Corn, Avocado, and Radish Tartine

Ingredients

serves serves 4, active time 20 minutes, total time 20 minutes

• 4 slices of hearty bread, such as French pain au levain or sourdough
• 4 tablespoons extra-virgin olive oil, divided
• 1 medium clove garlic split in half, and 1 medium clove garlic, minced (about 1 teaspoon)
• Kosher salt and freshly ground black pepper
• 3 cups shucked corn kernels from about 2 ears corn
• 1/4 cup homemade or store-bought mayonnaise
• 2 teaspoons juice from 1 lime
• 1/4 cup chopped fresh cilantro leaves
• 4 scallions, thinly sliced
• 1 avocado
• 4 radishes, thinly sliced

Procedures

1. Preheat broiler to high and adjust rack to 6 inches below element. Brush bread slices on all sides with 2 tablespoons olive oil and rub with split garlic clove on all surfaces. Season with salt and pepper. Place on a rimmed baking sheet or broiler pan and broil until golden brown and toasted on first side, about 3 minutes. Flip and broil until second side is toasted, about 2 minutes longer.
   
2. Meanwhile, heat 2 tablespoons olive oil in a medium cast iron or non-stick skillet over high heat until shimmering. Add corn and cook without moving until well charred on first side, about 4 minutes. Flip and toss and continue to cook, stirring occasionally, until well toasted on all sides, about 8 minutes total. Season to taste with salt and pepper and transfer to a medium bowl.
   
3. Add minced garlic, mayonnaise, remaining 2 tablespoons olive oil, and lime juice. Add cilantro and scallions, reserving some for garnish. Toss corn to combine and season with more salt and pepper as desired.
   
4. Mash avocado with the back of a fork in a medium bowl and season to taste with salt and pepper. Spread bread with mashed avocado, top with corn and radishes, sprinkle with remaining cilantro and scallions, and serve.

Double Stacked Crab Cake Sandwiches with Avocado and Bacon

 

Ingredients

serves Makes 4 sandwiches, active time 40 minutes, total time 40 minutes

• 1 small russet potato, peeled and cut into 1/2 inch cubes
• 1/2 pound fresh lump or jumbo lump crab meat
• 4 scallions, finely chopped
• 3 tablespoons mayonnaise
• 1/2 cup panko breadcrumbs
• Pinch red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 egg, beaten
• 1/4 cup olive oil
• 4 English muffins, toasted
• 8 strips bacon
• 1 avocado, sliced

Procedures

1. Cover the potato with water and bring to a simmer. Cook until tender, about 10 minutes, then drain and transfer to a large bowl. Mash with a potato masher. There should be about 1/2 cup mashed potato. Add crab meat, scallions, mayonnaise, breadcrumbs, red pepper flakes, and beaten egg. Season to taste with salt and pepper.
   
2. Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Meanwhile, divide crab mixture into 8 evenly sized patties. Transfer to a paper towel-lined plate and discard excess fat.
   
3. Wipe skillet clean and return to medium-high heat. Heat olive oil until shimmering. Add half of crab cakes to skillet. Gently press with a spatula to flatten them to the size of an English muffi.. Cook until the underside is browned, about 4 minutes, then carefully flip and cook until second side is browned, about 3 minutes longer. Remove and place on a plate. Keep warm in a 175°F oven while you cook the second batch.
   
4. Divide half of the sliced avocado between split English muffins, followed by 1 crab cake, then 1 slice of bacon. Repeat with avocado, crab cake and bacon to get 2 layers. Serve immediately.