Corn on the cob coconut style

So my hubs was flipping channels on the TV the other day and came across a show that was bbq-ing corn on the cob, he had coconut milk and was basting the cobs so we decided to try it. We didn't write the recipe down, we didn't even get the name of the show, so I guess this is our recipe.

Corn on the cob coconut style



Ingredients:
Corn on the cob- as many as you need- un shucked
1 can of coconut milk
butter
Salt


OK, I wasn't aware of this when I shucked the corn but your supposed to leave the shucks attached just peeled down so they act as a handle... :) So DON'T SHUCK YOUR CORN ON THE COB.

Turn the bbq on low-med heat. Baste your corn with butter, and then with coconut milk, grill slowly with lid up. Turning each cob slightly to cook and brown evenly (the goal is to carmalize the coconut milk on the kernels) Keep basting the cobs with coconut milk until they are evenly golden brown. Salt to taste.


This got a 3 from us, but not because it wasn't good, it was tasty like kettle corn- nearly exact. However we are a buttery salty corn family so the sweetness didn't make us jump up and down.
The kids tried it and liked it :)

Red, Wine and Blue Burgers with Baked Jalapeno Poppers

This is one serious burger.

I mean you better be ready for it's awesomeness!! Ready for the heat of the poppers - Hubby thought they were fabulous!

Ready to be totally blown away by the Best Burger you have ever eaten!

I had to make a few changes - fresh spinach for watercress and Parmesan cheese for manchego - in rural OK - I am just not able to find things ingredients.

Only one thing left to be said - 5 spoons - hands down!

Red, Wine and Blue Burgers
Rachael Ray
Just In Time Cookbook

Ingredients:

12 large jalapenos
4 ounces cream cheese, softened
4 ounces manchego cheese, grated
2 to 3 Tbsp green olives with pimientos, finely chopped
2 Tbsp chopped fresh flat leaf parsley or cilantro
Salt and Pepper
2 lbs Ground sirloin
3 scallions, white and green parts, chopped
2 tsp grill seasoning, such as McCormick;s Montreal Steak Seasoning, 1/2 palmful
2 tsp Worcestershire sauce
1/2 cup dry red wine
2 Tbsp EVOO (extra-virgin olive oil), 2 times around the pan
1 cup buttermilk
1 cup blue cheese, crumbled
1 tsp hot sauce
4 kaiser rolls, split
2 bunches watercress, trimmed of any thick stems
Fancy potato chips, such as rosemary flavor
6 ribs celery, cut into 3-inch sticks

Preheat oven to 425.

Working lengthwise, slice off the top quarter of each jalapeno and set aside. Use a small spoon or paring knife to scrape the seeds out of each jalapeno, making little canoes.

Finely chop the reserved pepper trimmings and place in a mixing bowl. Add the cream cheese, manchego, olives, parsley, salt and pepper and combine thoroughly. Use a small spoon to fill the canoes or transfer the mixture to a resealable plastic bag, snip off a corner, and squeeze the mixture into the hulls of your jalapeno canoes. Arrange the poppers on a baking sheet and bake for 15 minutes.

While the poppers bake, make the burgers. Combine the ground sirloin, scallions, grill seasoning, Worcestershire, and red wine in a bowl. Mix until thoroughly combined. Using the side of your hand score the meat into 4 equal portions, then form each portion into a large 1-inch-thick patty. Make and indentation at the center o each patty so that as the burgers cook and plump the tops will remain flat and even.

Preheat a large skillet over medium-high heat with the EVOO. Once you see ripples in the oil add the patties and cook for 4 to 5 minutes on each side for medium, or until they reach your desired doneness.

While burgers are cooking, put together the blue dressing. In a mixing bowl combine the buttermilk, blue cheese, hot sauce and a little salt and pepper. Blend until thoroughly combined. Toast split rolls in the oven until lightly golden.

Place a burger on top of each toasted roll bottom. Top the burgers with some watercress and a couple of dollops of the blue cheese sauce. Serve with the poppers, fancy chips and celery sticks.

Davy Baby's Birthday Blueberry Pie

When my husband was a boy, he and his 6 other siblings spent their summers here on Damariscotta Lake. Leaving the heat of Massachusetts behind, he'd spend his days fishing, swimming, boating and berry picking at his family's cabin. Now his Aunt Rose and "Unkie" lived up the road a piece in a white clapboard farm house. They had no children of their own so they loved having these 7 nieces and nephews visit during the dog days of summer. David and his twin brother Peter it seems were favorites. Their birthday fell on July 29th, right smack dab in the middle of berry picking season. So Aunt Rose, who had a berry patch in her back yard, started the tradition of baking each boy their very own pie for their birthday. Peter always had a red raspberry pie and David a blueberry. Since I cannot mess with a tradition that has been embedded in David's life, I've picked up the torch so to say and bake David a pie every year for his birthday instead of a cake.

Davey Baby's Birthday Pie
Pie Filling:

In a large mixing bowl, combine:

4 cups blueberries (We grow high bush varieties)
1/2 cup sugar
2 tbsp molasses
2 tbsp minute tapioca
1 tsp lemon juice
1 tsp cinnamon

*

Ingredient's for Norma's Pie Crust

2 cups flour

1 cup shortening (Norma and I both swear by Crisco)

1/2 teaspoon salt

1 egg, beaten

1 tablespoon vinegar

3 tablespoons cold water

*

1.) Mix the flour, shortening, and salt with a pastry blender. Beat together the egg, vinegar and cold water. Add to the flour mixture, mixing well, but do not knead. Divide dough in half. Roll on a floured surface until large enough to fit on a 9-inch pie plate. Carefully place the dough in the pie plate, crimping edges.

2.) Preheat the oven to 375 degrees.

3.) Fill the pie shell with the combined pie filling. Cover the filling with the second pie pastry. Slit the top of the pie for ventilation, and bake in the oven at 375 for 50 minutes. I cover the edges of the pie with aluminum foil, removing it the last 15 minutes of baking time so the crust won't burn. Serve with an all natural vanilla ice cream, we prefer Breyer's, for pie a la mode.

We give this recipe a 5 spoon rating! As you can see in the aftermath photo, we enjoyed ALL of it. It is a delicious, sturdy farmhouse recipe that pleases our crowd!
Happy Birthday Davy Baby!

Taking It Easy

For the weekend we thought we would take it easy...just
post a quote, picture or short food article.

Thanks so much for joining us in our kitchens!

This past weekend when throwing together a batch of brownies...I was thinking of adding some chocolate chips to the batch - but since some sneaky little monsters ate all of those...I had to find something else...

Then I remembered I had a box of bunch a crunch - turns out it's a pretty good in brownies as well as popcorn!

What do you add to your brownies?