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9.16.2011

Not a tomato sandwich

So, I turned 33 a couple of days ago. And Brandon, who was but a pup of 23 when I met him, turned 30 a few days before that. Thirty! The staff at Delancey wrote BRANDON TURNS OLD TODAY on the chalkboard and spelled out OLD BOSS in alphabet magnets on the ice machine. He told me that he hasn’t thought much about being in his thirties, but I think he secretly likes the idea. I’m on the fence sometimes, but mostly, I do too.

In any case, thank you for your patience. In my absence from this space, there was a return flight from Ohio, writing, more writing, payroll, a birthday cake, a big project for a friend, and a two-night birthday camping trip that featured an island, seals, jellyfish, porpoises, and a steak cooked over a campfire. I love you, Pacific Northwest! Though let’s not go too far: you could grow better corn. Ohio’s corn beats your corn black and blue.

We had our first rain in months yesterday, and at the markets, summer is clearly giving way to fall. But corn is still around, and Ohio-quality or not, I intend to eat as much of it as I can before I’m forcibly restricted to tubers, crucifers, and brassicas for the rest of the year. (Though I was looking at the brand-new Art of Eating Cookbook last night, and I found myself eagerly bookmarking every recipe that used the words winter squash or cabbage. Weird how that works.)

This time last year - actually, this very day last year! I just noticed that! Weird how THAT works - my friend Matthew and I did a Spilled Milk episode on corn, and Matthew made a spicy sauteed corn recipe that, for me, sort of stole the show. I’ve wanted to make it since corn first showed up this summer, but I got sidetracked by tomatoes and tomato sandwiches and more tomato sandwiches, and it was only today that I finally made the corn. With a few slices of sharp cheddar and some toast, it was the best lunch I’ve had in a long time. Or maybe I was just impressed that I had made something that was not a tomato sandwich.




I might have said it before, but I’ll say it again: Matthew is a terrific cook. I’ve eaten a lot of meals at his table, from carnitas to home-corned beef, Frito pie, green papaya salad, cucumber salad with Szechuan peppercorns, and cowboy beans, and he does it all well. His spicy sauteed corn is not fancy, but it reliably does what I wish every recipe would reliably do: take a few good ingredients and, without unnecessary fuss, make them even better. It makes very good corn taste excellent and so-so corn taste very good. Basically, you melt butter in a hot pan, and then you tip in some fresh corn kernels, minced jalapeno, and a couple of sliced scallions. You stir to coat them in that hot butter, and then you let them hang out, mostly, for the better part of ten minutes, until the corn begins to caramelize. You might notice that it smells like the State Fair, in a nice way. I cooked my corn today a little darker than Matthew does, and it smelled even more State Fair-y, which was kind of thrilling, though I think I like his better. Either way, when the corn is pleasantly browned, you throw in a splash of water and scrape up the tasty browned bits on the bottom of the pan, and they melt into a light glaze that covers the whole thing. Then you finish it with salt and a good amount of lime juice, and that’s it.

If it were my dish, I would call it Spicy Caramelized Corn, but Matthew calls it sauteed, and it’s his dish, so he wins. Whatever you call it, the corn is darkly sweet and sticky, and your lips burn from the heat of the jalapeno, and then the lime juice comes in kicking. It gets very hard to keep a fork out of. I can imagine eating it with almost any meat - or cheddar and toast. Or maybe tomorrow, a tomato sandwich.

P.S. I’m a guest at habit for the month of September, so come visit. I post there as “molly w.” a few times a week. I really love that site.



Matthew’s Spicy Sauteed Corn
Adapted slightly from Spilled Milk

I bought my corn late last week and didn’t have time to cook it before we went camping, so I cut it off the cob, spread it in a single layer on a sheet pan, and froze it. Then, before I cooked it today, I let it defrost in a colander for about 30 minutes, shaking the colander a couple of times. It worked very nicely, and based on that, I am happy to say that you don’t have to use fresh corn kernels for this recipe! You can make it at any time of year, with frozen corn. If it simplifies things, note that you will need 10 to 12 ounces of kernels for a single batch.

Also, I used a 10-inch cast-iron skillet here, but you can use whatever kind of skillet you have.

3 Tbsp. unsalted butter
Kernels from 3-4 ears fresh corn
2 scallions, thinly sliced
1 jalapeno pepper, seeds removed if desired, minced
2 Tbsp. water
Salt
1 Tbsp. freshly squeezed lime juice, plus lime wedges for serving

Heat the butter in a large skillet over medium-high until bubbling. Add the corn, scallions, and jalapeno, stirring to coat with butter. Cook, stirring occasionally, until the corn begins to brown and stick to the bottom of the pan, about 10 minutes. (You might hear some kernels popping toward the end.) Add the water and stir, scraping the bottom of the pan to dislodge any extremely delicious brown bits. When the water has boiled off, add salt to taste. Remove from the heat, and stir in the lime juice. Serve immediately, with additional lime wedges.

Yield: 4 side-dish servings

81 Comments:

Blogger Sarah said...

That sounds so simple and tasty. I'll have to make it some day.

6:50 PM, September 16, 2011  
Anonymous Roberta said...

Your chocolate cake photo on Habit actually made my mouth water. Must. Have. Cake.

7:06 PM, September 16, 2011  
Blogger Amy P. said...

"Ohio’s corn beats your corn black and blue." Love!

We haven't made it past eating straight-up corn on the cob slathered with butter and Penzeys 4/S seasoned salt this season, but I just may have to give this recipe a go.

Happy birthday Molly, you're still young!

7:36 PM, September 16, 2011  
Anonymous Molly said...

Yesterday's CSA box included six ears of corn and a butternut squash. Summer is tiptoeing away, and fall is strolling in. I'm going to freeze those kernels tonight, so that I can reach into my freezer on a frigid January evening and have "fresh" frozen corn and enjoy this dish. I am sure we'll be discussing the tomato sandwiches we'll be eating all August long.

7:43 PM, September 16, 2011  
Blogger Michelle Stiles said...

Happy belated birthday to a fellow virgo! Cheers! I celebrated mine yesterday, taking in as much of this Pacific Northwest as I could. It happened to be the first day it rained in many, what is a girl to do? Put on a rain coat and ride it out! I love this recipe, I have done the same and added a dollop of sour cream but it looks like it doesn't need it. Enjoy the last bit of the PNW sunshine while you can, Suisha is AMAZING!

8:11 PM, September 16, 2011  
Blogger Lisa said...

Totally bookmarking this as spring is in the air here in Sydney and it would be perfect for this time of year. Can't wait to try!

8:24 PM, September 16, 2011  
Anonymous molly said...

Is not Deb's birthday cake the bomb? We've made it six times in as many months, just desserts for way too many years of bad vanilla cake.

Happy birthday, miss Molly, to you and Brandon, both.

8:26 PM, September 16, 2011  
Anonymous Lisa said...

I for one am ready for the chill and all the food that means. I adore tomatoes but I think my heart is really with all the fall food! That said -- I think this would make a gorgeous summer swan song in our kitchen.

8:45 PM, September 16, 2011  
Anonymous Jen said...

Oh it pleases me to hear you Ohio praises. Our little Midwest abode does has advantages, but we don't have the sea. Washinton wins there.

8:49 PM, September 16, 2011  
Anonymous KimB said...

Happy thirties!

I love fresh corn prepared this way. I grew up with a recipe very similar substituting light cream in place of water and lime juice. A fantastic side dish with grilled meats in summer.

9:54 PM, September 16, 2011  
Blogger M. Bloom said...

Mmmm... corn! Thank you for writing a lovely post and thank you for every other lovely post you've written. I've been lurking here for years but was always too shy to say "hello & thank you..."

And now I DO have to ask... where is your recipe for the tomato sandwich?

MB

11:44 PM, September 16, 2011  
Blogger Violoniste said...

I have a soft spot for tasty, toasty, lime-y corn salads. This one sounds simple to prepare and flavorful. Here's one of my favorite corn salad side dishes:

http://sweetalchemies.blogspot.com/2011/08/grilled-corn-salad-las-vegas-souvenir.html

12:27 AM, September 17, 2011  
Anonymous Anonymous said...

Speaking of tomatoes, did you read David Lebovitz's Tomato Basil Pizza post? I made it for my family and they declared it the BEST pizza ever....

http://www.davidlebovitz.com/2011/08/tomato-basil-pizza-recipe/

4:09 AM, September 17, 2011  
Blogger Jocy said...

Happy thirties!!!

4:51 AM, September 17, 2011  
Blogger Lynne @ 365 Days of Baking said...

Happy belated Birthday, Molly!

5:07 AM, September 17, 2011  
Blogger the starving student said...

Sauteed corn is also amazing with a drizzle of white truffle oil to finish. I made almost the exact same recipe (omitting the jalapenos because they would have over-powered it). The oil adds a sweet, garlicky note that pairs perfectly with the corn.

5:19 AM, September 17, 2011  
Blogger Bee said...

i love anything having to do with corn. just the other day, i ate 3 ears in one sitting, dripping with butter and sprinkled with sea salt. so damn good.
i LOVE habit. look forward to seeing you there.

5:31 AM, September 17, 2011  
Anonymous Bev Weidner said...

Get that birthday!!

6:16 AM, September 17, 2011  
Anonymous A Plum By Any Other Name said...

Phew. Glad to hear you don't need to use fresh corn and can freeze it. Sometimes buying corn at the farmers' market causes me anxiety because I know I *should* use it immediately. (I probably need to start doing more yoga and deep breathing if corn is causing me issues.)

Thanks for another great recipe. I look forward to hearing the Spilled Milk podcast on corn, it's been downloaded and is now waiting patiently for me.

6:34 AM, September 17, 2011  
Blogger Anna said...

I seiously identify with your comment about Ohio corn. It's almost the only thing (besides Ohio tomatoes) that I miss from my life there almost 30 years ago. Like you, I love living in the Northwest - for lots of reasons. Here we have a great variety of food options, from markets to restaurants to food writers like you! Good luck on the new book!

6:44 AM, September 17, 2011  
Blogger birgit said...

happy birthday
i'm too late but i send a bunch of my best wishes
you get them part by part so it's not too heavy giggle
lg birgit

7:01 AM, September 17, 2011  
Blogger Stacy Marie said...

Oh fresh corn!! If the season lasted all year, I doubt I'd tire of it. Happy birthdays, and thanks for another lovely recipe.

7:34 AM, September 17, 2011  
Blogger Ali said...

Happy Birthday! We were born on the same day (9/14/78, right?). I have a gut feeling that double threes will be a great year. Cheers!

8:08 AM, September 17, 2011  
Blogger quinn said...

This sounds delicious! And I, too, have found myself thinking about winter squash. 40 degrees yesterday in MA!

8:31 AM, September 17, 2011  
Blogger quinn said...

Oops, correction: I've just been reminded that it was 39 degrees yesterday, not 40 ;)

8:32 AM, September 17, 2011  
Blogger momma2O said...

I love buttered corn, esp w/some heat and a little lime juice! I so want to try this! Also, happy birthday! I also celebrated a bday earlier this week, and the hubby's is in a few days. September rocks!

9:31 AM, September 17, 2011  
Blogger Amanda said...

Corn is one of my favoritest things ever. This dish looks amazing! Thanks for pointing out that it can be made with frozen corn, that's a very exciting prospect.

10:05 AM, September 17, 2011  
Blogger KM said...

I've been doing WA corn like this for the past couple of months because our corn isn't consistently good - I lust for amazing Indiana butter and sugar corn. I'll toss in cilantro or basil at the end - sometimes a grating of Mexican cheese, shot of lime.

10:09 AM, September 17, 2011  
Blogger miel+soleil said...

Happy birthday!! It's great to see a delightful-as-always new post :)

I was in love with fresh corn this august, sadly they're getting more expensive now.. It seems like this recipe would work with frozen green peas, what do you think?

10:39 AM, September 17, 2011  
Anonymous Janet said...

As someone who frequents Sucia from Orcas...and is always caught in the Soosee-ah vs. Soosha pronunciation debate -- a tip on outer islands: try Clark island next time. (Two islands over, next to Barnes.) No one goes there. Lovely campsites. Also, Patos is not as frequented and has the bonus of a lighthouse!

On the corn front -- I often caramelize corn -- even organic corn from a can -- and use it as a substitute for rice in burritos.

11:12 AM, September 17, 2011  
Anonymous akr said...

Looks delicious. I can't wait to try it.

But thinking of those tomato sandwiches... have you tried tomato and peanut butter sandwiches? My CSA farmer suggested these (with peeled tomatoes) and they're fantastic. Sweet and salty and earthy and tart.

12:17 PM, September 17, 2011  
Anonymous Kelsey said...

Happy birthday to you and Brandon! I bet Ohio corn also beats Arizona corn, boo.

12:40 PM, September 17, 2011  
Blogger Moore or Less Cooking said...

Happy Birthday- you are still a kid!

http://cookingwithnettie.blogspot.com

Moore or Less Eating

12:44 PM, September 17, 2011  
OpenID girlseeksplace said...

Happy birthday. That corn dish definitely sounds tasty and perfect for summer or fall.

2:24 PM, September 17, 2011  
Blogger Maggie said...

It seems to be delicious and very easy to do. :)

http://papas-e-doces.blogspot.com

2:55 PM, September 17, 2011  
Anonymous Culinary School: Three Semesters of Life, Learning, and Loss of Blood said...

When I was at culinary school, we made an amazing corn salad for the school bistro. These days, I wait for the autumn most eagerly so I can make my version (for one thing, it does not serve fifty!) for my family. After requests for this, and other recipes from school, I finally compiled them and put them here: “Culinary School: The Cookbook” - http://amzn.to/r63N4N . But, really, it is just corn and cherry tomatoes and herbs and lime; could not be easier.

3:06 PM, September 17, 2011  
Anonymous SeattleDee said...

Corn sauteed in browned butter, finished with a squeeze of lime and shreds of basil has been a favorite corn dish. Now I can't wait to try adding jalapeno strips and scallions.

3:38 PM, September 17, 2011  
Anonymous Anonymous said...

Wow, this sounds wonderful, Molly! I've been enjoying the Summer Corn Salad from the 101 Cookbooks blog, but I'm going to try this one this weekend! Happy birthday!

4:20 PM, September 17, 2011  
Blogger kris said...

That sounds so awesome - but does Ohio have chanterelles like the pacific nw? This recipe was also terrific: http://www.gourmet.com/recipes/2000s/2006/10/cornmiso

10:09 PM, September 17, 2011  
Anonymous kickpleat said...

Oooh, what a beautiful blog Habit is, thank you for the introduction. And I bought 5 ears of corn yesterday along with some yams (summer + fall in one basket). I think I'll freeze the corn and follow a similar path come November when I'll need a reminder about the sun.

12:00 PM, September 18, 2011  
Anonymous Kate @ Savour Fare said...

My grandmother cooks corn this way, but she does it with tabasco and black pepper and it is awesome. Now I'm thinking I need to make this, only with pickled jalapeno. Only because I am obsessed with pickled jalapenos.

Now if you'll excuse me, I need to go eat a tomato sandwich.

12:17 PM, September 18, 2011  
Blogger Laurel said...

I make a very similar dish-swap the scallions for shallots and you have it! My husband loves jalapenos in everything, so of course its a winner.
Happy Birthday! I am turning 27 tomorrow and my 17 year old sister has been letting me know how close I am to 30 for the last year!

4:46 PM, September 18, 2011  
Blogger Kelsey said...

I have recently discovered the delight that is raw corn and am loving it. So simple bit delicious. Anyone else eat it that way? Spent all day today enjoying a recipe from about five years ago featuring roasted cauliflower. Omg your red wine/ Dijon vinaigrette is to die for. I was basically drinking it! Now planning to make your apple tart for dessert tomorrow. You're an inspiration!

6:50 PM, September 18, 2011  
Anonymous Sharyn Dimmick said...

No point in dissing the Northwest because they can't grow corn like Ohio -- the climate and soil are different: Ohio has much more sunshine. Ohio doesn't have the salmon that the Northwest does: that's why we have regional and seasonal differences in cooking. Let's celebrate them!

6:54 PM, September 18, 2011  
Blogger shauna said...

I have eaten this dish, in Matthew's house, and I highly approve. Thank goodness you posted this! I must have more corn before I fall completely under the sway of butternut squash.

8:41 PM, September 18, 2011  
Anonymous Kimby said...

Happy Birthday, Molly! This corn sounds like a celebration of flavor! Also, the "habit" website is a gem -- loved your thoughts there, too.

3:04 AM, September 19, 2011  
OpenID lacaffettierarosa said...

Somehow I never do much with corn other than roasting it - I have to give this one a try. I also wanted to tell you how much I enjoy listening to spilled milk: it is so light and relaxing, it's like sitting down with two old friends for a chat. Keep the good work up!

4:17 AM, September 19, 2011  
Blogger Oana said...

Simple and delicious. Corn is abundant here right now so guess what I am going to make this week ...

5:48 AM, September 19, 2011  
Anonymous morgansmenu said...

happy Birthday to both of you! On a side note, do your tomato sandwiches involve simply tomatoes, mayo, s + p and good bread? I've heard tomato and cheddar go well together, too.

9:52 AM, September 19, 2011  
OpenID curlygirlpress said...

Thank you for the timely post! A couple of ears of corn have been staring at me lately and now I know what we were waiting for. And I have good cheddar, and toast, and some lovely tomatoes. Bliss!

11:26 AM, September 19, 2011  
Anonymous Kathryn | Dramatic Pancake said...

I can't get enough of sweet corn, spicy jalapeno and sour lime -- such an incredible combination. Happy belated to you and Brandon!!

12:06 PM, September 19, 2011  
Anonymous isabel said...

i love sauteed corn--but i've never let it go so long. i will try this--and quick!

2:16 PM, September 19, 2011  
Blogger Sasha said...

Sadly I think that Seattle's corn would beat Germany's corn black and blue! Needless to say, Every corn season I miss North America a lot. Finding corn still in a husk is practically impossible over here.

However, this salad sounded so good that today I bought German corn anyways (read: pre-husked and packaged in plastic). The flavours of this salad sound strong enough to dress up even German corn and I look forward to eating it for lunch.

2:35 PM, September 19, 2011  
Blogger Lawrence said...

I love corn sliced off the cob, a little red onion, a dash of olive oil and Texas pete.

7:14 PM, September 19, 2011  
Anonymous Ginny Lee said...

Happy Birthday,or in Korea--Saegil Chukahaeyo! the yellow cake with chocolate frosting IS birthday cake to me. I love the Habit website although it makes me feel an inadequate photographer. Love you and Matthew on Spilled Milk.

4:19 AM, September 20, 2011  
Anonymous erin @ from city to farm said...

The camping weekend made me, for a moment, regret moving to VA instead of WA. Sigh. But I have bluegrass and blue ridge mountains and pulled pork and southern hospitality to bounce me back to reality!

PS. I have only had ONE corn meal this summer, a disgrace. This sauteed/caramelized wonder makes me want to go grocery shopping, like now.

8:27 AM, September 20, 2011  
Anonymous Hannah said...

The corn in my kitchen is calling out and I must make this recipe!

I hear you with the winter squash and cabbage...as sad as I am to say good- bye to summer, I do welcome fall with open arms.

Happy Birthday to you and Brandon!

8:43 AM, September 20, 2011  
Anonymous Stephanie said...

Thanks for this. I bet your Ohio corn kicks our NY corn "black and blue" but I still want to try this. Awesome!

10:17 AM, September 20, 2011  
Anonymous ruthie@thetwicebitten said...

aw molly, you could write about tax codes and i would still find it wonderful, warm and entertaining. ..

11:39 AM, September 20, 2011  
Anonymous Frances @ The Foodess Files said...

Molly Ohmygosh! I just had a sauteed corn appetizer at Urbano Pizza Bar here in downtown LA this past weekend!!! Loved it so much! I will definitely make this! But the Urbano corn also had balsamic compoud butter, so I will have to experiment with that so I can add it it too...:)

1:37 PM, September 20, 2011  
Anonymous Anonymous said...

Sounds absolutely delicious! So good!

4:53 PM, September 20, 2011  
Anonymous Kee said...

I made this for a party and it was amazing. also, I have eaten a tomato sandwich for many a summer meal and it is truly delightful. Gotta do it while those tomatoes taste like tomatoes!

7:41 PM, September 20, 2011  
Anonymous Anonymous said...

In Pakistan where I grew up, one of the most popular street food snacks is spicy, roasted corn, sold from little wooden carts. Whole ears of corn with their skin on are buried in super-hot ashes where they roast till they are deliciously tender and smoky. The hot corn is removed from the ashes, dipped in lime juice and then rolled in a mixture of black salt and chilli powder before being handed to the customer in return for a teeny tiny price! Spicy, tingly, hot and absolutely delicious:-)

11:56 PM, September 20, 2011  
Anonymous Mel said...

Happy, happy birthday Molly and Brandon! For all the joy you bring to your readers - I pray you get double that joy in your 33rd and 30th year respectively!

P.S. Adore "Habit".

1:36 AM, September 21, 2011  
Anonymous Natalie said...

This recipe sounds amazing. I, too, crave recipes that create perfect harmony from just a few choice ingredients. Wish I'd known about this one a few weeks ago when I was drowning in fresh corn. Never mind! I'm printing it out right now so that next summer it will be at the ready.

10:34 AM, September 21, 2011  
Blogger Gaia said...

happy birthday to both of you, even if a little too late! love your pics!

2:51 AM, September 22, 2011  
Blogger tori said...

Happy belated birthday to you and Brandon. Loving this corn. It's finding a pride of place for beach side banquets now, along with the staples(fire roasted pork, margaritas and pineapple cilantro salsa)

8:18 AM, September 23, 2011  
OpenID freshscratch.net said...

I thought of you and your blog last night while I was at the Puyallup Fair, seeing The Counting Crows for the 7th time with my bestie. They opened with "Thunder Road," and, though it was wicked cool, it didn't hold a candle to that great youtube link you posted of Bruce letting it rip a few months ago. I loved that. Thank you for sharing it!

2:35 PM, September 23, 2011  
Blogger Pei-Lin said...

I've been listening to Spilled Milk podcasts, and am loving them to bits! Thanks for sharing this CORNy recipe. Will try it when time allows.

A happy belated to both you and Brandon! Both you are still young! Be happy, always. =)

Regards from Kuala Lumpur,
Pei-Lin

8:59 AM, September 24, 2011  
Anonymous Leah said...

Hello. I just finished your book and wanted to let you know how much I loved it. I can't believe I made it on this earth 34 years and had never roasted a tomato! So so good. So thanks so much! The chocolate cake is next on my list... Happy Day to you!

10:55 PM, September 24, 2011  
Anonymous Anonymous said...

ooh, I love sauteed corn! Have you tried it with goat butter and smoked paprika? yum! I will have to harvest my measly Seattle Jalapenos and give Matthew's version a try.
Thanks for a lovely post, as usual!

11:58 AM, September 25, 2011  
Anonymous Anonymous said...

molly, this again was lovely. best regards from my wonderful hamburg kitchen. to seattle!

12:00 PM, September 25, 2011  
Anonymous Hannah@ Bake Five said...

simplicity at its best!

7:34 PM, September 25, 2011  
Blogger HadleyEG said...

Just made this last night for my family! Delish.

7:00 AM, September 26, 2011  
Blogger Mary Miller said...

Absolutely true about Ohio corn! Great recipe!

9:32 AM, September 26, 2011  
OpenID rootsofmyheart said...

Hi! I'm new here. I found you through your fabulous book. So, 1) I love your name. It's adorable. 2) I am on my way through your book for the second time. It's fun and brilliant 3) I just started a blog and I'm loving it!
So here I am. You've hooked a new faithful reader.
~Carrie

10:08 AM, September 26, 2011  
Blogger Anna said...

I just made a double recipe of this for a impromptu dinner party and had it as a side for a giant bowl of mussels. I have no leftovers and half the people didn't come! Talk about a raving endorsement. Thank you for sharing :D

P.S. Jalapeno peppers need to come with posted reminders though: Don't touch anything after you chop them until you've washed your hands with soap three times. It never fails, I always get some in my eyes or somewhere on my face and then walk around like a dork.

8:27 PM, September 26, 2011  
Blogger caroline said...

I recently had a houseguest who left behind a huge bag of fresh corn. After making corn and black bean tacos, corn fritters with sweet chili dipping sauce, and so forth, I turned to this recipe to use up the rest. It could have been a little spicier (or maybe I had a wimpy jalapeno) but boy was it good! I used diced red onion instead of the scallions but otherwise did not deviate from the recipe. I ate the entire thing for dinner along with some toast (I'm a little horrified at having consumed 3 tablespoons of butter in one sitting but it was worth it).

8:45 PM, September 26, 2011  
Blogger Denise | Chez Danisse said...

Wonderful 25 september image on habit.

7:36 AM, September 27, 2011  
Anonymous Anonymous said...

Was able to try out this recipe the other night... It was amazing! So simple, yet absolutely tasty. Thanks for sharing!

5:20 PM, September 28, 2011  
Anonymous Ena said...

I made it for lunch yesterday and ate the whole thing myself. At once! This could be also used as stuffing for tortilla (with addition of something else, perhaps).

12:39 PM, September 30, 2011  

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