Chinese Tiger Salad with Grilled Corn & Avocado

I served this delicious grilled corn side salad on Labor Day with grilled impossible and beef burgers. It is a variation on a traditional Chinese tiger salad which is usually composed of cilantro, cucumbers, scallions, and chilies. I loved that this one included elements from Mexican esquites- corn, avocado, and salty cheese.

The recipe was adapted from Bon Appétit, contributed by chef Shuai Wang of Short Grain and Jackrabbit Filly in Charleston, South Carolina. I was able to incorporate my CSA cilantro and a beautiful homegrown cucumber from a neighbor. As it was a little bit heavy on the (wonderful) dressing, the leftovers were delicious served over salad greens.

Yield: Serves 6

• 2 T sesame seeds
• 3 large or 6 small garlic cloves, pushed through a garlic press or finely grated
• 1/2 cup freshly squeezed lime juice (from 3 1/2 to 4 limes)
• 3 T canola oil
• 2 tsp low-sodium soy sauce
• 2 tsp oil from a jar of chili crisp (preferably Lao Gan Ma)
• 2 tsp toasted sesame oil
• 2 tsp unseasoned rice vinegar
• 1 1/2 tsp Diamond Crystal or 1 tsp Morton kosher salt, plus more
• 3 large ears of corn, husked
• 1 ripe avocado, cut into large pieces
• 1 English hothouse cucumber, halved lengthwise, seeds removed, halves sliced crosswise on a diagonal 1/4″ thick
• 1 small shallot, halved through root end, thinly sliced
• 1/2 bunch cilantro, tough stems removed, coarsely chopped
• 2 T crumbled queso fresco or Cotija cheese, plus more for garnish

To Make the Dressing:

1. Toast the sesame seeds in a dry small skillet over medium heat, shaking pan constantly, until deep golden brown and fragrant, about 5 minutes; transfer to a large shallow bowl.
2. Add garlic cloves, lime juice, oil, soy sauce, chili crisp oil, toasted sesame oil, unseasoned rice vinegar, and salt and stir vigorously until salt is dissolved. Set dressing aside.

To Make the Salad:

1. Prepare a grill for medium-high heat.
2. Grill husked corn, husked, turning often, until lightly charred all over and tender, 8–10 minutes. Let sit until cool enough to handle.
3. Hold the corn vertically over a medium bowl and slice kernels from cobs.
4. Add avocado, cucumber, shallot, half of the cilantro, and cheese.
5. Add reserved dressing and toss gently to combine. Taste salad and season with more salt if needed.
6. Top with extra cheese and remaining cilantro.

Grilled Swordfish with Corn Salad

Wow. This was a special summer meal. A celebration of my CSA share too. 🙂

The meal was inspired by my first batch of CSA corn. Absolutely fabulous. We ate it raw- only heated by the warmth of the grilled fish. The corn salad also incorporated my CSA scallions. We ate it with steamed CSA wax beans and with slices of my friend’s beautiful home grown cucumber on the side. All so fresh and delicious! Amazing.

The recipe was adapted from The New York Times, contributed by Ali Slagle. The grilling instructions resulted in absolutely perfectly cooked swordfish. Using an instant read thermometer was also essential. We were short one family member so I only served three swordfish steaks. Excellent.

Yield: Serves 4

• 4 (6-ounce) swordfish steaks, 1- to 1 1/2-inches thick
• 6 T unseasoned rice vinegar
• 3 T canola oil
• 2 teaspoons toasted sesame oil, plus more for serving
• 3 ears of corn, kernels cut from cobs
• grapeseed oil (or another neutral oil)
• Kosher salt and freshly ground black pepper
• 3 large scallions, white and green parts, thinly sliced or 1 ounce chives, cut into 1-inch lengths (about 1 cup)
• 2 oz cilantro (1 small bunch) cilantro, leaves and stems, cut (if desired)
• flaky salt, for serving

1. Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all the burners to high, then turn off one of the end burners before cooking. (See Tip regarding grill temperature below.)
2. While the grill is heating, pat the fish dry and make the salad.
3. To make the corn salad: In a medium bowl, combine the rice vinegar, canola oil, 2 teaspoons sesame oil and corn kernels. Season with salt and pepper.
4. Add the scallions (or chives) and cilantro on top of the corn mixture (don’t stir them in), and season with salt and pepper.
5. When you’re ready to grill, pat the fish dry again. Sprinkle with 1 teaspoon salt and lightly coat with grapeseed oil.
6. Clean the grill grates with a grill brush, then oil the grates with an oiled paper towel.
7. Grill the fish until well browned on one side and it releases easily from the grates, 4 to 6 minutes.
8. Flip with a fish spatula and cook until it registers 130 degrees, 2 to 4 minutes. (For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.)
9. Immediately transfer the grilled fish to a platter.
10. Toss the corn salad to incorporate the scallions and cilantro, then top the fish right away with the salad, spooning extra dressing over the fish.
11. Let rest for 5 minutes before eating. Season to taste with flaky salt, pepper and a drizzle of toasted sesame oil.

Tip: Medium-high is 375 to 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 4 to 5 seconds. High is above 450 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 2 to 3 seconds.

Chicken & Corn Stir-Fry

I have a couple more dishes featuring sweet summer corn to share. This quick stir-fry was perfect to serve after a busy day outside. After prepping the ingredients in advance, it was fully prepared in the time that it took for the rice to cook.

This recipe was (slightly) adapted from Bon Appétit, contributed by Chris Morocco. The original recipe notes that peppers, peas, mushrooms, or summer squash could be substituted for the fresh corn. Great!

Yield: Serves 4

• 3 T oyster sauce
• 1 T unseasoned rice vinegar
• 1 tsp toasted sesame oil
• 4 to 5 skinless, boneless chicken thighs (about 1 lb), cut into 1-inch pieces
• Kosher salt
• 2 T cornstarch
• 4 T vegetable oil, divided (I used canola oil)
• 1/2 medium red onion, sliced
• 4 to 6 garlic cloves, sliced
• 1-inch piece ginger, peeled, finely chopped (about 1 T)
• 1/2 tsp Aleppo pepper (or other mild chile flakes or paprika), or more, to taste
• 3 ears of corn, kernels cut from cobs
• cooked rice (I used white Basmati rice)
• cilantro leaves with tender stems, for serving

1. Stir together oyster sauce, vinegar, sesame oil, and 2 tablespoons of water in a small bowl. Set aside.
2. Trim the chicken and cut into 1-inch pieces. Place in a medium bowl. Set aside.
3. Prep the red onion, garlic, ginger and corn. Set aside.
4. Cook the rice using your preferred method.
5. While the rice is cooking, season the chicken pieces with salt and sprinkle with cornstarch; toss lightly to coat.
6. Heat 2 tablespoons of vegetable oil in a large well-seasoned wok or nonstick skillet over medium-high. (I used a 14-inch stainless steel skillet.)
7. Cook chicken, tossing occasionally, until golden brown and nearly cooked through, 6–8 minutes.
8. Add red onion, garlic, ginger, Aleppo-style pepper, and remaining 2 tablespoons of oil. Cook, tossing, until vegetables are softened, about 2 minutes.
9. Add corn kernels and cook, tossing often, until tender, about 3 minutes.
10. Stir in reserved oyster sauce mixture and cook, tossing often, until reduced nearly to a glaze, about 2 minutes.
11. Taste and season with salt if needed.
12. Serve stir-fry with rice, topped with cilantro.

Sesame Stir-Fried Pork Tenderloin with Shiitakes

This quick weeknight dish was packed with flavor. The seasonings had a great balance too. The original recipe notes that tofu can be substituted for the pork to make a vegetarian version.

This recipe was adapted from 177milkstreet.com, contributed by Dawn Yanagihara. I reduced the amount of kimchi and increased the amount of garlic. This dish could definitely gobble up more kimchi- I may incorporate the full amount next time. I served it over brown Basmati rice to make a complete meal. Wonderful!

Yield: Serves 4 to 6

• 1 pound pork tenderloin, trimmed of silver skin (can substitute 14 oz extra-firm tofu, drained and cut into 1-inch cubes)
• 1 1/2 to 2 1/2 cups Napa cabbage kimchi, drained, large pieces chopped, with 2 T reserved juice (I used 10.6oz jar of Trader Joe’s kimchi)
• 2 1/2 T soy sauce, divided (I used reduced sodium soy sauce)
• 1/2 tsp coarse salt
• 1/2 tsp freshly ground black pepper
• 2 to 3 T grapeseed oil, or other neutral oil
• 8 oz fresh shiitake mushrooms, stems discarded, caps sliced 1/4-inch thick
• 6 large garlic cloves, thinly sliced
• 3 T mirin
• 1 T toasted sesame oil
• 2 T sesame seeds, toasted
• 5 scallions, thinly sliced
• brown Basmati rice, for serving, optional (I used 1 cup rice cooked in 2 cups stock)

1. Cut the tenderloin in half lengthwise, then slice each half crosswise about 1/4-inch thick.
2. In a medium bowl, stir together the pork, 1 tablespoon of the reserved kimchi juice, 1 tablespoon of the soy sauce and 1/2 teaspoon black pepper.
3. In a 12 or 14-inch skillet over high, heat 1 tablespoon of the grapeseed oil until beginning to smoke. Swirl to coat the pan, then add the pork and cook, stirring, until no longer pink, about 4 minutes. Transfer to a clean bowl.
4. In the same pan over medium-high, heat 1 tablespoon of the remaining oil until beginning to smoke.
5. Add the mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid released by the mushrooms has mostly evaporated, about 5 minutes.
6. Stir in the remaining 1 tablespoon oil, if necessary (I omitted it), and the garlic and cook until fragrant, about 1 minute.
7. Return the pork to the pan with any accumulated juices and cook until the juices evaporate, 30 to 60 seconds.
8. Add the kimchi, mirin, the remaining 1 tablespoon kimchi juice and the remaining 1 1/2 tablespoons soy sauce. Reduce to medium and cook, stirring and scraping up any browned bits, until the kimchi is heated through, about 3 minutes.
9. Stir in the sesame oil, half of the sesame seeds and half of the scallions.
10. Transfer to a bowl or platter, over rice, if desired. Sprinkle with the remaining scallions and sesame seeds. Serve.

Sheet-Pan Chicken Meatballs with Charred Broccoli

I don’t typically make dishes with Asian flavors, so this dish was a nice change of pace. Tsukune, Japanese grilled chicken meatballs, and the sweet and sour sauce they are typically served with were the inspiration behind this weeknight dish. The sauce was essential to this sheet-pan meal as well- we repeatedly drizzled it over everything.

This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I used freshly ground chicken thighs and omitted the water in the meatballs. The original recipe suggests using this tasty sauce on pork chops as well.

Yield: Serves 4

For the Sauce:

• 2/3 cup ketchup
• 4 T (1/4 cup) Worcestershire sauce
• 2 T rice cooking wine or water
• 2 T honey
• 4 tsp soy sauce
• 1 1/2″ piece ginger, peeled, finely grated
• 1/2 tsp freshly ground black pepper

For the Meatballs & Assembly:

• 2 heads of broccoli or 2 large broccoli crowns (about 1 1/2 lbs)
• 2 to 3 T vegetable oil, divided (I used canola oil)
• 2 1/2 tsp kosher salt, divided
• crushed red pepper flakes, optional
• 1 to 1 1/4 lbs ground chicken (I used freshly ground chicken thighs)
• 1 large egg, beaten to blend
• 4 scallions, thinly sliced, plus more for serving
• 2 garlic cloves, finely grated
• 2″ piece ginger, peeled, finely grated
• 1/3 cup panko (Japanese breadcrumbs)
• 1 T toasted sesame oil
• 1/4 tsp freshly ground black pepper
• cooked rice, for serving (I used brown Basmati rice)
• lightly toasted sesame seeds, for serving, optional

To Make the Sauce:

1. Mix ketchup, Worcestershire sauce, rice wine or water, honey, soy sauce, ginger, and pepper in a small saucepan.
2. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later.
3. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.

To Make the Meatballs & Finish the Dish:

1. If freshly grinding chicken, use a meat grinder with the medium disk. Grind trimmed chunks of meat. (I used boneless, skinless chicken thighs.) Chill ground meat until ready to use.
2. Place a rack in upper third of oven; preheat to 450°. (I set my oven to convection roast.)
3. Line a rimmed baking sheet with foil.
4. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½” pieces.
5. Cut florets into 2″ pieces.
6. Toss on prepared baking sheet with 1 to 2 tablespoons of vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (if using). (I used a dash or red pepper flakes.)
7. Push broccoli to the edges of baking sheet to create a space for meatballs.
8. Brush space in the center of the pan with remaining 1 tablespoon of vegetable oil.
9. Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, and remaining 1 1/2 tsp salt in a medium bowl.
10. Using wet hands or a large cookie scoop, form into twelve 1 1/2″-diameter meatballs. (I placed the rationed scoops on a plate and then gently formed them into meatballs.)
11. Arrange the meatballs on the baking sheet; brush with some of the reserved glazing mixture.
12. Bake until meatballs are cooked through, 14–18 minutes, rotating halfway through the baking time
13. Remove from oven; heat broiler.
14. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 3 to 5 minutes- watching carefully.
15. Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds and scallion slices, as desired. Serve with additional sauce on the side to pass at the table.

Pork & Asparagus Stir Fry

I loved that this was a veggie-loaded dish. Other members of my family may have complained that they wished it had more meat. 😉 Everyone enjoyed it!

I used asparagus combined with farm stand sugar snap peas and my CSA garlic scapes and bunching broccoli. Any crisp vegetable could be incorporated. We ate it over rice drizzled with Sriracha to add extra heat- perfect.

This Sichuan-inspired stir-fry recipe was adapted from Bon Appétit, contributed by Deb Perelman.

Yield: 4 servings

• 1 to 2 T peanut or vegetable oil, divided (I used 6 teaspoons)
• 2+ lbs crispy green vegetables (I used 1 lb asparagus, trimmed, cut on a diagonal into 1″–2″ pieces with 1 lb bunching broccoli, cut into 2″ pieces, and 2 cups sugar snaps)
• 8 oz ground pork
• pinch or dash of red pepper flakes, optional
• 4 to 6 scallions, white and pale green parts only, finely chopped
• 2 garlic scapes, finely chopped, optional
• 5 garlic cloves, finely chopped
• 1 2″ piece ginger, peeled, finely chopped
• 2 T Shaoxing wine (Chinese rice wine) or medium-dry sherry
• 2 T soy sauce
• 1 tsp toasted sesame oil
• white or brown rice, cooked, for serving
• store-bought chili crisp or sriracha, for serving, optional

1. Heat 1 or 2 teaspoons of peanut oil in a large skillet over medium-high to high. (I used a 14-inch stainless steel skillet.)
2. Once pan is hot (oil will be lightly smoking), add half of the vegetables and a couple pinches of salt and cook, tossing only once or twice so the pieces have a chance to blister, until crisp-tender and lightly browned, about 4 minutes. Transfer to a plate. Add another 1 or 2 teaspoons of peanut oil to skillet (no need to wipe it out) and repeat process with remaining vegetables.
3. Reduce heat to medium-high; add remaining 1 or 2 teaspoons of peanut oil to skillet, then add pork, spreading out into an even layer. Season with a couple pinches of salt and a pinch of red pepper flakes, if desired. Cook, undisturbed, until meat begins to brown underneath, about 2 minutes.
4. Break up meat with a wooden spoon and add scallions, garlic scapes (if using), garlic, and ginger. Cook, stirring, until pork is crisp and mixture is very fragrant, about 2 minutes. (I used a mini-food processor to finely chop the scallions, garlic, garlic scapes, and ginger.)
5. Add wine and soy sauce and return the vegetable to the skillet. Cook, turning to coat with pork mixture, until heated through, about 1 minute.
6. Transfer stir-fry to a platter or large shallow bowl and drizzle with sesame oil. Serve with rice and hot sauce.