I am doing Morocco this week and Miriam said she had seen a recipe for Moroccan corn and stone fruit salad. She really liked my last corn salad and wanted something similar. I was not able to find the recipe she had read, so I did what seemed right to me.
Karl’s Moroccan Barbecued Corn and Peach Salad
Filed under Barbeque, Salads, Side Dishes, Vegan, Vegetarian
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.
Karl’s Garlic Barbecued Corn and Orange Salad
Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Jan wanted hamburgers and I used a Cook’s Illustrated recipe. If I was going to fire up the barbecue to grill hamburgers I might as well throw some corn on as well. My family generally does not like plain, so I have to doctor them just a bit.
Karl’s Barbecued Corn
with Garlic Butter
Filed under Barbeque, Side Dishes, Starches, Vegan, Vegetarian
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.
Karl’s Garlic Barbequed Corn
Filed under Side Dishes, Vegetables
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:
Olive Oil Garlic Bread
Tomato and Cucumber Salad
Karl’s Crawdaddy Corn Chowder II
Filed under Main Dishes, Seafood, Seafood Other, Stews
karllueck
Miriam
Jabberwocky Stew 