GOLDEN VALLEY, Minn-- Macy's Chef Tim Scott ashared some super side dishes for your next BBQ, including Grileed Corn and Heirloom Tomato Salad, Watermelon Gazpacho, and Jicama Peanut Slaw.
Grilled Corn & Tomato Salad
1 ½ pounds ripe tomatoes, preferable heirloom, cut into wedges
1 cup basil leaves
6 ears sweet corn, shucked
¾ cup olive oil
1 lemon, juice & zest
½ teaspoon garlic, mined
To taste kosher salt
To taste freshly ground pepper
Shuck corn and grill over medium heat until tender, 6-8 minutes. Once cool enough to handle, cut kernels off cob.
Make a simple lemon vinaigrette by taking 1 tablespoon shallot, 1 tablespoon lemon zest and 2 tablespoons lemon juice and whisk in ½ cup olive oil. Season with salt and pepper. Lightly dress the corn.
Make a basil vinaigrette by blending ½ cup chopped basil leaves with ½ teaspoon minced garlic, 1 tablespoon lemon juice, ? cup oil and season with salt and pepper.
To serve, place the dressed corn in the center of the plate. Chiffonade the remaining basil and toss with the sliced tomatoes. Place around the corn and drizzle basil vinaigrette over the tomatoes.
6 cups watermelon, chopped, seeded (reserve the juice)
1 cup cucumber, peeled, seeded, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
½ - 1 jalapeno pepper, seeded and finely diced
3 celery hearts, diced
½ small red onion, finely diced
¼ cup fresh mint, finely chopped
1 ½ limes, juice of (2 Tablespoons + 1 teaspoon)
2 Tablespoons red wine vinegar
½ teaspoon kosher salt, plus more to taste
To taste freshly ground black pepper
Puree the watermelon chunks in a blender until smooth. Set aside.
Toss the cucumber, bell peppers, half the jalapeno, the celery, onion, herbs, lime juice, vinegar, and salt in a large bowl.
Pour the watermelon puree and the reserved juice over the vegetables, cover the bowl with plastic wrap, and refrigerate until well chilled, at least 1 hour.
Taste and season with salt and black pepper and more jalapeno if it's not spicy enough. Serve very cold.
Jicama Peanut Slaw
1 cup shallots
¼ cup Grey Poupon Mustard
½ cup fresh lime juice
½ cup Season Maruk Rice Vinegar
¼ cup creamy peanut butter
2 cups olive oil
2 teaspoons Kosher salt
2 teaspoons fresh ground black pepper
¼ teaspoon Tabasco Sauce
2 lbs. Jicama root, peeled, julienne
8 ounces carrots, peeled, julienne
¼ cup cilantro, chopped
To prepare the dressing combine the shallots, mustard, lime juice and vinegar in a blender. Add the peanut butter and while the motor is running, add the oils slowly. Add the salt, pepper and Tabasco to season. Reserve.
In a bowl, combine the jicama, carrots and cilantro and toss in the dressing.
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