The Fabulous Beekman Boys’
The Cooking Channel chefs share a side dish recipe that’s ‘perfect for a picnic or summer entertaining’
CORN CHOWDER SALAD
Makes 4 servings
2 tsp. olive oil
3 slices bacon, cut crosswise into 1-in. pieces
½ lb. Yukon gold or red potatoes, peeled and diced
1 red bell pepper, cut into ½-in. squares
3 cups thawed frozen or fresh corn kernels (from 5 ears)
1 small red onion, halved and thinly sliced
2 tbsp. cider vinegar or rice vinegar
Crushed red pepper flakes
1. Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towel.
2. Cook potatoes in 2 tbsp. bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper and salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.
3. Add corn; cook 3 to 5 minutes or until hot. Toss corn mixture in a bowl with onion, vinegar, bacon, salt and crushed red pepper to taste. Serve warm or chilled.
Recipe adapted from The Beekman 1802 Heirloom Cookbook by Brent Ridge and Josh Kilmer-Purcell
4 Fun Ways to Use …
Award-winning chef Rick Bayless-whose specialty is Mexican cuisine-shares tips on cooking with the fruit
WHIP UP A SPREAD!
“This recipe will take a turkey sandwich to the next level,” he says.
Using a fork, mash together 1 very ripe avocado, 6 cloves chopped roasted garlic and ¼ cup olive oil. Season with salt.
The Chicago restaurateur calls the mix of avocado and bacon “the perfect combination.”
MAKE ICE POPS!
“These are a delicious summer snack,” says Bayless.
Boil 2 cups water. Add 1 cup sugar and simmer until dissolved. Cool completely. Mash 2 medium avocados. Stir in water and ½ cup lime juice. Fold in ½ cup chopped mint leaves. Pour into ice pop molds and freeze overnight.
CREATE A SALAD DRESSING!
“Adding avocado gives salad dressing an amazing, rich quality,” says Bayless.
Blend ¼ cup lime juice and 1 jalapeno pepper, roughly chopped, in a blender for 30 seconds. Add 1 medium avocado and 1/3 cup cilantro, roughly chopped. Blend until smooth. Thin with 2 to 3 tbsp. water. Salt to taste.
BACON & TOMATO GUACAMOLE
Makes about 3 cups
3 ripe avocados
½ medium white onion, chopped into ¼-in. pieces
3 canned chipotle chilis, finely chopped
1 large tomato, chopped into ¼-in. pieces
¼ cup cilantro, chopped, plus extra for garnish
5 strips bacon, cooked, drained and crumbled
2 tbsp. lime juice
1. Scoop avocados into a bowl. Mash into a coarse puree.
2. Rinse onion under cold water in a small strainer; shake off. Transfer to the bowl along with chilis, tomato, cilantro and 2/3 of the bacon. Gently stir to combine. Season with lime juice and salt to taste. Sprinkle with remaining bacon and cilantro. Serve.
Bayless’s latest cookbook, Fiesta at Rick’s, is in stores now.
ICE CREAM PARTY
The HGTV host shares some fave accessories for serving up the ultimate summer dessert
Pedersen thinks these porcelain cones offer “a perfect way to dress up a simple scoop.”
Porcelain ice cream cones, $18 each; virginiasin.com
EATING IT UP
“These adorable wooden spoons are a great choice for an outdoor ice cream social,” says Pedersen.
Wooden ice cream spoons, $8 for 20; sucreshop.etsy.com
“For a cool vintage look, add these paper straws to a shake,” she says.
Paper straws, $4.25 for 20; platesandnapkins.com
DISHING IT OUT
Tired of working hard at serving ice cream? “Save your wrist by investing in this heated scoop,” suggests Pedersen.
Electric ice cream scoop, $29.99; deni.com
“Mix-and-match patterns make these bowls a great investment,” she says.
Modernist bowls, $8 each; westelm.com
“I love the look of this soda glass,” she says. “If you’re serving shakes or sundaes, it’s the way to go.”
11.5-oz. soda glass, $3.69 each; libbey.com
Pedersen’s book Make It Beautiful: Designs and Ideas for Entertaining at Home is in stores now.