good evening!
a couple pix i took the other night after a storm rolled through here, in my world, sorta looks like a hand in the cloud, with a thumb?.......
we have been blanching fresh sweet corn for w#$%er months, yeah i said winter.....
since about 4:30 this afternoon. 4 dozen ears of fat sweet corn from a local farmer, okay i am done now......
i was done before we finished!.....
fixed some dinner in the process and our kitchen is not big enough for two of us with all sorts of mess everywhere.......
dinner tonight:
chicken wings/drummies; grilled corn cobs; grilled summer squash, and other garden veggies! mmmmm, mmm good!
i buy packages of the party pack wings and drummies, separate into 3 meals. clean them off, paper towel dry. put in a bowl, add a little olive oil, and sea salt and pepper blend (not much). stir it up. get out the louisiana hot sauce and blue cheese dressing; the good stuff you buy in the refrigerated section of the grocery store. we use litehouse, the chunky stuff. throw it on, more heat/bite more lou hot sauce, less heat more blue cheese dressing. mix it up with a spoon and let it marinade for awhile. throw on the grill about 450 and get the grill marks on them, just to sear, and get crusty from the sauce, and then move off the heat. we have a weber performer, charcoal, able to use direct heat/indirect heat with the grates to move the charcoal to the sides. sear on the sides of the grill (direct heat), move to the center (indirect heat). keep turning once in awhile and slather with the lou hot sauce/blue cheese mix. about 20 minutes they are done! tender, juicy, and delish!
summer squash on the grill, (from our garden) crooked neck summer squash.....cut in slices, cut the seeds off. very lightly put some olive oil on, not much, just rub to barely coat, sea salt and pepper blend on them. they go on the grill over direct heat . sear the slices, top and bottom, done, about 10 minutes or so.......too much olive oil or not enough high heat will make them muushy.....i don't like mushy.
fresh corn on the cob, olive oil to coat them, whatever seasoning, wrap them in aluminum foil, direct heat on the grill for 20 minutes, keep turning about every 5 minutes.
blanching and freezing corn:
big stock pot. bring to a low boil. put a tsp of sea salt in then let her rip to a rolling boil, once a rolling boil, place 3 or 4 ears of corn in especially if they are large, but not more than 4 at a time. (replace water when it gets low). when 4 minutes are up, take the corn cob out and put them in an ice cold water bath for 8 minutes. drain in a colander, then scrape the corn off. we use a gadget (two of them) circular blades, just run it down the cob and off comes the corn. how we do it, is to take a cutting board over a large cake pan. cut the corn off with the gadget and brush it off into the cake pan. put in zippies and freeze. awesome tasting in winter months!
maybe i should have posted this in recipes?...........
anyway, don't forget the cold beverage when grilling! i love to grill and sure enjoy summer months!!!
