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…

Sweet and Salty Broccoli Chops

There's a vegan trend of taking veg and kind of preparing and serving it in a similar way that one might do with meat products. Cauliflower steak, roasted cabbage quarters, carrot steak, etc.

So with fresh broccoli florets on sale, I figured I'd try to do broccoli chops. If you cut them right they kinda resemble the shape of lamb chops or pork chops.

As far as taste was concerned, I just wanted deep, umami flavor and broccoli's natural roasted texture.

It's a rich and satisfying bite. It has outer crunch and inner chew. The crust on the outside is sweet, salty and smoky.

Broccoli Chop Glaze
3 tbls olive oil
2 tbls hot sauce
2 tbls soy sauce

Trim the ends off of the bottoms of the florets. Cut the florets down the center and into quarters to get a chop like shape. Out of two florets I got 6 chops.

Brush generously all over with the glaze and then season judiciously with salt and pepper.

Char in a high heat skillet on both sides and the tops.