Tag Archives: butter

Grilling corn without aluminum foil – keep the husks on

Here are 2 natural ways to cook corn, without aluminum foil. Both recommend pre-soaking the corn and keeping the husks on while grilling.

The first is from favorite chef Rick Bayless and the second, a top Google result, from What’s Cooking America:

Rick Bayless

Preliminaries.   About an hour before serving, place the ears of corn in a deep bowl, cover with cold water and weight with a plate to keep them submerged.  Light your charcoal fire and let it burn until the bed of coals is medium-hot; adjust the grill 4 inches above the fire.

Grill the corn.   Lay the corn on the grill and roast for 15 to 20 minutes, turning frequently, until the outer leaves are blackened.  Remove, let cool several minutes, then remove the husks and silk.  About 10 minutes before serving, brush the corn with melted butter, return to the grill and turn frequently until nicely browned.

Techniques. Soaking in Water, Roasting in the Husk:  The preliminary soaking keeps the outside from burning right off the bat and the inside damp enough to steam.  First roasting in the husk penetrates the corn with leafy flavor, but the step is often omitted—especially with sweet corn.

 

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Jacques Pépin crêpes – simple ones in seconds, plus an orange soufflé crêpe

My favorite chef is at it again, this time showing us how easy crêpes are to make. Simple ingredients and in a few minutes you have a great dessert or lunch snack.

 

 

Transcript of the recipe:

  • Melt some butter in a skillet.
  • While it’s melting, combine flour, two eggs, a few dashes of sugar, dash a salt, and a quarter of a cup of milk
  • Whisk until smooth and thick. Then add enough milk to make a thin batter. Add the melted butter.
  • In the same buttery skillet, ladle in some of the batter. Quickly turn the skillet to coat the pan with the batter.
  • Cook for about 1-minute, at least, on one side. When you see it is golden, flip it over to cook for a little bit longer. Remove from pan and voilà.

 

This is only the first of four recipes on the show. Keep watching to see them make Orange Soufflé CrêpesBaked Alaska, and Apricot and Pistachio Soufflé.

It’s amazing what you can do with egg whites!

At the market – in season – March the beginning of Spring

I found a fantastic column from writer Carol Golden in San Diego Magazine. “At the Market – what to watch for this month:”

March is a transitional month, like pubescence for produce. We’re tired of root veg, but strawberries haven’t come of age. Thanks be to peas—the hint of light, sweet green we crave as days grow warmer. Eat whole sugar snaps raw, chop into salad, or lightly steam. For English peas, channel your inner grandma and sit with a bowl to shell them. Add the peas and a little water to a skillet, cook until the water evaporates. Or live dangerously with a knob of butter and sea salt. Sauté briefly, eat, and smile. Spring is almost here.

Keep reading for a CSA from Poppa’s Fresh Fish company – $25 for a box (25% off retail)  of local fish, mixed fish, shelled fish, or simply wild salmon.

And, Claravale Farm is bringing their raw milk to the dairy desert of Southern California. Did you know that it is near impossible to find milk, cheese, ice cream, or butter at farmers markets in Orange County and San Diego?

Well the milk man is back, at least at one farmers market in San Diego!