The Chef: Tina Cannon
From Staff Reports
The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …
Tina Cannon has over 35 years in the culinary industry. She is a classically trained chef that has worked in many capacities from banquet, sous, executive chef and a grand champion in BBQ.
She has competed in BBQ competitions across the Southeast since 2009, winning more than $100,000 and over 200 category wins. She has appeared in cooking competition shows on the Travel Channel, Apple TV, Amazon Prime, Destination America, Netflix and Food Network, as well as some local networks.
Tina is active in social media as well having her own website and YouTube channel, which she uses to inspire cooks across the world – from Alabama to Zimbabwe. Tina volunteers at the local culinary school teaching and inspiring students in various culinary classes.
In 2021 Tina cooked over 43,000 meals single handedly for Meals on Wheels of Coweta and is on target for 50,000 for 2022. Her motto is “you have to give back to your community, and there is no better way for me than to feed people in need.”
Summer Roasted Salsa
(Serves 6 as a dip)
• 4 large tomatoes
• 2 fresh ears of corn (shucked)
• 2 avocados
• 1 small sweet onion
• 2-3 jalapeños or more if you are like me
• 2-3 garlic cloves
• Tajin seasoning (any grocery store has this in Hispanic section)
• 2 Tbl. olive oil
• Cilantro (1/4 cup leaves only)
• 1/2 tsp dried oregano
• 1/2 tsp chili powder
• Kosher salt, pepper to taste
Core and cut your tomatoes in half, cut your onion in half top to bottom, leaving the root end intact.
Crush 2 garlic cloves. Halve and remove seed of avocados, leaving on the skin. Remove stem of peppers (Cut in half and de-seed if you don’t like heat)
Place the tomatoes, onion, peppers and garlic in a bowl and drizzle with a little olive oil and sprinkle well with Tajin seasoning salt. Also oil and season your corn. Grill until lightly charred and place back in the bowl and let cool enough to handle.
Add chopped avocado (peel skin off first and discard) and cut corn off cob and mix lightly, taste for salt and pepper to your preference.
You can also hand chop if you like your salsa super chunky.
Keep covered in the fridge for a day, if it lasts that long.