I wouldn’t recommend cooking without natural gas.
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- 3 ears shucked corn, sauteed and cooled
- 4 oz black beans, rinsed and drained
- 1 large jalapeno, diced
- 2 medium tomatoes, diced
- ½ bunch fresh cilantro, chopped
- 1 Tbs olive oil
- Juice of 2 limes
- Tabasco to taste
- Salt & pepper to taste
- 8 stalks asparagus
- Olive oil
- Salt & pepper
- 4 soft shell crabs, cleaned
- Blended oil (90% canola, 10% olive oil)
- Flour for dredging
- Salt & pepper
- 2 tbs butter
- 2 garlic cloves, minced
- ¼ cup fresh parsley, chopped
- 2 slices bread, toasted and cut into quarters
Black Bean Corn Salsa
Combine all ingredients. Add a dash or two of tabasco and season to taste with salt and pepper.
Grilled Asparagus
Brush asparagus with olive oil and season with salt and pepper. Grill.
Soft Shell Crabs
Add oil to cover sauté pan and heat over high heat. Season crabs lightly with salt and pepper and dredge in flour. Gently place soft shells in hot pan in one layer. Cook for 2 minutes and turn. Reduce heat to medium. Drain oil and add butter and garlic. Continue cooking until lightly brown. Add pinch of parsley.
Place a large scoop of salsa on the top half of each plate. Criss cross 2 asparagus spears over the salsa. Place 2 quarters of toast on the lower half of each plate and top with one soft shell crab. Drizzle the butter and garlic from the pan onto the crab. Garnish with additional chopped parsley.
