Posts in "Corn"
Heirloom Tomato Salad with Grilled Asparagus and Corn

I think I’m having some issues with denial.

Yup, I am in complete denial of the fact that summer is over and autumn is bearing down on us.

By the way. I strongly prefer the word autumn to the word fall. It just sounds so much more rich and important. Shocking. I’m off track.

The point is, autumn is now in our midst and so are the last days of my favorite summer things. Goodbye watermelon. Goodbye leaving work and still having hours of sunlight. Goodbye tan lines. And worst of all, good bye my dear heirloom tomatoes and fresh summer corn. You will all be dearly missed.

I’m sending them off with one last hurrah. Together.

And it is a damn tasty hurrah.

You will need…

2 ears summer corn in the husk (I found this pretty and tasty red corn)

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3 tablespoons heirloom tomatoes, chopped into 1 inch cubes

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1 lb asparagus, rough ends removed

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1 small yellow onion, thinly sliced

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¼ cup apple cider vinegar

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1 tablespoon honey

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2 tablespoons olive oil, divided

Salt and pepper to taste

Start by combining preheating your grill to a medium heat.

Set the corn in some water and let the husk soak for about 30 minutes.

Combine the vinegar and honey in a small bowl. Stir well and add in the onions. Set them aside to soak in the vinegar, stirring every so often.

After the corn has soaked, add it to the grill and cook for 20 to 30 minutes on the grill. Grill until the corn is cooked through with light grill marks, turning every five minutes.

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While the corn is cooking, season the tomatoes well with salt and pepper and set them aside.

When the corn has about 5 minutes left, lightly coat the asparagus with the remaining olive oil and season well with salt and pepper.

Grill the asparagus for about 5 minutes until they are tender and lightly grilled.

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Remove the corn and asparagus and allow them to slightly.

Slice the corn off the cob and chop the asparagus into 1 inch pieces.

Pour the onions and vinegar in with the tomatoes. Add in the corn and asparagus and toss well.

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Serve warm, at room temperature or cold.

Love and Beer Floats

Angela

 

Heirloom Tomato Salad with Grilled Asparagus and Corn

Ingredients

  • 2 ears summer corn in the husk (I found this pretty and tasty red corn)
  • 3 tablespoons heirloom tomatoes, chopped into 1 inch cubes
  • 1 lb asparagus, rough ends removed
  • 1 small yellow onion, thinly sliced
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste

The How To: 

Start by combining preheating your grill to a medium heat.

Set the corn in some water and let the husk soak for about 30 minutes.

Combine the vinegar and honey in a small bowl. Stir well and add in the onions. Set them aside to soak in the vinegar, stirring every so often.

After the corn has soaked, add it to the grill and cook for 20 to 30 minutes on the grill. Grill until the corn is cooked through with light grill marks, turning every five minutes.

While the corn is cooking, season the tomatoes well with salt and pepper and set them aside.

When the corn has about 5 minutes left, lightly coat the asparagus with the remaining olive oil and season well with salt and pepper.

Grill the asparagus for about 5 minutes until they are tender and lightly grilled.

Remove the corn and asparagus and allow them to slightly.

Slice the corn off the cob and chop the asparagus into 1 inch pieces.

Pour the onions and vinegar in with the tomatoes. Add in the corn and asparagus and toss well.

Serve warm, at room temperature or cold. 

Herb Butter Grilled Lamb Chops with Summer Squash
I deserve some sort of punishment. I’ve been a bad blogger. Before I let you sentence me to something ridiculous like ten year peeling potatoes or trimming the ends of one million green beans, at least let me plead my case.

For starters, work has been insane. I know, I know. People always say that. But seriously, I went into work on Sunday. ON. A. SUNDAY. When did I become one of those people who work on the weekends just to get caught up? Whenever it happened, I don’t think I like it. Don’t get me wrong, I’m learning and growing, but oh my is it rough sometimes.

Things got a little more complicated last week when Wes moved into a new place and I was his trusty assistant. The good news about the move is that he moved into an awesome little one bedroom that we are both really excited about. The bad part about the move is that we moved till two on Friday moment and then decided (and by decided I mean I made us) to paint his vaulted ceilings. Genius. Straight Genius.

At this point, I’m pretty sleepy, with way more work to do, but nothing could keep me away from the kitchen.

Between the work and boxes and painting, I needed some Zen time in the kitchen and manning the grill.

And this is what came from it

You will need…

8 medium sized lamb chops


2 small zucchini, halved and thinly sliced


2 small yellow summer squash, halved and thinly sliced


3 tablespoons olive oil, divided
2 garlic cloves, minced
1 red bell pepper, chopped


2 ears of corn in the husk


Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.


Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.


While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. 


Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.


Lay out the veggies on a platter, top with lamb chops and serve hot.


Love and Beer Floats
Angela  

Herb Butter Grilled Lamb Chops with Summer Squash
8 medium sized lamb chops
2 small zucchini, halved and thinly sliced
2 small yellow summer squash, halved and thinly sliced
3 tablespoons olive oil, divided
2 garlic cloves, minced
1 red bell pepper, chopped
2 ears of corn in the husk
Salt and pepper to taste

Start by heating your grill to a medium high heat.
While the grill is heating, soak the cornhusks in water.
When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.
After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 
While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.
Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.
Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.
Continue to cook until medium rare and the butter has melted. About 6 minutes.
Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.
While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.
Lay out the veggies on a platter, top with lamb chops and serve hot.