Serve this spicy, creamy corn salsa over chicken or fish, stir it into ground beef for making hamburgers, stuff it into tacos or burritos, or serve it as a piquant side dish.
For more recipes like this, visit hogwash.
Peanut Pork And Vermicelli Summer Wraps
Peanut Pork And Vermicelli Summer Wraps
Inspired by a recipe in the June 2006 issue of Gourmet Magazine, this dish can be made without the peanut butter. The pork can also be served over rice. Be sure to chop everything before you turn on the stovetop.
Read more about this recipe at hogwash.
The original cobb salad was invented in 1937 at Hollywood’s famous celebrity hangout, the Brown Derby. The salad was made with chicken, but Laurent Tourondel likes to use lobster instead.
Read more about this recipe at the Washington Post.
Tilapia Tacos With Watermelon Salsa
Tilapia Tacos With Watermelon Salsa
These tacos are best assembled the same day they will be served, but the red chili salt, watermelon salsa, chipotle crema and slaw can be prepared hours ahead. Use leftover chili salt on French fries, pork roast or grilled chicken.
Read more about this recipe at the Washington Post.
Here is a recipe for a spunky, spicy, wondrously comforting shellfish soup. Buy the shellfish listed below, or go crazy by adding squid, a few big spot prawns, or a cubed filet of a lighter white fish -- like bass, cod or tilapia.
Read more about this recipe at hogwash.
This hearty appetizer is basically a terrine or a layered pâté and is best when made one day ahead. It can be eaten with a fork or spread on tortilla chips.
Read more about this recipe on the Washington Post.
Fresh Corn And Green Bean Salad
Fresh Corn And Green Bean Salad
If making this salad ahead, refrigerate the dressing and vegetables and don't combine until just before serving.
Read more about this recipe at the Washington Post.
The trick is to chop tuna pieces fine enough so that they stick together, without turning mushy. Use a knife -- not a food processor -- and let tuna firm up in the freezer for 10 minutes beforehand.
Read more about this recipe at the Washington Post.
Here’s a little spin on artichoke dip. Use asparagus instead. The result? Still creamy, but a bit more pungent and green, and easier to prepare.
Read more about this recipe at Cook & Eat.
This salad can be enjoyed all summer long, especially because you can replace the crab with scallops, shrimp or grilled beef. The dressing can be refrigerated in an airtight container for up to 3 days.
Read more about this recipe in the Washington Post.
Smoky barbecued chicken makes a base for this delicious warm salad. You could also use a store-bought rotisserie chicken or, really, any leftover chicken.
This recipe is part of Andrew Schloss's Sunday Dinners.
Wild Rice And Quinoa Pilaf With Toasted Pecans And Cranberries
Wild Rice And Quinoa Pilaf With Toasted Pecans And Cranberries
This dish works perfectly alongside roast turkey or goose and glazed ham. Fresh cranberries can be used in place of dried.
Read more about this recipe in the Washington Post.
