You know, writing a blog and talking on the radio are a weird thing. Because you can't see your audience, you somehow think that no one is really reading or listening. Then you run into one of your friends and they say "okay, so why haven't you been posting on your blog more?" Or even weirder, someone you barely know who says "did you have a good time at the beach? I heard you say on the radio that you had been over the weekend." I'm not sure I'm really very comfortable with that but it's the nature of the business I guess. But when it comes to the blog, I really don't worry too much about putting myself out there because let's face it, there's about 20 of you sweethearts who read this on a regular basis. But I really do have to smile to know that there are those of you who have stuck by me through the random and ridiculous. So thank you to my little circle of blog friends. I'd give you a hug if I could.
That has absolutely nothing to do with food but before I get started on that do you realize that it is July 1st!! That this year is officially half over. I will say there are some things in my life that I'm thankful have came and gone but honestly, where does that time go? My children are 25 and 21 years old for goodness sake. I don't really think about my age until I think about theirs. So Happy Half 2011 to You!!
And that makes me think about something else. If you think I'm an over-obsessive party planner now, you should have been around when my children were little. Get this - we had "1/2 Birthday" parties! like at 6 months. 1 1/2, etc. Oh we had the traditional round number parties too but we (I) just added to all of that 1/2 s. So when E was 6 months old, we had a 1/2 of cake; and 1/2 of a candle; you get the picture. Okay, weird right? You'll be glad to know that I don't do that anymore not to say I don't think about it.
Well, I'll finally get to the point: food. One of my favorite subjects. All this week my recipes for the segment have been about building a great menu for the 4th of July. When preparing for this I stumbled upon one of the best recipes for roasted corn I've ever tasted. We've had it twice this week. We use the grill a lot in the summer and this is easy and awesome. The first night we had it with filet mignon steaks, shrimp and sauted zucchini, yellow squash and vidalia onions. Last night, we grilled chicken and I made a caprese salad to go along with it. Just thought I'd mention that to maybe spark a few menu ideas for you.
Parmesan Roasted Corn on the Cob
Ingredients:
1/2 cup mayonnaise
5 ears corn, husk and silk removed
1 cup shredded Parmesan cheese
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
Directions:
1. Preheat an outdoor grill for medium-high heat and lightly oil grate.
2. Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with non-stick aluminum foil (or spray foil with cooking spray) and place on the grill.
3. Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Note: I forgot to get parmesan cheese and made it without it both times. Still delicious. The first time I just sprinkled the corn very lightly with the chili powder. The consensus was that the corn should be thoroughly covered with the chili powder. Good move. All of that to say, don't be afraid of the chili powder. It will be your friend in the end.
Enjoy and have a great weekend!
