Have I mentioned that I do not even own a kitchen table? It’s a little weird that I don’t have one, I know—but my kitchen is small(ish). I have a breakfast bar where I eat my cereal and sandwiches; I have a coffee table, where Brian and I sit on the floor to nosh on dinner; and then we have a dining room table, which is where we eat our fancy meals or dinner with guests.
My dining room table was a gift from my parents; it’s the table I grew up with and has plenty of character—I can still see my 4th grade English paper etched in the wood (sorry, Mom). Regardless of all the love that my brothers and I gave that table, it is still so grand. Dining room tables suggest sophistication—I prefer the comfort of a kitchen table (clearly).
I dream about my future house, with a big kitchen and the inviting table it will accommodate. The table is long, rugged, and bordered by two benches—squeeze-ability of guests is very important to me. If I find this table someday, I am without a doubt buying it on the spot (house or not).
Kitchen tables are great because it is ok to pick off other people’s plates (right?), roll corn in a full stick of butter, and then eat that corn straight from the cob. Corn is currently in its peak season, so I hope you are eating it at least 3 times a week. There are a few ways that I like my corn—on the cob with chipotle mayo, on the cob with butter and cayenne, or popped with Tabasco.
Eating sweet corn by way of a candlelit coffee table will do for now. But until the table arrives I am going to enjoy sitting on the floor. Because I can literally fall over with no consequences and say, oh man, that was some good sweet corn.
Grilled Salmon with Orange Basil Relish, Red Quinoa, and Chipotle Mayo Sweet Corn
Orange Basil Relish
2 oranges – supremes (cut orange into segments)
3 TBS basil – chiffonade
1/2 cup red onion – small dice
1 jalapeno – no seeds, minced
1 TBS olive oil
1/4 cup red wine vinegar
s and p
Combine ingredients. Let sit for 15 minutes prior to serving.
2 salmon fillets
s and p
Season the salmon with salt and pepper. Grill over high heat for 5-6 minutes on each side or until cooked and tender.
1 cup red quinoa
2 cups salted water
Combine the ingredients in a small saucepan. Bring to a boil, then reduce to a simmer–cover. Cook for approximately 15 minutes or until the water is absorbed. The quinoa germ ring should be visible and “hug” the grain. There will be a slight crunch to the grain.
To serve: place a spoonful of quinoa on each plate. Add a small amount of the relish juice, then the salmon and finally the substantial ingredients from the relish.
Chipotle Mayo Sweet Corn
2 ears of corn – shucked
1/2 cup light mayo
Louisiana Hot Sauce to taste
Heat a large pot of salted water over high heat. Toss the corn into the boiling water for 6-8 minutes. Combine the mayo and hot sauce. Remove corn and serve with the hot mayo.