One thing that son-in-law Chris requested for his birthday meal was corn on the cob. I am making beef and beans, so I though some chili powder would be the spice to use. Since I was making a big pot of Santa Maria beans, I did not want a whole ear per person, cutting them into quarter seemed the solution.
Tag Archives: corn
23andMe is a powerful, but dangerous tool. Jan has assumed she had one father, when in fact there were two. According to her genes, Jan’s ancestry is ¼ Iberian and ¼ Cora—although they refer to themselves as Naáyarite—an indigenous tribe that lives in the mountainous region of along the Jalisco / Nayarit border of north Pacific coast Mexico—although much of Jan’s extended family has moved to the coast.
I am barbecuing chicken wings for this Sunday’s Dinner and I needed a vegetable side dish. While Jan like corn on the cob, much of what you find in the stores has already gone moldy—pull back the top leaves and take a sniff. My wife will not touch it when it is that state. Fortunately, there is an Summer vegetable stand near us that has really fresh corn.
I am making Vera Cruz Fish Tacos and I decided that I wanted to add a side salad. I could have just served my garlic BBQ corn as a side dish, but I had two navel oranges left over after making a batch of orange infused sugar. Combining the two seemed like a good way to use up the leftovers.
Nothing beats barbequed corn, except garlic barbecued corn. You can just throw shucked corn right on the grill and have the really good taste experience that American Indians have been having for literally centuries. However, I was raised in California where the motto (should be): “We reserve the right to fusion every cuisine.” I like my corn directly grilled, where the corn kernels are exposed to the heat and get a bit of charring.
We love the crawdads at Crawdaddy on King Street in San Jose, but at $10 a pound (unshelled) it gets very expensive to make a meal of them. Crawdaddy has 4 levels of heat: mild, medium, hot, and fire. We once got their hot and the only thing we have ever had that was hotter was real Thai soup. Their mild is spicy enough for most palettes. To stretch this special treat I use 2 pounds of crawdads as a soup base (which produces about ½ pound of meat) and comes with about 2 cups of their boil sauce which has lots of garlic. To boost the meat content I also add some langoustine and shrimp. The soup with Olive Oil Garlic Bread and Tomato and Cucumber Salad is this meal: