Tag: Side Dish

Grilled Corn Salad with Honey-Lime Dressing

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It’s hot outside and you don’t want to turn on the stove, so you grill some chicken or steak or sausages instead. Why not grill your salad too? Add a couple cobs of corn and while they cook, chop up some avocados and voila: you’ve got a salad — and a delicious one at that.

Creamy, smoky, and bright with a citrus dressing, this salad hits all the right notes. Feel free to double the recipe — this one goes fast.

Grilled corn salad with honey-lime dressing

Ingredients:

3 ears of corn, husked
2 tablespoons butter, melted
1 teaspoon salt
Black pepper
3 tablespoons lime juice
1 1/2 tablespoons honey
1 teaspoon chili garlic sauce
3/4 teaspoon granulated garlic or garlic powder
2 avocados, cut into 1-inch pieces
1 serrano chile, thinly sliced
1/2 cup cilantro leaves (optional)

1. Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10–12 minutes. Let cool, then cut kernels from cobs.

2. Meanwhile, whisk lime juice, honey, chili garlic sauce, granulated garlic, and 1 teaspoon salt in a large bowl to combine. Add corn, avocados, chile, and cilantro (if using) to vinaigrette and toss to combine; season with salt and pepper. Cover and chill at least 1 hour.

Soy-Marinated Eggs

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My favorite part about ramen are the marinated eggs and quite frankly, if I could order just a plate of those alone, I would. These soy-marinated eggs are a riff on ramen eggs, albeit with more garlic and a bit of vinegary and peppery tang. Make a batch of these ahead of time and enjoy them with breakfast or as a snack.

I like my yolks a bit jammier than in the photo below, so stick to a 6-minute cooking time (instead of 7 minutes, as I originally did) if you want a jammier consistency too.

Soy-marinated eggs

Ingredients:

6 large eggs at room temperature
3 garlic cloves, peeled
2 dried chiles de arbol
3/4 cup soy sauce
3 tablespoons mirin
2 teaspoons rice vinegar

1. Gently lower eggs into a saucepan of boiling water. When water returns to a gentle boil, cook 6 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool 3 minutes. Remove eggs from ice water and carefully peel.

2. Bring garlic, chiles, soy sauce, mirin, vinegar, and 2 cups water to a boil in a medium saucepan. Reduce heat; simmer 5 minutes. Remove from heat and add eggs. Let sit at room temperature for an hour. Once cooled, transfer eggs and liquid to a bowl, cover, and refrigerate for 1 day.

2. To serve, drain eggs and halve.

Roasted Potatoes with Paprika

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Even though it’s spring, it’s still cold enough outside that I’m wearing sweaters and craving all manner of roasted goods. These roasted potatoes have become my go-to: sprinkled with savory herbs, it’s the crispy duck fat coating that makes these potatoes special. It’s worth seeking out a jar of duck fat for your cooking: a little bit goes a long way in adding a layer of richness and umami.

Roasted potatoes with paprika

Ingredients:

4 pounds small Yukon Gold potatoes

2 teaspoons salt, divided

2 tablespoons duck fat, melted
2 teaspoons red wine vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

2 teaspoons paprika

1 teaspoon onion powder


1. Preheat oven to 450F degrees. Place potatoes in a large pot and add water to cover by 1 inch. Season with 
1 tablespoon salt and bring 
to a boil over high. Reduce heat to medium, and simmer until potatoes are tender, about 10 minutes. Drain potatoes and let stand until cool enough to handle.


2. Arrange potatoes on a rimmed baking sheet. Place a heavy plate on potatoes and press down gently to slightly crush potatoes without breaking them apart. Drizzle potatoes with half of the melted duck fat; turn potatoes to coat.

3. Roast potatoes in preheated oven until bottoms are golden, about 20 minutes. Remove from oven, and 
drizzle with remaining melted duck fat; turn potatoes to coat. Return to oven, and roast until crispy and golden brown, 25 minutes.


4. Transfer potatoes to a large bowl. Sprinkle with vinegar, chili powder, garlic powder, paprika, onion powder, and remaining 1 teaspoon salt; toss to combine. Place potatoes on a platter and serve.

Steamed Tofu with Black Bean Sauce

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This dish is elegant, this dish is healthy, and best of all, this dish is extremely simple to make. Just make sure to use soft tofu in this recipe, because it’s all about the silky texture here.

Steamed tofu with black bean sauce

Ingredients:

1 tablespoon black bean sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon sugar
1 16-ounce package soft tofu, drained
1 green onion, thinly sliced

1. To make the sauce, combine the black bean sauce, soy sauce, sesame oil, and sugar in a small bowl.

2. Cut the tofu widthwise into 8 slices. Carefully transfer the tofu into a heatproof ceramic dish that will fit into your steamer.

3. Prepare a wok for steaming. Steam the tofu, covered, until heated through, about 3 minutes. Pour the sauce over the top and steam for 4 more minutes. Garnish with the green onion and serve warm.

Cheddar-Green Onion Biscuits

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I’ve generally shied away from making biscuits because, quite frankly, I suck at it. I over-knead the dough, I don’t add enough butter, and my final product is usually hard baked disks of crumbly flour.

Except for these biscuits. Flecked with bits of cheddar cheese and green onions, they’re a cinch to make, even for someone like me. Good luck eating just one.

Cheddar-green onion biscuits

Ingredients:

2 cups flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon black pepper
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed, plus 1 tablespoon melted
1/2 cup thinly sliced green onions
3 ounces sharp cheddar cheese, grated (about 3/4 cup)
1 cup buttermilk, divided

1. Preheat oven to 425F degrees. Line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, pepper, and salt in a large bowl until combined. Using your fingers, work cold butter into flour mixture until butter is in small, flattened pieces and mixture is crumbly. Stir in green onions and cheese. Add 3/4 cup buttermilk, and stir just until dough comes together, adding up to 1/4 cup additional buttermilk, 1 tablespoon at a time, if needed. (Dough should be neither sticky nor crumbly.)

2. Transfer dough to a lightly floured surface, and knead 3 to 4 times just to bring dough together. Pat dough into an 8- x 6-inch rectangle; fold 1 short side a third of the way over toward center. Fold opposite short side over folded end (business letter fold). Rotate dough clockwise 90 degrees; pat out dough into a 8×6-inch rectangle, and repeat folding procedure. Pat dough out into an 8×6-inch rectangle (3/4 to 1 inch thick); cut dough into 8 rectangular biscuits.

3. Place each biscuit rectangle on baking sheet. Brush tops with melted butter. Bake biscuits in oven until golden brown, about 15 minutes.