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Grilled Corn on the Cob Upgrade: Pesto Parmesan

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Grilled Corn on the Cob Upgrade: Pesto Parmesan

If you’re not grilling corn, you’re frankly making a big damn mistake. And with pesto and parmesan, this version is stupid good. Imagine an Italian version of 'Elote'.


Makes 4 Ears of Corn
 

INGREDIENTS

  • 4 ears of corn, husks & silk removed
  • Neutral oil spray or 1 tablespoon of oil, like avocado
  • ¼-½ cup prepared pesto sauce (or make your own: Fresh Basil Pesto)
  • 1 teaspoon Kosher salt
  • ¼ cup grated/finely shredded fresh parmesan cheese

DIRECTIONS

  1. Wrap each ear of corn in Saran wrap, microwave on high for 5 minutes - remove plastic wrap
  2. Heat grill to medium high
  3. Spray/rub oil lightly on each ear of corn and place on the grill - turning occasionally and get grill marks - about 5 minutes
  4. When corn gets color on all sides, brush pesto on all sides
  5. Serve with a pinch of salt and garnish with parmesan on top
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Italian Sausage and Peppers Burger

Exactly as it sounds, plus there's melty provolone and onions and peppers – it’s crazy fricking delicious. 


INGREDIENTS

  • 1 large red pepper, diced
  • 1/2 large yellow onion, diced
  • Olive oil
  • Kosher salt & fresh ground pepper
  • 3/4 pound hot Italian sausage
  • 1/4 cup mayonnaise
  • 3 large basil leaves, chopped fine
  • 1 big clove garlic
  • 2 slices provolone cheese
  • 2 Ciabatta rolls

DIRECTIONS

  1. Heat non-stick pan, add red pepper, onion, 1 tablespoon olive oil & salt and pepper – cook until well softened, 6-7 minutes – keep warm
  2. Mix sausage well with 1/2 tablespoon olive oil and season with salt & pepper – form into 2 patties
  3. Cook until done on both sides (145 degrees is fine), and add cheese when you flip
  4. While it cooks, combine mayo, basil & garlic – stir well and set aside
  5. Grill or toast bun and build: bottom bun, basil/mayo, burger, pepper/onion mix, top bun
  6. Oh damn...
stcg sausage burger peppers

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