Roasted Corn Salsa
We had never had a Grand Opening for the new kitchen so I had an Open House during Career and Technology month. The kids prepared on Monday and Tuesday, then on Wednesday we entertained guest from 1:00 – 7:00.
We had a large array of guest show up. The superintendent of school, school board members, teacher, administrators, local restauranteurs, friends and parents of the students. A nice group from Ace Mart showed up as well as student chefs from St Philip’s College. It was my pleasure to have Chef John McGinty one of my chef instructors drop by also.
The menu was diverse and did not really follow a theme. I did not realize that it was Ash Wednesday until Monday so we had to add some vegetable dishes. On the grill and smoker we make ABT’s (stuffed jalepenos), Chipotle Bombers (recipe at bottom), various chicken breast skewers. We also smoked a brisket for BBQ sundaes and two pork butts for pulled pork sliders. We made some mozzarella crustinies, cucumber canapes and stuffed mushrooms. We made a roasted corn and poblano salsa and salsa quemada to serve with chips. Dessert was cherry cheese cakes, a mistake, and petit fours. I say the cheese cakes were a mistake because we had planned on serving mini cheese cakes with 4 different toppings. The young man making them did not read the whole recipe so when he saw cherry pie filling he just dumped a can of dark sweet cherries filling and a can of red tart cherry pie filling. We had enough cheese cake for 200 so I was not sure what would happen. The worry was it may not set up, but it did. Once we saw it was set up we topped it with a Chantilly cream. That was the only road bump that we ran into, so it was an excellent day once again.
I will drop in the pictures this evening so drop back by.
This is an easy recipe, although you can increase every difficulty by making everything from scratch.
- 10 lbs precooked 1 oz meatballs
- 80 slices bacon
- 1 Gal your favorite BBQ sauce
- 1 28oz can chipotle peppers in adobe, pureed
- 12 oz honey
- 1 btl red wine or 16 oz red wine vinegar
- TT fajita seasoning
- 160 tooth picks
Combine all ingredients and heat to a boil. defrost meatballs and wrap with 1/2 slice of bacon, secure with toothpick. Season meatballs with seasoning and cook 3/4 the way through, about 140 degrees. The time will depend if you are cooking them in the smoker or the oven. Remove meatballs and generously coat with the sauce. Return to oven to finish cooking through and candy the sauce.
This is an excellent and fun dish that is simple to put together.
- shredded beef brisket
- pinto beans (I use borracho or ranchero)
- pickle spears
- 9 oz clear squat cups
In the bottom 1/3rd of the cup fill with the brisket then add the beans. When you are ready to serve add the coleslaw on top and the pickle spear stuck down the side. This is a great presentation that takes little time and people seem to love it.
Pulled Pork Slider with Creamy Coleslaw and a Stuffed Jalepeno