Tuesday, May 22, 2012

Southwestern Fiddleheads

Oxymoron? Smiley face (fiddleheads are a northeastern thing). But it is a great way to prepare them since most recipes I know are rather bland, but this one is not at all. It is more the Eva Mendes form of fiddleheads.

Start with spicy olive oil (I bought a fiery hot harissa olive oil at Fiore), add some spicy chili flakes (1/2 tablespoon), some fresh grated or granulated garlic, and heat up. Add the kernels of a fresh chucked ear of corn, and a pinch of salt. Saute for ca. 3 min. Add precooked fiddleheads, and heat through (2min). Serve!  It is a great side to any steak or hamburger. Great also with a cup of cooked quinoa.


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