Smoked Salmon Corncakes with Pepperoncini and Chives

Avocados and Strawberry Salsa with Shoestring Tortilla Strips

Oven-Roasted Baja Shrimp, Corn, Black Bean Salad, and Tomato Salad

Orange Gratin with Gingered Crème Fraiche

This salad meal is lovely and light – perfect for a warm summer evening. Much can be done ahead leaving last-minute prep to a minimum.

Make the batter for the smoked salmon corncakes a day ahead, and fried immediately before serving or before guests arrive. They are amazingly delicious, and if you plan on four half-dollar size corncakes per person, it is a very light appetizer. Fry up the remaining batter the next day in regular pancake size for a light lunch or brunch by adding an egg.

For the avocados with strawberry salsa, fry the tortilla strips the day before (place in an airtight container or baggie), and make the strawberry salsa several hours ahead. Keep covered and refrigerated.

When preparing the shrimp salad, do the vegetable prep (except for the green onions) up to 24 hours ahead, and combine the salad ingredients while the shrimp are roasting in the oven.

The oranges can also be prepped early in the day, hold covered at room temperature until ready to broil.

Smoked Salmon Corncakes with Pepperoncini and Chives

The beauty of these corncakes is that they are delicious and can be served in multiple ways: as a finger food hors d’oeuvre course using the directions given; scooped out in 2 tablespoon increments for a seated first course, or made into pancake-sized corncakes and used as a base for poached eggs and hollandaise.

Another idea for serving this versatile recipe is to add another ear of fresh corn kernels to the batter, leave out the salmon, fry the corncakes and serve the smoked salmon on top with sour cream, and other garnishes as desired.

• 6 tablespoons yellow cornmeal
• 3 tablespoons all-purpose flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon Diamond Crystal kosher salt

• 1 large egg, beaten lightly
• 1/4 cup plus 2 tablespoons buttermilk (3 tablespoons)
• 3 tablespoons cream cheese, softened (3 ounces)

• 1 large ear of corn, corn kernels removed

• 3 tablespoons finely chopped fresh chives
• 9 large pepperoncini (pickled Tuscan peppers), drained—moisture pressed out, stem removed, and finely chopped (at least 1/4 cup)
• 4 ounces finely chopped smoked salmon 

• 2 tablespoons vegetable oil

Accompaniments

• Sour cream topped with one of the following:
  • Chopped red onion
  • Lemon slices
  • Chopped chives
  • Pepperoncini rounds
  • Coarse salt
  • Freshly ground pepper

Directions

In a small bowl whisk together cornmeal, flour, baking soda, and salt. In a bowl whisk together egg, buttermilk, and cream cheese. Coarsely chop half of the corn, and stir into the buttermilk mixture. Add the remaining whole corn kernels, chives, pepperoncini, salmon, and cornmeal mixture until just combined.

In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 2-teaspoon increments into the skillet. Spread batter slightly to form tiny cakes and cook 1 to 2 minutes on each side, or until golden brown. Transfer corncakes as cooked to a heatproof platter and keep warm.

Serve with a dollop of sour cream and garnished with chives, chopped pepperoncini, or a bit of smoked salmon

NOTE: Dry ingredients may be measured, combined, and set aside. Egg, buttermilk and cream cheese may be combined and refrigerated. Corn kernels, chives, pepperoncini, and smoked salmon may be combined and refrigerated.

The batter may also be prepped up to six hours ahead and fried at the last minute. These are best served warm.

Avocados and Strawberry Salsa with Shoestring Tortilla Strips

Serves 6

Strawberry Salsa

• 2 fresh jalapeño chiles

• 2 cups finely chopped strawberries
• 6 tablespoons finely chopped red onion, soaked in ice water a minimum of 15 minutes, drained and patted dry
• 4 tablespoons finely chopped fresh cilantro
• 1 teaspoon fresh lime juice
• 1 teaspoon Diamond Crystal kosher salt
• 1 – 2 teaspoons honey, or to taste, depending on the sweetness of the strawberries

To Finish

• Six 5-inch corn tortillas
• vegetable oil for frying
• Fine grind sea salt to taste

• 3 firm-ripe avocados (preferably California)

• Coarse sea salt for finishing

Directions

For salsa:

Remove stems, seeds, and ribs from the jalapeno and chop fine.

In a bowl stir together the jalapeno and remaining salsa ingredients. Salsa may be made several hours ahead and chilled and covered.

For tortillas:

Stack tortillas and cut them in half. Cut stacks crosswise into 1/8-inch-thick strips and place a third at a time into a deep fryer at 330°F, frying until crisp and golden, about 30-60 seconds. Remove with a slotted spoon or drain in the fryer basket, transferring to paper towels. Sprinkle fried tortilla strips with salt to taste.

To finish the dish:

Halve avocados, remove the pits, and peel halves. Slice each half lengthwise into 6 wedges, or slice crosswise, fanning out onto 6 salad plates.

Divide strawberry salsa among the six plates, adjacent to each avocado and scatter fried tortilla strips over all or mound tortilla strips alongside the avocado or strawberry salsa.

Oven-Roasted Baja Shrimp, Corn, Black Bean, and Tomato Salad

Serves 6

Dressing

• 5 tablespoons fresh lime juice
• 1 tablespoon ground cumin
• 3/4 cup canola oil

• 6 tablespoons roughly chopped fresh cilantro
• 1 1/2 tablespoons roughly chopped, seeded jalapeño chili

• Diamond Crystal kosher salt to taste
• Freshly ground black pepper to taste
• Honey to taste, if the dressing is too acidic, or if desired

Salad

• 3 cups chopped seeded tomatoes
• 1 15-ounce can of black beans, rinsed, drained
• 3/4 cup chopped fresh cilantro

• 2 – 3 ears of corn, husked
• Canola oil for brushing

• 6 cups of shredded iceberg lettuce
• 1 cup thinly sliced green onions (do not dut until right before combining all salad ingredients)
• Thinly sliced pickled red onion (your favorite recipe or use the recipe that follows)

Shrimp

• 36 large shrimp, peeled and deveined
• Olive oil
• 2-3 Large garlic cloves, smashed,
• Diamond Crystal kosher salt to taste
• Freshly ground black pepper to taste
• 1 – 2 teaspoons Baja Seasoning or to taste (purchased or make your own – recipe follows)

To Serve

• 36 (or more) large tortilla chips
• Additional chopped fresh cilantro (optional)

Directions

For the dressing:

Place lime juice and cumin in the bowl of a blender, add the lid with the middle whole in the lid left open. Turn the blender on to medium speed, and gradually drizzle inthe oil. Turn blender off, and add jalapeño, blend again till it is finely chopped, turn off blender and add cilantro, blending just enough to chop it.

Pour into a bowl or small container and season to taste with salt and pepper. Taste the dressing and if it is too tart for your taste, add a squeeze of honey, stirring well. Taste again, adding a touch of additional honey if it is needed and stir well. Taste one more time. Cover dressing and let stand at room temperature.

For the salad:

Preheat a stovetop grill according to the manufacturers directions. Brush corn lightly with oil, and grill until slightly brown in spots, approximately 5 minutes. Cool and cut kernels from cob.

Combine cooled corn, tomatoes, beans, and 3/4 cup cilantro in large bowl. NOTE: Can be prepared 6 hours ahead. Cover and refrigerate.

For the shrimp:

Remove shrimp from the marinade, letting excess oil drip off the shrimp. Place on a sheet pan lined with parchment paper and roast Shrimp in the oven at 400°F for 5 – 8 minutes. NOTE: Check after 5 minutes – you do not want to overcook the shrimp—they will be tough and dried out.

To serve:

When ready to serve, add lettuce and green onions to corn mixture, tossing with just enough dressing to coat – do not drown the salad. Season with salt and pepper to taste, and divide the mixture among 6 plates. Scatter pickled red onion over the top of the salad, and place 6 shrimp on each salad. Garnish with additional cilantro and add tortilla chips to taste to each plate.

Baja Seasoning

• 1 1/2 tablespoons garlic powder
• 1 tablespoon picante smoked picante paprika
• 1 tablespoon Diamond Crystal kosher salt
• 2 teaspoons ground cumin
• 1 teaspoon Ancho chili powder
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon onion powder

Combine all ingredients and store in an air-tight container.

Pickled Onions

• 2 small red onions, thinly sliced on a mandoline or Japanese benriner
• 2-4 garlic cloves, smashed
• 2 – 4 tablespoons pickling spice

• 2 cups white vinegar
• 2 cups water
• 1/3 cup sugar
• 4 tablespoons Diamond Crystal kosher salt

Divide onions between two 16-ounce or four 8-ounce jars. Place one garlic clove and 1 tablespoon pickling spice in each jar. Place the next 4 ingredients in a large saucepan, heating and stirring until sugar dissolves. once sugar has dissolved, remove from heat and allow the mixture to cool slightly. Pour over the onions in each jar, replace the lid, and cool to room temperature before storing them in the refrigerator for up to three weeks.

Orange Gratin with Gingered Crème Fraiche

Serves 4

Gingered Crème Fraîche

• 8 ounces crème fraîche
• 1 teaspoon pure vanilla extract
• 2 teaspoons honey, or to taste
• 2 tablespoons minced crystallized ginger, or more to taste

Orange Gratin

• 6 navel oranges
• 3 tablespoons orange marmalade
• 6 teaspoons light brown sugar

Garnish

• 2 teaspoons shredded mint
• 4 pieces candied ginger for garnish.

Directions

For the crème fraîche:

Using an electric mixer, beat the crème fraîche until lightly whipped. Fold in the crystallized ginger. Cover and refrigerate until ready to use.

For the orange gratin:

Using a sharp knife, peel the oranges, removing all of the bitter white pith. Cut each orange crosswise into six ⅓-inch-thick slices. Arrange the orange slices in 6 gratin dishes, overlapping them slightly, and spread each dish of orange slices with ½ tablespoon marmalade and sprinkle with 1 teaspoon brown sugar each. NOTE: May be done ahead to this point. Cover lightly with plastic wrap and hold at room temperature.

When ready to broil:

Preheat the broiler and position a rack 6 inches from the heat.

Broil for about 10 minutes, shifting the dishes for even browning, until bubbling and lightly caramelized in spots. Transfer to a rack and let cool for 10 minutes.

To Serve:

Spoon the ginger crème fraîche over the orange slices, sprinkle with the shredded mint and serve immediately.