Lady Pea Salad with Pesto
We love to try interesting pastas. Here we used Fergola Sarda from Lazzaroli’s Pasta shop in Germantown. However you can use any small pasta, even Israeli couscous. Serve this alongside grilled or rot...
Pronounced mock - shoe, this traditional Cajun dish is delicious when paired with beef, pork, or shrimp. Smoky bacon from Smokin’ Oaks organic farms contrasts the sweet summer corn from Hancock Family Farms and cream from JD Country Milk makes it rich and creamy.
Ingredients
- 6 ears corn
- grapeseed oil
- salt and pepper to taste
- 1/2 pound bacon or andouille sausage, diced
- 1 large candy onion, diced
- 1 large bell pepper, diced
- 1/2 tablespoon Galena Garlic hot spice
- 1 tablespoon minced garlic
- 1/2 cup heavy cream
- 1/2 cup diced heirloom tomato
- 1 tablespoon cold butter
- 1 tablespoon chopped parsley
Preparation
1. Shuck corn and coat with oil and salt and pepper. Roast at 375F or grill corn until just charred. Once corn is cool to the touch, cut kernels off cob into a small bowl and reserve.
2. Add bacon or sausage to cast-iron pan over medium-low heat and sauté until crispy and fat is rendered, about 5-6 minutes. Remove from pan and drain all but 1 tablespoon of fat.
3. Add onion and bell pepper and sauté over medium heat until soft, about 4 minutes. Add hot spice. Return bacon or sausage to pan and add corn, garlic, and heavy cream and simmer 9 minutes, until cream is thickened.
4. Add tomatoes and remove from heat. Slowly add cold butter. Add parsley and season to taste with salt and pepper.
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