Monday, August 16, 2010

Grilled Corn on the Cob

Alright.  We all know how to do this (for the most part).  There is, of course, the debate as to whether you should grill with the husks on or off.  Or, if it is just better boiled.  I like it all ways. But, I made this last week (and again tonight) and it was really spectacular. This recipe was inspired by Steve Reichman's technique for grilling corn.   I used the fresh herbs I had in the garden.  And, because I served it with meat, I used Earth Balance margarine instead of butter.  However, it is amazing with butter.

4 ears of corn - husked
1/4 cup margarine (I like Earth Balance)
1 tsp salt
1 tsp pepper
2 tbsp chopped herbs (I used parsley and basil)
1 clove garlic, minced

1. Heat the grill.
2. Mash together the margarine, salt, pepper, herbs and garlic.
3. When the grill is hot, put the corn on the grill and brush with the margarine mixture.  Turn occasionally and brush with more of the margarine mixture.  Keep doing this until the corn is browned well.  This will take about 15-20 minutes. (You may hear some popping from the corn kernels.)
4. Eat. Spread more herbs on it.  Sprinkle paprika.  Whatever you like! 


Tuesday, August 3, 2010

Watermelon, Mint, Chive and Feta Salad

My daughter came home last week very excited.  They had made salad with "sheep cheese" at pre-school.  Yes, you heard me - salad at pre-school.  Anyway, apparently this salad had watermelon and sheep's cheese and some things they mixed together (according to my 4 year old).  They chopped things and mixed them, then tried them. I was able to coax most of the ingredients out of her (she told me she didn't like tomatoes) - and every day she bugged me to make this salad with her.  So we did!  Both kids tried it - I loved it.  Here is my interpretation of a classic Greek watermelon salad (is watermelon Greek?)

Watermelon, Chive, Mint and Feta Salad

1 small seedless watermelon - cut up in chunks
3 oz good sheep milk feta cheese - crumbled
2 Tbsp chopped chives
2 Tbsp chopped mint leaves
2 Tbsp olive oil
2 Tbsp apple cider vinegar
1 Tsp Kosher Salt
1 Tsp Fresh Ground Pepper

1.  Whisk together olive oil, vinegar, salt and pepper.
2. Gently mix everything together with the vinagrette.

YUM!  This will keep for a day or so in the fridge - but is best served right away.  Also, you could substitute balsamic for the apple cider vinegar and add in some chopped tomatoes.