Saturday, July 24, 2010

Mixed Grill

It's what we decided needed to be served with our 2004 Gevrey-Chambertin 1st Cru. To be precise, marinated lamb chops, prime rib eye steak, shrimps, pineapple, and corn on the cob (method below) – all grilled over coals.

Grilled pineapple is one of the world's most perfect foods and should be included in as many meals as possible. No need for a dessert when you serve this bit of yummy stuff with dinner.

Grilled corn on the cob is a favorite of ours. I don't use the fancy garlic butter spreads that are so popular, as I find that simple works the best for good sweet corn.

How to grill corn on the cob:

nutrition facts for corn

Trim off the tassle and outer leaves – do not remove the entire husk (you may need to trim a bit at the top end with the tassles). Rinse well. Soak immersed in a large container of well salted water (a couple tablespoons of salt) anywhere from 8 hours to over night.

Remove from the container and shake off excess water. Grill in the husks – the husks and cob soaked up the salty water which lets the corn steams right in the husks.

Grilling takes about 20-30 minutes or so. They are best cooked over "waning" coals or a medium heat. Watch closely so they do not burn, it's the only way to ruin the corn. Turn often. When grilled this way there is no need for butter.

I don't know how much salt actually stays on the kernels, but I truly do not think it is much as it is mostly absorbed by the fibrous part of the plant. It never tastes salty to me.

In order to finish the delicious picture at the table, there should be something green with a dash of red on the table so maybe a simple salad of red leaf lettuce, with a sprinkle of blue cheese or feta topped with a balsamic vinaigrette.

To serve, share with good friends.

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