4 ears corn, husks and silk removed, cut into quarters
1/3 cup packed finely chopped fresh flat-leaf parsley leaves
1/3 cup packed finely chopped fresh cilantro leaves and stems
1/4 teaspoon minced garlic (from 1 small clove)
1/2 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
Baguette, sliced into 2-inch pieces, for serving
Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes. Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes. Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, herb mixture, and baguette slices.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-07-24 12:14:542015-07-24 12:14:54Skirt Steak with Corn
1/8 tsp EACH- paprika, garlic powder, chili powder, salt and pepper
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane. Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Fill peppers with cheese filling with a small spoon or spatula. Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Spray a baking pan with oil spray. Lightly spray the peppers with a little more oil spray. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and eat hot!
2 medium, firm green tomatoes, cut into 1/4-inch slices
3 pieces of butter lettuce
Mayonnaise
4 slices of good white bread- toasted or untoasted
In a cast iron skillet, cook the bacon over medium-low for 10 minutes, flipping the bacon at the 5 minute mark. Transfer the bacon to a bed of paper towels to drain. Turn the heat to low to keep the grease hot for the frying of the green tomatoes. Gather four small bowls. Add the milk and a generous pinch of salt to one bowl. In another bowl, mix together the flour and 2 teaspoons of salt. In the third bowl, beat the egg. In the final bowl, mix together the cornmeal, cayenne pepper and 2 teaspoons of salt. Take one tomato slice and start with dipping it into the milk. Transfer it to the flour bowl, being sure to coat it on both sides. Move it to the next bowl with the beaten egg, then transfer the tomato to the cornmeal mixture, being sure it’s thoroughly coated. Place the breaded tomato in the skillet and turn the heat to medium. Fry for 2-4 minutes on each side, or until golden brown. Transfer to a bed of paper towels to drain. Repeat the dipping and frying process. Give the bread slices a heavy swipe of mayonnaise, arrange a little bed of butter lettuce, add some pieces of bacon and finally, top it all off with a few fried green tomatoes.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-07-24 12:13:392015-07-24 12:13:39Fried Green Tomato BLT Sandwich
Skirt Steak with Corn
Skirt Steak with Corn
Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes. Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes. Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, herb mixture, and baguette slices.
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Baked Jalapeno Poppers
Baked Jalapeno Poppers
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane. Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Fill peppers with cheese filling with a small spoon or spatula. Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Spray a baking pan with oil spray. Lightly spray the peppers with a little more oil spray. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and eat hot!
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Fried Green Tomato BLT Sandwich
Fried Green Tomato BLT Sandwich
In a cast iron skillet, cook the bacon over medium-low for 10 minutes, flipping the bacon at the 5 minute mark. Transfer the bacon to a bed of paper towels to drain. Turn the heat to low to keep the grease hot for the frying of the green tomatoes. Gather four small bowls. Add the milk and a generous pinch of salt to one bowl. In another bowl, mix together the flour and 2 teaspoons of salt. In the third bowl, beat the egg. In the final bowl, mix together the cornmeal, cayenne pepper and 2 teaspoons of salt. Take one tomato slice and start with dipping it into the milk. Transfer it to the flour bowl, being sure to coat it on both sides. Move it to the next bowl with the beaten egg, then transfer the tomato to the cornmeal mixture, being sure it’s thoroughly coated. Place the breaded tomato in the skillet and turn the heat to medium. Fry for 2-4 minutes on each side, or until golden brown. Transfer to a bed of paper towels to drain. Repeat the dipping and frying process. Give the bread slices a heavy swipe of mayonnaise, arrange a little bed of butter lettuce, add some pieces of bacon and finally, top it all off with a few fried green tomatoes.
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