Tag Archives: corn on the cob

How to Throw and Impromptu Cookout and Why You Should

Gentle Readers, there is nothing better than cooking out in the summer, unless it’s someone else doing the cooking. If you need an excuse to have a party or gathering, and really, who doesn’t, light a fire in the grill, and start dialing out. It’s a potluck on a grill, what could be easier?

Let there be fire! Chicken on the barbie.

Let there be fire! Chicken on the barbie. (As stated by an actual Australian.)

This past week, I had some truly delicious grilled chicken, consumed outside after the blazing heat had died down. Food tastes better outside. Food cooked over fire, better still. And if you supply the main and distribute the sides, it’s an easy occasion.

Outdoor dinner, summer style.

Outdoor dinner, summer style.

Here was the menu:

Grilled Chicken: Marinated overnight in a top-secret blend of flavorings and spices (top-secret because I could not read all of the labels of the myriad Asian chili sauces my hostess with the mostest used).

Grilled Chicken in Spicy Asian Marinade. Burnt skin was at a premium.

Grilled Chicken in Spicy Asian Marinade. Burnt skin was at a premium.

Corn on the Cob: Need I say more? Boiled, with butter and salt. Yum.

Corn on the Cob for the Win!

Corn on the Cob for the Win!

Watermelon: Again, I could eat my weight in this stuff, and it’s designed to be consumed outside.

Summer happiness = watermelon

Summer happiness = watermelon

Random Whole Foods Side Salads: I’ll confess, this was me. I was working up until the cookout, and my hostess graciously let me off the hook. I brought quinoa and some firecracker slaw. I am back to my quinoa addiction, a perfect summer food.

Whole Foods Quinoa and Firecracker Slaw: Working Mom Food

Whole Foods Quinoa and Firecracker Slaw: Working Mom Food

Watermelon Semifreddo: Days later, I’m still dreaming about this dessert. Courtesy of my friend over at The Professor’s Table, this is a happy marriage of something like an ice-box pie top with a boozy watermelon granita bottom. I am seeking the recipe, or will direct you to her site if she posts it there. I didn’t think I could love or crave watermelon more. I was wrong.

Watermelon Semifreddo: I Think I Love You

Watermelon Semifreddo: I Think I Love You

We all brought things to drink, everyone did work to make the meal happen, and we ate outside. It was relaxing, delicious, and memorable. All that a summer meal should be. So go, create a moment outside of your kitchen! Thank me later. (Or invite me now. :))

Outdoor wine table.

Outdoor wine table.

Special thanks to the Friday night crew. It was awesome: you continue to remind me why I love food.

What’s your favorite thing to cook on the grill? Post a comment below, or Tweet my way. I am on vacation, but listening.

Send your invitations, spare watermelon, and actual questions to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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On Friday: Not Quite Carbonara Recipe (or Vegetarians Welcome)!

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Filed under Kitchen Philosophy, Punt!

Weekly Menus: Week of 6/24/2012

Gentle Readers, The Practical Cook must confess something, yet again. Please lean in close. Last week, I patently ignored my Weekly Menus. Wednesday is my CSA day, and it involves a visit to the Carrboro Farmer’s Market. At said market, there is a food cart from The Pig in Chapel Hill. The Eldest Practical Cook Junior can read. The Youngest Practical Cook Junior is not afraid to place an order. They had allowance money in their pockets and are experts at collaboration.

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Hot Dog from The Pig with Ketchup, Mustard, and Relish

Two hot dogs later, we ended up having salad for supper. Thus is the rhythm of summer. A bit chaotic and vegetable fueled, with a fair bit of pig thrown in. Alas, I try, but bacon follows me.

Bacon Family Photo: We Just Can't Help Ourselves

Bacon Family Photo: We Just Can’t Help Ourselves

But I shall fight the good fight, and I’m putting out a menu again this week. However, I encourage you to fill your house with vegetables and then commit to using them. It’s summertime, and the meals should be easy.

Summertime starts with corn on the cob!

Summertime starts with corn on the cob!

So here is my weekly menu (aspirational):

Weekly Menus: 6/24/2012

Weekly Menus: 6/24/2012

And the Four-Square Grocery List to back it up:

The Four-Square Grocery Shopping List: 6/24/2012

The Four-Square Grocery Shopping List: 6/24/2012

The CSA from Brinkley Farms includes:

1 dozen eggs
1 bundle swiss chard
1 bundle carrots
1 lb red tomatoes
2 green peppers

Which may or may not translate into:

Sunday: Cookout!
Happy birthday to The Practical Cook’s Mom. You don’t look a day over <redacted>. We’re having burgers, dogs, and watermelon, with a bunch of sides I’m not actually making. My SIL rocks, as does TPCM. I am however bringing Scotch Chocolate Cake:

Gratuitous Scotch Chocolate Cake Pecan-Side View

Gratuitous Scotch Chocolate Cake Pecan-Side View

Monday: Salmon, Green Beans, Potatoes, Fruit
The other joy of summer, guests! We are hosting almost once a week these days, and we are happy to be doing so this night. It’s a great time to cook a little bigger than usual, and break out some traditional favorites. For one of our guests, fruit is not optional, and it’s a great addition to the table in the summer.

Tuesday:  Sausage and Pierogies
I just have to keep the freezer clean! Still laden with the spoils of the winter and spring, I’m going to cook something heavier but string out the consumption of it.

Wednesday: Tapas Night!
If I get near the Farmer’s Market, I will buy something extra. I have goat cheese and bread at home, I can top it with a green and call it crostini. Mama Tapas, as we call it at Chez TPC, can be any series of small bites. Great way to use up bits and pieces of leftover food.

Crostini with Broccolini

Crostini with Broccolini

Thursday: Dine Out!
Okay, I’ve got an event. More on that, follow my Twitter stream for more details. I plan to leave the at-home team with either sammies or lasagna. Let’s see if it goes to plan.

Friday: Spinach Quesadillas
This says, Punt! I know I’ll be tired, there’s a big week ahead, and I predict feelings of laziness and exhaustion. Martha won’t mint this recipe, but the kids will eat veggies.

Saturday: Dine Out!
There is always more research to be done! Send a suggestion my way, and I’ll put it on the list!

Do you find yourself cooking more extemporaneously in the summer? Do you cook at home more or less now? Post a comment today! It’s free AND easy.

Send your birthday candles, fire extinguishers, and veggies to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today!)

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Coming up Wednesday, Nuevo Southwestern Salad Recipe!

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Filed under Punt!, Weekly Menus

One Ingredient, Three Ways: Corn Edition

Gentle Readers, aside from tomatoes, fresh corn is one of The Practical Cook’s very favorite summer foods. If you have the opportunity, buy it at the farmer’s market, or trade a neighbor for some. The faster you get it from the field to the table, the more amazing it is.

The Practical Cook Junior Shucks Corn

The Practical Cook Junior Shucks Corn

Corn, Three Ways

Fresh Corn!

Fresh Corn!

1. On the cob. Boiled, grilled, I like it all. If you grill it, try doing it husk off for a char-riffic treat. Don’t hold back on the salt, and try adding chiles, lime juice, or parmesan if you want to change the flavor profile.

Corn salad with tomatoes, pancetta, and creme fraiche with chives

Corn salad with tomatoes, pancetta, and creme fraiche with chives

2. In a salad. Speaking of tomatoes, it’s a natural pairing. Cook the corn first or just cut it off the cob and toss in for crunch. Great with light-flavored lettuces and creamy dressings.

Mexican corn with peppers and bacon

Mexican corn with peppers and bacon

3. Succotash. Forgive me lima/butterbean haters. Saute the corn with squash, onions, cooked butterbeans, add some fresh or dried thyme, a little butter, salt and pepper to taste.

Are you a corn fan? Share your serving suggestions here.

I’m all ears, send an email to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading the Practical Cook Blog word. Press “like” on Facebook today!)

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Straight from South Carolina to you, a review of Sgt. White’s Diner.

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