Posts Tagged With: corn on the cob

Corn On The Cob

American Entree

CORN ON THE COB

INGREDIENTS

¼ cup fresh basil
¼ cup butter, softened
1 tablespoon grated Parmesan cheese
⅛ teaspoon pepper
¼ teaspoon salt
4 ears corn, in their husks

Serves 4. Takes 35 minutes.

SPECIAL UTENSILS

aluminum foil
outdoor grill                                                                                              Modern food, ancient weapons.

PREPARATION

Dice basil. Add all ingredients save corn to mixing bowl. Mix with whisk until well blended. Peel back corn husks most of the way and remove corn silk. Brush corn with buttery blend. Close husks over ears. Tightly wrap corn in aluminum foil. Preheat outdoor grill to medium-high heat. Place foil-wrapped corn on grill. Grill for 20 minutes or corn is tender to the fork. Remove corn and place on plate. Let sit for 5 minutes or until cool enough to handle. Remove husks.

TIDBITS

1) Since the dawn of time, people have been trying to hurt each other. At first, combatants made scary faces. However, all cavemen had scary faces and all fights ended in draws. Then Ogg, an intellectual giant for his time, dislodged the bugs in his hair and let a stiff wind carry the little critters onto his opponents’ face. Exactly, 1,217 years later Ogg LXII found if he lifted up his arms, the wind would waft the ripe odor from his armpits toward his foes, knocking them out instantly.

2) However, this Oggian technique relied rather heavily upon getting the wind at one’s back. However, this secret would soon be discovered by all cavemen a scant two millennia later. Cavemen would dance around each other trying to get the wind advantage. Indeed, Ogga, Ogg CXI’s wife, found herself grabbing Ogg and whirling around, trying to get the upper hand. But then, she found this close-quarter dancing with her husband to be great fun. It caught on with all cave couples. The waltz, and all other forms of dancing, had been invented.

3) Three millennia later, Ogg CCCXXXIII, discovered how to grow corn. This act revolutionized warfare. The corn cob, with its hard kernels, delivered a vicious migraine, extended the attacker’s reach, and most of all, eliminated the role of wind in combat. Migraine battles proliferated. Then, in the Bronze Age, Ogg DCIV figured out how to make swords. The mighty corn cob lost its position on the battlefield, but not in our meals. We eat corn cobs to this day. There you go.

Chef Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

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Launa McNeilly’s Baked Stuffed Lobster

Baked Stuffed Lobster

LaunaLobster

My name is Launa McNeilly and I am a writer of three published novels with a fourth due out soon. I was asked to blog about something that I bake and since I am from Maine I decided to share my recipe for Baked Stuffed Lobster. This recipe is not for the faint of heart. PETA will certainly ban me from all of their functions but it’s worth the risk for a meal that you will remember for the rest of your life. I made this meal for my sister and her husband. She took the picture that you see of the finished product.

Stop reading here if you are faint of heart.

Ingredients:

2 live lobsters
2 boiled lobsters, picked
1 cup+ unseasoned breadcrumbs
Butter ( lots of it)

Slice live lobsters down the middle on belly side. Clean out the inside of lobster. You will see the guts that need to be pulled out. Gross, but necessary. Put cleaned out lobsters on an ungreased baking sheet.

Mix cooked lobster, cut up in small chunks, with cup of breadcrumbs, or more, depending on amount of chunk lobster. Stuff the cavity of uncooked lobster and drizzle melted butter over stuffing. Bake at 350 degrees in oven for about 30 min.

Melt butter for dipping lobster meat.

Serve with whatever makes you happy. I used corn on the cob and nothing else since this is a rich and filling dish. I can see lots of different sides with this, as well as different seafood in the stuffing, like scallops, crabmeat, or shrimp. If you can’t decide, put them all in for a seafood stuffing. Yes, later I served dessert, but that is for another blog.

Enjoy this wonderful taste of Maine.

My books can be found on Amazon.com.

Lies in a Season of Tribulation

Touches from the Beyond

The Evil Within

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