Street Corn

From the episode: Supper From South of the Border

Serves 6

If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.

Ingredients

• Vegetable oil for cooking grate
• 1/4 cup regular or light mayonnaise
• 3 tablespoons sour cream
• 3 tablespoons minced fresh cilantro leaves
• 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
• 3/4 teaspoon chili powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 4 teaspoons juice from 1 lime
• 1 ounce Pecorino Romano cheese , grated (about 1/2 cup) (see note)
• 4 teaspoons vegetable oil
• 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
• 6 large ears corn , husks and silk removed

Instructions

• 1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
• 2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, 1/4 teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly.
• 3. Grill corn over coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.

From America's Test Kitchen

Grilled Vegetable Ratatouille

1 large head garlic, top sliced off to expose tips of garlic cloves

5 tablespoons extra-virgin olive oil, divided

2 1/4 teaspoons salt

1 3/4 teaspoons freshly ground black pepper

2 large, ripe tomatoes (about 3/4 pound), halved

1 small eggplant (about 1 pound), trimmed and cut lengthwise into 1/2-inch slices

1 large zucchini (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices

1 large yellow squash (about 1/2 pound), trimmed and cut lengthwise into 1/2-inch slices

1 small red onion (about 1/2 pound), peeled and sliced into 1/2-inch rings

1 medium red bell pepper, stem, seeds and ribs removed, cut in half lengthwise

1 medium yellow bell pepper, stem, seeds and ribs removed, cut in half lengthwise

1/4 cup sherry vinegar

3 tablespoons freshly minced basil leaves

2 tablespoons freshly minced parsley leaves

1 tablespoon freshly chopped thyme leaves

Freshly grated Parmesan, for garnish

Preheat the grill.

Before preparing the vegetables, roast the garlic. Rub 1 teaspoon of the oil and a pinch of the salt and pepper onto the cut side of the garlic. Wrap in foil and place on the grill. Roast until soft and starting to caramelize, turning occasionally, about 25 minutes. Remove from the grill and let sit until cool enough to handle. Squeeze the pulp from the garlic skins and set aside.

Rub 2 teaspoons of the oil and a pinch of salt and a pinch of pepper on the tomatoes. Place on the grill away from the direct heat (or on the upper rack) and grill until tender and starting to char, about 6 minutes, depending upon the heat. (The longer the tomatoes stay on the grill, the smokier flavor they will obtain.) Remove from the heat and, when cool, remove the skin and roughly chop.

In a large bowl, combine the eggplant, zucchini, squash, onions and bell peppers, and toss with 2 tablespoons of the oil, 1 teaspoon salt and 1/2 teaspoon pepper. Grill, turning, until marked by the grill and tender, 3 to 5 minutes per side. Remove with tongs and let cool. Dice into 1/2-inch pieces.

In the bottom of a large bowl, mash the roasted garlic and 1 teaspoon of oil to make a paste. Drizzle in the remaining 1 1/2 tablespoons of oil, 1 teaspoon salt and 1 teaspoon pepper, and the vinegar, and whisk to combine. Add the chopped vegetables, tomatoes and the herbs, and toss to coat. Serve at room temperature, garnished with Parmesan. (The ratatouille can be made ahead and refrigerated overnight to allow the flavors to further develop.)

Serve atop grilled bread.

Yield: 6 to 8 servings

Prep time: 20 minutes

Cook time: 40-45 minutes

Ease of preparation: Easy

Recipe courtesy Emeril Lagasse, Food of Love Productions, 2007

BBQ Corn on the Cob

BBQ Corn on the Cob
Tried & True - VERY good

Corn on the cob - fresh is best, but thawed frozen ears work too
olive oil
salt
pepper
tin foil

Shuck the ears of corn and remove all of the strands of corn silk that you can. Tear one sheet of tin foil per ear of corn. Each sheet should be 12-18 inches long. Place one ear on a sheet of tin foil and lightly coat with olive oil. Season the corn with salt and pepper. Tightly wrap the ear of corn in the tin foil. Repeat for remaining ears.

Place the corn on the grill. Cook for 30 minutes total, turning 3 times. Corn will burn if left on one side too long! Unwrap corn and eat! No butter needed! Corn is VERY tasty cooked this way. We like it so much that we've even been known to cook frozen kernal corn like this!

Baby Carrots

Baby Carrots
Recipe courtesy Rachael Ray

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.

Episode#: TM1A28
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