TFF ~ Grilled Corn on the Cob

16 07 2009

Nothing goes with BBQ’d ribs like corm on the cob…unless it’s Tyler Florence’s Grilled Corn on the Cob! Grilled over either hot coals, a gas grill or using a stove-top grill pan, Tyler’s recipe is out-of-this-world good.

TFF-GrCorn1

Not only does it feed the eyes with the bright colors, it feeds the sense of smell with the slightly smoky aroma that wafts up from the grill. Lastly this recipe tantalizes the taste buds. The sauce cloaks the creamy sweet corn with more creaminess, the deep musky flavor of the chiles and the tang of lime juice. We were sorry there was only one ear of corn each this time!

TFF-GrCorn_mise

The ingredients are simple…fresh corn, mayonnaise, sour cream, chile powder, parmesan cheese and fresh chives.  Our mise en place was easy to put together while the corn was grilling.  Since the corn takes about 20 minutes to cook, I started it while I was letting my ribs rest to redistribute the juices.  I used my grill pan, and everything went exactly as the recipe stated.

TFF-GrCorn2I found several versions of this recipe on-line.  Food Network has one that calls for 12 ears of corn.  That’s a lot for two people, even though I was ready with the math to reduce the recipe.  Then I ran across an article in the San Francisco Chronicle for the same dish, but in a lesser quantity…4 ears of corn.  The recipes differ by the addition of lime zest, which is not included in this recipe.  I know I’m going to fix these again, so you can be sure I’ll post an update of how the lime zest affects the outcome.  In the meanwhile, why not try this one yourself?  I wouldn’t hesitate putting this out for company either.  Treat it like Tried and True! It’s that easy and that yummy!





Cooking Italy ~ Pesto, Pasta, Potatoes, and Green Beans

16 07 2009

I love pesto. I remember my first introduction to it. Rich, sinfully rich. Neon green. Luscious. I was hooked. It was commercial. I was still hooked! It wasn’t long before that particular variety of pesto was no longer available. The really best commercial varieties rarely are. They’re too good to last for a very good reason.  They’re cost prohibitive.  I survived though.  I found an Italian cookbook so I could make pesto.  And that was my introduction to Marcella Hazan back in 1989.

pesto-pasta-potato-grnbns

We loved the pesto…it was fabulous and went together perfectly easily.  I was disappointed at the quality of the basil from the market, but that’s how it goes sometimes. I’ll keep an eye out at the farmers’ market.  The pesto developed a lovely texture and color. and mixed with the pasta perfectly, clinging to each strand of fettucini and green bean.  I gave way on making my own pasta this time. It was 103º outside which messes with the usual humidity.  I just happened to have imported Italian fettucini on hand (Great tip Angela!) so I used that.

Sadly, we didn’t care for this dish put together.  I found I liked the green beans with the pesto more than the fettucini or the potatoes.  I did find the pesto and potatoes amusing though.  We also had a caprese salad on the side, and used some of the pesto in that as well where it sang and danced admirably.  I don’t know…perhaps it’s because we’re used to having pesto with ravioli.  It’s no problem though.  The law of averages is still very much on our side.  The next time I want to give some green beans a happy face, I’m tossing on some pesto!