Saturday, July 10, 2010
1lb = 20 shrimp - makes 5 skewers
2 C- fresh basil
1/2 C - olive oil
2 cloves of garlic
1/4 C pine nuts
Kosher salt and pepper
1lb of large shrimp (I prefer black tiger)
1/8 C olive oil
Zest and juice of one large lemon
Soak skewers in water for one hour to prevent burning.
Combine basil, garlic, olive oil and pine nuts in food processor. Blend until smooth, season to taste. Set aside at room temperature.
Skewer and brush shrimp with olive oil, lemon juice and lemon zest. Season with Kosher salt and pepper. Grill shrimp for 3 minutes on each side until just cooked through. Immediately after grilling, brush pesto on shrimp and serve. Pesto should be enjoyed fresh for the best flavor so do not cook shrimp with the pesto on it. You can always use this recipe as an appetizer or serve cold on top of your favorite salad - enjoy!
Courtesy and Copyright of Ken Jurgensen, Chives Innovative Catering, 2010
Tuesday, July 6, 2010
Hi friends - need help in the kitchen, do you have a grilling or cooking question, do you need some tips? I hear the "heat" has been getting to some of you, so let me try and help! Respond to my post or send me a quick email (email@example.com) whatever works for you!
Sunday, July 4, 2010
Happy 4th of July everyone! Most of you will be having or going to a picnic today to celebrate the holiday. I thought I would provide you with a few tips I found on grilling sweet corn. I prefer the Husks Off Option #2 which is my favorite way of eating it. Also, I use the grilled corn in my corn salsa recipe I posted and hope some of you have tried that. Great side dish to bring to a picnic!
|Peel back the husk without removing it from the corn cob.|
|Remove the thin silk that runs along the kernels of the corn. Remove excess silk with a vegetable brush or with a damp paper towel.|
|Fold husk back. Secure husk with kitchen twine.|
|Soak the corn in water for 1 to 3 hours before placing on the grill.|
|Place prepared corn on the grill directly over medium heat.|
|Cook 20 to 30 minutes, turning frequently throughout cooking time. Corn is done when it starts to steam.|
|When done, the husks will be charred but the corn inside the husks will be sweet and tender with a nice roasted flavor.|
Husks On - Option #2
- Using a kitchen scissors, trim excess silk from the end of the corn.
- Soak corn in cold water for a minimum of 1 hour.
- Before placing on grill, shake to remove excess water.
- Grill for approximately 25 to 30 minutes, turning frequently.
- The husk and any remaining silk is removed after grilling. Use heat resistant gloves to protect your hands.
|Wrap each individual ear in aluminum foil. Spread softened butter on the ear and then season as desired.|
|After spreading butter and seasoning, wrap each ear tightly with the foil.|
|Puncture the foil to allow excess steam to escape while grilling.|
|Place the foil wrapped corn on the grill directly over medium heat. Cook for 20 to 30 minutes, turning frequently throughout cooking time.|
|Remove corn from the grill and carefully open the foil wrap. Check corn for doneness. If it is not done, wrap the ear back up and place it back on the grill for 4 or 5 additional minutes.|
Husks Off - Option #2
|Carefully pull husks back off from the corn but do not detach it at the end. Remove the silk.|
|Tie the husks with string to hold them back and form a handle at the end of the ear of corn.|
|Mix 6 tablespoons of softened butter with 1 clove of garlic (minced) and 1 to 2 tablespoons of minced parsley. Stir butter mixture until smooth and then spread lightly on the ear of corn.|
|Place corn on the grill directly over medium heat. Arrange so that the husks hang off the edge of the grill or place foil under the husks in the area the husks will be placed. This will prevent them from burning.|
|Cook for 10 to 12 minutes. Turn the corn frequently during the cooking time. Brush ears with the remaining butter mixture as they are cooking.|
|When the corn is done the ears will be golden brown. Remove from the grill and serve while warm.|
- Do not add salt to the water when cooking sweet corn because the salt will toughen the corn. Add a little sugar to the water to boost the flavor.
- To cook a couple of pieces of sweet corn in a hurry, place two or three ears in a resealable plastic bag and add 1 tablespoon of water for each ear. Leave a slight opening in the bag and cook on high in the microwave for 2 minutes. Check for doneness and if not done, cook for an additional 30 seconds.
- Sweet corn will lose its sweetness much faster if stored at room temperature compared to storing in the refrigerator. It is best to eat it as soon as possible after it has been picked.
- Two to three medium ears of corn are equivalent to approximately 1 pound, depending on ear size. Two medium ears equal approximately 1 to 1 1/2 cups of kernels.
- If harvesting your own sweet corn, it is best to pick it early in the morning and eat it as soon as possible. If not cooking it soon after it is picked, store in the refrigerator until ready to cook.