Happy Solstice everyone! I hope you all enjoyed a bit more sun in your day and more time to relax. We sure did. We celebrated with a BBQ and some tasty drinks.
These garlic bulbs was just pulled up from the garden minutes before I snapped photos of them. Don’t they look great? Being that I was anxious and all too eager to taste the garlic, I did pull some earlier in the season where I was able to shave the tender bulb into salads since the cloves were not yet formed. As you can see, I did have the patience to wait for some to blossom into full grow bulbs complete with individual cloves. They smelled so good too- greener and fresher, with more subtly scented aroma than the super market variety.
I made a chimichurri sauce to accompany this tri-tip BBQ. Sorry, no photos of the actual tri-tip because it was dark by the time everything was finished and we were just too hungry and tired by that time.
We also had some fresh corn that I needed to use up, so we shucked 2 ears and put them on the grill and smoked them. When they were cooled, the kernels were sliced off and tossed with a light vinegarette and some shishito peppers from the garden. This salad was a perfect accompaniment to the tri-tip. It was crisp, crunchy, smoky, and refreshing with a bright zing from the lemon juice. Definitely a California salad.
Smoked California Corn Salad:
2 ears fresh corn, shucked
1 clove garlic
juice from 1/2 lemon
1/4 cup avocado oil
3 shishito peppers, sliced
1 small tomato, cubed
Sea salt to taste
Smoke the corn on a grill, making sure to place it on the cool side. Only leave on the grill long enough to get the desired color.
Mince the garlic and add the lemon juice. Whisk in the avocado oil.
Slice the shishito peppers, cube the tomatoes, and add to the vinaigrette. Set aside.
When corn is smoked and cooled, using a large bowl, slice the kernels off of the cob. Combine with the pepper, tomato, and vinaigrette from above. Sprinkle with sea salt to taste.
Chimichurri Sauce recipe adapted from Fine Cooking Magazine:
4 cloves garlic
2 tsp kosher salt
1 bunch flat leaf parsley, stemmed and chopped
1 tsp dried oregano (or 2 tsp fresh)
1 small carrot
1/2 tsp ground black pepper
3/4 tsp dried red chili flakes
1/2 tsp grated lemon zest
5 T sherry wine vinegar
5 T cold water
1 cup olive oil
Mash the garlic and salt using a mortar & pestle.
Chop the parsley in a food processor (make sure leaves are more dry than wet).
Grate the carrot using a fine box grater.
Combine all ingredients in a bowl, and whisk together.
Let sit for at least 1 hour before serving.
This sauce will keep for a couple of days and makes a nice alternative to mayo on potato salad, also use as a dressing, or dipping sauce.