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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 With A Chili Lime Butter And Queso Fresco

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First I take a stick of room temperature unsalted butter, the zest of 2 limes, and 1 tablespoon of chili powder and 1 teaspoon of Kosher salt, and 1 squeeze of fresh lime juice. I mix all that together and spoon it all out onto a piece of plastic wrap. I roll it up tight and twist the ends in opposite directions so it seal the compound butter tightly inside, then I refrigerate the butter until it hardens. I then turn on my grill pan and make sure it’s hot and ready for the corn which I removed the silk from by pulling the husks back enough to make them easy to grill.Image

I just think leaving the husks on gives the corn a rustic appearance. To the corn, I brush a light coating of Canola oil and set them on the grill, turning them every minute or so. You want to check them to see how their doing and that you’re getting those nice grill marks.Image

When I take the corn off and they have the grill marks on all sides, I take my compound butter that has the red and green specks running all through it out of the plastic wrap, and rub it all over the corn. It melts beautifully as it hits the hot grilled corn. Yummy!Image

Now I make it snow Queso Fresco all over the top. Served simply with a few lime wedges.Image

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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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Slow Cooker Pulled Pork

ImageSometimes when I’m looking around my kitchen deciding what to have for dinner, I’ll open a cabinet and staring back at me is my slow cooker. It’s as if it’s screaming, “pick me”. I was in my pantry and frig and saw a few items like these.Image

Then I grabbed that pork butt from the frig and some spices from my pantry and started to do, what I like to call, food painting. You know kind of like when an artist gets his paint brush out and puts it to a blank canvas. Just then, the brush starts to move in such a way that there’s no stopping what may come to life from that blank canvas. I’m laughing to myself while I stare at this 3 pound pork butt and grabbing the right combination of colors, and when I say this, I mean spices to paint all over this butt. I start with a bowl, and to that I’m going to put in 1/2 cup of brown sugar, 3 tablespoons each of chili powder, smokey paprika, garlic powder, onion powder, kosher salt, cumin, and ground mustard powder. I’m also going to add 1 1/2 tablespoons of black pepper. Mix all this really well in the bowl, and then place the pork butt (pork shoulder) into the spice bowl and massage the spices all over the pork. Really get into the crevasses so the spices work their way all through the meat.Image

Before I put the pork into the slow cooker, I just chopped up two large sweet onions and set them in the bottom so the pork would have something to rest on. I added 1 cup of blood orange juice and a 1/2 a cup of low sodium chicken broth. Put the lid on and turned the slow cooker on high for about 4 hours. At this point I checked on the pork, turning it over one time and cooked for another 2 hours. The pork was so tender that the meat fell apart. I just shredded it into smaller piecesImage

Now I have to say when you don’t want to make your barbecue sauce it’s no big deal at all, because there are so many great ones out there. I choose to add ingredients to the sauce to make it my own. Like adding Apricot preserves to mine.Image

I serve the pulled pork on toasted buns, whatever your favorite type is, is just fine. On top, my quick home made garlic pickles with red onions , that recipe is posted under “my recipes” on my site along with my fennel slaw. Using the slow cooker, where you just put everything in and forget it is the way to go for a dish like this. It will be ready for you when your ready for it.2014-03-24 17.11.49

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