Tag Archives: butter

Grilled Corn with Herb Butter

Get Yer Char On

I have a wacky allergy to corn silk, but it doesn’t keep me from tucking into corn on the cob in the summertime. We always had ears of sweet, white corn boiled to perfection and perked up by sugar, salt and creamy butter. But a while back, when I was introduced to the joys of grilling corn instead of boiling it, I was an instant convert.  No need to steam up the house and the added loveliness of smoky char with the sweet corn goodness.  It was brilliant through and through.

On days that I’m not thinking ahead to grilling corn for the evening, I have my trick of getting around the usual 30 minutes of soaking in salt water and another 25 minutes grilling the corn.  I’ve got into the habit of microwaving the corn in the husk to pre-steam it before grilling, cutting the entire cooking time down to a meager 20 minutes tops.  You top the whole thing off with a delicious compound butter made of fresh basil, chives and parsley.  It’s one of those tricks for the arsenal when a bland barbecue chicken breast or ho hum hot dog is in your grilling future.  This life is too short to be bored with boiled corn.

Grilled Corn with Herb Butter

6 ears of corn
1 stick of butter
3/4 tsp. of salt
1/8 tsp. of paprika
1/4 tsp. of black pepper
1/3 c. of basil leaves
1/8 c. of chopped chives
1/4 c. of parsley leaves

Begin by making your herb butter.  Put the salt, paprika, black pepper, basil and parsley in the food processor.  Chop finely and then add the butter and chives.  Blend to combine and then scrape out of the food processor with a spatula.  Chill.

Carefully pull back the husks, leaving the ends still attached.  Remove the silk and discard.  Put the husks back over the corn.  Place a wet paper towel in the microwave and top with two ears of corn.  Microwave for 2 minutes, turn over, and cook for another two minutes.  Set aside.  Repeat with the other ears of corn.

Heat your grill on high and place the ears of corn on top.  Grill for about 6-7 minutes per side, or until the husks char and the corn gets some gorgeous grill marks.  Let cool for a moment and then pull back the husks.  Slather the ears of corn with the herb butter and serve.

Easy Pumpkin Ravioli

I got your memo.  The one about wanting to have more time for your various hobbies (costume-making for squirrels, jetskiing in ascots and sweet dance moves) all the while still being able to dine like a king.  Well, how about artisan tasting ravioli on a trailer park budget and minimal cooking knowledge.  I’m talking basic – like let your kids take care of this one.  Come to think of it, it’d be even better to use that cheap labor and get back to the garden gnome sculpting with full force.  But I digress…

This recipe leverages a few key ingredients to simplify the whole process and keep the taste profile elite.  Wonton wrappers take the place of hand-rolled pasta, and canned pumpkin replaces freshly roasted (and time-consuming) roasted butternut squash.  Topped with the simplest of sauces of butter, sage and cracked pepper, you’ve got some exemplary eating with absolutely no work.  You can even elevate the level of class with a cheap ravioli cutter (a modest $3-5) for crimped edges that make the pasta look as if they were purchased from the Italian grocer.

Once you have this filling down (which should take you all of 5 seconds) consider stirring in caramelized shallots, crisped pancetta or even gorgonzola into the mix.  Have fun, experiment and enjoy all the extra time you’ll have for the wining portion of the wining and dining.

Recipe for

Easy Pumpkin Ravioli

15 oz. of whole milk ricotta
1 egg
1/8 tsp. of black pepper
1/4 tsp. of white pepper
1 tbs. of olive oil
4 tbs. of puréed pumpkin
1/3 c. of parmesan cheese
pinch of nutmeg
pinch of salt
wonton wrappers
1 egg beaten with 1 tbs. of water

1 stick of butter
1 bunch of sage

Bring a large pot of heavily salted water to a boil.  In a small bowl, mix the ricotta, 1 egg, pepper, olive oil, cheese, pumpkin, nutmeg and salt.  Create a work station with a space to assemble the ravioli next to a lightly floured cookie sheet.  Take a wonton wrapper and brush the edges with egg beaten with water.  Heap a tablespoon of filling in the middle of the wrapper and then top with another wonton wrapper.  Gently press the edges together to adhere and then trim the edges with a ravioli cutter to flute the edges.  Set aside on the cookie sheet and repeat until all filling is used.

In a skillet, melt the butter until it starts to foam and turns a deep golden.  Add the sage leaves and gently cook until crisp.  Keep warm as you cook the ravioli.

Cook the ravioli in the boiling water for a quick 1-2 minutes.  Remove with a slotted spoon and immediately add to the melted butter to slick them down with the sauce.  Continue to cook the ravioli in small batches and add to the sauce.  Serve warm.