Grilling Corn on the Cob

This is one of our most favorite ways to eat corn.  The way heat, smoke and fire from the grill effect the  ears of corn, it turns them into the sweetest, most delicious vegetable you have ever tasted.  Once you make it this way, you will never want to go back to boiling!

There a few methods for grilling corn; grilling it directly on the grill, wrapping them in foil first and also grilling them inside their cleaned husks.  Grilling the corn directly on the grill produces a wonderful char that adds a lovely, smokey flavor.  But unfortunately can dry the corn out pretty bad making it chewy and tough.  Soaking the ears for at least 30 minutes in a briny water prior to grilling can help in retaining the juices in the corn.

I have never personally tried grilling the ears in their own husks so we are excited to try that method next time.  But we have really fallen in love with the foil one. What you are virtually doing is steaming your corn, producing brightly colored kernels full of juice and sweetness.

It is super simple.  First, clean the ears of corn completely, removing all the silk and husk. Lay out a nice sized piece of foil and place the corn in the center.  Generously rub the corn in softened butter or margarine, sprinkle with fresh ground black pepper, salt and whatever other seasonings you would like.  Last night I made some with garlic salt replacing the sea salt and also a few with a Southwest Seasoning and they were delicious! Tightly roll up the corn in the foil, folding up the ends to seal.  Place on the grill, turning every few minutes to evenly cook.  They should be done in about 15-20 minutes.

Carefully unwrap from the foil, they will be HOT!  We like using these handy corn holders, especially when off the grill because the ears of corn can be so hot to the touch.

Let cool slightly and enjoy!

This is Jackson's most favorite!  Yummy!!

This corn is amazing as leftovers so be sure to make extra!  I love it best for a wonderful Corn, Black Bean and Tomato Salad- which I will be posting the recipe for this weekend, so stay tuned!

Beef Tips and Gravy

Beef Tips and Gravy

1 1/2-2 lbs Beef Tips

flour

canola oil

2 onions, cut in half and then sliced into strips

1 green bell pepper, sliced into strips

3 tomatoes, sliced into wedges (pealed if desired)

3 cups water

3 tablespoons ketchup

2 teaspoons worcestershire sauce

1/2 teaspoon yellow mustard

1/2-1 teaspoon roasted red chili paste, depending on how spicy you like it (Thai Kitchen has a really good one, found in the Asian Isle of the grocery store)

2 cloves garlic, sliced

fresh ground black pepper to taste

Saute sliced onions and peppers in canola oil until soft and just beginning to caramelize.

Pat Beef dry with paper towels and roll lightly in flour to coat, tap off excess. Add the beef tips to the pan and saute until lightly browned on all sides. Add water, ketchup, worcestershire sauce, soy sauce, mustard, roasted red chili paste, tomatoes, garlic and fresh ground black pepper. Gently scrap the bottom of your pan with your wooden spoon to deglaze it, breaking up all of those wonderful brown crispies.  Cook covered on simmering medium-low heat for approximately one and a half-two hours, stirring occasionally, being careful to not let all the water boil out. Add more water if necessary.

The sauce will thicken as it cooks, thanks to the flour you rolled your beef in.  Serve over rice, noodles or mashed potatoes. Enjoy!

Angel Hair with Cherry Tomatoes, Bacon and Green Onions

One of my most favorite things about summer time is the wonderful bounty I get to reap the benefits of from my parents amazing vegetable garden.  There really isn't much better then vegetable's that come straight out of the dirt and go directly into your kitchen.  This evening at dinner I found myself the proud owner of big, beautiful green onions.

Oh how I love green onions!  I can eat them any way... raw dipped in salt, scrambled in eggs, sliced into large sections and sauteed with stir fries,  grilled, I could go on and on.  So, when I say proud owner- I mean it!

As much as I love onions, I HATE canned tomatoes- that is unless they are canned by my mom or they are high quality San Marzano's.  But my dad told me about this product he stumbled across at Marc's.  They are Italian cherry tomatoes canned in their own sauce by the company Rienzi.  Both him and my mom have raved about how good they were, so the last time I was at Marc's I snagged some up.  They are also available in Picante style, so be watchful- they will be much spicier!  Delicious, but a bit of a different taste.

So tonight I was thinking pasta.  A simple homemade sauce made from these beautiful green onions, I'd give the tomatoes a whirl, a little garlic, herbs from my garden and some bacon for good measure. The outcome was wonderful!  The tomatoes tasted very fresh and are very plump and juicy- not at all what you would expect from these canned little guys.  I will most certainly be buying them again.  A definite new pantry staple.  Yum! Thanks Mom and Dad for the recommendation!

Capellini with Cherry Tomatoes, Bacon and Green Onions

Half a box Capellini Pasta (Angel Hair), cooked al dente (7-8 minutes)
4 strips Apple Wood Smoked Bacon, cooked and set to drain on paper towels, chopped
2-4 green onions (depending on size), both green and white parts chopped
half yellow onion, diced
1 1/2 cups broccoli florets 
2 garlic cloves, minced
a nice bunch fresh herbs; Basil, Italian Parsley, and Oregano, Chiffonade (cut into long thin strips)
2 Tablespoons Extra Virgin Olive Oil
Salt and fresh ground black pepper to taste
freshly grated parmesan cheese

Saute the yellow onion in the olive oil until translucent.  Add the green onion and garlic and saute until soft and fragrant, but still colorful.  Carefully pour in the tomatoes, with the sauce and add the broccoli.  Season with salt and pepper.  Add the fresh herbs, reserving some basil for garnish.  Cover and let simmer about 10 minutes.  Add bacon, toss with pasta and top each serving with the reserved basil and fresh  parmesan cheese.  Serve immediately.