6.25.2008

Going Veg, Kind Of

Let's talk veggies for a minute. Now, in the background you'll see leftover pork chops (slathered with BBQ sauce). I think asparagus is one of my favorite vegetables. Mmmm.... Oh yeah, and of course Leinie's Summer Shandy!

The special seasoning. Seriously - and olive oil. That's it! Can you believe it? Yeah, not really...
Liberally season the asparagus - but not the corn. Fresh corn has its own flavor that is something for the senses. Seriously.
Season your corn not so liberally. I remember eating corn that was drowning in seasoning, I had to eat it but it just didn't taste the same.
Then just toss into your grill pan with some olive oil. I should've wrapped the corn, but I just wanted it right away.
You only need to cook asparagus about 3 minutes on each side - corn, turn a few times and cook 2 - 3 minutes per side so some of the kernels char black.
The asparagus. I ate the corn out of the pan. You can do that when your husband is doing an internship and there's no one else watching you eat.
Corn & Asparagus
1 ear fresh corn
1/2 lb asparagus, trimmed
2 tsp Emeril's Seasoning
Salt & Pepper
Olive oil - just a good drizzle
Let a grill pan heat to medium/medium high. Whatever temp you want as long as it's hotter than heck.
Season the asparagus, liberally, drizzle with EVOO. Lightly season corn (or just put salt on it). Toss into grill pan. Flip asparagus after 3 minutes, for a total of 6 minutes cooking time. Turn corn when you see char marks on the kernels, approximately 2 - 3 minutes per turn.
Turn off your smoke alarm. Open your windows.
And then when you pull the corn off the grill - try not to douse in too much butter, but give it a good pat of butter.
Then eat with your fingers (including the leftover pork chop) so you don't have many dishes.
PSH

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