Off to the corn...yeah, yeah sue me I always remove the husks. I get that I use an unconventional method in grilling my corn, but it's what works for me. In grilling my corn, I add unsalted butter - that's it. The main reason for this is b/c it doesn't mask the corns natural sweetness, plus salt actually ends up drying out the corn. Once I've got a THIN layer of butter on the corn I wrap it in a heavy duty foil - shiny side facing the corn, b/c this helps it cook faster on the grill b/c the dull side won't reflect as much heat. Once the corn is cooked and piping hot off the grill I peel away the foil and add a bit of granulated garlic, and parmesan cheese. Perhaps another time I'll try the normal method...I doubt it tho, I tend to never follow the trend.
Roasted potatoes...OH so simple! Just a matter of quartering some baby reds and then tossing w/ some grapeseed oil....errr Grapeseed oil, yes! A lot of reasons I like using grapeseed oil. It has a lighter flavour than EVOO (grr Rachel Ray! but it's such a shorter way of saying Extra Virgin Olive Oil) plus it has a higher smoking point - so it can w/stand those scorching oven temperatures. I use a ratio of 1 to .75 Meaning in this case if I'm making 2 servings of roasted potatoes I'll use 2 teaspoons of grapeseed oil and 1 1/2 teaspoons of seasonings. I seldom use salt. Salt is for people that don't own herbs, and lack imagination. I used a mixture of thyme, granulated garlic, sage, paprika, rosemary, and chipotle chile pepper. I roasted the potatoes at 450° for about 25 minutes. Helpful hint...use the reynolds non stick foil ;)
No comments:
Post a Comment