots, de-stoned and chopped. I kept the skins on because I’m lazy.

5 mint leaves, chopped into leetle bits

Mint sugar (mint+raw sugar, pulsed in a blender) to coat- or honey works too if you’re not a wierd food nerd like me that has that sort of thing lying around.

Lemon juice, cayenne pepper to taste.

Mix together.

Cover a baking pan with tinfoil and lay the mass out on the pan. Bake at 350 until the whole thing becomes a gooey, yummy mass.

If you don’t want to roast it, this is very good cold as a fruit salad, but as the fruit will be squishy I’d add nice looking fruit like sliced strawberries, raspberries, mango or grapes to supplement.