NEW AGE SOUL FOOD
Ingredients
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned
Method
For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature.
For the chili
2 tablespoons grape seed oil
½ onion, chopped
1 tablespoon tomato paste
2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon granulated garlic
½ teaspoon granulated onion
1/8 teaspoon ground clove
2 teaspoons Worcestershire sauce
1 pound ground beef
½ – 1 teaspoon sea salt
3 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon freshly squeezed orange juice
¼ teaspoon dry ground mustard
¼ teaspoon sea salt
½ teaspoon granulated garlic
Freshly ground black pepper
2 cups coleslaw mix
For the Burgers
1 pound ground beef
¾ teaspoon sea salt
1 teaspoon freshly ground pepper
1 teaspoon granulated garlic
½ teaspoon granulated onion
1 tablespoon grape seed oil
4 slices sharp cheddar cheese
¼ cup mustard
4 buns of your choice
½ onion chopped.
Method
For the Chili
Heat the vegetable oil in a medium saucepan over medium high heat. Add the onions and cook stirring until onions are soft. Add the tomato paste, chili powder, cumin, oregano, granulated garlic, onion and ground cloves, stir for a minute then add the Worcestershire Sauce. Cook stirring until onions are coated. Add the beef and salt to the pan and continue to cook, stirring until the beef is no longer pink. Add the tomatoes, ½ cup of water mix thoroughly then taste for flavor, adjust seasoning if needed.
Lower the heat to its lowest setting and let chili simmer uncovered until it thickens. Once desired thickness is obtained cover and turn off the heat.
While chili is cooking, make the slaw. Wisk the olive oil, vinegar, lemon juice, ground mustard, salt, garlic and black pepper in a medium bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate until ready to use.
For the Burger
In a bowl mix the beef with salt, pepper, granulated garlic and onion. Form into four patties approximately ½ inch thick. Heat the oil in a large skillet over medium high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium. Top each patty with a slice of cheese in the last minute of cooking.
Spread the mustard on the bottom buns. Serve the burgers on the buns and top with the chili, onions and slaw.
