Whatcha Got Cookin’ is a weekly Rock N Roll recipe for you to try out at home. Whatcha Got Cookin’ on WTMD is made possible by The Maryland Department of Agriculture’s Maryland’s Best Seafood and Agriculture Programs.
The recipe today comes from Jon Carroll, a long time friend of WTMD and a Food Enthusiast who has contributed food and cocktail recipes to many Baltimore restaurants and bars over the years. He is also an excellent photographer and music lover. These days he can be found serving beer at Union Craft Brewing.
Jon Carroll’s Blue Crab & Tomato Salad with basil – lemon vinaigrette
Salad:
one pint blue crab meat
one quart cherry tomatoes, halved
six ears of corn
one pound arugula, cut into chifonnade
one small jalapeno pepper, finely chopped
Vinaigrette:
one cup basil leaves
one clove garlic
one shallot minced
one cup extra virgin olive oil
one half cup champagne vinegar
one tablespoon honey
one tablespoon Dijon mustard
juice from one whole lemon
salt to taste
1. Place the ears of corn on a hot grill, rotating the corn to char all sides. Pull off the corn when done and let cool at room temperature.
2. While corn is cooling down or preferably the night before, make the vinaigrette. Mince the garlic and shallot and finely chop the basil. Put in a jar with the olive oil, vinegar, mustard, lemon juice and honey and shake to emulsify. Salt to taste, around a tablespoon and shake some more.
3. Once the corn has cooled down, cut the kernels off the cob and put in mixing bowl with the other salad ingredients. Add the vinaigrette a bit at a time, tossing the ingredients together until they are well mixed and coated.
4. Enjoy!
BONUS COCKTAIL RECIPE!
Smoke On The Salt Water –
2 oz. Mezcal
2 oz. Watermelon Juice
1 oz. Lime Juice
1 oz. simple
Put in a cocktail shaker with ice, shake hard, strain into a glass with fresh ice, and top with Union’s Old Pro Gose.
