tableanddish_corn_fundido_paloma-7507Cinco De Mayo has come and gone but as we are ending May with long weekend BBQ’s I thought I would share our favorite appetizer.  I think this recipe will be a good one year round. Have you ever been to Tall Boy Taco in Chicago?  It’s one of my favorite lunch spots just a  block from my office. At Tall Boy Taco they serve a delicious side dish that has pushed guacamole to the back of the line for me. Corn Fundido is gooey, melty and packed with the flavors of roasted corn, chipotle and ancho chili. It has a smokey rich flavor from the peppers but it’s not too spicy and it pairs perfectly with a fresh Paloma.

tableanddish_corn_fundido_paloma-7390tableanddish_corn_fundido_paloma-When planning your Cinco De Mayo or any other festive occasion a margarita might seem to be the logical choice. I’m going to challenge you to try a Paloma. It’s a great alternative! Tequila with the fresh sweetness of ruby red grapefruit juice and a dash of simple syrup is super refreshing with the smokey heat of the corn dip.

tableanddish_corn_fundido_paloma-7525Ingredients:

  • 1  part of your favorite blanco tequila
  • 1  part Ruby Red Grapefruit Juice
  • 1/2 part of agave syrup or sugar syrup
  • 1 part grapefruit soda (I used La Croix)
  • a squirt of fresh lime juice (optional)

Method:

  • Mix the grapefruit juice, tequila and sugar syrup until well mixed.
  • Pour into a glass filled with ice and top up with soda water.
  • You could add a squirt of lime juice which is nice, and you could also rim the glass with salt.

This recipe makes one small bowl.  I doubled the recipe and it disappeared way too fast.  I might have to triple it next time.

Ingredients Mayo:

  • 1⁄2 cup mayonnaise
  • splash lime juice
  • 1 teaspoon sugar
  • salt and pepper to taste
  • 1⁄2 teaspoon chipotle powder
  • 1⁄2 teaspoon ancho chili pepper

Method:

  • 1. Mix all of the ingredients in a bowl and set aside.

Ingredients Corn:

  • 1 cup roasted corn
  • 3 tablespoons of mayo mixture
  • 2 tablespoon pepperjack cheese shredded
  • 1 tablespoon queso fresco
  • 1⁄2 teaspoon cilantro (chopped)

Method:

  • Add corn to a medium fry pan, when warm throughout, (about 5 minutes) add mayo mixture.
  • Mix until all of the corn is coated.
  • Add both cheeses. Mix for 2 minutes, then pour in bowl.
  • Top with chopped cilantro and serve with tortilla chips.

tableanddish_corn_fundido_paloma-7512tableanddish_corn_fundido_paloma-7492tableanddish_corn_fundido_paloma-7567Hope your family loves it too!

xo

Share on FacebookTweet this PostPin Images to PinterestBack to Top

tableanddish_porktenderloin_dates-7822As much as I want to be thrown full into grilling season I just can’t get into it while the weather is cold and rainy. So, today I’m making a pork tenderloin with the taste of the grill but it’s all prepared in the kitchen. The good news is, if we do get a dose of beautiful weather and you feel like firing up the grill you can make this just as easily outside. I’ve incorporated one of my favorite pantry items into this dish. View full post »

Share on FacebookTweet this PostPin Images to PinterestBack to Top

_Y7A8533

 

Incase you’re looking for last minute Mother’s Day ideas here’s a collection of our favorite Sunday Brunch dishes.  

Happy Mother’s Day! To my Mom and Sisters and all the amazing Mom’s I am lucky to call friend.  Being a Mom has been the most rewarding, difficult and complex job.  Im so grateful that each new day is an opportunity to try again after making so many mistakes.  I think as long as you truly love your kids you can’t fail as a Mom. That’s what I’m hoping anyway.  

For years, Mother’s Day meant that I stayed in bed while my gang took over the kitchen preparing their version of the perfect breakfast. View full post »

Share on FacebookTweet this PostPin Images to PinterestBack to Top

 

tableanddish_bahnMi_pizza-7283Have you ever had a Vietnamese Banh Mi sandwich? If you haven’t, then you have one more thing to add to your bucket list. I had mine for the first time this year on a business trip to Kentucky of all places. It was recommended by one of my colleagues. She was getting it and I wanted to be an adventurous team player so I went for it. Unbelievable! Glad I did.  Never be afraid to try new things.  If it’s gross you can always politely refuse to take a second bite but you just never know when you will find something you’ll absolutely enjoy. Travel the world and collect flavors like souvenirs. We’re using all the flavors of Banh Mi to make pizza.  Banh Mi Pizza! Worlds are colliding here!  View full post »

Share on FacebookTweet this PostPin Images to PinterestBack to Top