Side » The Saucy Coq

GRILLED CORN w CHILI LIME BUTTER

I’m going to let you in on a secret. Corn.

Grilled corn is such a simple, versatile side dish that it gets it’s own post. Jealous? Whenever I’m short on time and need a “veg”, grilled corn is a solid go-to. It’s cheap, easy and you can dress it up any way you like. Yes, I realize the parallels to a dad joke there.

Like any food that grows, corn is best when it is in season (May through September), and is sweetest right after being picked (the sugars begin to turn to starch once it’s picked). Luckily, corn is loaded with so much natural sugar that grilling a mediocre cob will bring out some ace flavors. And, if that doesn’t work, I’m sure you’ll put way too much butter on it anyway.

This chili lime butter is good to have a bit of in the fridge. It works with this corn, other grilled veg, or even on a steak.

Gilled Corn with Chili Lime Butter:

2 Corn cobs
2 tbsp butter, room temperature
Zest and juice of 1/2 lime
1/2 chili (serrano or jalapeno), finely diced

For the chili lime butter, whip the butter with 1/2 of a finely diced chili, lime zest and lime juice. Set aside.

To prepare the corn, I always peel the outer most husks off (the darker green ones), then peel back (but don’t remove) the inner husk and remove the silk fibers. Sexy. Replace the attached husk and soak the corn cobs in cold water for about 30 minutes before you grill. This will prevent the husks from burning to a crisp.

Preheat the grill to high and grill the corn, husk on, for about 10 minutes or so, turning the corn every couple of minutes. You’re looking for a few blackened kernels, but don’t overcook it or it’ll be mushy.

To serve, gently massage each kernel with some butter, working out all the kinks. Or, just brush it on. Top the corn with a Quenelle of butter (university talk for a blob). I usually peel back the husk and leave it on for dramatic effect. Eating the husk does this as well.

Enjoy!

FOR A GOOD TIME CALL APPLE POMEGRANATE SALAD

This salad of pomegranate seeds, crisp apple, roasted hazelnuts and peppery watercress is a very refreshing, light and flavor-packed dish. Goes great with any protein and tastes even better the next day.

My girlfriend and I were in London a couple of weeks ago and, as per usual, hunting for good food was a big part of the bill. We were very successful. And by successful, I mean that no vegetables were consumed. If I recall, there may have been some baby spinach in some ravioli I had and maybe some plantain with my roast suckling pig, but that’s it.

In typical post-vacation-depression style, we made an attempt to replenish our supply of essential vitamins and minerals. I set out for fresh, healthy, low fat, high nutrient foods. I’ve made this salad a few times and it seems to fit any season. Light and refreshing enough for the summer and hearty enough for the winter.

Pomegranate’s are in season (in the Northern hemisphere) from September to February. They really are a fascinating fruit. Historical and religious significance; sweet and tart at the same time; and may be helpful in reducing heart disease factors, systolic blood pressure and viral infections. Oh, they also fight dental plaque and are very high in fiber. Take that other fruit.

Apple Pomegranate Salad

2/3 cup hazelnuts, blanched*
1 tablespoon plus 1 teaspoon hazelnut oil (I used peanut this time and it still tasted great)
Coarse salt and freshly ground pepper
3 tablespoons fresh pomegranate juice, plus seeds from one pomegranate
1 tablespoon sherry (or sherry vinegar)
2 teaspoons rice vinegar
3 tablespoons extra-virgin olive oil
1 medium apple, diced
1/2 lemon, for juicing
1 bunch watercress

Preheat your oven to 375 degrees. Spread hazelnuts on a baking sheet; toast, stirring once, until fragrant and lightly browned, 8 to 10 minutes. Let cool; coarsely chop nuts, and toss with 1 teaspoon hazelnut oil and salt. *If you don’t have blanched hazelnuts, you can put them in boiling water for two minutes, plunge them in ice water, then pinch the skins off. In other words, buy blanched hazelnuts.

In a small bowl, combine, pomegranate juice, sherry, rice vinegar, and salt. If you have them on hand, it would be very sophisticated and wise of you to add in some diced shallots here and let sit for a few minutes; about one shallot would do. Since I have no class and had no shallots I didn’t use any. Whisk in olive oil and remaining 1 tablespoon hazelnut oil.

In a large bowl, toss apple and pomegranate seeds with dressing; season with salt, pepper, and a squeeze of lemon. Gently toss with watercress. Arrange salad on a serving platter, and garnish with hazelnuts. Serve immediately.

I served this over some nice pieces of seared white fish and browned brussels sprouts. Give it a try with some red meat and let me know how it works out.

Enjoy!

PEACH RADISH SALSA

Tomato and chili sauce has been called salsa since the mid-16th century . In 2000, salsa surpassed ketchup as America’s favorite condiment. In fact, the study that garnered this data went even further to show that Salsa lovers may, loosely translated, be more exciting people than ketchup enthusiasts. They tended to be more extroverted, sociable, competitive and athletic; in short, risk takers. So, naturally, I’m making a salsa.

Sometime in recent history, somebody decided that salsa could stretch beyond tomatoes. Good for them. And, good for us. The peaches here can be substituted with any pitted fruit (mangoes, apricots, plums, nectarines) and be just as delicious and versatile.

I served this particular salsa with some fish tacos that I made, but I can almost taste how great it would be with grilled shrimp or jerk chicken. Oooo, I’m gonna write that down…

Peach Radish Salsa

1 lime
3 ripe peaches, diced
2-3 red radishes, diced
1/2 red onion, diced
1 Serrano chili, finely diced
1 tsp chili powder
handful fresh cilantro leaves, chopped
1 tbsp olive oil
1 tbsp orange juice
sea salt
freshly ground black pepper

Remove the peel and pith from the lime and cut between the membranes to remove the segments. In chef-speak, this is called “supreming”. Put the supremes into a bowl and squeeze over the juice from what’s left of the lime. Add the remaining ingredients and mix. Season with salt and pepper and refrigerate until ready to use.