Two day heat wave today and tomorrow, 97 degrees. Why is it, when it’s so hot outside, we decide to increase the heat by lighting a fire to cook our food? It’s a mystery.
The bacon, corn, hominy and tomato salad was inspired by the contents of my cupboards.
I also made a small confit of thyme sprigs, onion, garlic and red bell pepper for the chicken.
BBQ Chicken with Bacon, Corn, Hominy and Tomato Salad
4 chicken thighs, rubbed with Emeril’s essence and grilled
3 strips of thick sliced bacon, chopped and cooked crisp
1 can of whole kernel corn, drained
1 can of hominy, drained
1/4 red onion, chopped
1 cup of cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 cloves garlic
1 sprig of rosemary
3 anchovy fillets
1/4 cup of grated parmesan
1/2 tsp salt
1/4 tsp pepper
1 tsp lemon zest
1/4 cup lemon juice
Mix the bacon, hominy, corn, onion, tomatoes and parsley together in a large bowl.
In a saute pan, bring the olive oil, garlic and rosemary sprig to a sizzle. Set aside for 20 minutes. Discard the rosemary twig, reserve the oil and put the garlic cloves in a food processor along with the cheese, salt, pepper, lemon zest and lemon juice. Process until smooth, then add to reserved oil. Mix the dressing into the salad.
Dessert suggestion: More peach melba http://cookinginsens.wordpress.com/2011/06/26/peach-melba-sunday/