Friday, May 31, 2013

Black Bean & Blue Corn Chopped Salad

I often get in a major rut with particular recipes, repeatedly making a certain dish well beyond the point where most people would get sick of it and move onto something else.  Case in point: I have made my Black Bean & Blue Corn Chopped Salad four times in the past five days.  But I can't seem to get enough of these flavors, so it seems silly not to prepare yet another bowlful of it when I already have the ingredients on hand.

Seriously, what’s not to love? Crisp hearts of romaine provide a base for a colorful riot of diced peppers, tomatoes, corn, cucumbers, pepperjack cheese, scallions, and avocado.  A zingy chile-lime vinaigrette ties the ingredients all together, while a handful of crumbled blue corn tortilla chips push this salad over the top.


This has been a long-time favorite salad of mine, and I’ve foisted it on at least twenty different people this week.  It makes a satisfying solo meal, but I think it’s especially perfect for a big crowd of people, especially when that party takes place on the most stunning late spring night on a beautiful roof top.

Tuesday, May 7, 2013

Panko-Crusted Chicken Cutlets With Dijon Mustard

I have written several crappy drafts of this post for Panko-Crusted Chicken Cutlets with Dijon Mustard, only to roll my eyes in exasperation and vow to write something better before I publish this recipe here. But the more I let my perfectionism get in the way, the longer I am depriving you of this dish. And I can’t do that to you anymore. 

I will get straight to the point: This chicken totally rocks. And you really need to make this for yourself as soon as possible. 

It’s quite simple. Start by pounding chicken breasts till very thin, or save yourself a step by buying thin-sliced chicken to begin with. Spread the cutlets with Dijon mustard and coat them in seasoned panko crumbs, those airy Japanese bread flakes that are so much lighter than regular breadcrumbs. Cook the cutlets quickly in shimmering olive oil till they turn golden brown, and serve them immediately.