Viewing entries in
Party

Grilled Corn on the Cob Upgrade: Pesto Parmesan

Comment

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
IMG_5055.JPG

Comment

Perfect (and Foolproof) Ribs Recipe

8 Comments

Perfect (and Foolproof) Ribs Recipe

Sticky, sweet and self explanatory. 5 ingredients. Falling off the bone tender. Crazy delicious. All of these things. These will make you a rib hero (and quite likely piss off your ‘real bbq takes hours & hours to make') friends.


Serves 4

INGREDIENTS

  • 2 racks pork back ribs, about 4 pounds
  • 1 1/2 cups barbeque sauce, plain
  • 1/4 cup pancake syrup
  • 1/4 cup brown sugar
  • 4 tablespoons white vinegar

DIRECTIONS

  1. Mix sauce, syrup and brown sugar, set aside
  2. Preheat oven to 400 degrees
  3. Place ribs in their racks (I just mean do not cut them) in a large baking/casserole dish
  4. Pour vinegar into dish with ribs and cover tightly with aluminum foil
  5. Bake about 75 minutes or until very tender
  6. Remove from oven and carefully lift off tin foil - watch out for steam
  7. The ribs are now fully cooked and just need to be 'sauced' finished' and you have 2 options:
  8. 1. Heat bbq to medium and place ribs meat side down without sauce - but you can baste the back with the sauce
  9. Cook until they start to develop grill marks, and turn over - now baste the top
  10. You could stop here after they grill a bit on this side, or you could baste them a bit more and then give them a couple more minutes meat side down - that's what I do
  11. 2. Heat broiler to high and place ribs on a baking sheet about 4 inches from the heat source
  12. Brush top of the ribs well with the sauce and cook until they start getting a bit brown - then flip to the back, sauce and cook some more
  13. Flip back to the top (sauce again) and cook until they get that beautiful rib look
  14. Then, no matter how you cooked them, give 'em one extra baste them after they've been removed and just before you serve them.
IMG_2852.JPG
IMG_2851.JPG

8 Comments

Baked Brie with Shiitakes

Comment

Baked Brie with Shiitakes

The holidays are in full swing with parties galore, and this little gem with melty brie and shiitakes hiding under crispy puff pastry is perfect for a group. Or just for yourself :)

This is one delicious appetizer.


Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 6 Shitake mushrooms, stems removed & thinly sliced
  • 1/2 teaspoon fresh thyme, chopped
  • Pinch Kosher salt and pepper to taste
  • Pinch garlic powder
  • 1 sheet puff pastry, removed from freezer about 30 minutes before using
  • Flour
  • One 8 ounce wheel of brie, with top rind removed
  • 1 tablespoon grainy mustard
  • 1 egg, beaten
  • 1 tablespoon milk

Directions

  1. Preheat oven to 400°
  2. Put non-stick pan on high/medium heat, add oil, butter and mushrooms - cook about 5 minutes until nicely softened, add thyme, salt, pepper and garlic powder - stir well to combine then remove from heat and set aside
  3. Unfold the pastry sheet on a lightly floured surface, roll out pastry to make it a little thinner
  4. Place cooked mushrooms in the center of the pastry - spread out to approximately the same diameter as the cheese
  5. Spoon mustard on top of brie, then place mustard-side down onto the mushrooms
  6. Fold the pastry up over the cheese to cover and turn over - trim the excess - and place onto a parchment lined baking sheet and press down to seal. Reserve the pastry scraps for decoration (if you want)
  7. Beat the egg and milk to combine in a small bowl with a fork or whisk. Place seam-side down onto a lined (parchment paper) baking sheet. Decorate with the pastry scraps, if desired - brush with the egg wash
  8. Bake for 25 minutes or until the pastry is golden brown - serve with thinly sliced baguettes or crackers.

Comment