Showing posts with label Caribbean. Show all posts
Showing posts with label Caribbean. Show all posts

Thursday, August 8, 2013

Zippy Grilled Corn



 
LUCY BURDETTE: I introduced you to Paseo Restaurant in Key West last spring, when I shared a homemade version of their Caribbean grilled chicken salad. Last week, after describing another of their specialties in my draft of MURDER WITH GANACHE, I got a strong hankering to try to replicate their grilled corn. Of course, I didn't have their recipe, but I could look at the online menu and see how it was described and look at the photos.

And then I checked out Bobby Flay's recipe for grilled corn. And then I experimented with two ways of cooking it--first stripping two ears, slathering with sauce, and wrapping with foil. Second, I stripped the husks back on two ears without detaching them, cleaned out the silk, and then grilled the ears in their husk wraps.

4 ears of corn

3-4 Tbsp butter
1 Tbsp olive oil
grated fresh Parmesan cheese
3 Tbsp minced fresh cilantro
1/2-1 tsp smoked paprika
salt and pepper
1/2 lime


 Mash all the ingredients together. You may of course feel free to add other seasonings that appeal to you.



For corn grilled in its husk, strip the outer husks to the bottom without removing them from the stalk. Clean off the silk. Pull the husks back up over the corn and soak for 10 to 20 minutes. 

If you are grilling corn wrapped in foil, simply remove husks and silk. I did soak this corn too, but not sure this step is necessary.


With both methods, slather the corn with the butter mixture and then rewrap in husks (tie them off with a strip of husk) or foil.














Grill on medium heat for 15-20 minutes, then enjoy! We rated the taste to be very similar with the two methods. So next time I think I would stick with the easier foil wrap.




Lucy's Key West food critic mysteries can be found wherever books are sold! Follow Lucy on Twitter and "like" her on Facebook.

Saturday, February 16, 2013

Pina Colada Cake


by Peg Cochran

Okay, I’m DESPERATE for a vacation!  On a beach somewhere with warm sun, soft sand, delicious breezes, blue water… and pina coladas delivered straight to my chaise longue by bow-tied waiters.  Since that’s not going to happen anytime soon, I decided to create a pina colada cake!

This recipe is all over the Internet and Pinterest—mix a box of angel food cake mix with a can of crushed pineapple and ta da!—a cake.  I decided to add some shredded coconut and some rum extract to create a non-alcoholic piece of pina colada heaven!

I used pineapple in its own juice, and angel food cake is naturally low fat, so the caloric hit of this little delicious piece of the Caribbean isn’t all that bad.  You can add a dollop of whipped topping if you’d like…or top with one of those drink umbrellas!

Ingredients:
1 16 ounce box Angel food cake mix
1 20 ounce can crushed pineapple in its own juice
1 tsp rum extract
1 cup shredded coconut

Cake can be made with only two ingredients but you can add extras to make it really special!

I let hubby lick the bowl and he said it was DELICIOUS!

Finished product. Slice in the pan and serve with whipped topping if desired.

A taste of the Caribbean to get you through the winter!
Place all of the above in a bowl and mix on medium speed for one minute.  Pour into 9 x 13 greased pan.  Bake at 350 degrees for 35 to 40 minutes.  Slice in pan and serve with whipped topping if desired. Enjoy!  Doing the limbo is optional.
Coming June 2013!