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…

Grilled Baked Potatoes

Baking potatoes on your outdoor grill is a great way to get delicious baked potatoes without turning on the oven and heating up the house during warm weather. It's easy, cost effective and environmentally conscious.

Now, if you search the Internet for recipes, everyone will tell you to wrap your potatoes in aluminum foil. Don't do it! Don't listen to them! They are wrong!

You should bake your potatoes naked. Wash the skins thoroughly under cold running water. Pierce each tater a few times with a fork and cook foil free on direct medium heat for about one hour. All potatoes as close to the center of the grill as possible. If all don't fit in the middle, place the smaller guys further out. Rotate which ones occupy the prime heat position. On a small grill you may have to cook those on the outside longer than an hour after the ones from the middle are done and have been removed.

Turn each potato over after 30 minutes to crisp both sides of the skin.

Knowing when your baked grilled potatoes are done to perfection is easy. Use a pot holder to pick the tater up and squeeze it to test doneness. It should be fairly soft when you give it a gentle squeeze. Like a stuffed teddy bear enclosed in a crisp skin.

Whatever you do, do not, I repeat, do not wrap your potatoes with aluminum foil. This will steam the tater with its own moisture and create a slimy and limp skin.

The same holds true if you are baking potatoes in your household oven. Wash, pierce, cook naked directly on the oven rack in a hotbox preheated to 450 degree F.

Do right by your potatoes and they will do right by you.

Cut open and garnish with cracked pepper, salt and nutritional yeast.