Lemon Chive Grilled Corn Salad

Grilled corn is a bit of a summer staple at our house. My son in particular loves it and will even eat leftover grilled corn on the cob out of the fridge so we don’t often get to make this salad with leftover grilled corn but it is a great way to use up some if you have it. It is a delicious side dish addition to any grilled dinner this season. I make my own mayo for this recipe but you could easily use store bought and add the lemon zest and chives to that.

Don't be intimidated if you have never made homemade mayonnaise before; it is easier than you think .

Prepare your mayonnaise first.

In a blender or food processor, combine until thick and pale in color

2 large or extra large egg yolks
3/4 teaspoon salt
1 teaspoon sugar
A pinch cayenne pepper
Zest of ½ lemon finely chopped

Add oil alternately with lime juice in three parts, adding the oil very slowly in a thin stream.

1 cup extra virgin olive oil
Juice of ½ lemon

This will produce a thick mayonnaise. Fold in two tablespoons chopped chives.

Toss together

3 to 4 large ears grilled corn, removed from the cob

2 large granny smith apples chopped

¼ cup finely diced red pepper

3 tbsp chopped green onion

½ to ¾ cup lemon chive mayo (or to taste)

salt and pepper to season

Chill the salad for an hour or two before serving.

Cheddar Chive Biscuit & Tomato Eggs Benedict

Cheddar Chive Biscuit & Tomato Eggs Benedict

Here's a little lighter version of Eggs Benedict without using high fat Hollandaise sauce. In terms of flavor, I actually prefer this version with the high impact flavors of smokey ham, fresh tomato and warm from the oven cheddar chive biscuits. This is always on my weekend menu whenever we cook our favorite Dijon Mustard and Demerara Sugar Glazed Ham. I like to thinly slice the ham ans lightly pan fry it to use in this terrific brunch dish. This one could become your Sunday brunch classic.

This delicious brunch uses half a large, cheddar chive biscuit as the base, topped by lightly fried glazed ham, perfectly poached eggs and warm , spicy, fresh tomato compote. One outstanding brunch.

Cheddar and Chive Biscuits

Makes about 10 three inch biscuits

Preheat oven to 425 degrees F.

In a food processor, blend together

4 cups all purpose flour

9 tsp baking powder

1/2 tsp baking soda

Pulse in

1/4 cup + 1 tbsp very cold vegetable shortening, cut in small cubes (I store mine in the freezer)

1/4 cup + 1 tbsp very cold salted butter, cut in small cubes

Do not over incorporate the shortening and butter into the flour. Similar to making a flaky pastry, small pieces of butter should be visible in the flour. 

Transfer this mixture from the food processor into a large mixing bowl and make a well in the center. Toss in:

1 cup sharp cheddar cheese, diced small

1/4 tbsp chopped fresh chives

Pour in

2 cups buttermilk

Working very quickly with a wooden spoon, fold the dry mixture through the buttermilk, only until the flour disappears, then stop immediately. Drop the sticky dough onto a well floured counter top or bread board. Sprinkle the top of the dough with additional flour as well as flouring your hands to handle the dough. I don't even use a rolling pin for these biscuits, the dough is soft enough to pat it out gently with floured hands to a thickness of about 1 & 1/2 inches. Using a sharp 3 inch or larger biscuit cutter cut the biscuits out an place them, almost touching, on a parchment paper lined baking sheet. Alternately, you can cut the dough into three or for inch squares with a sharp knife. I recommend aluminum baking sheets because they tolerate the higher oven temperature without burning the bottom of the biscuits.

Bake in the preheated oven for about 20 minutes or until the tops of the biscuits are evenly golden brown.

Spicy Tomato Compote

4 cloves minced garlic
6 tbsp olive oil
8 large ripe tomatoes diced
2 tbsp brown sugar
6 tbsp balsamic vinegar
1/2 tsp crushed chili sauce
salt and pepper to season

Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper. Continue to cook until the tomatoes soften and the compote reduces to a jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking before serving.