File this one under recipes that make no sense but works nonetheless.
I’m going to ask a lot of you in this one. I’m going to ask you to chop a lot of summer vegetables. I’m going to ask you boil two pots of water on the stovetop to make rice and cook corn on the cob. I’m going to ask you to whisk together a dressing—this part is simple, I promise. And then I’m going to have the audacity to tell you to go outside and fire up the grill, because that corn needs to be finished here (those blackened kernels matter) and those scallions need to be charred.
For this nonsense, I truly, deeply, apologize. But this recipe is actually a metaphor for my life right now. I’m trying to do 4 things at once—work, blog, run a side business, keep a 2 1/2 year old alive and myself sane—and while my method may not make sense, I’ve somehow managed to keep it together. At least thus far. (Massages and yoga help).
I’m loving the crazy of summer—we’re driving between our cabin and Madison, we’re swimming in lakes, we’re sitting out on our patio disregarding the mosquitos trying to eat us alive, we’re loving on our friends and the ease with which summer get togethers happen. Seriously, I wouldn’t trade the crazy for anything.
So forgive me for making you take this multitasking, unconventional path towards dinner. But in the end, you’ll understand how I got here.
- 2 garlic cloves, minced
- 3 tablespoons fish sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 tablespoon cold water
- 1 cup jasmine rice, dry
- Olive oil
- 4 ears of corn
- 12-16 scallions
- 2 cups dragon tongue beans, cut on the bias into ½ inch pieces
- 2 cups cucumbers, chopped
- 1 red onion, sliced thin
- ¼ cup cilantro, chopped
- Kosher salt
- Freshly ground black pepper
- In a medium sized bowl, whisk together garlic, fish sauce, white wine vinegar, honey and water. Set aside.
- Cook rice according to packaging directions. Set aside and let cool slightly.
- Meanwhile, bring a large pot of water to boil. Cook corn until almost done, about 10 minutes.
- Preheat grill to medium high heat. Place corn cobs and scallions on baking sheet. Drizzle with olive oil and Kosher salt and rub on all sides. Once grill is hot, place corn and scallions over medium high heat and cook until corn starts to get some blackened spots a little (3-5 minutes, turning frequently), and scallions star to char (about 1 minute per side). Remove from grill.
- Once corn is cool enough to touch, use a knife to cut off all kernels.
- In a large bowl mix together cooked rice, corn kernels, dragon tongue beans, cucumbers, and red onions. Pour dressing into bowl and toss to coat. Divide rice and veggies between 4 bowls and top with 3-4 scallions plus a handful of cilantro. Serve warm.
[…] Grilled Scallion, Corn & Dragon Tongue Bean Bowl // Garlic, Sweet Corn, Dragon Tounge Beans (or Green Beans), Cucumber, Leftover Scallions or Sub Grilled Onion (slice it 1/2-inch thick, brush with olive oil and grill until charred), Sub Basil for Cilantro, Add Colored Peppers // […]
writes CSA Week 12.3beneficial
writes 1statuaryMy company said, “It tasted like rotten fish!”
writes Kaz