In all honesty, this Mexican Corn is so tasty that you will actually be very very happy, as will your guests, when you serve this delicious corn.
This is the perfect time of year to buy some fresh, tender corn and enjoy this mouth-watering treat. It may sound strange at first…mayonnaise, feta cheese, lime juice and chili powder on corn – WHAT the heck? But trust me (and the millions of others who have tried this and loved it), it is really something you have to try and experience to understand just how good it is.
If you are lucky enough to have an abundance of fresh corn, then you may also want to try this recipe for Butter Baked Corn.
Have a great long weekend ya’ll and happy corn eating!
p.s. out of curiosity does anyone else cut the corn off the cob to eat it? or is that just me? :-)
These carrots make for a sexy, yet healthy, and delicious side dish. We just happen to have some nice carrots growing in our garden this year and this has been my favorite way to cook carrots this season.
Baby carrots are tossed with fresh thyme and just a touch of olive oil.
They are grilled on the bbq for about 10 minutes until they are just tender.
To finish, they are tossed with Maldon salt (fleur de sel or another fancy salt would also work nicely. I am just currently re-in-love with Maldon salt. It just feels so great when you crush those beautifully shaped crystals between your fingertips).
If you haven’t yet tried Maldon salt, be sure to give it a try. A box is about $8 but a little goes a long long way.
Here is the full recipe for Grilled Baby Carrots with Fresh Thyme and Maldon Salt (not that you actually need a recipe).
Ciao for now
These prawns are a great way to celebrate backyard barbecuing and the fresh flavors of summer. Quick to make, these prawns are first marinated in garlic, olive oil and crushed chili flakes. They are then skewered in between fresh sage leaves.Before grilling, they are coating in bread crumbs. This gives the prawns a really great texture and coating once cooked. The sauce that goes with these prawns is a refreshing Italian Salsa Verde. Who knew that just parsley, garlic and olive oil could taste so good together. I have used all three a million times before, but somehow I had never made this simple sauce. The secret though is to make sure you use nice, fresh parsley and that the olive oil is a good quality olive oil.
Some might say, “fried sage – what?”, but trust me when I say, “they are delicious!” I say this because Joe picked off the sage the first time I served these prawns. It was only by accident that he ate one and he said “OMG – these are so delicious!”. Here is the full text recipe for the Grilled Prawns with Italian Salsa Verde
Or perhaps you might just want to make the Italian Salsa Verde, which goes really well with a plethora of foods, from grilled chicken, lamb, beef to fish or even vegetables. You can also add additional ingredients to give the salsa a little kick, such as lemon zest, chili flakes, capers etc.
Either way, both of these items are a great way to use up some of your fresh summer herbs. For more info on using herbs be sure to check out the latest lesson on How to Use and Cook with Herbs.
Ciao for now. Have a great weekend everyone!
One of the easiest ways to enhance the flavor of the food you prepare is to add herbs. Whether fresh or dried, you need to know how to use herbs and when to add them during the cooking process.
In this Rouxbe Cooking School lesson on How to Cook with Herbs, you will learn about common types of culinary herbs and the difference between delicate and hardy herbs. You will also learn how to buy and store both fresh and dried herbs. Finally, and most importantly, you will learn how to prepare, use and cook with herbs so you can heighten the flavor of the food you are preparing.
The Rouxbe Cooking School Team.
This teriyaki-like salmon is full of flavor. Kriek beer, soy sauce, mirin, brown sugar, garlic, ginger and orange zest make up the delicious marinade. “What the krikey is kriek beer?” you might ask? It’s only the best new discovery of the summer. Here is a post that you might also find interesting from a blog called “a good Beer Blog“. Alan the author, talks about lambic beers in general.
Though it is not a new beer on the market, it certainly was new to us. I was making this dish which called for kriek beer and I asked Joe if he could go to the liquor store to buy some. He actually called me from the store and said, “Ah…you know it’s cherry beer right? Do you still want it?”. That’s when I read him what Steve Raichlen had to say about it in his latest cookbook Planet Barbecue…and I quote: “If you’ve never tasted it, run, don’t walk, to buy some – its complex flavor can hold its own against wine.” Now I don’t know about you, but when someone tells you to run to try something, I am thinking it’s probably worth it.
We made the marinade – which was very easy – with one bottle and we had a couple of extra bottles to serve with dinner.
We grilled a beautiful side of salmon that our friend Takeo gave to us. He caught it up in the Queen Charlotte Islands. It was just fantastic!
We served it with some nice, steamed green beans, grilled carrots and mashed potatoes. The marinade, which is boiled down and served as a glaze to go along-side the fish really adds a nice, rich finish.
I will definitely make this salmon again. As for the kriek beer…we have already had seconds of that :-)
Here is the full text recipe for the Barbecued Glazed Salmon Recipe
Have a great weekend everyone! And for all of you Canadians out there, have a super long weekend.