Succulent corn with a flavorful coating of cheese and cilantro, and a quick and sophisticated topping for summer tomatoes.
I've learned from my travels that restaurant kitchens everywhere have the same raw, edgy energy that I love.
Almost everything is needed 10 minutes ago. All is creativity and chaos. Food flies everywhere; cooks yell for things in several languages.
The sound of kitchen equipment is pervasive, along with knives chopping ingredients on cutting boards, flames searing ingredients, saute pans clanging and chefs calling orders to be picked up. It borders on insanity but the energy is addictive.
It's what I've known from a very young age, and I love the many facets of it.
Here are a few simple recipes I have collected from kitchens in my travels that I think you will enjoy. The first is authentic Mexican street food, which impressed me because it is delicious and simple and something I would not have thought of if I hadn't seen it. It can be served as an appetizer or side dish. The other is an easy way to bake tomatoes and have them as an appetizer or side dish.
–By Chef Steve Petusevsky
It is easier to use pre-husked corn, which comes in yellow, white or my favorite variety, bi-color. Many brands of white cheese are available in the dairy section of supermarkets.
You can use green tomatoes or even yellow or heirloom varieties if you want to mix it up a bit.