Cucumber, Corn and Tomato Salsa

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice. 

2 small or 1 medium cucumber, diced
2 ears corn
3 vine tomatoes, diced
1 poblano, diced
1 jalapeno, minced
3 cloves garlic, minced

2 tbls apple cider vinegar
2 tbls olive oil
2 tsps dry dill
1 tsp garam masala
2 tsps salt

I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill. 

The corn will pop and make a bit of a mess on your cooktop, but it's worth it. 

Char the corn evenly all around. Allow to cool and them cut the kernels off the cob. 

Stir together all i…

Buffalo Bean and Potato MIx

Buffalo chicken wings are such a wonderful flavor of savory heat and spice. I wanted to replicate that with beans. It's pretty easy to do. Everything is the same, except there are beans where chicken would normally reside. Red beans suit buffalo as perfectly as they do chili.

Begin with a mixing bowl/storage container. We will make the sauce. Then toss the beans in it and store/server from the same receptacle. So be sure to use a bowl that has a lid and enough room for whisking and for combing.

buffalo beans

1 tbl ketchup
1 tbl dijon mustard
1 tsp garlic powder
3 cloves fresh garlic coarsely chopped
1 tsp paprika
1 tsp onion powder
1 tsp olive oil
1/4 cup hot sauce
salt and pepper to taste
1 can red beans rinsed or 1 cup re-hydrated dry red beans

whisk together all ingredients except beans. Taste often and adjust seasoning to suit your preference. When satisfied with the flavor add beans and toss to coat with sauce. refrigerate for at least 4 hours.

Potato Mix

1 can diced potatoes
1/3 cup mustard greens (frozen chopped or fresh chopped)
1/3 cup red/green/yellow peppers (frozen is good)
3 cloves garlic chopped
1/4 medium white onion roughly chopped
2 tsp olive oil
salt and pepper to taste
rosemary

Heat oil in frying pan and add potatoes once oil starts to shimmer. Sprinkle potatoes with pepper and salt. Cover and saute potatoes for 10 minutes, stirring occasionally.

Add greens, onions and peppers and saute covered 3 minutes more.

Add garlic and cook two minutes longer.

Taste. Add salt and pepper to taste. Finish with a sprinkle of rosemary.

Serve buffalo red beans over a heaping plate of the potato mix.