If there is one ingredient that defines summer for my family, it's corn. From the first memorial day day pool party to the last labor day barbecue, if we are grilling, we are usually making grilled corn. And by we, I really mean my wonderful husband. A few summers back, he happened to be watching Tyler Florence make grilled corn. He never wrote down the recipe, but quickly put his own twist on the method. I know grilled corn isn't a new technique, but for whatever reason this particular preparation always draws rave reviews. It doesn't require wrapping the corn in foil, or leaving a portion husk on. It's quick, simple and down right delicious. And with just a few weeks left in the summer, I suggest you try this recipe at your very next BBQ!
Summertime Grilled Corn Inspired by Tyler Florence, created by my wonderful husband
4-6 ears of corn, shucked and cleaned 1 1/2 sticks of butter 1/4 teaspoon paprika 1/4 teaspoon garlic powder 1/8 teaspoon, chili powder 1/8 teaspoon season salt fresh cracked pepper
Prepare grill to medium heat.
Clean and shuck the corn. Melt butter in a microwave safe bowl. Add all of the spices to the melted butter, mixing well to combine all of the spices. With a basting brush, lightly coat each ear of corn. Reserve the extra butter mixture. Place the corn directly on the grill, turning often to evenly grill the corn. Continue to baste the corn as it grills. Grill until all sides of the corn are slightly charred and golden, approximately 7-10 minutes. Remove from grill and serve immediately.
I know it's been nearly two months since my last post. I've heard people are sick of checking the blog and seeing that "darn coconut cake" (sorry Chris R. in Nashville :). In all honesty we've just been having too much fun for me to sit down, write, and post recipes. From birthday parties, to family and friends visiting, to just getting out and enjoying the beautiful California summer, there has been no time to blog ... okay that, and I've just been a little lazy ;) But I am back! And I'm excited to post several simple and delicious new recipes I've made recently.
To start things off, I am posting this AMAZING Grilled Vegetable Salad. I made it for a 4th of July Celebration and everyone seemed to love it. I know I did! The best thing about this recipe is that it's summer simple - using fresh summer vegetables and cooking it on the grill. It really doesn't get much better in my opinion.
* 1/2 bunch asparagus, trimmed * 1 pint grape tomatoes * 1 medium red onion, cut into wedges * 1 sweet yellow onion, cut into wedges * 1 sliced yellow bell pepper, seeds and ribs removed * 1 sliced red bell pepper, seeds and ribs removed * 2 medium zucchinis, cut into spears * 2 medium yellow squash, sliced in rounds (about 1/8 inch thick) * 1/4 cup extra-virgin olive oil, for brushing * Salt and freshly ground black pepper
Dressing:
* 2 medium clove garlic, minced * 1 tablespoon white balsamic vinegar * 3 tablespoons extra-virgin olive oil * Salt and freshly ground black pepper
Directions:
Preheat grill to medium.
In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter.
In a small bowl, mix garlic, white balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables just before serving. Pin It
Come spring and summer we tend to eat a lot more salads as meals. I love using all of the wonderful fresh produce that is available this time of year, and as the beach weather gets closer its not such bad idea to lighten up our meals.
This blackened Salmon Salad is one of my favorites. My mom and I had it many years ago at a restaurant in Arizona. Since then, we've tried to replicate it to the best of our ability. I think we may have even improved on it over the years. The spice rub adds some nice "heat" to the salmon, and the baked capers add a wonderful flavor and texture. Let me also add, even if you are not a huge fan of capers, try baking them! They take on a whole new flavor and texture, and in my opinion make this salad great.
One of the best parts about this salad is you can prep most of it ahead of time. As usual, I got most everything prepped during my kid's nap time. You can even blacken the salmon, and chill it in the refrigerator until you are ready toss everything together. I know making your own spice rub and salad dressing may seem like too much work, but I promise, it's fast, simple, and so worth it!
Kid note: My son isn't big on salad or anything too spicy, so I left a small portion of the salmon unseasoned, and served him plain grilled salmon, with many of the fresh veggies from the salad on the side. He ate it all up!
* 1 jar capers * 1 pound fresh salmon fillet (skin removed) * Spice Rub (see recipe below) * 1 head red-leaf lettuce, chopped or 1 bag mixed greens * 1 cucumber, sliced * 2 stalks of celery, sliced * 1 tomato, chopped (I used some mini-heirlooms) * 1 avocado, sliced * 1 cup crushed tortilla chips * Homemade vinaigrette (see recipe below) If you are short on time, use your favorite bottled vinaigrette.
Directions:
For capers:
Preheat oven to 350. Drain capers, spread on a baking sheet lined with foil. Bake for 20-25 minutes, until capers are crispy. Set aside until ready to toss salad.
For Salmon:
Heat grill to high. Generously season both sides of salmon with the spice rub. Place salmon on grill (skin side down). Grill until salmon is blackened with a nice crust, then reduce heat to medium and grill the other side of the fish, until cooked through. Total cooking time about 10-12 minutes. Remove fish from the grill. Let cool, and break into bite size pieces. Set aside or refrigerate until you are ready to toss the salad.
For Salad:
Chop or slice lettuce and vegetables, and place into a large salad bowl. Just prior to serving, top with salmon, baked capers, and crushed tortilla chips. Toss with vinaigrette and serve.
Recipe for Spice Rub:
* 1 teaspoon garlic powder * 1 teaspoon paprika * 1 teaspoon onion powder * 1/2 teaspoon chili powder * 1/2 teaspoon cayenne pepper (add more or less depending on heat preference) * 1/2 teaspoon kosher salt * 1/2 teaspoon dried oregano * fresh ground pepper to taste
Directions: In small prep bowl or ramekin, mix all ingredients together. Rub onto fish. (If you have extra, save in a zip lock bag. It's also great on chicken and steak!)
Recipe for Vinaigrette:
* 1/2 cup olive oil * 1/4 cup white balsamic vinegar * 1/2 teaspoon dried oregano * 1/2 teaspoon dried thyme * 1/2 teaspoon dried basil * pinch of kosher salt * fresh ground pepper to taste
Directions: In small mixing bowl, whisk all ingredients together. Serve over salad.
Several years before kids, my husband I took the trip of a lifetime to Italy with our family and friends. All 17 of us, ate our way through Rome, Tuscany, and Venice. We had the rare opportunity to live the "Italian Dream" when we stayed in a beautiful Tuscan Villa. We cooked amazing meals, drank the best wine, and enjoyed all that Tuscany had to offer. Ahhh ... the memories ... I want to go back!!!
Although we cooked most of our own meals at the villa, we did venture out to the local polo club for dinner one night. It was by far the most amazing take on simple cooking I've ever seen. Nothing fancy, just fresh, simple ingredients prepared in a way only the Italians can master ... or so I thought.
Upon our return to the states, my husband and I longed for that taste of Tuscany. So what better way to relive the trip, than to cook up the memories. Over the years we've recreated this meal more than a dozen times, and it always brings us back to that trip of a lifetime. On that note, it only seems appropriate that I share our "Tuscan Dinner" as my first recipe post. Salud!
A Tuscan Dinner serves 4
Tuscan Pork Chops 4 double cut, thick, bone in pork chops 5-6 cloves garlic 1 sprig fresh rosemary, finely chopped Fresh ground salt and pepper to taste Extra Virgin Olive Oil (EVOO)
Peel garlic. Use half as a fresh rub; rub over both sides of the chops. Finely chop the remaining garlic and press into the chops. Sprinkle rosemary, salt and pepper over both sides of chops.
Heat grill to medium-high heat. Sear both sides of the meat. Reduce grill heat to medium. Grill until chops are cooked through. Approximately 5-7 minutes per side.
Plate chops, and drizzle with EVOO
Parmesan White Beans 2 cans white cannellinibeans (I like the ones from Trader Joes) 1/2 cup freshly shaved or grated parmesan (or more ... I like cheese!) Extra Virgin Olive Oil
Preheat Oven to 375
Drizzle EVOO into the bottom of a small baking dish. Drain beans well (do not rinse), and empty into dish. Top with fresh grated/shaved parmesan cheese. Drizzle a little more olive oil over the top and sprinkle with a little salt and pepper (l like to use fresh cracked).
Baked for 25 minutes or until cheese is slightly golden and a little "crust" has formed over the beans.
The last time I made this meal, I served it with grilled asparagus, but you can really choose what ever veggie you like or have on hand ... italian squash goes really well too! Just add a little EVOO and the same spices used on the pork chops, and throw the vegtables on the grill a few minutes beore the pork is finsihed. You'll have the perfect Tuscan dinner!
Life is nutty with two young boys, but it doesn't mean our family can't enjoy a delicious meal together. My husband and I both believe in the value of the "family dinner table". And if we're going to take the time to sit down and eat together, why not make it a fabulous meal!
Simple Spice is dedicated to proving that anyone can cook a simple, yet delicious meal that the entire family can enjoy.
Summertime Grilled Corn
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