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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Sweet Corn On The Cob With Chili Lime Butter And Queso Fresco

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If you’re looking for a new way to fix corn on the cob I have it! This is my Sweet Grilled Corn On The Cob With Chili Lime Butter And Queso Fresco.

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Leaving the husks on the corn gives a rustic appearance I really love.

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Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: indoor grill pan, silicone or pastry brush

Ingredients:
4 corn on the cobs, with husks
Canola oil
1 stick of unsalted butter, room temperature
4  limes, 2 zested, 2 for garnish
1 lime, juiced
1 tablespoon of chili powder
1 teaspoon Kosher salt
3/4 cup of fresh Queso Fresco, crumbled

Directions:
Start by making a *compound butter. Take a stick of room temperature unsalted butter. In a medium-size mixing bowl add lime zest, chili powder, Kosher salt, and one squeeze of fresh lime juice. Using a small rubber spatula mix to combine the ingredient together with the softened butter.

Layout a piece of plastic wrap, spoon the *compound butter out onto the plastic wrap. Roll it up like you’re making a really tightly wrapped burrito. Twist the ends in opposite directions so it seals the compound butter tightly inside, then I refrigerate the butter until it hardens enough to be sliced, around 1 hour.

Preheat an indoor grill pan over medium-high heat. Remove the corn silk by pulling the husks down leaving the husks attached to the cobs.

Brush a light coating of Canola oil on all sides of the cobs. Place them onto the grill pan, turning them occasionally until the ears of corn are nicely charred. They will crackle and smoke a bit, that’s normal.

Take the *compound butter out of the plastic wrap, slice into 1/2-inch rounds and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!

Place the buttered corn on the cobs onto a large serving platter. Next, make it snow with the crumbled Queso Fresco all over the top. Served simply with a few lime wedges.

*Compound butter is a mixture of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes. They can be made by adding additional ingredients such as herbs, prices or aromatic liquids into butter. The butter is usually reformed, usually in plastic wrap or parchment paper and chilled until it’s firm enough to be sliced.

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4Rivers And The Coop

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Most of you know that barbecue aficionados will tell you that barbecue differs from region to region. Depending on where you live, then that’s the style of barbecue you will swear by.

That’s what makes this one so unique. 4Rivers is a Texas-style smokehouse here in Orlando that opened its doors in 2009 in Winter Park, Florida. The loyalty to this barbecue is what you would expect from fans of a rock band. These barbecue lovers all have, I love 4Rivers, the bumper sticker on their cars. I’m not talking about a few people, I mean hundreds of them. They put this sticker, on their cars,  not so much as an advertisement, more like a statement. It’s what I’ve named a “food cult”.  It’s the coolest thing I’ve ever seen. It’s professing a love for something in the way of barbecue and you want everyone to know you love it.

Now John Rivers has a number of 4Rivers locations. I mean, this is going to be big I can feel it.

If you think he couldn’t top this he’s just opened The Coop a southern affair, also in Winter Park. Everything you love about old southern food and with him behind this well…     I just don’t have any words. yes I do, “it’s a roller coaster for your taste buds”.

The Coop

For more information on either of these places visit their websites at www.4rsmokehouse.com or www.asouthernaffair.com.

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The Basement Orlando / The Attic

ImageWorking in the hospitality industry, I enjoy a cocktail or a glass of wine with friends after work. A comfortable stop, where you can unwind after work. I have found just the place,  it’s called “The Basement”, which is nestled right underneath “The Attic”. The service and atmosphere are just what the doctor ordered.

The Basement’s menu offers food know as Chi-Phi. Chi-Phi is a Chicago and Philly style fusion.

The bartenders, Chad and Ryan make you feel as though you are part of their family from the very first time they meet you. The Basement is located on E. Pine Street in downtown Orlando. Here’s a view of the inside and outside of The Basement. For more information visit their website at www.thebasementorlando.com.

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