Black Bean and Chipotle Terrine, Roasted Corn Salad, Crispy Peppadew Pepper, Petit Greens, Jalapeno-Lime Aioli

This was a dish created for the Chef’s Table in the kitchen and is a rough draft of a dish that will be prepared for the International Culinary Olympics in Erfurt, Germany in October.

The corn salad consisted of fresh corn, blanched then blistered quickly on the grill before being shaved off the cob.  A small dice of  red and green peppers and red onion  were added, along with chopped cilantro.  A few drops of salad oil and lime juice, along with kosher salt, finished the simple, fresh salad.

Peppadew peppers are sweet and mildly hot.  They are processed to remove the seeds and are pickled before bottling.  This peppadew was stuffed with queso fresco before breading twice with flour, egg wash and a fine panko breading.  It was fried quickly and served warm on the plate. 

The salad of petit greens was supplied by Lucky Leaf Gardens and was tossed with a very light and acidic red wine vinaigrette before serving.  A spot of jalapeno-lime aioli lent some richness to balance the dish.

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