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| Porchetta from McCall's |
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| Oh the Pork! |
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| Brisket from Bludso's |
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| Ribs from Bludso's |
On July 4th we always have friends over to eat on our deck and watch the fireworks from all over the city. It is always fun. We added a new dish to the spread: Corn Salad With Peppers and Ginger. It was a hit and we will make it again. By popular demand once again we made Megan's Porchetta that we purchase at McCall's Meat and Fish. We purchase Ribs and Brisket from Bludso's. A pork lovers dinner!
American Masala
Suvir Saran
Serves 8
2 tablespoons canola oil or extra-virgin olive oil
1 teaspoon cumin seeds
3 dried red chiles (optional)
1 small red onion, finely chopped
2 medium red bell peppers, cored, seeded, and finely chopped
1-1/2 inch piece fresh ginger, peeled and grated
2 jalapeho (cored and peeled if you prefer a milder flavor), finely chopped
2 teaspoons kosher salt
6 large ears of com, husked, kernels sliced from the cob (about 5 cups of com)
Heat the oil with the cumin and chiles (if using) in a large skillet or wok until the cumin is toasty, brown, and fragrant, about 2 minutes. Add the onion, cook for 1 minute, and then add the bell peppers, ginger, jalapeno, and salt and cook until the onion has softened, 2 to 3 more minutes. Add the corn and cook until it’s tender, 2 to 4 minutes. Transfer the salad to a bowl and serve hot, at room temperature, or chilled.
EVERY YEAR my good friend Art Smith, an incredibly talented chef, invites some of his colleagues to join him in helping to raise money for various charitable causes. For one of these events I decided to make Corn Salad, and it became the talk of the evening, with guests lining up for second and third helpings. It's the kind of dish that is deceptively easy, tasting so good that no one will ever believe it took you less than 15 minutes to make, it’s especially delicious in late summer when field com is at its peak and is so milky and sweet that you barely need to cook it.
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