Tailgate Thursday With Larch

 17 replies

Larch has a slew of recipes to share with AG, and many here cook. Home or away, maybe you’ll be inspired to try something for your game day food.

BEAN SALAD

Often I like to have a green salad with my meal. I prefer to eat it before the main, but others choose to have it with or after the main. Here’s a question: when tailgating, is a green salad even practical? If you mix the salad with dressing before leaving for the stadium, then it is likely to get soggy and limp. If you serve it with an assortment of dressings at the tailgate table, then that is just more stuff to pack. Mind you, I witnessed a seriously sophisticated array of tailgating setups on my visit to Arrowhead. One group had a full bar with multiple spigots for a variety of hard liquors. Many had tents up sheltering what looked like a full buffet on offer. So it is probably a mere minor detail to provide a green salad, maybe even a Caesar and a Chef’s salad and more. It reminds me of when my family went camping. We thought we had it all figured out: the food and drink supplies, tableware and implements, cookware and fuel, tents, bedding, tarps, ropes, bungee cords, lanterns and flashlights, toiletries, and clothing for all kinds of weather. Everything was stowed in its place and there was a place for everything. We would prepare a couple of salads -bean, noodle or potato  – in advance as they keep well especially if using oil and vinegar rather than mayonnaise as a mixer (they should be prepared in advance to allow the flavors to meld). Maybe you already include a bean, potato or noodle salad when tailgating or for a backyard barbecue. Here is a bean salad recipe for your exploration. We have this recipe handwritten on a well-worn cue card, I don’t know who it came from, but it is probably derived from a combination of recipes we have tried. Or maybe a friend wrote it out and told us: “Here, try this.” Almost any kind of salad can be made from available ingredients and a little ingenuity – and isn’t that partly what cooking is all about? The more you try recipes in the kitchen, the more you become familiar with how ingredients go together, which spices and herbs go well with main ingredients and in what volume. If it doesn’t work out, then you have some guidance for the next attempt. Good eats and go Chiefs.

BLACK BEAN and CORN SALAD

2 cups dried black beans picked over & rinsed, or 2 15 oz cans black beans drained & rinsed

1/3 cup freshly squeezed lime juice

1/2 cup olive oil

1 clove garlic minced

1 tsp fine sea salt

1/8 tsp cayenne

2 ears corn, kernels out off cob, or 1&1/2 cup thawed frozen corn

1 avocado (firm) cut into 1/2″ pieces

1 small red pepper diced medium-fine

2 medium tomatoes chopped

6 green onions, with tops, finely chopped

Optional: 1 fresh hot chile pepper (or portion of) seeded & minced; 1/2 cup fresh parsley/cilantro chopped medium-coarse

If using dried beans then rinse, soak, boil & simmer until barely tender, and let cool.

In small bowl mix lime juice, olive oil, garlic, salt & cayenne for dressing.

In a salad bowl, combine remaining ingredients & and toss with dressing. Can be made a few hours ahead to let flavors meld.

Larch

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Berserker
Berserker
06/10/2021 11:46 am

I have a troubleshooting question for anybody who knows what might have gone wrong with my cooking. I tried baking some chicken breasts with John Henry’s Maple Sugar Rub. When I taste the rub straight out of the jar it has a nice little bite to it, but after cooking I couldn’t taste any bite at all. I don’t know if I overheated the paprika. Or, since the ingredients list includes a catch-all “spices,” maybe there’s some other thing that doesn’t tolerate baking, or chicken grease, or olive oil…?

Anyway, I figure that if I can figure out what’s breaking down during the baking, then I can just sprinkle some of that specific thing on after baking.

https://www.atbbq.com/sauces-and-rubs/rubs/pork-rubs/john-henrys-sugar-maple-rub.html

Ingredients: blend of sugar, salt, brown sugar, spices, paprika, natural smoke flavor, garlic powder, onion powder, lemon oil, and 1% sodium aluminosilicate added as an anit-caking agent.

rip58lovealways
rip58lovealways
Reply to  Berserker
06/10/2021 1:05 pm

The heat seems to diminish in cooking time…. I always think the rub I make is going to be to hot ( old lady not a big fan of heat) . I have noticed how it spicier in the package than it appears on the product your cooking…
After I type this I’m not sure it was any freaking help at all… 😁

Berserker
Berserker
Reply to  rip58lovealways
06/10/2021 1:38 pm

Well it’s good to know it’s not just something I did.

I suppose I could just sprinkle more of the same rub on after cooking is done. But I’m just curious which specific thing is getting cooked out.

larch
Reply to  Berserker
06/10/2021 1:47 pm

I would augment the “spices” with some of your own. I have also seen some recipes where the rub is applied both before and after cooking – for the latter it is just sprinkled on. Don’t know if that helps, it’s good question.

KCChef
KCChef
Reply to  larch
06/10/2021 11:26 pm

Also Fat ( From the Chicken or It’s Prep ) diminishes perceived spicy heat ( Why you drink Milk ,Not Water after Punching Out the Guy who fed you a Carolina Reaper Pepper as a Joke … ; )

probablyamistake
probablyamistake
06/10/2021 11:27 am

Anyone that eats their salad after the main course is commie. 🙃

Berserker
Berserker
Reply to  probablyamistake
06/10/2021 11:34 am

No way dude. Main course gets cold, but the salad is already cold.

probablyamistake
probablyamistake
Reply to  Berserker
06/10/2021 11:48 am

You spent too much time in Europe. They’re bass-ackward over there.

Berserker
Berserker
Reply to  probablyamistake
06/10/2021 11:54 am

Man, they take like 3 hours to eat lunch. Like about nine courses, at least two of them being cigarettes. But I will say one thing for them, their salad is fresh.

upamtn
Reply to  Berserker
06/10/2021 12:16 pm

aha … so you ARE a Pinko Commie Leftist Liberal Tree-Hugging Hippie Freak after all! 😉

Berserker
Berserker
Reply to  upamtn
06/10/2021 12:46 pm

If I was a commie, then I would try to make EVERYbody eat the same salad at the same time. If I was a Leftist, then I would try to make everybody think about salad in the same way. If I was a Liberal, then I would cry whenever I realized that somebody doesn’t think about salad the same way I do.

Tree-Hugger though, I’m probably some of that. And Freak definitely applies as well.

Last edited 1 day ago by Berserker
Berserker
Berserker
Reply to  upamtn
06/10/2021 12:49 pm

Oh, I missed Hippie… But, nope, I’m too young to be a Hippie, Ups. 😉

larch
Reply to  probablyamistake
06/10/2021 1:48 pm

Tomayto tomahto.

rip58lovealways
rip58lovealways
06/10/2021 11:00 am

This is probably the best salad we have ever made,the ingredients blend together effortlessly… matter of fact I’m gonna head to the store to get ingredients right now making fish today and that will be awesome side……
Thanks larch…..

larch
Reply to  rip58lovealways
06/10/2021 3:16 pm

You’re welcome, pal, glad it’s a hit.

KCChef
KCChef
Reply to  rip58lovealways
06/10/2021 11:33 pm

IMHO … With Corn, Avocado, Lime Juice & Black Beans … It’s begging for a Tex-Mex Twist … Cumin, Chile Powder & Cilantro leap to mind … ; )

zulu trader
zulu trader
06/10/2021 10:36 am

sounds delicious

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