a vegetarian pop-up for New Orleans

Tag: corn

OCH Art Market Menu

We’ll be at the OCH Art Market this Saturday, 8/11, from 10 a.m. to 3 p.m. Our menu looks something like this:

Cabbage and Onion Sesame Buns

Sweet Pear Sesame Buns

Sesame Soy Milk with Salted Radish and Scallions Served with Sweet Corn and Cumin Beignets

Jade Gourd and Tomato Lemongrass Sauce with Rice and and Pickled Hakurei Turnips and Cucumbers

Bitter Melon, Shiitake Mushroom, and Thai Basil Omelette with Rice and Pickled Hakurei Turnips and Cucumbers


Soy Custard with Ginger Syrup


Coconut Limeade

Mint Iced Tea


Menu for Sunday

Chilled Corn Chowder with Serrano Chili Aioli

Chilled Zucchini Kale Soup with Toasted Walnuts and Tomato Basil Relish

Eggplant with Habaneros, Mushrooms, and Arugula Fried Rice

Roasted Creole Tomato Salad with Fresh Lima Beans and Purple Hull Peas

Breadsticks: Parmesan, Garlic, Sesame

Rosemary Basil Focaccia


Almond Tofu with Fresh Peaches


Watermelon Limeade  :  Herbal Iced Tea

Watermelon Cocktail with Lime, Vodka, and Lavender


Recipe: Cabbage Salad with Toasted Corn

Two weeks ago, we served a simple salad featuring thinly sliced cabbage with corn, raw garlic, and radishes. The sweetness of summer corn works well with the sharpness of the garlic, radishes. and the crunchy raw cabbage, and we use golden raisins for contrast in flavor and texture, along with lemon juice to brighten the whole dish. The salad takes minutes to put together, and we think you’ll like it quite a bit.

Ingredients: thinly sliced raw cabbage; fresh corn kernels; finely minced raw garlic; thinly sliced radishes; lemon juice; canola oil; chopped cilantro

1. Fry corn kernels in hot oil until they start to brown, stirring ocassionally.

2. Combine garlic, lemon juice, canola oil, and salt and pepper to taste.  

3. Combine raw cabbage with the cooked corn, radishes, and a handful of golden raisins.

4. Dress salad and mix in cilantro before serving.

Recipe: Succotash with Pepper Relish

How do we cook at Tsai? We begin always with the freshest produce, use straightforward and precise preparations that allow each ingredient to shine, and create combinations that intrigue and satisfy the palate, as well as the eyes. Each Saturday is as much an adventure for us as it is for you, the diner, and we’d like to share our way of cooking with you. The recipes here are easily adaptable and meant to encourage substitutions and experimentation.

By popular demand, here’s how we made the succotash from our 7/16 soft opening:

Ingredients: lima beans, fresh corn, celery, mushrooms, onions, bay leaves, garlic, vegetable stock, hot and not-so-hot peppers, oil, white wine vinegar, cherry tomatoes, scallions and parsley

1. soak lima beans overnight, prepare vegetable stock, cut kernels from corn cob

2. cook lima beans with bay leaves, diced onions, minced celery, and minced garlic in vegetable stock or water

3. when the lima beans are cooked halfway, not quite tender, add in corn kernels

4. when the lima beans are almost tender, add sliced mushrooms

5. gently cook minced peppers in oil; once the peppers are tender and fully cooked, allow the mixture to cool before adding an equal amount of vinegar and some salt,  at least 20 minutes before serving

6. serve succotash with a spoonful of pepper relish, and garnish with sliced cherry tomatoes, scallions, and parsley