THE EDIBLE GARDEN, A FESTIVAL ABOUT

GROWING AND PREPARING GOOD FOOD,

CONTINUES AT THE NEW YORK BOTANICAL GARDEN

Through October 17, 2010

Mario Batali, Lidia Bastianich, Todd English, Michel Nischan, Marc Forgione, and Others

Headline the Garden-Wide Exhibition About Locally Grown, Seasonal Food

With Cooking Demonstrations Every Day

For tickets, go to: www.nybg.org/eg/

On THURSDAY 9/16

Brother Jimmy’s BBQ Executive Chef, Eva Pesantez will be center stage at the Conservatory Kitchen Thursday, September 16th at 2pm at The New York Botanical Gatden. Chef Pezantez will help the Garden celebrate locally grown, seasonal food in a cooking demonstration featuring Corn Fritters with Charred Tomato Salsa. The fritters have corn, red peppers (both well in season), scallion, cilantro, flour, salt, eggs and smoked paprika; while the Charred Tomato Salsa has summer tomatoes, which get charred on a grill, onion, chipotle and cilantro. Eva will also discuss how to adapt outdoor griling recipes for home cooks/indoor, how to select vegetables in season and more.

Click on Chef Pesantez’s photo for ticket information on her demonstration and others at the Edible Garden Festival.

As an added bonus:  see the recipe for her phenomenal shrimp and corn fritters below!

Shrimp and Corn Fritters with Charred Tomato Salsa

FRITTERS

2 Corn on the Cob (local)

¼ cup Red Bell Pepper, small dice

½ cup Scallion, sliced thin

3 Tbs Cilantro Chopped

1 tsp Kosher Salt

3 Tbs All Purpose Flour

2 Eggs, lightly beaten

1 tsp Smoked Sweet Paprika

¼ tsp Baking Soda

½ tsp Grounds Black Pepper

1 lb Shrimp (medium is fine)

Vegetable Oil for Frying

SALSA

2 lbs Local Summer Tomatoes (ripe, but still firm)

½ cup Spanish Onion, Diced Small

¼ cup Cilantro chopped

½ tsp Chipotle Puree*

1 tsp Kosher Salt

1 tsp Fresh Lime Juice

Olive oil, salt and pepper for Tomato

For the Salsa;

Grill Method; Heat your grill to high. It is important that the grates are very clean and well greased. I like to place a chunk of wood on the flames right before placing the tomatoes on – but it is not necessary. Core the tomatoes and quarter them. Toss them with a couple tablespoons of olive oil and sprinkle a little salt and pepper.

When your grill is very hot, place the tomatoes on it. You want to cook them until they blacken a bit. Remove and cool. When the tomatoes are cool combine the remaining ingredients. Set aside while you prepare the fritters.

Pan Method; instead of heating a grill heat a cast iron pan until just about smoking. Char the tomatoes and follow as above.

For the Fritters;

Cut the corn off the cob and placing into a mixing bowl. Chop the shrimp until you have small pieces – but not minced.

Combine all remaining ingredients in a bowl and mix well.

In a heavy bottom frying or cast iron pan heat about 1/8-1/4 inch of the vegetable oil over medium heat. It should sizzle when a drop of water is dropped in.

Using a ¼ cup measure carefully place mounds of the fritter batter into the pan and flattening slightly. Do not over crowd. When they start to look cooked and opaque (about 2 minutes) gently flip them over and cook for another 2-3 minutes. Remove and drain on paper towel. Repeat until all the batter is cooked

*Chipotle Puree is a staple in my home and work kitchens. It adds a lit

tle heat and very subtle smoke to most dishes.

Click on the image above for