Ready for my Close-up with Blueberry Crisp

Sean_McDonaldI’m on WMUR’s Cook’s Corner again today at noon. After a cloudy-rainy Sunday (including a power outage at my house), the sun is shining. It’s not too late for a Labor Day celebration. Blueberry Crisp will put a sweet finish on your cookout. For my trip down to Cook’s Corner, I’ve added a bit of a kick to my old recipe. I’m using fresh ginger and plenty of lemon zest and juice. Enjoy!

blueberriesBlueberry Crisp
We’re at the tail end of the blueberry season in New Hampshire. Take advantage of the last beautiful berries. Visit a pick-your-own farm and bring home plenty for dessert tonight and lots more to freeze for the winter.
Serves 6-8

Butter
2 pints blueberries
Grated zest of 1 lemon
Juice of 1/2 lemon
1 tablespoon grated fresh ginger
1-2 tablespoons sugar
1-2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
Pinch nutmeg
Crumble Topping (recipe follows)

Preheat the oven to 400 degrees. Lightly butter a 2 quart baking dish or individual ramekins.

Put the blueberries, lemon zest and juice, ginger, sugars, cornstarch and cinnamon in a bowl and toss to combine. Pour the blueberries into the prepared baking dish(es). Evenly sprinkle topping over the blueberries.

Put the crisp on a baking sheet to catch any drips and slide into the oven. Reduce the heat to 350 degrees and bake for about 30 minutes or until the berries are bubbling and the top is golden brown. Cool for 15 minutes before serving. Serve with vanilla ice cream.

You can also bake the crisp early in the day and warm it up in a 275 degree oven for about 15 minutes before serving.

Crumble Topping
I always double (even triple) the recipe when I make topping. Use some immediately and put the remainder in the freezer for the next time(s). It’s great timesaver when you need a dessert at the last minute.

1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
Pinch nutmeg
6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
3/4 cup quick-cooking oatmeal

Combine the flour, sugar, salt and spices in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse corn meal. Add the oatmeal and pulse until the topping comes together in little lumps.

Labor Day Weekend Special

corn_field_07Although September is a beautiful month in New Hampshire, Labor Day weekend signals back-to-school and the end of summer. How will you celebrate the long weekend? At the mall buying school supplies? Closing up the cottage? Or a fun day outdoors … hiking? biking? or relaxing with a book? However you spend the day, bring family and friends together for a late summer cookout in the evening.

Need some help with the menu? How about:

For a great start … Local corn is fantastic these days. Make the most of it with Grilled Corn, Black Bean & Avocado Salsa and a few chips. Or revel in the glory of local tomatoes with Gazpacho. Add some Spicy Olives and a few Roasted Almonds.

Fire up the grill when you are ready for dinner.. Grill up some Scallops and Swordfish and serve them both with Olive & Caper Salsa. While you’re at it, throw some veggies on the grill. My Grilled Balsamic Vegetables are wonderful.

double_trouble_chocolate_cupcakes_03And for dessert? It’s my mother’s birthday on Friday. She’ll be eighty-five! So cupcakes are definitely in order. I’ll be baking up a batch of Double Trouble Chocolate-Orange Cupcakes. Mom has Alzheimer’s Disease and living in an assisted living facility. I’m looking forward to celebrate wih her and the wonderful staff at Woodcrest. If there is no birthday party at your house … how about some blueberries from your local pick-your-own farm! I’ve been fiddling with my Blueberry Crisp. Instead of ground ginger, I’m adding about a tablespoon of freshly grated ginger as well as the grated zest and juice of one lemon. I made it for a family dinner last weekend and may have to do it again in the next day or two. Then again, for a change, I could go with Blueberry Crumb Cake.

Happy birthday to my mom, have a wonderful weekend and bon appétit!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2014

Birthday Surprise & Double Trouble Chocolate-Orange Cupcakes

Mom_SusieOne of my mother’s many claims to fame is her love of birthdays, especially her own. Perhaps it comes from being an only child. Since Nana and Grandpa only had to worry about one birthday, they did it up big. Then of course, her birthday had a habit of falling on Labor Day weekend and the final days of summer vacation. The long holiday weekend became a celebration of all things Elizabeth.

Friends and family gathered on the Cape to fête my mother and enjoy the last days of summer. Since Nana didn’t bake, the local bakery was kept very busy. Throughout the weekend, every meal, except maybe breakfast, included candles, cake and ice cream.

Since my father loves to tell the story of Mom’s girlhood birthday extravaganza, we grew up hearing about her many parties. By the time we built the little brown house near Pleasant Lake, the endless round had become more finite. If her birthday fell in the middle of the week, she might join her friends for a girls’ night out. Dad arrived on Friday and took her out to dinner. At some point over the weekend, my sister or I baked a cake and we’d celebrate with a family dinner.

Maybe it was Dad’s stories or her own goodwill but one year, Brenda decided to throw our mother a surprise birthday bash. Perhaps it was a way for her to say thank you; she was heading to Colorado in September for college. Everyone assumed it was the big one, Mom’s Four-O. It was actually her forty-first and Mom never suspected a thing. She was delighted with the party and didn’t mind losing a year.

For the most part, the party was all Brenda’s doing. Maybe there was a caterer or two in town back then. If there was, we didn’t know about them. Dad stocked the bar, I baked the birthday cake but Brenda did everything else. Sure Dad paid the tab but my seventeen-year-old sister put it all together. Brenda figured out the menu, filled a couple of carts at Cricenti’s and prepared the food.

She even hired the bar tenders, her then boyfriend and his cousin. Neither knew the first thing about pouring a drink but did their best to intoxicate the guests. If the perfect gin and tonic has a ratio of one gin to three tonic, they flipped it. As I remember, they did fuel a bit of fire. The mood was exuberant, the talk and laughter loud and there was much singing if no dancing. At least one drink was thrown … or maybe that was another night. Luckily, the guests were all close neighbors so the roads stayed safe.

mom_susie_CA_01Mom’s not-really-fortieth became the measure of all future surprise parties. This year marks another milestone for her. She will be eighty-five on Friday. Although there will be cupcakes, I am sad to say there is no big surprise party in the works. Mom still smiles her beautiful smile and brings joy to all who know her but she is in the later stages of Alzheimer ’s disease. We will visit her with gifts and flowers but Brenda’s not-really-fortieth celebration will not be topped. Instead, for the many who love her, Mom’s birthday is a good day to reflect on all that she means to us and to raise a toast in her honor.

Happy birthday Mom and bon appétit!

Double Trouble Chocolate-Orange Cupcakes
The cupcake may be passé in New York and Los Angeles but it is a welcome birthday treat at the Nyes! Enjoy!
Makes about 24 cupcakes

double_frosted_chocolate_cupcakes_043 ounces unsweetened chocolate, choppped
1 stick butter, at room temperature and cut in pieces
1 cup fresh orange juice
2 cups sugar
1 teaspoon pure vanilla extract
1 teaspoon Grand Marnier or orange-flavored liqueur
2 eggs, separated
1/2 cup sour cream
2 cups less 2 tablespoons all-purpose flour
Grated zest of 1 orange
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Chocolate-Orange Ganache (recipe follows)
White Chocolate-Cream Cheese Frosting (recipe follows)

Preheat the oven to 350 degrees. Line muffin tins with paper liners.

Put the chocolate and butter in a large bowl. Put the orange juice in a small saucepan and bring to a boil. Add the orange juice to the chocolate and butter, let everything sit and melt for a few minutes and then whisk to combine.

Stir in the sugar, Grand Marnier and vanilla. Whisk in the egg yolks, one at a time, combining after each addition. Add the sour cream and whisk to combine.

Put the flour, orange zest, baking soda, baking powder and salt in a bowl and whisk to combine. Add the dry ingredients to the chocolate mixture and combine thoroughly.

Beat the egg whites until stiff but not dry. Stir a quarter of the egg whites into the batter and combine thoroughly. Gently fold the remaining egg whites into the batter.

making_choc_cupcakes_02Use an ice cream scoop or two spoons to fill each muffin cup about 2/3rd full with batter. Bake in the middle of the oven for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 5-10 minutes, transfer to a wire rack and cool completely.

To assemble: spread warm Chocolate-Orange Ganache on the cupcakes. Place the cupcakes in the refrigerator or freezer and cool until the chocolate has set. With a pastry bag and a large tip, add a hefty dollop of White Chocolate-Cream Cheese Frosting.

If making ahead, store in the refrigerator. Bring to room temperature before serving.

Chocolate-Orange Ganache
1/2 cup heavy cream
Grated zest of 1 orange
1 tablespoon Grand Marnier or orange-flavored liqueur
Pinch salt
About 4 ounces bittersweet chocolate, chopped
1 tablespoon butter, cut in pieces

In a small saucepan, heat the cream and zest to steaming. Remove the pan from the heat and let sit for 30 minutes. Strain the cream, add the Grand Marnier and salt and reheat to steaming. Remove the cream from the heat, add the chocolate and butter. Let the chocolate sit for a few minutes and then whisk until the chocolate is smooth and completely melted.

Let the ganache cool for about 10 minutes before frosting the cupcakes.

White Chocolate-Cream Cheese Frosting
1/2 cup (1 stick) butter, at room temperature
8 ounces cream cheese, at room temperature
2 tablespoons sour cream
About 4 cups confectioners’ sugar, sifted
1 tablespoon Grand Marnier
2 teaspoons vanilla extract
8 ounces white chocolate, melted and cooled

Put the butter, cream cheese and sour cream in a bowl and beat with an electric mixer on medium speed until well combined.

Reduce the speed to low, slowly add the confectioners’ sugar and beat until just combined. Add the Grand Marnier, vanilla and white chocolate, increase mixer speed to medium-high and continue beating until smooth.

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One Year Ago – Roasted Beets with Goat Cheese Salad
Two Years Ago – Blueberry Soup with Mascarpone Cream
Three Years Ago – Grilled Corn, Black Bean & Avocado Salsa
Four Years Ago – Crostini with Goat Cheese
Five Years Ago – Corn & Chicken Chowder
Six Years Ago – Joe Nye’s Perfect Lobster
Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your birthday party or anytime treat? Feel free to share – let’s get a conversation going. Click here to leave a comment.

Want more? I’ve got links to lots more to read, see & cook. In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014

A Late Summer Weekend Special

misty_morning_pleasant_lake_04When it comes to the weather and those that predict it, the last few weekends have been a bust. Sooo, maybe this weekend, we should expect the worst and be happy with whatever comes. And be prepared to wing it! One way to make the best of it … get together with friends and enjoy good company and a delicious dinner. Need some help with the menu? How about:

For a great start … The garden is overflowing with zucchini. How about some Zucchini Pancakes? Serve them with a dab of Tapenade or Aioli. On the other hand, Gravlax with Tarragon-Caper Mustard Sauce sounds good as well.

At the table, start with a colorful salad. My Summer Salad with Green Beans, Blueberries & Goat Cheese would be delicious. Or try my Roasted Beets with Goat Cheese Salad would be delicious.

Moving on, the nights are getting cooler, there’s plenty of corn in the farmers’ market and the lobster couldn’t be better. Cook up a pot of my Lobster-Corn Chowder. Your friends and family will think they’re in heaven. Nana Nye’s Fish Chowder would be another great choice.

And for dessert … well that’s a bit tricky! If the air stays dry, you should have a go at Almond Macarons with Chocolate-Raspberry Ganache. But only if the weather stays dry or you’ve got the heat on where you live. If it’s humid, rainy or just plain damp, try something else. For an oh-so French dessert, you could make a lovely mousse. White Chocolate Mousse with Raspberry Coulis & Fresh Raspberries will be great on its own and even nicer with a macaron! Chocolate Mousse is a good alternative. Garnish with a few raspberries and add a macaron if the weather permits!

Have a wonderful weekend! Bon appétit!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2014

Death of the Cupcake & Almond Macarons with Chocolate-Raspberry Ganache

coconut_cupcake_02About a month ago, the New York Times declared the cupcake dead, gone and all but forgotten. Say it isn’t so! How could America walk away from a sweet little dessert that is both delicious and adorable? And to top it off, imagine the potential for embarrassment! Just as the Big Apple was announcing the end of the birthday party as we know it, I was lining up red, white and blue cupcakes for a Fourth of July bash.

Living in New Hampshire rarely puts you close to the cutting edge of, well, more or less anything. Food trends, technology trends, fashion trends, it’s been a while since northern New England led the groundbreaking way. Of course, the alarm clock was invented in New Hampshire in 1787 and Maine gave us both Bean boots and lobster rolls.

Not that I’m complaining. Living off the edge gives you the sublime freedom to explore and be exactly who you are. However, devotees of the now passé cupcake deserve alternatives. So, all you fancy-pants New York writers … what do you suggest? You can’t shout nay and then walk away.

First on the next or now food fad list is probably kale. While delicious, these hardy greens are hardly birthday material. After working up an appetite with pin the tail on the donkey, most boys and girls are not begging for a tall, cool glass of kale juice.

Then comes quinoa. Nutty, chewy and loaded with protein, quinoa is both tasty and good for you. I even served it at a birthday dinner last spring. But not for dessert. Quinoa may start to pop up on menus from here to eternity but, no, it will not take over where the cupcake left off.

Cronuts? Whoopie pies? Macarons? They’ve all been heralded as the next worth-standing-in-line-for-two-hours treat. Let’s take them one at a time.

With a registered trademark and warning to beware of imitations, the cronut is doing its best to remain a uniquely New York treat. By all accounts, it is worth the trip but it’s been a while since I had cause to visit New York. I’m still not convinced that a donut-croissant hybrid is enough of a reason to jump on the train. Besides, when it comes to standing in line for an hour or more, well, better you than me.

Since they were invented in Maine, whoopie pies are easy to find (at least in New England). They are piled high in sweet pyramids in bakery windows, at farmers’ markets and farm stands. Moreover, they’re not particularly difficult to make and come in a variety of flavors. Unfortunately, in spite of their fun and funny name, they are nowhere near as pretty as a cupcake.

Lavender-Infused-White-Chocolate_Mousse_Macaron_03And finally, the macaron. Born in France and not to be confused with a macaroon, macarons are light and airy meringue cookies. (Macaroons are also tasty but moister, denser and made with coconut.) These French confections are tricky but nowhere near impossible to make and are definitely worth the effort. As long as you don’t bake them on a damp, humid or rainy day, you shouldn’t have any trouble. By themselves or with a luscious dab of mousse and a few berries, macaron are definitely birthday party worthy.

So, while I don’t intend to give up cupcakes anytime soon, a batch of macaron sounds delightful right about now. Bon appétit!

Almond Macarons with Chocolate-Raspberry Ganache
macaron_01These delicate cookies are crisp on the outside, slightly chewy inside. They are worthy of any celebration, be it a birthday dinner or end-of-summer afternoon tea with an old friend. Enjoy!
Makes about 16 cookies

3 ounces whole almonds or 3/4 cup almond flour
1 cup confectioners’ sugar
2 large egg whites
1/4 teaspoon salt
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
Chocolate-Raspberry Ganache (recipe follows)

Put the oven racks in the upper and lower thirds of the oven and preheat to 325 degrees. Line 2 baking sheets with silicon baking mats or parchment paper.

Put the almonds and confectioners’ sugar in a food processor and pulse until finely ground.

Put the egg whites and salt in a bowl and beat with an electric mixer at medium-high speed until soft peaks form. With the mixer on medium, gradually add the granulated sugar and vanilla. Increase the mixer speed to high and beat until stiff, glossy peaks form.

In 2 batches, gently fold the almond mixture into the egg whites until just combined.

Use a pastry bag with a large tip to drop quarter-sized rounds about 1 inch apart onto the prepared pans. Alternatively, use a small (1 1/2-2-teaspoon) scoop to measure out small mounds and place about 2 inches apart on the pans. If necessary, smooth the tops with a wet fingertip. Let the macarons sit at room temperature for 20-30 minutes before baking.

Bake at 325 degrees, switching and turning the pans halfway through, for 10-15 minutes or until the macarons are puffed and tops appear dry.

Cool the macarons in the pan for 10 minutes before transfering to a rack to cool completely. Spread ganache on half of the cookies, top with the remaining halves to make little sandwiches and gently press together.

If you are not going to eat all the cookies the day you make them, store extras before filling in an air-tight container in the refrigerator for 2-3 days.

For a razzle-dazzle presentation, tint the macarons pink with gel food coloring. Or use blueberry jam or orange marmalade and Grand Marnier in the ganache and tint the cookies blue or orange. Alternatively, you can fill the cookies with lemon, orange or lime curd, buttercream or jam and tint them to match. The possibilities are endless.

Chocolate-Raspberry Ganache
2 tablespoons heavy cream
2 tablespoons seedless raspberry jam
1 teaspoon Framboise
Pinch salt
About 2 ounces bittersweet chocolate, chopped
About 2 ounces milk chocolate, chopped

While the macarons bake, combine the cream, jam, Framboise and salt in a small heavy saucepan. Add the chocolate and heat on low until the chocolate just starts to melt. Remove from the heat, let sit for a few minutes and then whisk until the chocolate is smooth and completely melted.

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One Year Ago – Watermelon-Limeade
Two Years Ago – Filet de Sole Meunière
Three Years Ago – Artichoke Leaves with Shrimp
Four Years Ago – Spicy Grilled Chicken
Five Years Ago – Corn & Tomato Salad
Six Years Ago – Summer RollsOr Click Here! for a complete list of and links to all the recipes on this blog!

What’s your birthday party or anytime treat? Feel free to share – let’s get a conversation going. Click here to leave a comment.

Want more? I’ve got links to lots more to read, see & cook. In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014

A Beautiful Late Summer Weekend Special

on_the_raft_with_the_setting_sunSummer is starting to wind down. The signs are all there. The days are a little shorter. You need a sweater in the evening and first thing in the morning. The school bell is due to ring in a about a week and a half. Now more than ever, be sure to make the most of the remaining the days and nights of our short summer season. On the porch, on the beach, on the trail, live your life outside.

Need some help with a sunny summer menu? How about:

For a delicious start … how about my Grilled Corn, Black Bean & Cheese Quesadillas with Fresh Tomato Salsa. They are addictive. (And good for a casual dinner or lunch too!) Sip a glass of wine or a great craft beer and enjoy a slow and easy start to your dinner.

For the main course, keep it spicy. My Grilled Piri Piri Prawns are delicious. Unless … you’re in the mood for a steak. My Grilled Steak with Spicy Rub is a great choice. Add a healthy Wheat Berry Salad. For a colorful salad, try my Confetti Salad with Citrus Vinaigrette.blueberries

And for dessert … it’s blueberry season! How about Blueberry Clafouti or my dad’s favorite, Blueberry Pie. If you’ve got a crowd, there is nothing easier than Blueberry Crisp.

Have a wonderful weekend! Bon appétit!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going. To make a comment, just click on Comments below. I’d be delighted to add you to the growing list of blog subscribers. To subscribe: just scroll back up, fill in your email address and click on the Sign Me Up button. You’ll get an email asking you to confirm your subscription … confirm and you will automatically receive a new story and recipe every week.

Want more? Click here for more seasonal menus! For a complete list of and links to all the recipes on this blog Click Here!

© Susan W. Nye, 2014

Starlight & Grilled Corn, Black Bean & Cheese Quesadillas with Fresh Tomato Salsa

Brenda_Susie_Mary_Beth_CarusoWhen you’re little, there was something quite thrilling about being outside after dark. And even better if it is past your bedtime!

I grew up in suburbia, about twenty miles west of Boston. The houses on our street were all fairly small and overflowing with kids. Lucky for us, life in a small house, not to mention the times, encouraged outdoor play. Those houses could hold only so many toys and there were no computers, computer games or Disney Channel. If it wasn’t raining and the sun hadn’t set, our mothers shoved us out the door. Summer was pretty simple. There was nothing to do but play and nowhere to go but out.

We played hopscotch and four-square, rode bikes and climbed trees. We built houses and forts in the woods and staged elaborate games of make believe. There were epic battles of hide and seek, tag and Red Rover. Since every house had at least two children, and usually three or four, there were plenty of kids to join the fray.

My all-time favorite game was something we called Starlight. I later learned that kids in other neighborhoods called it Ghost or Graveyard or maybe Sardines. It was special for a variety of reasons.

Starlight could not be played with a handful of kids. A decent game more or less required the entire neighborhood. Most days and with most games, age lines were drawn and boys and girls didn’t mix a whole lot. A neighborhood melee didn’t happen all that often, making it all the more grand.

Full MoonRunning around in the dark was a real treat. My mother had this boring rule that we had to come home as soon as the streetlights came on.

And finally, no doubt about it, Starlight was an absolutely terrifying game. At least if you were six.

Unlike today’s playdates, these battles were far from perfectly planned events. More often than not, Starlight was play on the fly. It would start when, for no particular rhyme or reason, an impromptu gathering occurred. Warm weather drew families outside for a walk or game of catch. A group would form to admire a new car or welcome a family back from a cross-country vacation. With any luck, the adults moved onto the porch for a nightcap. Before our parents could stop and think about bedtime, we kids disappeared into the darkness. Out of sight, we were out of mind; at least for an hour, maybe more.

Starlight was a simple game. Someone was IT; I think we called this person The Ghost. One big kid or another, often my sister, always wanted to be IT first. The Ghost drifted off into the backyard and hid. Then everyone else carefully crept around the house. Each step was more frightening than the last. Just as our terror reached a fevered pitch, The Ghost leapt out of the bushes and tagged as many kids as possible.

Those who escaped returned to the front stoop, regrouped and did it all over again. If caught, you were declared dead or some such thing. Anyway, you then joined The Ghost and helped chase down the escapees. Eventually, the last kid was captured and became The Ghost in the next round. The game went on until blood, tears or both were shed or our parents realized it was after ten o’clock.

The summer always seems to end before we know it. Day or night, enjoy the outdoors and bon appétit!

Grilled Corn, Black Bean & Cheese Quesadillas with Fresh Tomato Salsa
The season for local corn and tomatoes is short so indulge often. These quesadillas are great for lunch, a casual supper or appetizer. Enjoy!
Serve 4-6 for dinner or lunch and 12, maybe more, for appetizers

2-3 ears (enough for 1-1 1/2 cups kernels) fresh corn
Olive oil
About 1 1/2 cups (15-ounce can) black beans, drained and rinsed
About 1/4 cup chopped red onion
About 1 tablespoon or to taste minced jalapeño pepper
1 clove garlic, minced
1/2 teaspoon cumin
Sea salt and freshly ground black pepper
8 ounces cheddar or Monterey jack, shredded (about 2 cups)
1/4 cup sour cream
6-8 large or 10-12 medium flour tortillas

Grilled Corn_02Preheat a gas or charcoal grill to high. Brush the corn with a little olive oil. Lay the ears directly on the grill and, turning to cook evenly, cook for about 15 minutes or until nicely charred and tender. Remove from the grill. When the corn is cool enough to handle, use a sharp knife to remove the kernels from the cobs. Can be prepared in advance, covered and stored in the refrigerator.

Put the corn, beans, onion, jalapeño and garlic in a bowl, season with cumin, salt and pepper and toss to combine. Add the cheese and sour cream and toss again.

Preheat the oven to 200 degrees.

Grilled_Corn_Black_Bean_Quesadilla_02Set the tortillas on a work surface, evenly spread about 1/3 cup of beans, corn and cheese on one-half of each tortilla and fold the tortilla over the filling.

Heat a large griddle or skillet over medium-high heat. Brush with oil and, working in batches, place the tortillas on the griddle. Flipping once, cook until the tortillas are golden and the cheese melts, about 5 minutes. Transfer the quesadillas to an ovenproof patter and keep warm in the oven while you cook the next batch.

Cut the quesadillas into wedges and serve with Fresh Tomato Salsa.

Fresh Tomato Salsa
1/4 cup or to taste chopped red onion
1/2 red or yellow bell pepper, chopped
2 cloves garlic, minced
1 tablespoon minced (or more to taste) jalapeño pepper
1 pint cherry tomatoes, roughly chopped or about 12 ounces tomato, seeded and roughly chopped
2 tablespoons cilantro, finely chopped
1 tablespoon fresh lime juice or red wine vinegar
1 tablespoon olive oil
Sea salt to taste

Put the red onion, pepper, garlic and jalapeño in a food processor and pulse until combined. Add the tomatoes, cilantro, lime juice and olive oil, season with salt and pulse until well combined and finely chopped.

If not serving immediately, cover and refrigerate. Remove from the refrigerator about 30 minutes before serving.

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One Year Ago – Summer Salad with Green Beans, Blueberries & Goat Cheese
Two Years Ago – Shrimp Salad Niçoise
Three Years Ago – Insalata Caprese
Four Years Ago – Mojito Melons
Five Years Ago – Grilled Antipasto
Six Years Ago – Nana Nye’s Fish Chowder

Or Click Here! for a complete list of and links to all the recipes on this blog!

What’s your favorite summer game? Feel free to share – let’s get a conversation going. Click here to leave a comment.

Want more? I’ve got links to lots more to read, see & cook. In addition, I hope that you will take a minute to learn about my philanthropic project Eat Well-Do Good. © Susan W. Nye, 2014