Grilling Corn? Part II - Subtitle To Be Determined

Hey Everyone,

Well I can say that last night's grilling expedition turned out most excellently.  I was a little worried about grilling the corn, but it turned out just fine.

With most of the actual preparation done during my lunch, I picked up Kay and Veronica and did the last little bit of prep-work at their apartment.  For the side dish/dessert, we made strawberries and dip.

There was no real recipe per se for this.  But I did substitute one dip that they suggested, sour cream.  No offense to any out there who like that, but that just sounds awful.  So Veronica suggested we make whip cream and get some Greek yogurt for dip.  Now, that really was Veronica's idea, but I'm going to attribute every idea to her from now on so she doesn't get mad at me when I don't properly cite her work. :-)

 And here's the proof Veronica made the Whipped Cream

 While we made the strawberries and dip Kay husked the corn.  She missed something.  I'll show you later.

We then went to Liberty Park and started grilling.  The grilling took a little bit longer than we would have liked, so we started eating the strawberries and dip. As we started to get low on our dessert we switched to dipping our potato rolls.  Which sounds totes gross, but it really wasn't.

Our "poor man's" cooler

My Rankings for Dips w/Strawberries:

1.  Turbinado Sugar

2.  Whipped Cream

3.  Chocolate Souce

4.  Greek Yogurt 

My Rankings for Dips w/Potato Rolls:

1.  Whipped Cream

2.  Turbinado Sugar

3.  Chocolate Suace

4.  Greek Yogurt

...poor Greek Yogurt... it tried so hard.

Back to the grilling.  I would rotate the tenderloins every now and again and brush on a new coat of sauce.  The sauce was good, but I felt it might have been a little runny.  Oh well.

Side note:  I asked Veronica to get rid of as many corn "hairs" as possible before we grilled them.  I hates them so much.  While she was doing that, she found a worm in one of the cobs of corn.  Yep it was disgusting.

So we threw that corn away.  Thanks for catching that when you were husking the corn, Kay.

So after what seemed forever and a day, the corn and pork tenderloins were finished.  And it was excellent.  This is a good recipe to have around.  The pork had a good kick to it, but wasn't to spicy.  And the corn was great.  They had me use olive oil instead of butter.  If you want to try it, there is a link down below, and also on the recipe page located over on the right side.

So all in all, very successful.  I only had two complaints.  One, I didn't get the grill marks on the corn like the picture had.  Two, I arrived at the park with a flat stomach.  I left with a very large food baby. 

So until next time, go eat something!

Grilled Pork Tenderloin and Corn on the Cob

Grilling Corn? Part I - So Far So Good

Hey everyone,

So it's been a little bit since my first and only post.  I have not given up already on my blog.  Although I completely understand why you might think so.  I've actually been in Mexico for a little while... smuggling drugs or something...

I'm very excited about this meal.  I get to grill, which is the reason we bought this magazine in the first place.  Also the thought of grilling corn makes me chuckle.  I mean, come on!  Who does that? 

Pork and Corn Ingredients

So in preparation for making this meal, I realized two things.  One, the pork needs to be refrigerated 3-6 hours for the recipe.  Two, one of my roommates moved last weekend, and apparently, he owned everything in the kitchen.  So on my lunch break today, I went to the local grocer and spent my hard earned money on lots of spices.  Anyone who has built a kitchen up from nothing knows what that's like.

The rub was way fun to make.  I mixed paprika, brown sugar, onion powder, mustard powder, garlic powder, cumin, and salt and pepper.  Unfortunately, I didn't have a camera-girl... sorry... camera-person this time to take pictures.  So there aren't any action shots of me, which is a shame if you were looking for a picture of me rubbing spices on slabs of cold meat.

 After making the rub, I brushed olive oil on the tenderloins and the applied the rub.

Then wrapping it in plastic wrap, I placed the pork in the refrigerator to sit until a later time.  Then I made the sauce to brush on the pork while grilling.  The main ingredient was apple cider vinegar.  If anyone could tell me what type of soap to use to get vinegar smell off my hands, I'd really appreciate it.  Leave comments below.

So that's it for Grilling Corn? Part I - So Far So Good.  I'll be grilling tonight an eating.  Tomorrow, you will be able to see how it all turned out in Grilling Corn? Part 2 - Subtitle To Be Determined.

Grilled Pork Tenderloin with Corn on the Cob

First attempt = Cup o' Disappointment

Hey Everyone,

So I was buying groceries with Veronica one day and I came across a Food Network magazine.  And since I was hungry while shopping, I made a lot of superfluous purchases.  This was one of them.  But what sold me on this book was that there was a visual index of all the recipes, and they all looked so delicious.  So Veronica and I came up with a most excellent idea... To make the entire magazine and make a blog about it.  I swear i saw this in a movie once.

So first up, I decided to make a Spinach frittata, skirt steak with arugula salad, and one of the three varieties of frozen bananas.

So because the banana needed 4 hours to freeze, I decided to make it first.  The recipe seemed simple enough.  Melt chocolate, dip bananas in chocolate, freeze for two minutes, roll in toppings, and finally, freeze for four hours.  Seems simple.  But it didn't work too well.  I might have frozen the bananas initially too long, but I couldn't roll the banana in the toppings.  So what I did was think about giving up.  Then Lynette had a great idea to heat the bananas in the oven to melt the chocolate slightly.

There's me looking at the bananas in the oven... very depressed.

So Lynette saves the day again, we then chop up the bananas, and put them and the rest of the toppings (cinnamon, granola, and dried cranberries) in a cup.

I call it "Cup o' Disappointment"

So fresh off that defeat, i moved on to the frittata.  First step was to saute the scallions and spinach leaves.

 

   Then after the spinach leaves had wilted, I made the egg mixture, added it to the spinach and feta cheese. 

While the frittata was cooking in the oven I chopped up the vegetables for the arugula salad (basil leaves, radishes, grape tomatoes) then I tossed the salad with capers and brine.  The next step was to make the bread to go into the salad.  The recipe called for ciabatta rolls, but I substituted it with a rosemary garlic loaf.  I chopped up half the loaf and browned it in a skillet with olive oil.

Then I added garlic, kosher salt, and pepper.  The pepper ended up being a bad idea.  For some reason it filled up the kitchen and caused all involved to cough uncontrollably.  We ended up having to air out the kitchen.

 Meanwhile, the frittata finished.

Finally I cooked the skirt steak, seasoning with kosher salt and pepper.

Finished product.

My "Cup o' Disappointment"

So overall, I loved the frittata and skirt steak.  The bananas were delicious, but the failure was still fresh in my mind.  I wasn't a fan of the arugula salad.  I didn't like the caper flavoring.  

So until next time.  Eat some food.