grill

The Best Ways to Cook Corn on the Cob

by Anne Maxfield on July 16, 2018

Accidental Locavore Corn on the CobCorn has to be one of the great foods of summer.

There’s nothing like a great ear of corn, with a smear of butter and a dash of salt.

But how do you cook it?

Used to be you just shucked it* and tossed it in a pot of boiling water, but now we have options.

Here are some of the ways I do corn:

  1. The easiest and quickest is the microwave. Cut the stem end of the corn close to the cob, peel off the outer layer or two of the husk, and microwave for 1-2 minutes an ear, depending on the size and number of ears and the strength of your microwave. To see if it’s cooked, peel back a little of the husk. It should have lost its opaque luster and the kernels should be bright and almost shiny.
  2. My favorite way to cook it? Simply to toss it on the grill, husk and all. We often just put it on when the grill is heating up and let it roast over on a corner, while grilling the rest of the meal. You’ll want to turn it occasionally, but not too often, as it’s better when it gets a little browned in spots.
  3. Recently, there were a lot of comments on Facebook about cooking it sous-vide. This method is not quick, or easy (and requires special equipment), but people were raving about how good it was, so I tried it. Not impressed, but the corn was the very first local corn so it may have been the culprit. If you want to try it, husk the corn, seal it in a bag with a pat of butter, and sous-vide it at 183° for 30 minutes. I might give it another shot later in the season, but for now it’s the grill or microwave.Accidental Locavore Corn for Sous Vide
  4. Shuck and toss in a pot of boiling water (good for a crowd, but not my favorite method), cook for 10 minutes and serve.
  5. For any of these methods, if you really want to show off, take a blow torch to the corn after it’s cooked and shucked. This is a trick I learned from my friend Kerry at Cafe Miranda. It browns the kernels, making them taste like popcorn, and will either scare or impress all of your guests!

What’s your favorite way to cook corn?

Accidental Locavore Corn*Have you ever noticed how much easier it is to shuck corn after it’s cooked? This is a not-so-subtle nudge to those who insist on shucking it before buying it, a habit I hate! Pick some good-looking ears, put them in a bag (silk ends first, so you don’t rip the bag), take them home and then you’ll have options and fresher corn when you decide to use it.

 

 

Share

{ 2 comments }

Easy and Delicious Grilled Mushrooms  

by Anne Maxfield on July 9, 2018

Accidental Locavore Marinated Grilled MushroomsThese grilled mushrooms on skewers will be one of your summertime favorites! It’s a simple recipe and will make you want to head right out and buy a bunch of mushrooms.

  • 2 pounds mushrooms, button or cremini
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 3 cloves garlic, minced
  • ½ teaspoon thyme, chopped
  • Salt and pepper

Slice the mushrooms into about ¼” slices (on an average sized mushroom, I cut them into thirds). Mix the rest of the ingredients together in a container or Ziploc bag. Add the mushrooms and marinate for 30 minutes.

Skewer the mushrooms and grill over medium-high heat for about 2-3 minutes a side, until they are tender and slightly charred. Serve with just about anything and enjoy!

Accidental Locavore Mushrooms and KnifeMy verdict: These were great!  Since there were just two of us (and we didn’t know how delicious they would be) I only bought a pound of mushrooms but kept to the same quantity of  marinade ingredients above.

We had them as a side dish and then I tossed some of the leftovers on some burgers we made the next day.

Being curious and impatient, I started to eat them before they were even grilled, and they were terrific. I’m not sure that eating them straight from the marinade was a good idea, but I survived and put some of the bits that were too small to skewer on a salad for lunch the next day.

If you don’t have a grill, a hot oven (425°) and a sheet tray would probably work fine and of course, a grill pan would too.

The thyme is a small amount and could be forgotten if you didn’t have any, or swapped out for some rosemary. Please don’t use dried thyme, it’s noxious and will ruin the dish. Better to go without.

Off to toss some more on the grill!

 

 

 

Share

{ 0 comments }

Spiced Lamb Kebabs with Yogurt Sauce

by Anne Maxfield on June 16, 2016

Accidental Locavore Lamb Kebabs ReadyWho doesn’t like kebabs? The latest bon appetit had some great ideas and the Accidental Locavore had some local lamb (still working off the freezer).

There are three steps to making this version with lamb, but they’re all easy and you can do the spice rub and yogurt ahead of time. Serves 4:

Spice rub:

  • 2 tablespoons cumin seeds
  • 1 tablespoon Sichuan peppercorns or 1 teaspoon black peppercorns
  • 2 teaspoons caraway seeds
  • 2teaspoons crushed red pepper flakes
  • 1 teaspoon sugar
  • Salt and pepper

Accidental Locavore Spice Blend for KebabsLamb:

  • Vegetable oil (for grill)
  • 1¼pounds boneless lamb shoulder, cut into 1-inch pieces

Yogurt:

  • 1 garlic clove, grated
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 cup plain Greek yogurt
  • Kosher salt, freshly ground pepper
  • Lemon zest

Rub: Coarsely grind cumin seeds, peppercorns, caraway seeds, red pepper flakes, sugar salt and pepper in spice mill or with mortar and pestle.

Accidental Locavore Lamb Kebabs Close UpLamb: Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread lamb onto 6–8 skewers, leaving a small gap between each piece of meat. Sprinkle generously with spice blend, pressing it onto the meat with your hands to help it adhere if needed.

Grill lamb over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill until lamb is cooked to desired doneness, about 4 minutes longer for medium-rare. 


Accidental Locavore Yogurt Sauce for KebabsYogurt sauce: Stir garlic, lemon zest, and lemon juice into yogurt in a small bowl to combine; season with salt and pepper. Top garlic yogurt with cracked black pepper and a little lemon zest. Serve with the lamb and enjoy!

Accidental Locavore Lamb Kebabs With Baked RiceMy verdict: If you’re looking for something to go with the baked rice, this is what we paired with it and it was a great dinner! Frank doesn’t think it’s really a kebab without veggies, so he added mushrooms, red peppers, cherry tomatoes, red onions and some lamb sausage to the skewers which meant we could have fed 6 easily. I “marinated” the lamb in the rub overnight and I’m not sure if that’s why it seemed a little overly peppery. Next time, maybe start with a heaping teaspoon of Sichuan peppercorns and add accordingly.

If you don’t have a grill, you know a grill pan will work just fine.

The yogurt sauce is delicious (and calmed the heat from the peppercorns a bit). Definitely make it if you’re doing the kebabs. There was a little leftover which I added some olive oil, lemon juice, salt and pepper to and used it for salad dressing the next day. Need to remember that!

 

Share

{ 0 comments }

Butter Broccoli Recipe

by Anne Maxfield on July 2, 2015

Accidental Locavore Broccoli StemsThe Accidental Locavore was trying to figure out a good way to prep broccoli to bring to a friend’s house for dinner. The idea was to precook it and “marinate” it so we could just toss it on the grill to finish it. This served 4:

  • 2 heads of broccoli, cut into florets
  • 4 tablespoons butter (1/2 stick), softened
  • Zest and juice of 1 lime
  • 1-2 tablespoons hot sauce
  • Salt to taste

Steam the broccoli until just crisp-tender. I did it for about 5 minutes in a large, covered bowl in the microwave.

While the broccoli is cooking, combine the lime zest and juice, butter, hot sauce and salt in a small bowl.

Add the butter mixture to the broccoli and toss until the butter has melted into the broccoli. Taste and adjust salt and hot sauce. You can eat it now, or put them on a veggie pan on the grill and grill until just starting to brown, about 4 minutes a side. Serve and enjoy!

Accidental Locavore Butter BroccoliMy verdict: It was great and a big hit! I wanted something that would have been fine warmed in the microwave, but that also would be good grilled, depending on what our hosts had going on. Originally, the butter was going to be used as a compound butter, adding it to the broccoli after it had been grilled. However, the lime juice and hot sauce wouldn’t really combine with the butter, so I just tossed it with the broccoli. The hot sauce was a combination of chipotle Tabasco and Sriracha – about a tablespoon of each, since I couldn’t remember if these friends were spicy fiends or not. The broccoli marinated for about an hour in the butter and then we grilled it. This would work with any number of vegetables, Brussels sprouts and cauliflower coming to mind and lemon could easily be substituted for the lime. A dash of fish sauce might be interesting too. What do you think?

 

Share

{ 0 comments }