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Market District Recipes: Corn Fritters, Goat Burgers & Tomato Jam

If you're looking for some recipes that utilize fresh and local ingredients, these three from the Giant Eagle Market District should do the trick!

Corn Fritters

Makes: 2 ½ dozen
Prep Time: 25 minutes including rest time
Cook Time: 15 minutes

Ingredients:

  • ¾ cup yellow cornmeal
  • ¾ cup all-purpose flour
  • 1 ½ tbsp sugar
  • 2 tsp salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs, beaten
  • 1 cup buttermilk
  • 4 tbsp butter, melted
  • 3 ears corn, kernels removed from the cob and cob discarded
  • Oil, for frying

Directions:

In a large bowl, combine cornmeal, flour, sugar, salt, baking powder and baking soda. Add all wet ingredients except the corn and whisk until combined. Lightly fold in the corn; set batter aside for 15 minutes.

Meanwhile, heat the oil to 350º.

Drop the batter by tablespoonfuls into the hot oil in batches; fry until golden brown and cooked through (approximately 3 minutes.) Drain on paper towels. Repeat with the remaining batter. Serve with Tomato Jam.

Local Goat Burgers

Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

  • 1 ½ lb Thoma ground goat
  • ½ cup cilantro, chopped
  • 2 finger hot pepper, thinly sliced
  • 2 mild green chiles, such yellow wax chiles, seeded and chopped
  • ½ cup onion, coarsely chopped
  • 1 clove garlic, smashed
  • ¼ cup extra-virgin olive oil, plus more for grilling
  • 6 fresh pizza doughs **Available in the pizza department
  • Salt and Pepper to taste
  • Tomato slices and Feta, for serving

Directions:

Preheat a grill over medium heat. In a bowl, combine the goat with 2 tablespoons of the cilantro. Add salt and pepper to taste and gently mix the meat to blend. Form the meat into 6 even patties. Brush the patties with olive oil.

Grill patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes.

Flatten the pizza dough to ¼ inch thick and brush with olive oil. Place on the grill and cook until bubbly. Turn over and cook until lightly golden brown.

Meanwhile, in a food processor, combine the hot and mild chiles with the onion, garlic and the remaining cilantro; pulse until just chopped. Add the olive oil and process to a chunky puree. Season to taste with salt. Wrap the burgers in the pizza doughs and top with tomatoes and Feta. Spoon some of the chile sauce on top and serve.

Tomato Jam

Makes: 2 ½ cups
Prep Time: 10 minutes
Cook Time: 40 minutes

Ingredients:

  • 2 ½ lb tomatoes, cut into ½ inch dice (combination yellow, green and red)
  • 1 tsp garlic
  • 2 tsp spicy harissa
  • ¼ cup apple cider vinegar
  • ½ cup honey
  • 1 tbsp ginger, grated
  • Salt

Directions:

In a medium saucepan, combine all of the ingredients and bring to a boil. Turn the heat down and simmer over moderately low heat, stirring occasionally, until thick and jammy, about 40 minutes. Season with salt and let cool. Serve with Corn Fritters

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