Friday, October 15, 2010

Corn and Potatoes

Sharing with you some more recipes served during R's barbeque party.  This trio of easy-to-make dishes all maximize the use of the grill, for an almost effortless preparation; the use of foil makes for an easy clean-up.  You can cook them on the grill all at the same time.

Grilled Corn with Herbed Butter
1. Keeping the husks attached, peel them back in sections on each ear of corn, and remove the silk. Cover the exposed corn with the husk. Wrap corn in foil individually.
2. Preheat the grate of the grill to medium-high.
3. Place the corn, still covered by the husk, on the medium-high grate. Cook for 3-5 minutes, turn to the other side, and cook for 3-5 minutes, until you have done all sides.
4. Remove from the grill, peel back the husk and foil, return to the grate to mark and lightly char the corn on all sides, turning and jockeying as needed for about 5 minutes total.
5. Remove the corn from the grill and brush generously with the herbed butter or pesto. Squeeze lime/calamansi over the ears and sprinkle with fleur de sel. Serve with any remaining lime/calamansi, and pats of butter on the side.

Roasted Corn Salad with Mango Salsa
3-4 cobs of grilled corn
2 mangoes, diced 
1 medium-sized red onion, chopped
3-5 big-sized calamansi
generous pinch of sea salt

1.  Cut the corn kernels from the cob, and place in a medium bowl. Mix in the mangoes and red onion.Add the juice of the calamansi, one at a time.  Throw in the salt, to taste.

Barbeque Baked Potatoes with Garlic Butter
The fastest way to grill your potatoes is to parboil them first. This is done by taken your sliced potatoes and throwing them in boiling water for about 5-10 minutes, depending on the size. Drain and place in foil, cover up and put on a medium hot grill and they will be cooked in another 10-15 minutes. When you take the potatoes out of the hot water it is best to drain them well and then coat with whatever seasonings sound good to you.
Barbeque Baking: Baking potatoes on the grill is very easy and requires virtually nothing from you while they cook. Because of the intense heat of a grill and because you don’t want to do a lot of turning and watching while you grill your baked potatoes it is best to wrap them in foil. Start by taking a piece of foil large enough for the whole lot of potatoes. Pour about a tablespoon of olive oil in the center. Season with salt, pepper, and garlic powder, or whatever herbs you like. Place the potatoes on the oil and wrap it up. The oil will move around the potato while it cooks, keep it moist and the seasonings will add flavor. Place them anywhere on your grill that isn’t in the way. If you need your grill really hot it is best to place them away from the high heat, like off to the side. Your baked potatoes are done when a fork pierces to the center easily. 

Happy grilling!

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RONE said...

Those potatoes look so yummy!!!!

jen laceda said...

I love corn. Oh, sweet corn, I can eat you forever!!

Mom-Friday said...

love grilled corn on the cob! :p

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