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Swiss Chard with Green Chile Cabbage Salad, garnished with charred corn topped off with Mahi Mahi Rub and wrapped in delicious naan

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Contributed by Brian Mount, sinker, Jake Spurlock, Jacob Harris
Swiss Chard =========== This is actually a Rick Bayless recipe from his cookbook _Mexican Everyday_, but we've used it a fair amount on those days we feel like not eating meat but still want to have tacos. __Ingredients__ * 1 bunch swiss or rainbow chard. Could also do spinach I guess. Probably not good with kale. * 1 onion sliced thin * 1/2 cup of chicken or vegetable broth Slice up the chard into small slices. In a large skillet, heat the oil on medium-high. Cook the onions until soft, plus some garlic and red pepper flakes if you want. Put the chard in the skillet, add the broth. Cover the pan and reduce the heat to medium-low and cook until the greens are wilted and almost tender (about 5 minutes). Uncover, bring heat back to medium high and cook until almost dry. Salt as necessary. Enjoy. tags: vegetarian
Contributed by sinker, Ross Donaldson
### Green Chile Cabbage Salad with Seared Corn This isn't a tradition, or even particularly traditional -- except in my apartment in Oakland, where I make this for myself ever time I make pork tacos. #### Ingredients * 1 green cabbage * 4 limes * 2 ears corn, or roughly two cups of corn kernels (adjust to desired corn-y-ness) * Dried, Powdered New Mexico Green Chile, to taste * Salt, to taste * Olive oil * Optional: some crumbled cotija or queso Oaxaqueno #### Directions 1. If using ears of corn, strip the kernels from them with a sharp knife. 2. Heat a few tablespoons of oil over high heat. I like to use a Dutch Oven for this, but the main cookware properties you want are heavy-bottomed and wide. 3. Toss the corn kernels in to the oil, spread them evenly, salt very lightly and let them ride. I _highly_ recommend a splatter guard for this step, but **not** a lid. You want the corn to dry out just a little and get a good sear. It's done when it's starting to get dark, a little chewy, and probably is sticking to the pan. 4. While the corn is going, core and chop the cabbage in to wide strips. 5. How's the corn doing? 6. Juice the limes. 7. How's the corn doing? If it's not done yet, grab a beer and hang out 'til it is. 8. The corn is done? Great. Toss it on top of the cabbage. Add a little salt, then a good hit of olive oil, then half-or-so of the lime juice. Toss in a good tablespoon or two of the green chile powder. Start stirring. 9. You want everything coated nicely, but I don't like the salad too oily, so go easy on that. I add lime until the sour balances the sweet of the corn. I add green chile slowly -- it takes a second to rehydrate and get hot. I might add as much as a half cup of the stuff to a salad for myself or spicy food fans like me; I go easier on the spice-unenthused. 10. Serve it! If you're in to tossing a little cheese on there, do it -- but I usually just eat it straight. Sometimes this goes on fish or chicken tacos; sometimes it's a side to richer pork tacos. It's always awesome. **Note on ingredients**: green chile is the gastronomical life blood of New Mexican cuisine, but it's little known in the other 49 states. I like a brand called [_Los Chileros de Nuevo Mexico_](http://www.loschileros.com/), which I can find sometimes in tiendas and other times at Whole Foods (go figure). The trick here is this: just don't accept substitutes. It's not the same. I've also had to accept that fresh chile is just not what this salad needs, so don't do that either (it doesn't distribute well enough across the cabbage). Do have this with cold, crisp beer. tags: vegetarian, vegan
Contributed by sinker, Jeremy Bowers
charred corn ========= * 6-8 ears of very fresh sweet corn. * Canola, peanut or other high-heat vegetable oil. * Sheet pan covered with tin foil. * Good long tongs. * Large metal bowl. 1. Prepare the oven for broiling by moving a single rack to the highest level. It should be no closer than 2-3 inches from the broiler. 2. Under this rack set the second rack and the sheet pan covered with tin foil to catch drips from the corn. 3. Brush each ear of corn lightly with oil. 4. Pull out top rack halfway and place the corn directly on the rack. 5. Push the rack in and turn on the broiler. 6. Watch the corn. You're looking for some fairly blackened bits and lots of dark brown. 7. Note: Do not let the corn catch on fire. 8. Turn the corn one quarter turn with the tongs. Repeat until each corn ear is fairly dark brown. 9. Remove the corn ears to the large metal bowl they are fully turned and browned/charred. 10. Turn off the broiler. 11. Let the corn cool for 15 minutes or until you can touch it. 12. Stand an ear of corn up on the bottom. 13. Using your sharpest knife, start at the top of the corn ear and slice down through the kernels. They will come off in sheets. 14. Turn the corn a quarter or a fifth turn and repeat until you've removed the kernels. Note: Some will stick at the top and bottom. 15. Do this for each ear of corn. 16. Now you have a bowl full of kernels. Mix with lime juice (2 limes?) and 3-6 oz of cotija to make a corn salad. 17. BONUS: Freeze the cobs. Later, make corn stock by boiling the cobs for an hour in 2 gallons of water. Remove the cobs and reduce to about 2 quarts. Use with grits or as a soup base.
Contributed by Brian Mount, sinker, Jake Spurlock, Mat Marquis
Mahi Mahi Rub ============== A rub for Mahi Mahi, if fish tacos be what you're fancying: * 1 Part spicy chili powder * 1 Part salt * 1 Part ground cumin * 1/2 Part chopped cilantro * 1/2 Part cayenne * 1/2 Part pepper * 1/2 Part oregano * 1/2 Part onion powder * 1/2 Part garlic powder You choose your measurements and enjoy! tags: vegetarian, vegan
Contributed by
naan ===================== Naan bread can be purchased or made. It is easier to buy it at a store. Naan bread is a flatbread that tends to be fluffy and easy to tear apart.