Grilled Mexican Corn

It’s a grillin’ weekend and these charred corn on the cobs with chili and lime will compliment anything you’re putting on the grill. Mix together a small container of crème fraiche with the juice of half a lime, a teaspoon of chipotle or ancho chile powder, and a quarter teaspoon of kosher salt. It’s best if you prepare this at least an hour or two ahead of time for maximum flavor then chill.

After husking six to eight corns rub with a little bit of olive oil and kosher salt and grill over high heat until they’re charred evenly on all sides. It would also work with boiled corn but of course it wouldn’t be as good. To serve simply douse the hot corn with the chipotle mixture and top with a handful of chopped cilantro. Double dipping is encouraged. Summer has begun!

Grilled Pork Chops with Sauerkraut

I don’t often reach for the sauerkraut but it turned out to be an easy way to make a barbequed pork chop into something more than ordinary. While you’re waiting for your grill to heat up sauté a chopped onion and a teaspoon of caraway seeds in a bit of oil for about five minutes or until the onion starts to brown. Add a couple cups of drained sauerkraut and ¾ of a cup of apple cider, cover, and simmer while you barbeque the pork chops. By the time you’re through grilling the sauerkraut mixture will be ready to go, simply top and serve.

Spaghetti with Cauliflower Pesto

Here’s a cauliflower dish you’ve probably never tried, I never had until I came across this recipe from Mario Batali. Cut a small head of cauliflower into florets then pulse into breadcrumb sized pieces in a food processor and set aside. Next into the processor put a half a cup of walnuts, a tin of anchovies oil and all, two cloves of garlic, a bunch of flat leaf parsley, a chopped jalapeno, and a quarter cup of extra virgin olive oil. Pulse until it’s formed a paste, add a quarter cup of Parmesan, pulse again quickly, then combine with the cauliflower in a large bowl.

Once you have your spaghetti boiling add some olive oil to a large pan over medium heat and cook the cauliflower mixture for 6 to 8 minutes stirring often. Before draining your pasta reserve a couple of cups of water, then drain and combine the spaghetti with your pesto adding the pasta water as needed to loosen the sauce. Serve with grated Parmesan.

Baked Sweet Potato Fries

Reading the news about the new owners of Country Creemees here in town got me thinking about summer, chocolate dipped creemees, and sweet potato fries. I don’t do much deep frying at home but these baked fries were pretty darn good.

Preheat your oven to 450 then line your sheet tray with parchment paper, they just don’t brown as well without it. Peeled or unpeeled, cut your sweet potatoes into quarter inch slices and toss in a large bowl with just enough oil to coat along with some salt, pepper, and paprika. Bake for approximately fifteen minutes, turn, and bake for another 10 minutes or until tender and golden brown.

Bunt Pan Chicken

If you’re looking for an easy fail proof method to roast a chicken this is it. The technique is basically an indoor version of a beer can chicken, without the beer. While not essential, for the crispiest skin it’s best to place the chicken uncovered in the fridge for an hour after rinsing and drying.

Preheat your oven to 450 and wrap the center column of your bunt pan with a piece of foil making sure to completely cover the hole. Brush your chicken with a little bit of olive oil and season with salt, pepper, and whatever other spices you’re working with such as granulated garlic, smoked paprika, or dried herbs. Stand the chicken up in the center of the pan by inserting the column into the cavity and roast for 45 minutes to an hour depending on the size of the bird. Rotate the pan 180 degrees halfway through. That’s it!