Summer Pico De gallo & Fresh Corn Arepas

Summer Pico de Gallo
summer pico

Our weekly CSA pick-up was today at the Vanguarden farm. The good stuff is really starting to pour in. I was very excited to whip up so many new items from all these fresh veggies.

Today was a good haul.

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Everything looked great. There was cherry tomatoes, corn, carrots, chives, cucumbers, zucchini, and what looked to be shallots. The sign said garlic, which I know is technically an onion, but looks like a shallot to me. Regardless it was awesome in my summer pico de gallo.

Summer Pico De Gallo

1 pint of cherry tomatoes, quartered
3 large shallots, small dice
1 cup watermelon, small dice
1 cup cucumber, peeled, de-seeded and small dice
1 Tbsp red wine vinegar

Toss everything together and add salt and pepper to taste. I like to keep this recipe simple to let the natural flavors speak for themselves.

1/4 cup cilantro

I really love pico de gallo, especially for such fresh vegetables. It really accentuates their flavors. Letting the raw natural flavors be the star. I made this pico specifically for some Arepas I made with the fresh corn I got.

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These arepas were perfect and the best I have made yet. Again because I kept it simple.

Arepas de Choclo

5 cups fresh uncooked corn
1 cup masa harina (corn flour)
1 Tbsp sugar
1 Tbsp cajun spices
salt to taste
butter for cooking

– pre-heat oven to 350. Take the corn and process it till ground. Then add corn flour and process till a paste. add your sugar and salt.

– Chefs Note: take a little piece and cook it to see if you need more salt added. Better to find out before than after you made all the arepas.

– Once the adjustment have been made, use an ice cream scoop or a ladle to add to the pan. This way all the arepas will be the same size. In a small saute pan or skillet add some butter, 1 tab, and when bubbling plop down the arepa mix. Delicately pres it down. Don’t worry about its shape until you flip it over. You will be able to manage it better once 1 side is cooked.

– Once you sear both sides put them on a sheet pan. When all are done cook for 8-10 minutes. They well fluff up just a tad. These are best eaten right out of the oven but can be reheated in the microwave as well. I eat these with fried eggs or like we had tonight with Cajun fried Tilapia on top with summer salsa.

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