Alton's Edamame Salad

Here's my take on an Alton Brown recipe that normally requires using 400F oven for nearly an hour.  The outside temp here is sweltering and the last thing I want to do is turn my oven on so here's my revised stove-top version.  This delicious salad is perfect served at room temperature making it a great option for picnics and potlucks.  Enjoy!

Start by sauteeing the edamame and corn in a large, nonstick skillet until they both start to get lots of caramelized brown spots.  Stir frequently to prevent burning.

By the way, I used frozen edamame and corn - they thawed quickly in the skillet.

When the veggies have lots of caramelized spots, remove them from the heat and transfer them to a large bowl.  

I'm tell you what, that toasty corn flavor is key in the finished salad.  So, so good! 

Now cut up the sweetest tomatoes you can find.  I found this colorful variety at the farmer's market and they are bursting with fresh summer flavor.

You'll also need some chopped fresh basil and scallions (white and green parts).

The very last thing that goes into this simple salad is red wine vinegar.  It does something magical so definitely don't skip it.  Now toss everything well and it's ready to serve. 

Serve at room temperature and enjoy!

Items used to make this recipe:

(affiliate links)

• large nonstick skillet https://amzn.to/3HDKZxy

• wusthof utility knife https://amzn.to/3JeWVGg

• bread board https://amzn.to/3spMZTI

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Edamame Summer Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cups frozen or thawed edamame beans

• 1 cup fresh or frozen corn kernels

• 1 tablespoon olive oil

• 1 clove garlic, crushed

• 3/4 teaspoon kosher salt (or half fine salt)

• 1/2 teaspoon freshly ground pepper

• 1 cup grape tomatoes, halved

• 1/4 cup sliced scallions (white and green parts)

• 1/4 cup chopped fresh basil

• 1 tablespoon red wine vinegar

Directions

1. In a nonstick skillet over medium high heat, saute the edamame, corn, salt, and pepper in the olive oil, stirring very frequently, until the edamame and corn turn golden brown in spots; remove from heat and place in large bowl.

2. Add remaining ingredients and stir well; serve at room temperature.

adapted from Good Eats

Crispy Home Fries

Got cooked potatoes leftover from your St. Patrick's Day celebration?  Break out your cast iron skillet and make these delicious, crispy home fries.  

Anytime I cook red potatoes, I like to make extra just so I can turn them into home fries the next day.  Who doesn't love home fries?  Here's how I make them - I cut them in half, then cube them.

I preheat a cast iron skillet and add a little olive oil and butter.  

When the pan is nice and hot, I add the potatoes, being careful to get as much cut surface contact with the hot pan.  Don't mess around moving the potatoes - they'll release from the pan naturally when a nice crust forms on that cut surface.  

Like this!  Now you can start tossing and stirring the potatoes until they're crispy all over.  A minute or so before serving, add the salt, pepper, granulated onion, granulated garlic, and sliced scallions (recipe below). Stir well until fragrant (30-60 seconds).  Serve immediately.

Try not to eat the entire batch before they make it to the table.  Enjoy!

Items used to prepare this recipe:

(affiliate links)

• cast iron skillet https://amzn.to/3Xmevk7

• henckels knife https://amzn.to/3B8a7tF

• oxo tongs https://amzn.to/3GOBlqN

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Crispy Home Fries

makes 4 servings

Printable Recipe

Ingredients

• 1 pound cooked red potatoes, cubed

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1/4 teaspoon kosher salt

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon granulated onion powder

• 1/4 teaspoon granulated garlic powder

• 2 scallions, sliced

Directions

1. Preheat a cast iron skillet over medium high heat.

2. Melt butter in olive oil; add potatoes, cut side down and don't move them until the surface touching the skillet is brown and crispy.

3. Stir potatoes frequently until crispy all over.

4. Add salt, pepper, granulated onion, granulated garlic, and scallions; toss and stir until fragrant, 30-60 seconds. Serve immediately.