Tuesday, July 12, 2011

*Corn w/Chile-Lime Butter*

1 stick unsalted butter, softened
1 1/2 teaspoons minced garlic
Juice of 1 lime
1 tablespoon chopped fresh cilantro, plus more for topping
1 tablespoon chile paste (in the Asian section of the market)
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
8 ears corn, husks and silk removed
Crumbled cotija cheese, for topping

Preheat a grill to medium high. Combine the butter, garlic, lime juice, cilantro, chile paste and cumin in a bowl. Add salt and pepper; mix well.
Grill the corn, turning, until nicely charred, 10 to 15 minutes. Serve with a spoonful of the flavored butter on top. Sprinkle with more cilantro and cotija cheese. Recipe courtesy of Food Network. 


*Watermelon & Blueberry Salad w/Mint & Lemon Zest*

My apologies for being MIA the past month or so.  I have mainly been grilling chicken, making salads, and steaming veggies.  So, I figured most of you already know how to do those things and I didn't want to bore you ;)  However, I did make some yummy recipes over the 4th of July holiday I wanted to share.  This particular salad was fresh, tasty & definitely perfect for any summer occasion.
1/4 cup sugar
1//4 cup water
zest & juice of 1 lemon
pinch of salt
2 cups blueberries
3 cups cubed watermelon

Bring 1/4 cup each sugar and water to a simmer in a saucepan. Remove from the heat, add 3 mint sprigs and steep 10 minutes. Discard the mint; add the zest and juice of 1 lemon and a pinch of salt. Toss with 2 cups blueberries and 
3 cups cubed watermelon. Let stand 15 minutes. 
Top with chopped mint. Recipe courtesy of Food 

I hope all of you are enjoying your 
summer & staying cool!