Jimmy Buffett’s self-proclaimed “Crazy Sista” is releasing her second cookbook, Gumbo Love, this week. A definitive guide to Gulf Coast cooking, entertaining and living packed with more than 100 recipes, kitchen and entertaining tips, the book also contains stories of Lucy Buffett’s journey from catering for Harrison Ford on a yacht in Belize, opening her first restaurant out of a modified bait shop, to now owning two of the most popular restaurants, LuLu’s, and LULU’S KITCHEN.
One part of the book that’s perfect for summer is the “Starters and Snacks” section, with recipes like Honey Ale Pimento Cheese, Spicy Shrimp Ceviche and this Black Bean & Corn Salad Dip. We recommend this dip to accompany your summer reading, whether you find yourself by the beach, pool or on a porch swing. We’ve also asked Lucy Buffett to share a few of her favorite summer reads with us, so stay tuned for that list later in the month.
2⁄3 cup fresh lime juice
1⁄4 cup extra-virgin olive oil
1⁄2 cup rice vinegar
4 tsp. finely chopped garlic
2 tsp. sea salt
3 Tbsp. honey
2 tsp. chili powder
2 tsp. LuLu’s Crazy Creola Seasoning or other Creole seasoning
1 Tbsp. hot sauce
4 (15 oz.) cans black beans, drained and rinsed
4 cups fresh or frozen corn kernels
2 cups cherry tomatoes, quartered
1 cup sweet onion, finely chopped
1 cup green bell pepper, finely chopped
1⁄2 cup cilantro, finely chopped
Plantain chips (see below or use store-bought)
4 green plantains
about 6 cups vegetable oil, for frying
2 Tbsp. LuLu’s Creola Seasoning or other Creole seasoning
zest of 2 limes or lemons
1⁄2 teaspoon sea salt
To make the chips: Cut the ends off the plantains. Score the skin of each plantain lengthwise four to six times. Soak the plantains in a bowl of hot water for 5 to 10 minutes. This makes the skin easier to peel. In a large heavy skillet (10 to 12 inches) or electric skillet, heat the oil over medium heat until it registers 375 degrees F on a candy/deep-fry-thermometer or until a little flour flicked into the oil sizzles. Line a baking sheet with paper towels and set it nearby. While the oil is heating, peel the plantains and use a knife or mandolin to slice them very thinly lengthwise. Fry the plantain chips in batches of 5 or 6 so the oil is not overcrowded; cook evenly for 2 to 3 minutes, or until they float to the top and begin to brown. As you finish them, transfer the fried plantains to the prepared baking sheet. Sprinkle with the Creole seasoning, lime zest, and salt and serve immediately.
To make the dip: In a jar, combine the lime juice, olive oil, vinegar, garlic, salt, honey, chili powder, Creole seasoning and hot sauce. Cover with the lid and shake until the dressing is well blended. In a large bowl, stir together the black beans, corn, tomatoes, onion, bell pepper and cilantro. Toss the black bean salad with the dressing and transfer to an airtight container. Refrigerate for at least 2 hours or overnight. Serve with plantain chips.
Photo by Angie Mosier.