(from the emails of David G. Morris, with permission)
Thought I'd pitch you a simple little recipe I picked up from a hole-in-the-wall restaurant (more like a small cafe, I reckon) that just opened up a few months ago. It's called Kelly's and he had another small place in Mission Bend that went kaput -- no customers, so he folded up his tent, untethered his camel and moved down the road about six or seven miles. Now he's doing better, is on Hwy 6 about two miles south of Spec's (my cheapo liquor and wine store), maybe a 15-minute trip, or less, from here.
Anyhoo, the owner/cook/clean-up guy/waiter and one-who-stokes-the-cafe-fires is Lebanese and I've dined in his establishment a couple of times. I must be partial to the Lebanese folks, a likeable bunch, and you might recall that the Italian Restaurant we like is owned by two Lebanese guys, Wally and Mike. Been going there for 25 years. Any way, as it turns out, Kelly's owner is called Kelly -- aha, aheh, aha, ha, ha! Gettin' carried away here, so here 'tis:
Cold Corn Salad
1/4 cup chopped yellow bell pepper
1/4 cup chopped orange bell pepper
1/4 cup chopped red pepper
1/4 cup chopped cucumber
1/4 cup chopped red onion
1 chopped small tomato
1/4 cup mayonnaise
Black pepper to taste
Mix all together, chill before serving, then you may eat. (Gonna try it out one of these days, too!)
PS: He does have some help at the joint as his wife, also a growed-up daughter, help out as needed.
Zorro Grise
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