Originally published on July 23, 2013; canada.com
Calgary Herald: August 31, 2013; page I5
Montreal Gazette: July 31, 2013; page B4
The Vancouver Sun: July 27, 2013; page E6
6 tbsp labneh or mayonnaise
6 tsp Maldon salt
6 tsp urfa biber
6 oz Pecorino Romano
1/2 cup cilantro leaves
2. Toss the unshucked ears of corn on the grill and cap it. Give them a quarter turn every 5 minutes until the outer husk is dry and toasted. This could as long as 20 minutes depending on where your coals are. Remove the ears and let cool.
3. Grate the Pecorino on a microplane or the smallest hole on your box grater. Divide that lime into six equal wedges. Mince the cilantro.
4. Peel away the outer layers of the husk and remove as much silk as you can with your hands. Then hold the corn close over an open flame, or place back on top of the grill to burn off extra silk. Leave the cobs on the grill, or continue to toast turn over an open flame on your stove-top until 60 to 70 percent of the kernels have browned slightly.
5. Assemble each cob one at a time and hand them off immediately: start by rubbing an ear of corn with a section of lime. Then, using a spatula, cover all the kernels liberally with labneh or mayo. Sprinkle on the salt, the urfa, the cilantro, and then finish by adhering as much Pecorino as possible to whatever remaining wet spots remain on your cob.
half a 17-oz bag of corn chips
2 tbsp butter
1/4 cup mayonnaise
1/2 cup labneh or yogurt
1/2 cup scallions, sliced
1/2 cup fresh cilantro, chopped
sea salt to taste
2. Dump half a bag of your preferred corn chips into your food processor in a couple batches, depending on size of the processor, and blend for 20 seconds or so to create fine chip crumbs (should yield at least 2 cups). Set aside.
3. Combine mayonnaise, yogurt, scallions, and chopped herbs and set aside.
4. Heat a large skillet or cast-iron on high heat and once it’s hot, turn to medium and add butter. Add the potatoes and sauté for 3 minutes. (Taste a potato; it should be cooked, but pert, not soft or crumbly.) When you’re happy with them, add the chip crumbs and gently toss to coat. (Some of the crumbs will stick to the potatoes, some will bounce around the pan, this is fine.) Cook for another 2 minutes to lightly toast the crumbs, then remove from heat.
5. In a large bowl, gently mix the potatoes with the dressing. Garnish with extra chip crumbs, taste, and salt to your liking.
serves 8 to 10
We officially do not endorse Doritos’ makers, or their subsidiaries. But their corn byproduct (powdered cheese frankenchips) are frankly amazing. Mea Culpa.
1/2 cup olive oil
1/4 cup soy sauce
1 portobello mushroom
10 shiitake mushrooms
1 white onion, minced
1 15-oz can garbanzo beans
1 medium-sized white potato
1 red beet
1 tsp fresh black pepper
1 tsp sea salt
2. At least 2 hours before you plan to cook the burgers, marinate the tofu: mush it up inside a Tupperware with a fork until you get a consistent, fine crumble. Add soy sauce and 1/4 cup of the olive oil, top with a lid and let sit.
3. About 90 minutes later, prepare the rest of the burger fixins. Finely slice the shiitakes and the portobello. Place a cast-iron or large sauté pan on high heat and toss in the mushrooms bits. Toast like this for about 5 minutes, then add the minced onions and stir to combine. Now dump in the marinated tofu crumble, stir well to distribute the juices, and let cook on medium heat for 15 to 20 minutes, stirring a few times throughout, then remove from heat to cool.
4. Preheat your oven to 375 degrees. Take the whole beet and wrap it in aluminum foil.
5. Cut the potato into medium chunks, then put in a small sauce pot and cover with water. Cook on high heat until you reach a thorough boil, then remove from heat and let sit for another 5 minutes before removing. Shove the beet into the oven to roast for 30 minutes.
6. Strain the garbanzo beans, rinse, shake dry, and put them in a food processor. Pulse, adding the remaining olive oil to help it move. Toss in the potato chunks and pulse again until you have a mostly smooth bean-potato puree.
7. Combine the bean-potato puree with the cooked tofu-shrooms in a large bowl, mixing them together with your hands until you have one consistent mixture. Season with sea salt and black pepper. Let sit to marry.
8. Remove your beet from the oven and let it rest for about 20 minutes, or until cool to handle. Once it is, gently rub off the peel (using the foil as a scrubber to keep your hands from being dyed red) and slice the beet into many thin slices using a mandoline.
9. Now you’re ready to form your patties: pinch off a small handful (about 1/8 cup) of burger mixture and pat it between your hands like you’re clapping, until you form a nice evenly round circle that’s about 2 centimeters thick. Now grab a few slices of beet and slap this on top of your patty and rest this on your cutting board. Pinch off a second handful of mixture and repeat to form a circle, and place this second patty on top of the first. Cupping it gently, press the two together and pat for 30 seconds or so until it forms one double patty with the beet slices cemented in the middle. Make sure the patty’s surfaces are flat like a hockey puck and not oval. (Surface area for frying is good.)
10. Place the patties on a plate covered with wax paper and fridge ’em until you’re ready to use. To cook, either pan fry for several minutes on each side until brown, or place a cast-iron on your outside grill to give you a flat outdoor cooking surface.
makes 8 patties