tomato steaks with crab-corn relish

prep time:  tbd
cook time:  tbd
servings:  4

4 large tomatoes slices, about 1-inch thick
1/4 cup olive oil
2 ears corn - shucked
1 cup lump crab meat
1/4 cup thinly sliced basil
2 tablespoons lemon juice
6 dashes tobasco

1.  rub tomato slices with olive oil and sprinkle generously with salt and pepper.

2.  bring a large pot of water to a boil.  blanch corn for 1 minute.  cool, then remove kernels from cob.

3.  in a small bowl, combine kernels, crab, basil, lemon juice, tobasco and salt and pepper to taste, and toss lightly.  top each tomato staek with 1/4 of the relish and serve.

- new york times, september 2012

No comments:

Post a Comment