Bourdain, you got me. We're going to L2O for our one night in Chicago. More later on that, of course. And to take it the Smith Family direction, there's a plan to make Bill's Best Damn Coffee Cake when we get to Michigan. It really is unbelievable. So, perhaps I'll have time while lolling around over the semester break to report, and post that recipe.
And yes, I'm rather glad to be going away on my 50th birthday.
Big year, this.
July 13, 2009
Yum, yum, yum! Corn on the cob with coconut butter, cilantro, Thai spice, and lime. Just the right heat/sweet/tang/salt chord.
Not cocoa butter. CocoNUT butter. Oh. My. God. This is the new magic ingredient. I ran across it at Whole Foods today. I swear the makers aren't paying me to say this. This stuff is tastes like dinner on the beach.
It's not coconut oil*, either (which I do love). It is made from whole coconut flesh. It's raw, organic, and does not stand up to a lot of direct heat. You won't be frying in it.
You will, however, be slathering it on the ears of corn your going to wrap in foil and put next to the coals in your grill.
- Slather each shucked ear of corn with a tablespoon of coconut butter.
- Dust moderately with the Thai spice*.
- Lay the ear on a foil rectangle.
- Lay a handful (about 5 tablespoons) of chopped cilantro on one side of the corn.
- Seal up the foil.
- Put the packages right down next to the pre-readied coals on the grill.
- Cook them about half an hour, then open up the foil to let the steam out.
- Squeeze a 1/4 of fresh lime over each ear just before serving.
* If you're worried about the fattiness of coconut oil, remember that olive oil is a fat, too. And them google "coconut oil"+nutrition. You'll be surprised. It's a very healthy oil.
** I used a mixture I found at Whole Foods, called "Thai Garden Sweet Heat Asian Blend." It's a combination of coriander, red pepper flakes, cumin, nutmeg, cinnamon, garlic, black pepper, basil, cardamom, and cloves.