Showing posts with label corn on the cob. Show all posts
Showing posts with label corn on the cob. Show all posts

Saturday, July 2, 2016

Grilled Baby Bok Choy & New Way to Cook Corn #Recipe @PegCochran

Today I have two recipes for you although one is not really a recipe but a method of cooking.  Stick with me and you'll see what I mean.  Both recipes would be perfect for Fourth of July barbecues and picnics.

Grilled Baby Bok Choy

I love to grill, and I'm always trying to get us (my husband) to eat more vegetables so this recipe obviously caught my eye!  It's very simple and I thought it was very tasty and makes a nice change
from the same old, same old green beans, peas and zucchini.

Ingredients:
Several heads of baby bok choy
1/4 cup Asian chili sauce (the sweet kind)
1 tablespoon rice wine vinegar
1 tsp. brown sugar
1 tsp. sesame oil
1 tsp. soy sauce

Cut bok choy in half.


Place the bok choy in a baking dish and microwave for around three minutes or until starting to wilt and get soft.

Mix the rest of the ingredients together and whisk to blend.  Pour into baking dish on top of bok choy and turn bok choy until well coated on all sides.



Place bok choy on pre-heated grill (medium heat) and grill until marks begin to form, flip, and grill the other side.  Serve drizzled with leftover marinade. 


Enjoy!


Microwaved Corn on the Cob

This is more of a technique than a recipe as I said.  I saw a video on how to do this on Facebook (where else, right?)  I decided to try it to see if it worked.  It did...sort of.  I made a few modifications along the way.

Peel outer layers of husk off the corn.  Microwave on high (original video said three minutes, I found if you're doing more than one piece of corn, six minutes is closer to the mark.)



Cut off end of corn.  (You have to cut far enough up the cob so that the hole you have created is bigger in diameter than the ear of corn.)



Hold the top of the corn (preferably with an oven mitt), hold corn upside down and shake to remove.  The corn will (eventually) come out minus any of the silk that usually clings to it.

 Voila!  Naked corn!

My verdict:  it's worth it just to not to have to peel off the pesky silk if you're going to microwave the corn anyway.

There is a sale at the moment on Unholy Matrimony, book #2 in my Lucille series--only $.99!



The hilarious Lucille Mazzarella is back and planning a wedding. But even the worst Bridezilla can’t create the wedding drama she’s about to face in this second book in the series.

Desperate to see her pregnant daughter Bernadette married before the baby comes, Lucille is engrossed in all things wedding. Nothing will distract her from planning this Mazzarella main event. Nothing, that is, except for the murder of the mother of the groom.

Just when things couldn’t possibly get any worse, Lucille is named as the prime suspect, and it’s a race against time as she and her best friend Flo struggle with shady financial dealings, a family that isn’t at all what it seems, a groom that might not be all man, and a little bundle of joy that might make an appearance before the mother can say I do. 

Berry the Hatchet, book #2 in my Cranberry Cove series, is out now!




Coming in September! Book #1 in my Farmer's Daughter series!

Thursday, August 2, 2012

Roasted Corn with Flavored Butter

Mr. Wendy and I hit the farmers' market this week ... I had my eyes open for local honey and good-looking tomatoes, but we got there fairly late and neither were to be found.  We did, however, make off with some fresh peaches, new potatoes, a deeply fragrant cantaloupe (a Texas delicacy), and four plump ears of sweet corn.

The peaches went on the counter, for easy, casual snacking.

The cantaloupe was cut up for breakfast feasting.

The new potatoes were earmarked for a Moroccan lentil stew (coming soon).

And the sweet corn, well, it needed eating right away.  Thankfully, I have a go-to recipe for sweet corn that dresses it up just enough to make corn and veggie burgers a real treat of a meal but keeps the cooking simple enough for summer fare.

For the corn, whack off the silks and the long part of the stalk but leaving the husks on.  Bake in a 350 oven for 35 minutes.  Carefully remove from oven and (holding the cobs with a towel) remove the husks.  Again, be very, very careful, as the corn has been steaming in its husk and the steam that is released is really hot.  This method is so no-fuss, no-muss you won't believe it.  It leaves the corn tender like boiling but without the loss of flavor, and after steaming the silks slide right off the cobs making husking/cleaning a lot easier.



For the butter, blend half a stick of softened butter with 1 tsp. of your favorite spice blend.  Tyler Florence recommends half a stick of butter with 1 tsp. chili powder and the zest of half a lime.  I recommend half a stick of butter with 1 tsp. of Penzey's Northwoods seasoning blend.



What would you recommend?  Got a favorite seasoning blend that would be killer on an ear of sweet corn?

Thursday, July 21, 2011

Corn on the Cob Salad with Cheddar



While I'm rewriting (which I'm heavily into right now on book 4 for A Cheese Shop Mystery series), I like to keep things simple. And simple (for me) is barbecue.

I absolutely adore a barbecue. There's just nothing better, except maybe Christmas dinner, but that's months away.

Chicken basted in oil and dusted with salt and pepper. Simple, easy, divine.

A green salad with a dressing of my choice, elegant.

And a side dish to add zing.


Back when I lived in Connecticut, I frequented a restaurant that had the most fabulous wine bar and jazz at night, and the chef made a "side dish" salad that has stuck in my mind.

The restaurant has closed (BOO on this tough economy!) so I couldn't confirm all the ingredients, but the following corn and cheddar salad is what I remember. It's sort of like a winter salad in the summer.

Four ingredients, oil, vinegar, and spices. What could be easier?




CORN ON THE COB AND CHEDDAR SALAD

Ingredients:
Serves 2
1 teaspoons oil
4 teaspoons white vinegar
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried basil
1 teaspoon sugar
2 green onions, chopped
2 ounces white cheddar
1/2 gala apple, diced
2 corn on the cob, cooked, removed from cob

Directions:
Cook the corn. To cook it, I like to bring about an inch of water and a teaspoon of salt to a boil in a frying pan.  Shuck the corn and put it into the pan. Cook the corn five minutes (LID ON), turning the corn occasionally to cook on all sides (REMOVING LID, OF COURSE, TO DO SO -- LOL). Pour off the water and cool the corn on a cutting board.

Meanwhile, dice the apple, the cheddar, the onions.

Then mix the dressing, including oil, vinegar, seasonings and sugar.

Toss the corn, apple, cheddar, onions, and dressing together. Serve cold.

How easy is that? And it's as delicious as I remembered it. And so fresh.

Happy BBQ-ing!



* * * * * * * * * * * * * *
Book 2 in A Cheese Shop Mystery series LOST AND FONDUE launched in May. If you'd like to order a copy, click this BOOKSELLERS LINK. To see a trailer, click HERE. To read an excerpt, click HERE. If you you'd like to find out more about the series or want to download a few recipes from me (on recipe cards, including a recipe for fondue), click HERE. Also be sure to catch me on my other blog, Killer Characters, and on Facebook and Twitter @AveryAames.  SAY CHEESE!