Recipes For 2006

Grilled Cornbread Salad

Vinaigrette

1/2 cup red wine vinegar
6 tablespoons minced shallots
2 tablespoons Dijon mustard
1 1/3 cup olive oil

Salad

Non stick vegetable spray
Corn bread (Buttermilk cornbread with Monterey Jack Cheese to follow)
Olive Oil
2 small red onions cut into 3/4 inch rounds
1 12 oz container cherry tomatoes, halved
1 5 oz package baby arugula
2 cups packed torn fresh basil leaves
1/2 English hothouse cucumber, halved lengthwise, then thinly sliced crosswise
1/2 cup oil-cured black olives, pitted

For the Vinaigrette

Whisk vinegar, shallots, and mustard in small bowl to blend. Gradually whisk in oil. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

For the Salad

Spray grill rack with nonstick spray. Prepare grill to medium high heat.Cut cornbread into 4 squares remove from pan. Cut each square into four 1 inch wide strips. Brush cornbread strips lightly on all side with oil. Grill bread just until grill marks appear, about 1 minute per side. Transfer bread to work surface; cool. Brush onions with oil and grill until tender and golden, turning once, about 6 minutes per side. Transfer to large bowl; cool.

Cut bread into 1 inch cubes. Separate onion rounds into rings; return onions to same bowl. (Grilled cornbread and onions can be prepared 4 hours ahead; let stand at room temperature.)

Add tomatoes, arugula, basil, cucumber, and olives to bowl with onions rings. Add vinaigrette and toss to coat, then add cornbread and toss gently; serve.

Buttermilk Cornbread With Monterey Jack Cheese

This cornbread is a little firmer and denser than one made for eating on its own so it will hold up to grilling and tossing with dressing. But store bought works in a pinch!

1 cup all purpose flour
1 cup yellow cornmeal
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup packed coarsely grated Monterey Jack Cheese
3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1/4 cup (1/2 stick) unsalted butter, melted

Preheat oven to 425 degrees. Butter 8x8x2 inch metal baking pan. Whisk first 5 ingredients in medium bowl to blend. Stir in cheese. Whisk buttermilk, eggs, and honey in another bowl to blend. Add butter, whisk until blended. Add buttermilk mixture to dry ingredients stir just until combined (do not overmix).

Transfer batter to prepared pan. Bake until tester inserted into center of bread comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)