So Carol said, “What a good dinner.”
Wow. Don’t hear that very often. The thing is, it was dead simple: looed chicken over rice, roasted Costaluto Genovese tomatoes, faux grilled Mexican corn; but I do have some ‘splainin’ to do.
I wrote about that last September when I unearthed my recipe from back in Jerusalem days. On this occasion, I did three bone-in chicken thighs. I removed the skin before looing… the skin would just add fat to the sauce and not really contribute any flavor to the chicken as it would if it were fried or roasted. Good and juicy and yummy. There’s no way to screw it up.
For small amounts of straightforward long grain boiled rice, I cook the rice in my new favorite throw-it-in-boiling-water-like-pasta method. Throw whatever amount in boiling water; 10 minutes later, taste for doneness and strain it. Keep it warm in the strainer in the same pot with the lid on over a little bit of hot water.
I wrote about roasted tomatoes just last May 2010 when I discovered Costaluto Genovese tomatoes. I did the same way with bread crumbs (fresh from an Acme Herb Loaf) and a bit of butter and cheese — this time mozzarella remaining from what I used for a pizza last week.
Instead of roasting in the oven, I put the pan on the grill while I was grilling the corn (10 minutes). Didn’t really get any “grilled flavor,” but didn’t have to heat up the oven.
I’m not a fan of corn-on-the-cob, but I am a fan of grilled corn. I have a recipe for Mexican Grilled Corn that I like from Readers Digest Recipes – probably a newspaper insert – in 2007. (Guess what, Mark Bittman did an almost identical recipe in the New York Times in 2010.) In any case, I made it my way for off-the-cob eating.
I just mixed the butter, mayo, parmesan and chili powder together and mixed that up with the hot corn cut off the cob. I used a little less parmesan and a little extra chili powder. My convoluted reasoning was that when you roll the corn-on-the-cob in the Parmesan, you don’t use it all, so use a little less to mix. Likewise, when you sprinkle with chili powder, that’s right up against your lips, so it’s like mainlining chili powder; thus, mixed in, use a little more. Carol thought it was pretty spicy (just the way I like it).
Mexican Grilled Corn
Readers Digest Recipes 2007
4 ears corn, cleaned
1 tablespoon butter
salt & pepper
2 tablespoons mayonnaise
1/3 cup grated Parmesan
1/4 teaspoon chili powder
Brush corn with butter and season with salt & pepper.
Grill over high heat, turning every 2 to 3 minutes until tender and slightly charred, 10 to 12 minutes. Rest 2 to 3 minutes.
Brush corn with mayo and roll in cheese to coat. Sprinkle with chili powder. Serve with lime wedges.
July 23, 2010
Grilled Corn, Mexican Style
NYT Mark Bittman Yield: 4 servings.
Time: About 20 minutes
4 ears of corn, husked
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
1/4 teaspoon chili powder, or to taste
Salt and freshly ground black pepper.
1. Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
2. Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.
There are other options: olive oil, chopped basil and Parmesan make an unexpected and very good combo; crumbled feta mixed with plain yogurt, lemon juice, oregano and cumin is amazing; and you can’t go wrong with mayo mixed with minced garlic, pimentón and parsley.
Someday I’m going to come to SF and “demand” (kidding) a Marcus Meal. This really sounds basic & simple. What makes it special is the Rector touch.
You are welcome and it isn’t even that far. And… we have a guest room.