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cooking at work... warm corn salad...

Tuesday, January 26, 2016
...was on the menu. Actually the only things on the recipe card were 'side' dishes, as the protein/meat was prepped by the seafood department. A fresh item that is cooked in a bag, baked in the oven that the seafood workers will prepared to your specifications. You get to pick the type of protein you want, choosing from a list of different fishes, shrimp or scallops. Then decide how you want it flavored, and they put it together for you to take home and bake- ready in about twenty minutes.

I was cooking tilapia with some Mediterranean flavors all day on Monday: black olives, feta cheese and couscous. I didn't taste it but customers who did seemed to like it, and be impressed with the idea that all they do is order their preference and put it in the oven. The part I did assemble was two different salads: one was called a BLT because it had bacon bits and halved cherry tomatoes mixed in with romaine lettuce. And was, in my estimation: average, though it had a good dressing.

Corn salad
1 medium poblano pepper, coarsely chopped
1 cup fresh sugar snap peas, coarsely chopped (I was using snow peas)
1/2 cup chopped pecans
1 T. canola oil
1 - 16 oz. pkg. frozen whole kernel corn
salt and pepper to taste
3 T. honey
 Put the pecans in a skillet and toast a couple of min. Remove. Put the oil in the skillet, add the corn, cook a few min, to thaw, warm. Stir in peppers and peas, cook a couple of min. till tender. Remove pan from heat, stir in honey and pecans. Serve warm.

I thought the pepper would make it too firey, but it didn't. A number of tasters reported liking the corn dish better than the fish, and asked for recipe. If I was to make it at home, I would substitute some diced bell pepper for the poblano.

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