Community Magazine August 2016

To round this out into a kid-friendly dinner, offer a choice of either Cajun-spiced fish or breaded fish, so there’s a component that picky eaters might enjoy. You can also leave some of the corn plain. Both the slaw, salsa, and the cream can be made ahead...the slaw and corn will only get better when marinating in the fridge. You can even season the fish ahead, just cook fresh. Note that even though I’m preparing two different salads to go inside this fajita, they use the same ingredients so it’s easy to prep them simultaneously...or simply choose one. To make your own Cajun spice blend, combine 2½ teaspoons kosher salt, ¾ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon thyme, ½ teaspoon oregano, 1 tablespoon sweet paprika, and up to 1 teaspoon cayenne pepper (omit or use very little if you don’t like it spicy). Curious about the technique of microwaving the corn? I learned from Chef Mike Gershkovich that this is the best way to cook corn. While the corn is steamed in the husk at his restaurant, when cooking at home, the microwave is a more convenient way to steam, but the corn needs to be in the husk. The husk will be much easier and neater to remove after the corn is cooked. I make this corn salsa on its own all the time. I like serving it alongside guacamole and pico de gallo with some taco chips. Victoria Dwek is the author of six cookbooks, including Secret Restaurant Recipes and the Made Easy Cookbook series. She’s the editor of the popular food magazine Whisk, published weekly by Ami Magazine. Each week, she brings Breadberry customers into her home kitchen through Breadberry Taste, where she shares exclusive tips. She’s available to Breadberry customers for cooking questions and menu advice at victoria@breadberry.com TAMUZ - AV 5776 AUGUST 2016 69