Look for a new recipe every week selected from the buffet menu of this year’s “Run for the Rosés” Rosé wine festival on July 2nd at The Greenporter Hotel.
Featuring Rosé wines from: One Woman Vineyards, Corey Creek Vineyards, Bedell Vineyards, Pindar Vineyards, Duck Walk Vineyards, Sparking Pointe, The Old Field Vineyards, Waters Crest, Martha Clara Vineyards, Lieb Cellars and Croteaux Vineyards.
This week’s menu selection: Roasted Corn and black bean salsa: Summer’s ultimate side dish with 2008 Rosé wine from Waters Crest Winery in Mattituck.
** NEW RELEASE** This is a bone dry Rosé, perfect for summer dishes like fresh grilled vegetables and local shellfish. This blend of Merlot, Cabernet Franc and Chardonnay make for great structure that stands up to grilled and spicy flavors. Notes of strawberry, slight melon with hints of kiwi on the nose. Only 110 cases produced!
Black bean and grilled corn salsa
Summer corn is arriving at the farm stands and with it brings a host of possibilities to your table.
Shucking corn can actually be relaxing and can be tackled by anyone regardless of experience. It can even be a fun introduction to the kitchen for children.
Better than fresh corn is grilled fresh corn and while grilling that corn for your side dish or appetizer, you can grill your beef, chicken or shrimp.
Prepping the night before gives you more time to plan and refine your menu the next day.
The black beans in this recipe are best from scratch and cooking them in a pressure cooker will save you a lot of time. If pressed for time, a can of cooked organic black beans will do just as well in this salsa.
Recipe for black beans
1 cup beans
4 cups water
1 tablespoon oil (unless otherwise noted)
Soak one cup of dried black beans in pot of water for at least 4 hours prior to cooking. Overnight is best.
Rinse the soaked beans before pressure cooking. Add enough water, or use a flavoring liquid, to cover beans by 2 inches, but do not exceed the 1/2 fill rule.
Add 1-2 tablespoons oil or fat (cooking oils, butter, lard, bacon drippings) to minimize foaming.
Do not season
Seasoning should be done AFTER beans are finished** see below. Lock the lid in place and cook for (or adjust as needed for non-standard cookers) according to the following chart guidelines.
Cook for 10 minutes. (Do not open pot until it cools for one hour)
Yields two cups of beans (use one cup of cooked bean to one cup of grilled corn. Use the other cup of beans for a nacho salad the next day.
Add salt to taste along with condiments of your choosing such as tomato-based products, spices or Sofrito and other seasoning.
Corn on Cob
Start by cutting off tops of corn-about one inch. This gives you better access to tops of husks for peeling. Once you have removed the husks, focus on removing the fine threads running between the kernels.
You should portion about one cob per guest.
Once your cobs are clean, rub with Sunflower or Canola oil and sprinkle with a bit of salt. Place on heated grill turning regularly until kernels begin to brown. Remove from grill and set aside. Once cooled, use a medium blade knife to run along the cob and remove kernels.
Devein and chop one whole red pepper and two Jalapeño peppers. Chop one small red onion. Chop 1 tablespoon of Cilantro leaves.
In one large bowl, add one cup of cooked black beans to the one cup of corn with peppers, onions and cilantro. Add a generous drizzle of high quality olive oil and salt and pepper to taste. Finish with a tablespoon of red wine vinegar.
Serve as side dish with grilled chicken or steak or as appetizer with skewered shrimp cocktail and add some crunchy tortilla chips for scooping the salsa from a dip bowl.