Daily Archives: August 1, 2010
I just returned from the land of corn and pretty much every meal except breakfast featured corn on the cob.
Just a side note, before I get to the cooking of the corn. I missed a big, big family reunion a few weeks back and went home last weekend to kind of make up for it. When I got there, my dad pulled out some proofs of the family portrait they took while I was gone. My dad said, ‘since you missed the family portrait, we replaced you.’ Sure enough, there in the photos were my mom and dad, brothers, their wives and children….and my cousin Danny and his son.
Danny if you’re reading this, that’s fine if you want to become part of the crazy side of the family, but just remember, you don’t get my inheritance. That $1.97 is mine! (h/t Lari)
Okay, on to the cooking. I’ve put together three methods for you, each one just as tasty as the last:
My favorite way is in the husks. Pull back the husks, clean off the silks, rinse and pull the husks back up, twisting the tops a bit (this allows them to both steam and grill). Grill for 20 minutes, turning 2 or 3 times.
The night we ate at my brother’s new house, he and my sister-in-law cleaned theirs, laid them on a piece of foil with a generous slab of butter and some salt and pepper, then wrapped ’em up tight and grilled for 15-20 minutes. Yummy.
My mom and I were going to do that at a big lunch gathering we had the next day, until we realized we’d be wrapping about 25-30 ears of corn. Not practical. Instead we put the cleaned ears into a large roasting pan, piling them high, adding just enough water to cover the whole bottom of the pan, but barely touching the bottom layer of corn. Then we covered the pan with foil, sealed tight and popped it in the oven at 450 degrees and let cook for about 15 minutes. By far, for cooking corn for a big crowd, this was my favorite. Easy, simple clean up, no big pot of steaming, boiling water on the stove to mess with. And the corn was still firm, not a bit soggy or mushy like it can get if boiled.
Served with lots of butter, corn on the cob is definitely a summertime favorite.
This is not the famous sesame chicken seen here and elsewhere. It should be famous, though. Pretty good stuff.
This recipe came from the same place as the sesame chicken recipe above. The whole site is worth looking over anytime you are at a loss for what to fix, or how to fix it. Not saying that I took no liberties with the recipe but the general outline is there.
I chopped some chicken thighs into 2 or 3 pieces with my trusty cleaver and set them aside, no marinade, no seasoning, nothing. Heat a pan and add several tablespoons of sesame oil, toss in some sliced garlic. Give the garlic a chance to cook for just a minute and then toss in those chicken pieces, along with some dried red peppers and some Szechuan peppercorns. Brown the chicken on all sides, then add the mixture of soy sauce, oyster sauce, and Chinese cooking wine. Stir in some ginger paste. Add a bit of water, maybe half cup or so. Cover and reduce the heat. When the chicken was done I added some cornstarch in a slurry with the sauce the chicken cooked in to thicken the sauce. Serve with rice.