grits cakes with crab dip; for last Thursday's Pittsburgh auditions, she combined two of that city's favorites, pierogies and kielbasa; for last Sunday's bonus San Diego episode, she whipped up California-style pesto pizza; and for last night's adventurous Aspen auditions, it was Colorado-inspired bison. And for tonight's episode in Texas, this Dallas resident is firing up some spicy Tex-Mex cuisine. Treat yourself to a heaping, Texas-sized portion now!
Grilled Avocado with Black Bean Corn Salsa
Makes 4 halves with plenty of salsa left for more
▪ 1 (14.5oz) can black beans, rinsed and drained
▪ 1 cup frozen corn kernels, thawed
▪ 1 serrano chili, diced
▪ 1 cup cilantro, chopped (reserve 1 tsp for garnish)
▪ 1/3 cup red onion, chopped
▪ 1 tsp chili powder
▪ 1/2 tsp cumin
▪ 1 lime, divided
▪ salt and pepper
▪ 2 large ripe avocados
▪ 2 tbsp extra virgin olive oil, divided
▪ 1/2 cup salsa
▪ 2 tbsp light sour cream
▪ 1 tbsp milk
In a large bowl, mix together the first seven ingredients through the lime. Add the juice from half the lime and mix until combined. Salt and pepper to taste. Set aside.
Heat a grill pan or outdoor grill over medium-high heat and brush with a tablespoon of olive oil. Brush the skin of the avocados with the remaining olive oil and lime juice. Sprinkle with salt and pepper. Place the avocado skin side-down and grill until there are visible grill-marks and the avocado is heated through.
In a small bowl, mix the sour cream and milk until it's a nice, smooth consistency but not too runny. Remove the avocados from the grill and fill the indention with your favorite salsa (like Sarah's own recipe), top with the black bean corn mixture and a dollop of the sour cream mixture, and garnish with the cilantro.
Check out Sarah's food and music blogs at http://sarahsmusicalkitchen.com
- Arts & Entertainment
- Food & Cooking
- American Idol