Corn Salad

Ingredients:

1 bag frozen sweet corn
1 bell pepper (orange or red)
1/4th  purple onion
fresh cilantro
1/2 lime ( or 3-4 squeezes from a plastic lime)
Sriracha
Basil (I use the kind that's already minced and in a tube)
salt and pepper


1) Throw the whole bag of corn in a large frying pan (frozen or thawed, it doesn't matter). I also used a pat of butter, but I really don't think it needs it.

2) Salt and pepper the corn liberally. Cook until the corn starts to brown. Stir and let the corn brown again. Remove from heat and put the corn in a mixing bowl.

3) Finely chop the bell pepper and the 1/4th of the onion (you want the pieces to be about the size of the corn kernels). Mince about 1/4th to 1/3rd cup of cilantro, depending on how much cilantro you like (this is an estimate. I used two handfuls of minced cilantro). Add all this to the mixing bowl.

4) Add the juice of 1/2 lime (or three squirts of a plastic lime), two squirts of Sriracha, and two squirts of the basil. Stir and taste test. Add more of the ingredients to taste, but I wouldn't recommend adding any more basil.

You should let the salad sit for a while to let the flavors blend. I let the salad sit in the fridge for about an hour before eating.

Eat it in butter lettuce tacos with this pork recipe:
http://www.foodnetwork.com/recipes/food-network-kitchens/chinese-slow-cooked-pork-shoulder-recipe.html

Garlic Lemon Shrimp. Only to be downed with Bourbonade

Garlic Lemon Shrimp

1/2 lb. raw peeled shrimp
minced garlic
butter
lemon juice (one of those plastic lemons)
salt
pepper

1) Heat pan thoroughly. Throw in 2-3 tablespoons of butter and two tablespoons of garlic. Cook until butter is browned.

2) Add shrimp to the pan. Give one generous squeeze of lemon juice over the shrimp. Pepper liberally and salt just a little bit. Cook until shrimp turn pink on the first side (it won't be pink halfway through, like chicken). Flip and cook until just barely cooked through. Remove from heat and let the shrimp cool in the pan for a couple minutes.



Bourbonade!

Mason jar glass (or something of similar size)
At least four ice cubes
3 seconds of a generous pour of Bourbon (I used Evan Williams). I guess that's about a shot and a half
Fill to the top with lemonade
One generous squeeze of lime juice.

Black Bean Sauce Stirfry

Lee Kum Kee Black Bean Sauce
1 block extra firm tofu
1 small sweet onion
1 bell pepper
at least 5 baby bella mushrooms
soy sauce
minced garlic
coconut oil

1) Mix two heaping tablespoons of Lee Kum Kee sauce with one tsp of minced garlic (about a clove), a dash of soy sauce, and a tablespoon or two of water. Chop the tofu into one inch cubes and coat in the sauce (use all the sauce). Let marinate for about 30 minutes.

2) Heat 2 tablespoons of coconut oil in a large pan and throw in the tofu. Cook until crispy on all sides.

3) Add pepper, onion, mushrooms, and another two heaping tablespoons of Lee Kum Kee sauce. Heat until cooked through.