May 31, 2012

2 grilling thoughts

On the difference between purple and green asparagus: 

For mother's day this year, mom wanted a tasty steak. None of us objected to this plan. While at the grocery store, I noticed that they had purple asparagus. "Purple asparagus?!" I exclaimed. "What manner of delight is this?!" So I brought it home, excited to see how it differed from its greener brother. 

asparagus (pre-grill) and steak (post grill)

We decided to grill both our green and purple asparagus (for those of you who are wondering, we sprinkled them with soy sauce, sesame oil, salt and pepper before grilling).

Funny thing about purple asparagus--when you grill it, the purple goes away and it looks mostly green. And when you grill green asparagus, it darkens with the heat and looks more purple. Basically, the two asparagi were almost the same color by the time they were done cooking. And they taste the same. Tasty the same, but the same, none the less. 

in progress of grilling purple asparagus


On Grilled Corn on the Cob

Every year around this time I walk into wegmans and see the giant vats of corn on the cob next to the huge trashcans they have for people who want to husk their corn at the store This always makes me remember just how much I love grilled corn on the cob and want to make it RIGHT AWAY. This very thing happened last week, so we made it for memorial day dinner. 

if you think these pics look hazy, they are. Note to self--don't take camera from air conditioned inside to 90+ degrees outside and expect your lens to not fog up.

Mexican Inspired Grilled Corn on the Cob
6 ears of corn
3 oz cojita cheese (cojita is great because it's not too strong. I bought it at the weg. You can use queso fresco, but whatever you use, make sure it's pretty mild so as not to overpower the corn.)
1 teaspoon cumin
1 teaspoon chili powder (we have a roasted chipotle chili powder that made this pretty fantastic)
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and pepper
1 tablespoon of butter, melted (optional)

1. Husk your corn, and then submerge corn in water for at least 10 minutes. There are ways you can do this that leave the husk on, but that was way too complicated for me and normally gets all smokey and ashy. 

2. Mix together all your spices. Once the corn has soaked, pull it out of the water. You have two options here. You can take the spice mix and rub it straight onto the corn because the water will make it stick, or if you want even more tasty flavor, brush each ear of corn with the melted butter before rubbing the spices on. I found that by putting the spices on the plate, I could lay the corn down on 2 sides and get a lot of spice on it, which I then rubbed around to coat the whole ear. 

3. Put your corn on the grill. It will go from cooked to burned VERY QUICKLY, so watch it closely. I turned the corn on 4 "sides," letting it go about 1.5 minutes per side.You'll hear the individual kernels steaming and the kernels will darken.

4. Crumble your cojita cheese. As you pull the corn off the cob, sprinkle the ears with the cheese. Since they are warm, the cheese will melt enough to adhere to the corn.

5. Add salt and pepper to taste. We also included extra cojita, which I think everyone added to their individual corn cob.



1 comment:

Valerie Benavidez said...

Jenna, you're sounding more Mexican by the minute! Great post! I love to read about food and your family.

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