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Cream of Homemade Tomato Soup
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Cream of Fresh Tomato Soup

Is it time to use up those freshly picked tomatoes? Then it’s time to make some Cream of Fresh Tomato Soup. Campbell Tomato Soup move over, for this fresh tasting creamy soup, that doesn’t take too much time to make. Better yet a nicely grilled cheese sandwich to accompany this classic soup. This recipe should get those tastebuds going in a tasty snap.

Cream of Homemade Tomato Soup
Cream of Fresh Tomato Soup with chiffonade of Basil and Crackers

Processing fresh tomatoes:

Processing fresh tomatoes doesn’t have to be labor some. Having the right tools really helps, here are a few essential tools that make fresh tomato processing a snap.

  • Tomato Shark to remove core of the tomato.
  • Sharp knife to do basic tomato cutting.
  • Boiling water in 2 to 4 quart saucepan blanch tomatoes and to make the soup.
  • Spider or slotted spoon to remove tomatoes from boiling water
  • Food processor with knife attachment or VitaMix Blender my favorite processor
  • Good large cutting board that’s NSF certified
  • Disposable Vinyl Gloves
  • Wire Whisk
  • High Temperature Silicon Spatula
  • Fine mesh Strainer help keep Soup nice and Smooth.
  • Washing tomatoes
  • Pick ripe tomatoes
  • Core tomatoes with shark tool
  • Blanching Tomatoes
  • Shocking tomatoes in ice bath
  • Removing all skins
  • Finished peeled tomatoes.
  • Blend peeled tomatoes

Making Tomato Soup Base:

After time spent pressing fresh tomatoes into puree, this mixture needs to infused with flavor. Start this process by cooking tomato puree with bacon bites, onions, carrots, celery and garlic. By simmering this tomato soup base mixture for good hour turns it into wonder soup base. Then after cooking process it needs seasoning adjustment, start by adding salt, sugar and pepper. If the flavor profile still needs a little extra boost add some chicken base and cayenne powder for extra zip. Optional flavor enhancement add some chopped fresh basil to soup base.

Simmering Fresh Tomato Puree with Aromatics seasoning salt and fresh black pepper

The final step is to process this soup base again in blender until smooth texture. Then this tomato soup base can be poured into sterilized canning jars, processed in a hot water bath for 15 to 20 minutes to achieve a good seal. Now Tomato Soup Base is good to make your own hot soup when needed. All that is needed is adding some cream or whole milk to soup being careful not to over heat 165°F. Adding dairy product to tomato soup base which is acidic will curdle milk proteins easy if heated too high. Enjoy soup with fresh sprigs of dill or chiffonade basil leaves.

Blended Fresh Tomato Soup Base

It’s Tomato Soup Time:

Making a wonderful tasting soup from Tomato Soup Base is very simple task. Opening up jar of homemade tomato soup base and heating gently over low heat. Is key to successful cream of tomato soup not to get the base soup over 165°F. Then adding warming milk or cream to same temperature 165°F and adding to tomato soup base. This process is tempering to ingredients so soup doesn’t curdle. Key to having nice cream texture that is smooth with no flex of dairy protein in the soup. Now to enhance the flavors by adding herbs like dill weed or fresh basil. Another good addition is sharp cheddar cheese, with some American Cheese to keep soup nice and smooth.

Cream of Tomato Soup with Fresh Basil
Cream of Homemade Tomato Soup
Cream of Fresh Tomato Soup
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Fresh tomato soup made with homemade tomato soup base and heavy cream enhanced with fresh basil and lots of soup crackers.
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Cream of Homemade Tomato Soup
Cream of Fresh Tomato Soup
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Fresh tomato soup made with homemade tomato soup base and heavy cream enhanced with fresh basil and lots of soup crackers.
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Servings Prep Time
8 servings 2 hours
Cook Time
10 minutes
Ingredients
Tomato Soup Base:
Cream of Tomato add on:
Servings: servings
Units:
Instructions
Tomato Soup Base:
  1. Wash, remove core and peel tomatoes. Then process tomatoes in blender for about 30 seconds, to course puree.
  2. Chop onions, carrots, celery, mince garlic, and dice bacon strips.
  3. Heat heavy duty pot add bacon and cook until the bacon is crisp. Remove some of the excess bacon fat.
  4. Add the minced garlic and cook until fragrant.
  5. Add the chopped onions, carrots and celery to cooked bacon. Cook aromatics until tender about 5 minutes on medium heat.
  6. Add the course puree of fresh tomatoes to cooked aromatics. Bring tomato soup base to boil. Reduce heat to low boil.
  7. Add salt and black pepper to cooking tomato soup base. Continue cooking.
  8. Add tomato paste stirring well into the tomato soup base, continue cooking for 5 minutes. Adjust seasoning with salt, pepper and Turbinado sugar.
  9. Blend tomato soup base in VitaMixer or blender until smooth. Pour pureed tomato soup base back into heavy duty pot.
  10. Bring the puree tomato soup base back to boil.
  11. Pour tomato soup base into sterilized jar seal with sterilized lids and rings. Process in hot water bath for 15 to 20 minutes to get good seal. Store in cool dry place with low light.
Finishing Cream of Tomato Soup:
  1. To make cream of tomato soup heat the tomato soup base in sauce pan to 165°F. Warm heavy cream to 165°F then add to warmed tomato soup base. Stirring until combined to warm creamy soup. Do not over heat it will curdle. Keep cream of tomato soup about 165 to 170°F.
  2. Add favorite add-ins like fresh basil, fresh dill or cheddar cheese. Garnish with sprigs of dill weed or basil.
  3. Top cream of tomato soup with soup crackers and enjoy.
    Cream of Homemade Tomato Soup
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Tomato Bacon Cheese Casserole

Summer time the tomatoes are fresh ripe from garden, searching for great recipe to utilize them. The Tomato Bacon Cheese Casserole is perfect way to enjoy the summer bounty of tomatoes. The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.

Freshly Picked Tomatoes & Cucumbers

Choosing the best tomatoes:

Fresh tomatoes that are totally ripe are best choice, if possible ripen them on the vine. The green to yellow strips in tomato have a more citrus flavor profile, where the totally red tomato will be sweeter and super juicy. The tomatoes that have started to ripen on vine picked a little early will ripen if kept at room temperature with sun light. These tomatoes that are ripen off the vine will not be quite as sweet as ones ripen on the vine. The biggest challenge of vine ripening is little critters that love ripe tomatoes and starting eating them. Aka the ground squirrel, we call chippies. When using this recipe pick the totally ripe tomatoes that have good red color.

  • Pick ripe tomatoes
  • Washing tomatoes
  • Blanching Tomatoes
  • Shocking tomatoes in ice bath
  • Peeling tomatoes
  • Removing all skins
  • Finished peeled tomatoes.

Blanching Tomatoes:

After choosing right tomatoes, wash each of them removing all dirt and debris off each tomato. Next start a saucepan filled two thirds full of water boiling. Remove the core of tomatoes where the stem attaches to the tomatoes. Then cut an X with pairing knife on bottom of tomato, known as blossom end. Plung the tomatoes into boiling water for about 90 seconds. This will loosen skins of the tomato. Then dip them into ice water bath to shock tomatoes which should loosen skins. Using fingers peel off tomato skins. Try starting where the cut x is to easy grasp the tomato skins. Peell all the tomatoes skins off the tomatoes.

For love of Bacon:

Bacon is the perfect complement to the fresh tomatoes. The flavors of cooked bacon takes the tomato casserole to all new levels of tastiness. Cooking bacon is easy task, by laying out bacon strips onto sheet tray and sprinkle with brown sugar, fresh grind black pepper. The baking in 350°F oven until crisp, for about 15 minutes. Remove the bacon onto some paper towels to absorb excess grease. Reserve some of the bacon fat for cooking casserole ingredients later.

  • Brushing bacon on sheet tray and black pepper
  • Bake in 350°F oven
  • Bacon has been baking for 15 minutes
  • Fully baked bacon cooked to perfection
  • Placing cooked strips of bacon onto paper towels absorb grease
  • Chopped bacon into bacon bits

Which pasta should I use today?

Choosing a pasta can be very challenging, picking right pasta for your needs with lots of options. Select an extruded pasta that uses a brass die. This pasta has more texture for juices of tomatoes to cling. The typical store pastas have smooth surface, which sauces don’t cling to pasta very good. Where the shape of the pasta makes a difference.Because pasta that has the more surface area will have the ability to hold more sauce. Below are some artisanal pasta shapes by Barilla.

Cheese please!

Selecting the right cheeses is important task. Making the right choices are important, start off with a good melting cheese. Choose good cheddar cheese, provolone, mozzarella, fontina and processed cheeses all melt well. The process cheeses will help keep a nice smooth texture. A mixture of variety of cheeses gives casserole more depth. Try using block cheeses and shred the cheeses yourself. The pre shredded cheeses have anti caking ingredients, like cornstarch or modified food starch, keeping the shredded cheeses from clumping together. These extra Ingredients effects the consistency when melting into casserole sauce. The goal is to have wonderful overall flavor profile that ends well on one’s palate.

Chilies Please:

Add some chilies into Bacon Tomato Cheese Casserole just amps up the flavors without loosing profile. Choosing the right chilies is matter of preference. Start with milder chilies like Hatch Green Chilies and Anaheim Chilies great flavor and not too hot. Fresh chilies do have to be processed which takes some extra effort. Below guides through the process of preparing chilies.

  • Blister green and red chilies over flame
  • Rap the blistered chilies in foil to steam for 10 minutes
  • Rub all the outer skins off blister chilies
  • Scrapping green chiles with pairing knife to remove seed
  • Scraping red chilies to remove seeds
  • Dice chilies with knife into small dice

Building Tomato Bacon Cheese Casserole:

  1. Blanch and peel tomatoes then dice tomatoes.
  2. Peel and mince garlic cloves.
  3. Peel and dice onions
  4. Blister red and green chilies, wrap in foil to rest for 10 minutes, scrub off blister chili skins. Scrap seeds off chilies using pairing knife, then dice chilies
  5. Boil pasta for 10 to 12 minutes until al dente (to the tooth), drain cooking liquid.
  6. Shred cheeses. Note put block cheeses into freezer for 10 minutes to firm up, they will shred better.
  7. Prepare bacon, first lay out the bacon onto sheet tray, then brush with maple syrup and grind fresh black pepper over bacon. Bake in 350°F oven until crisp about 15 minutes.
  8. Make the Tomato Bacon Cheese sauce by cooking onions, garlic with some olive oil, then add tomatoes and chilies and bring to boil. Add the shredded cheeses and stir over low heat until melted.
  9. Add the cooked pasta to Tomato Bacon Cheese sauce stirring until evenly mixed together.
  10. Place the casserole mixture in baker, sprinkle bacon bits over top, cover with foil or lid.
  11. Bake the Tomato Bacon Cheese Casserole for 35 to 45 minutes. The last 15 minutes remove lid to brown top.
  12. Let the casserole rest 10 to 15 minutes to set up.
  13. Serve as a side dish. Garnish with fresh herbs like dill sprigs, cilantro sprigs or basil leaves. And of course top with more cheeses, like parmesan or asiago cheese.
Tomato Bacon Cheese Casserole coming out of 350°F oven after 35 minutes.
Tomato Bacon Cheese Casserole
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The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Tomato Bacon Cheese Casserole
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The casserole captures the juicy tomatoes, with crisp bacon and grated Wisconsin Cheeses. To hold all these flavors together with macaroni pasta, and season with fresh herbs.
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 30 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Blanch and peel tomatoes then dice tomatoes.
  2. Peel and mince garlic cloves.
  3. Peel and dice onions
  4. Blister red and green chilies, wrap in foil to rest for 10 minutes, scrub off blister chili skins. Scrap seeds off chilies using pairing knife, then dice chilies
  5. Boil pasta for 10 to 12 minutes until al dente (to the tooth), drain cooking liquid.
  6. Shred cheeses. Note put block cheeses into freezer for 10 minutes to firm up, they will shred better.
  7. Prepare bacon, first lay out the bacon onto sheet tray, then brush with maple syrup and grind fresh black pepper over bacon. Bake in 350°F oven until crisp about 15 minutes.
  8. Place cooked bacon strips onto paper towels to drain excess grease off bacon.
  9. Dice cooked bacon reserving 1/4 of the bacon for garnishing top of casserole. The remainder 3/4 of bacon used in tomato bacon sauce used upcoming steps.
  10. Make the Tomato Bacon Cheese sauce by cooking onions, garlic with some olive oil, and bacon bits
  11. Add the tomatoes and cheeses cooking over lower heat until cheeses melt and make nice sauce consistency. Season with salt and pepper to taste.
  12. Add the cooked pasta to the tomato bacon cheese sauce and stir until combine well. Garnish top with 1/4 of cooked diced bacon. Cover casserole dish with lid or foil.
  13. Bake the Tomato Bacon Cheese Casserole for 35 to 45 minutes. The last 15 minutes remove lid to brown top.
  14. Let the casserole rest 10 to 15 minutes to set up.
  15. Serve as a side dish. Garnish with fresh herbs like dill sprigs, cilantro sprigs or basil leaves. And of course top with more cheeses, like parmesan or asiago cheese. Pictured with Air Fried Chicken Breasts sliced. Garnished with fresh dill sprigs.
Recipe Notes

For those how like it hot try using some hot chilies into Tomato Bacon Cheese Sauce. Be careful those super hot chilies like Carolina Reapers, can over power casserole quickly. Suggest using milder chilies like Scotch Bonnet, Cayenne, Thai Chilies varieties they are hot but not so hot that they become overpowered.

 

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Air Fryer Loaded Baked Tomatoes

Air Fryer Loaded Baked Tomato with pizza toppings:

Garden fresh tomatoes work perfectly with the Air Fryer Loaded Baked Tomatoes recipe. There’s the plain baked tomatoes which is classic. But then there is the Loaded Baked Tomatoes filled with tasty toppings to really satisfy those cravings. Let your imagination go wild, coming up with some tasty toppings. Using air fryer makes the recipe simple, easy way to use those garden fresh tomatoes without heating up house. It just takes 30 minutes to Air Fry these Baked Loaded Totatoes. This also is a great way to get healthy vegetables into diet and have a very tasty meal too.

Tomato Preparation:

Cored and hollowed garden fresh tomatoes
  • Wash tomatoes well.
  • Using a pairing knife or utility knife core tomatoes stem area.
  • Trim with knife the top of tomato to hollow or some of the tomato flesh.
  • Place in Air fryer basket with hollowed trimmed side up.

Seasoning & Topping Tomatoes:

Seasoning hollowed tomatoes
  • Brush generously the tomatoes hollowed surface with olive oil or infused olive oil with garlic.
  • Layer your toppings over the top of the tomatoes. Be creative use favorite toppings you put on baked potatoes.
  • The final layer put cheeses and then panko breading.
  • Spray with vegetable oil or olive oil with EVO sprayer. Note use the EVO sprayer is trigger sprayer designed to spray oils and vinegars evenly with 1/4 teaspoon each pull.

Air Fry the Loaded Tomatoes at 350°F for 15 to 20 minutes depending on air fryer and size of the tomatoes. Check tomatoes at 12 minutes see how blister skins are. If skins don’t show blistering air fry longer. Cooking too will be hard get out of Air Fryer with out falling apart.

Basic Air Fried Baked Tomato Recipe:

Air Fryer Baked Tomatoes

More recipes for tomatoes:

Tomato Bacon Cheese Casserole
Loaded Baked Tomatoes
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Basic Baked Tomato topped with favorite toppings like pizza toppings, Turkey Italian Sausage, onions, peppers and pizza cheese. Garnished with panko bread crumbs.
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Loaded Baked Tomatoes
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Basic Baked Tomato topped with favorite toppings like pizza toppings, Turkey Italian Sausage, onions, peppers and pizza cheese. Garnished with panko bread crumbs.
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 minutes
Cook Time
20 Minutes
Ingredients
Crumb Topping
Servings: Servings
Units:
Instructions
  1. Core fresh tomatoes and cut into center to create a well for toppings. Place into the air fryer basket.
  2. Brush garlic infused oil over each tomato, the season with fresh ground pepper and kosher salt.
  3. Sprinkle chopped onion and sweet peppers onto each of the tomatoes.
  4. Spoon cooked Italian Turkey Sausage crumbles onto each of the tomatoes.
  5. Sprinkle generous amount of shredded pizza cheese onto each of the tomatoes.
  6. Sprinkle generous amount of panko breading onto each of the tomatoes. Spray with vegetable oil coating topping of each tomato well.
  7. Set the Air Fryer to 325 degrees and the timer for 15 minutes. Place the basket into air fryer bake for 15 minutes. Check for doneness the toppings should be golden brown and tomato start blistering. If needed add up to 5 more minutes of cooking time. The tomato should be cooked but not fall apart.
  8. Place tomato onto serving plate, drizzle with garlic oil and add some shredded parmesan cheese. Enjoy
Recipe Notes

Try using different style toppings; Loaded baked potato toppings, cheddar cheese, bacon bites and chives. Or Mexican Toppings taco meat, cheddar cheese, pepper jack cheese, green onion & jalapeño peppers and tortilla chips.

 

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Garden Fresh Tomato Salsa

Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden. Brandywine tomatoes are wonderful extra large heirloom tomatoes full of flavor and sweetness.  Complementing tomato salsa flavors with green onion, garlic, cilantro and sweet mini peppers.

Garden Fresh Tomato Salsa core ingredients with quart of Salsa

Getting the flavor profile perfect!

Achieving a perfect flavor that is enjoyable takes some adjusting. Salsa needs balancing of acidity from the tomatoes with peppers, garlic, onion and cilantro that is not simple task. My favorite trick of trade is using Chili vinegar, it adds acidic and some extra kick to salsa. If needed a little olive oil gives a more rounded end notes. I age my chili vinegar for at least a year this tops off heat from chilies giving more depth to chili vinegar taste. 

If the salsa is too fluid in consistency try using xantham gum, mix 1/4 to 1/2 teaspoon xantham gum to 1 quart salsa. This thicken sauce right up so when used on tortilla chip you can walk 2 feet and not drip on yourself. Xantham gum doesn’t need to be cooked it thickens naturally. 

 

Hot Chili Vinegar aged for 2 years.
Garden Fresh Tomato Salsa
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Garden Fresh Tomato Salsa
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Ingredients
Garden Fresh Tomato Salsa Mixture
Tortillas Chips
Servings: Quart
Units:
Instructions
Garden Fresh Tomato Salsa
  1. Peel tomatoes and finely chop, place chopped tomatoes into mixing bowl. Trim green onions and rainse in cold water, drain and fine chop green onions. Place green onions into mixing bowl with tomatoes. Rainse peppers and remove stem and seeds. Finely chop peppers and place in mixing bowl with tomato mixture. Mince garlic cloves finely and place in mixing bowl with tomato mixture.
  2. Mix the tomato mixture well with spatula. Add minced chile peppers, salt, pepper, olive oil and minced cilantro to tomato mixture. Stir these seasoning well to incorporate flavors.
  3. Adjust flavor profile of the tomato salsa with fresh lime juice, sugar and chili vinegar or cider vinegar. If the mixture is very liquidity add 1/4 teaspoon xanthan gum to mixture and stir well this will thick sauce quickly. If you like spicy hot salsa add chopped chilies to your liking.
  4. Store in Ball canning quart jar in refrigerator for up to 1 week.
Fresh Flour Tortillas
  1. Cut 6 inch flour tortillas into 1/6 wedges. Spray with oil using EVO sprayer with 2 to 4 sprays of oil.
  2. Place in Air Fryer set at 400°f for 8 to 10 minutes. Give tortillas a shake mid way into air frying. This brown tortillas evenly.
  3. Serve baked chips with bowl of garden fresh salsa. One serving is about 12 chips.
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Braised Chicken Thighs thicken by Spanish Picada

Braised Chicken Thighs thicken by Spanish Picada was inspired by Cook’s Illustrated Recipe Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

Braised Chicken Thighs thicken with Spanish Picada

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This braised chicken dish inspired by rich Spanish Sauce, that is thicken with Picada a pesto like puree of almonds, garlic, saffron, bread crumbs and hard cooked egg yolks with a hint of cinnamon.

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Braised Chicken Thighs thicken with Spanish Picada

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This braised chicken dish inspired by rich Spanish Sauce, that is thicken with Picada a pesto like puree of almonds, garlic, saffron, bread crumbs and hard cooked egg yolks with a hint of cinnamon.

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes

Ingredients


Servings: people

Units:

Instructions
  1. Heat oil and diced bacon in dutch oven, cooking bacon until crisp. Remove bacon and set aside. Season each of chicken thighs with salt and black pepper then, add to the dutch oven chicken thighs skin down and brown skins on chicken, then turn chicken thighs over browning well. Remove chicken to resting plate.

  2. Add to dutch oven, minced garlic and finely chopped onion continue cooking on medium heat until onions are lightly brown.

  3. Add the sherry to dutch oven and deglaze bottom of the dutch oven, cooking almost all sherry off, then add chicken thighs, bay leaf and cinnamon stick, chopped finely tomatoes and chicken stock. Cover with lid and bring braised chicken to simmer.

  4. Place covered pan of chicken thighs in 325°F oven and braise for 50 minutes.

  5. After 50 minutes of braising time in oven, test with pairing knife piercing chicken thigh with knife it should go into meat easy. If not continue cooking for another 10 minutes.

  6. Remove Braised Chicken Thighs from the oven, take cover off and remove chicken thighs from dutch oven onto resting plate. Once thighs have cooled enough, take the skins off each of the thighs. Discard skin.

  7. To make the Picada thickener, place separated hard cooked egg yolk, garlic cloves, bread crumbs, toasted almonds, soaked saffron treads, and spanish paprika into blender and process, adding enough cooking liquid from Braised Chicken Thighs into smooth paste on high speed.

  8. Pour the smooth picada mixture into dutch oven with cooking liquid mixture and bring to boil, stirring constantly until thickened, cooking about 2 to 3 minutes. Adjust seasoning with lemon juice, salt and pepper to taste and adding extra chicken stock to achieve right sauce consistency.

  9. Arrange the chicken braised chicken thighs onto platter and pour Spanish Picada sauce over braised chicken thighs. Garnish with chopped hard cooked egg whites, chopped parsley and reserved crisp bacon. Serve at once.

Recipe Notes

Serve the Braised Chicken Thighs thicken with Spanish Picada along with a bowl of white fluffy rice and crunchy french style bread.

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Corn and Black Bean Salad Recipe
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Corn and Black Bean Salad

Corn and Bean Salad

Corn and Black Bean Salad

Corn and Black Bean Salad:

Summer time brings the best fresh ingredients for salads, one of my all time summer favorites is fresh   roasted corn. A classic recipe I have been making over years is a Black Bean Salad. This wonderful bean salad is my inspiration, by switching main ingredients around, and creating it into a Corn and Black Bean Salad. This recipe has more emphasis on the fresh roasted corn and putting the black beans more as a secondary component. To boost flavor profile by adding some fresh mozzarella and fresh basil accents salad. Shifting the focus of a spicy bean salad and making it into more of a Italian Style Salad.

Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
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Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Corn and Black Bean Salad Recipe
Corn and Black Bean Salad
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Fresh corn and black bean salad with Italian Style flavor profile
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Servings Prep Time
12 people 30 minutes
Cook Time Passive Time
45 minutes 90 minutes
Ingredients
Roasted Corn
  • 4 large corn silks removed, husks trimmed
  • 2 tbsp butter unsalted, softened
  • 1 tbsp BBQ Rub Seasoning See all-purpose BBQ Rub Seasongint
Black Beans
Salad Mixture
Servings: people
Units:
Instructions
  1. Trim both ends of sweet corn, peel back husks and remove silks from corn. Wash all excess silks off each corn cob.
  2. Mix together the softened butter and BBQ rub seasoning in small bowl. Rub softened butter mixture over each cob of corn. Then pull husks back over corn.
  3. Prepare smoker/grill by heating to 350 degrees. Place corn in smoker/grill using indirect heat and smoke/grill for 45 minutes. Turning corn every 15 minutes. Remove and let it cool for 15 minutes.
Black Beans
  1. Wash and rinse dry black beans, cover with 1" of cold water and soak overnight.
  2. Drain soaked black beans and rinse well. Place onions, bay leaf, cumin, black pepper, red pepper flakes, thyme, and olive oil and cook on high heat in slow cooker until tender about 4 minutes to make the sofrito. Then add the drained black beans, chicken base and water into slow cooker. Set for low heat and cook for 8 hours, with lid.
  3. Test black beans they should be tender, remove from heat and drain excess liquid. Set aside to cool beans.
Salad Mixture
  1. Trim husks off smoked/grilled corn, then cut kerns of corn off the cob. Discard cob and place cut corn in large bowl.
  2. Add to cut corn, cooled drained black beans, diced tomatoes, bite size mozzarella cheese, dice the red bell peppers, dice the sweet onions and mix well.
  3. Combine together in small mixing bowl, the red wine vinegar, sugar, italian herbs, chiffonade basil, olive oil, salt, pepper, pepper flakes and whisk until it forms a vinaigrette. Pour over corn and bean mixture and mix well until everything is coated.
  4. Adjust seasonings with salt, pepper, sugar and vinegar to balance flavor profile. I often use my famous chile infused vinegar to balance flavors it's a perfect match.
  5. Cover Corn and Bean Salad and refrigerate for 2 hours or over night for best flavors. Serve as side dish or accompaniment.
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Arroz con pollo

After roasting beer chicken on the grill, there was still chicken left over. Thinking to my self what can be made with this remaining chicken meat? Why not make Arroz con pollo a wonderful Latin American classic. The recipe will take a little time to make, but it’s wonderfully good. I didn’t have sour oranges using a combination of fresh lemon and orange juice balanced with small amount of sugar as a substitute. This dish has only a Chef Dave’s rating of 1 heat level, so it’s very mild. If you what a hotter version, just add more chilies of your choice to the rice dish.

Arroz con pollo
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Inspired by Latin American chicken and rice with a little spicy kick.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Arroz con pollo
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Inspired by Latin American chicken and rice with a little spicy kick.
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
30 minutes 1 hour
Ingredients
Sofrito
Rice
Chicken
Servings: people
Units:
Instructions
  1. To make the Sofrito first heat the annatto seeds with olive oil over low heat for about 2 minutes. Notice that the color of oil will be bright yellow orange color. Remove all the annatto seeds and discard.
  2. Add to the infused olive oil the garlic, onion, peppers, olives and cook over medium heat until tender and fragrant. This should take about 3 to 4 minutes.
  3. Add to fragrant Sofrito the chile flakes and bay leaf cook for 60 seconds over low heat.
Cooking the Rice
  1. Add to Sofrito mixture long grain rice stirring as it cooks for about 1 minute over medium heat.
  2. Add diced tomatoes, chicken stock and chicken base stirring mixture to incorporate. Cook with lid for 12 minutes on medium low heat just enough to see a little steam coming out rim of lid.
  3. After rice mixture cooked for 12 minutes remove from heat. Do not open lid and let rest for 10 minutes.
Arroz con pollo
  1. While the Rice is cooking combine the diced roasted chicken meat with the juice of lemon and orange, cilantro, and sugar in bowl. Let rest for 20 minutes while rice is cooking.
  2. After rice has rested 10 minutes open lid and add the marinated roasted chicken meat, drained black beans and peas to cooked rice. Stir in the added ingredients and cover with lid. Turn heat on low and cook for 5 minutes.
  3. Serve Arroz con pollo in baking dish family style or dish up in large rim bowl with olives and cilantro as garnish.
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