Friday, August 24, 2012

Grilled Corn On The Cob

I love summer corn. It is so sweet.

We live down the street from a farm (Applecrest) that grows and sells so many veggies and fruits in the summer, so we are always there to stock up on fresh veggies that we don't/can't grow ourselves. I found out today that they are part of a CSA. I might have to check that out.

During the fall festivals that Applecrest throws every weekend starting in September, they grill corn over huge open charcoal grills. The corn tastes sooooo yummy this way. Of course it also costs as much for a half a dozen as one of the grilled corn at these events. So of course I had to start grilling my own.

This is how we grill our corn on the cob.

I have herd that you can soak the corn still in the husks in cold water for 30 minutes or so, but I don't and my corn comes out plenty moist.

Preheat the grill so it will be ready by the time you are done prepping all your corn. I was just making a few tonight, normally I do a bunch cause my "boys" love them.

First you pull back all the husks (but do not take them off) and remove all the silk. Nothing worse than having silk stuck between your teeth.

Then you smother the kernels in butter. I use Country Crock. After the cob is covered in butter, you fold the husks back over the cob. Do each ear one at a time. Kinda gets messy with the butter. I like to use a frosting knife to spread the butter.

Then you wrap each ear up in aluminum foil twisting the ends so it seals up the ends. Then you pop them on your grill. I use our gas grill most of the time. Charcoal is reserved for when we have guests or a party. I cook them for about 30 minutes, turning them a few times to make sure even grilling.

Unfold we caution. The corn will be super hot and super yummy. No need to put on any butter because it was cooked in it already. Enjoy!

Wednesday, August 22, 2012

Dinner Plans for the week of 8/20 - 8/26

Monday: Pulled Pork, green beans, mashed potatoes and salad

Tuesday: Grilled Chicken Salad

Wednesday: Spaghetti & Meatballs and salad

Thursday: Sausage with peppers & onions, salad

Friday: Steak, Roasted Potatoes & salad

Saturday: Chicken Cacciatore over Ziti, salad

Sunday: Baked Mac & Cheese, salad

Monday, August 20, 2012

Slow Cooker Pulled Pork

1 4lb pork roast (shoulder or butt)
1 c barbecue sauce
1/2 c apple cider vinegar
1/2 c chicken broth
1/4 c light brown sugar
1 tbsp prepared yellow mustard
1tbsp Worcestershire sauce
1 tbsp chili powder
1 large onion, chopped
2 large cloves garlic, crushed

1. Place the roast in the slow cooker and pour in the barbecue sauce, apple cider vinegar and chicken broth. Stir in the brown sugar, mustard, Worcestershire sauce, chili powder, onion and garlic. Cover and cook on high 5-6 hours or until the roast shreds easily.

2. Remove roast from the slow cooker and shred meat using two forks. Return the shredded pork to the slow cooker and stir the mean into the juices.

3. Serve on a grilled hamburger bun or by itself. Add extra barbecue sauce, if wanted. (I always do)

Sunday, August 19, 2012

Homemade Barbecue Sauce

I love barbecue, but hate the sweet sauces you get already made. I am more of a vinegar sauce type of person. That and the hubby is diabetic, so the less sugar the better. Anyway, I found this recipe awhile ago and have been making it all summer long. It is not my sauce, just one that I love.

Big Al's K.C. Bar-B-Q Sauce

2 c ketchup
2 c tomato sauce
1 1/4 c brown sugar
1 1/4 c red wine vinegar
1/2 c unsulfured molasses
4 tsp hickory flavored liquid smoke
2 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili powder
1 tsp paprika
1/4 tsp ground cinnamon
1/2 tsp cayenne pepper
1 tsp salt
1 tsp ground pepper

1. in a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, cinnamon, cayenne, salt and pepper.

2. Reduce heat to low and simmer for up to 20 minutes. For a thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.

If you want to can the sauce for later use (this recipe makes a ton of sauce), follow these directions:

Boiling Water Method

Using the hot pack method, process the jars in boiling water for 35 minutes for pints and 40 minutes for quarts.

Pressure Canner 

Process the sauce for 20 minutes for pints and 25 for quarts at 10 lbs pressure.

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