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…

Lemon Dill Mushroom Duxelle

1 pint white mushrooms
3 cloves garlic, minced
1 lemon, zest and juice
5-7 jalapeno rounds
1/2 cup white wine
3 tbl olive oil
3 tbls butter
3 tsps dill
2 tsps salt
1 tsp black pepper

My take on a classic mushroom duxelle. I used dill rather than parsley and also added some jalapeno.

Cook the shrooms in the oil, 2 tbls of the butter, the salt and the black pepper. When the shrooms have darkened and given up their juices, add the garlic and jalapeno. Cook 2 more minutes. Add the wine. Cook 5 more minutes. Add the lemon zest, lemon juice, dill and the last tbl of butter. Cook a few more minutes, until a nice sauce is formed.