Roasted Corn, Black Bean and Goat Cheese Stuffed Squash Blossoms with a Roasted Jalapeno Chimichurri
Notes
[recipe title="Roasted Jalapeno Chimichurri"]
2.5 to 4 roasted jalapenos, seeds and stems removed (amount depends on desired heat level and hotness of peppers)
1/3 cup cilantro, packed
1/3 cup fresh parsley, packed
1/3 cup fresh basil, packed
1 Tbsp. rice wine vinegar
Juice from 1 lime
2 cloves garlic
3 to 4 Tbsp. olive oil, add to desired consistency
salt and pepper to taste
Add all the ingredients to a food processor except olive and salt and pepper. Process until smooth. Add half of olive oil and desired salt and pepper, mix well. Continue adding rest of olive oil until you reach desired consistency. Place in the fridge to meld until needed.
[recipe title="Squash Blossoms"]
10-12 squash blossoms
3/4 cup fresh corn, charred on the grill
1/2 cup cooked black beans, drained
3/4 cup soft goat cheese
1/3 cup sharp cheddar cheese, grated
3 cloves garlic
1/4 cup red onion
salt and pepper to taste
1 bottle little ale or lager, your choice of flavors but I like the light summer flavored ones
1 cup flour
3/4 cup cornmeal
salt and pepper to taste
2 to 3 cups of veggie oil
Prepare the squash blossoms by removing the stamen from the center of bloom and wash the blooms gently in cool water. Lay in a colander facing down to allow the flowers to drain and dry before using.
Place the veggie oil into a pot for deep-frying and bring at 350° F over medium high heat. If not using a thermometer, you can tell when the oil is ready by dropping a couple of drops of water in and watching that it evaporates immediately. If it continues to pop a few seconds, your oil is not hot enough. Make the filling and batter while the oil is heating.
Add the corn, black beans, cheeses, garlic and red onion to a food processor and process until smooth. Season with salt and pepper to taste. Spoon the finished mixture into a piping bag (I use a Ziploc with the tip cut off). Pipe the filling into the squash blossoms, filling the cup to where the blossoms start to split into petals. Gently twist the petals together to close the filling inside the blossom. Lay on a cookie sheet or plate until needed.
Make the batter by combining the ale, flour, cornmeal, salt and pepper and mixing well.
When the oil is hot enough, roll the prepared blossoms in the batter making sure to cover completely and seal in the mix. Drop into the hot oil and cook for 4 to 5 minutes or until lightly golden brown, turning once.
Remove from the oil and place on a paper towel for a few seconds to remove excess oil. Do not leave laying on the paper towel for too long or the blossoms will become soggy.
Serve immediately with the chimichurri.
