Recipe: Simply Superb Corn on the Cob
Summary: We used to grill corn on the cob in the most common traditional way, soaking the ears in water and cooking them with the husks on. By the time we were writing Born to Grill, we realized that this favored method actually steams and roasts the corn, instead of grilling it, producing a good result but little true grill taste. Now we remove the husk and silk before cooking, exposing the kernels directly to the heat, which sizzles surface juices and concentrates the corn flavor. Try it and you’ll quickly see the difference.
- -Unsalted butter (preferably a premium butter), melted, or mayonnaise
- -4 ears corn, husks and silk removed
- -Kosher salt or coarse sea salt (optional)
- -Your favorite dry rub (optional)
- -Finely minced fresh flat-leaf parsley or cilantro or a crumbly, somewhat dry cheese such as Cotija, Romano, or dry Jack (optional)
- 1. Fire up the grill, bringing...
Recipe: Watermelon Cooler
Summary: The sweet tartness of the pomegranate liqueur balances smartly with snappy gin and flavor- packed watermelon. This is a great drink to serve at a patio party.
- -20 ounces organic watermelon juice (about half of a large watermelon, seeded, pureed, and pushed through a strainer)
- -10 ounces organic gin
- -10 ounces pomegranate liqueur (organic, if you can find it)
- -40 quarter-size organic watermelon or honeydew melon balls made with a melon baller
- -6 ounces sparkling water
- Combine the watermelon juice, gin, and pomegranate liqueur in a large pitcher and stir. Add the watermelon balls, then top with the sparkling water. Serve on the rocks in Collins glasses.
Number of servings (yield): 10
Summary: Sangria may be the drink I fear most when ordering at a bar or restaurant. Too often pitchers are made far in advance and left to “mature” for weeks at a time. Which is a shame, because pitchers of Sangria are the perfect accompaniment to a spicy Mexican or Spanish feast—a true match made in culinary heaven. So instead of getting the Sangria shaft at a local eatery, serve it at home, where it’ll be the fiesta highlight.
- -1 orange, cut into wheels
- -1 lime, cut into wheels
- -1 lemon, cut into wheels
- -10 ounces Simple Syrup
- -6 ounces fresh orange juice
- -4 ounces fresh lime juice
- -One 750-milliliter bottle dry red wine
- -8 ounces brandy
- -Ice cubes
- -Other sliced fresh fruit for garnish (oranges, limes, lemons, apples)
- 1. Place the orange, lime, and lemon wheels in a large glass pitcher, along with the simple syrup. Muddle well with a large muddler or wooden spoon.
- 2. Add the orange juice...
Summary: Feijoada is said to be the national dish of Brazil, and black beans are the indispensible ingredient in this stew. It might be impossible to list all the ingredients that go into a feijoada, because every region does something a little different, but the standard ingredients are the black beans, a variety of sausages, jerked beef, pork, cured meats, bacon, tongue, and the ear, foot, and tail of a pig. In Bahia, pumpkin and kale might be included, and orange juice as well. There is no record of this dish existing before the nineteenth century, but it is nevertheless a very popular Brazilian preparation that is almost ritualistic in character. The meats are separated from the beans and served attractively on a platter. It is a festive and ceremonial dish that is conveyed in the meaning of the word feijoada, which can roughly be translated as “bean-o-rama,” and...