Samantha Falk of Yorktown Heights sent in this recipe for the Locally Grown Recipe Contest.
“I like gardening,†she says, “but am bad at weeding and there was one particular succulent weed that was the bane of my existence. That is, until I was reading the last issue of Gourmet magazine and there it was — my weed! I am now thrilled to grow nutritious purslane.â€
What do you think of Falk’s recipe? Vote below. The reader favorite will win a cookbook.
Want to enter the contest yourself? Click here: LoHud.com/LocallyGrown.
The recipe, after the jump.
Summer Potato Salad with Purslane and Chorizo
Makes 6 servings.
4 tablespoons olive oil, divided
1 clove garlic, finely chopped
2 pounds new potatoes (with skins,) cut into 1-inch pieces
2 ears corn
1 cup finely chopped chorizo ( or 1 link)
1 cup washed purslane leaves and small stems, lightly packed
1 tablespoon lemon juice
Salt
Preheat grill to medium high (about 500 degrees.)
Toss potatoes, 2 tablespoons olive oil, garlic and salt to taste in an aluminum pan.
Place on grill and cook approximately 30 minutes, or until potatoes are tender. Stir occasionally.
Husk corn, leaving one layer covering the kernels.
Place in grill and cook 10 minutes until corn is tender. Turn once during cooking to evenly char.
While potatoes and corn are grilling, sauté chorizo on the stove on medium-high for 5 minutes, stirring until slightly crispy.
When done, remove corn from grill, remove husk and cut the kernels off of the cob.
Combine corn, chorizo, potatoes and purslane in a large bowl.
Add the remaining 2 tablespoons olive oil, lemon juice and salt to taste.
Toss to combine.
Source: The purslane is from my yard and the rest from the Muscoot Farmers Market; garlic, corn and potatoes from Madura Farm in Goshen, N.Y., and chorizo from Mountain Products Smokehouse in LaGrangeville, N.Y.
3 Comments
I just want to add—a little bit of this fried up with a few beaten eggs is great for breakfast!
U can also try grilling the chorizo to give it that smokey flavor
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