Wednesday, September 22
Grilled Corn with Chipotle-Lime Butter
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 4 servings
Make a large batch of this zesty, spicy butter,
freeze it in small portions and use while corn is in season.
4 ears fresh corn, husked
2 tablespoons butter, softened
1/4 teaspoon freshly grated lime zest
1 teaspoon lime juice
1/2 teaspoon minced chipotle pepper in adobo sauce plus 1/4 teaspoon adobo sauce (see Ingredient Note)
or 1/4 teaspoon ground chipotle pepper
1/2 teaspoon kosher salt
Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce.
Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep
up to 2 weeks in the refrigerator or 6 months in the freezer.
Preheat grill to high. Wrap each ear in foil. Place on the grill and cook, turning frequently, for 10 minutes. Remove from the grill and let stand in the foil while preparing the butter. Combine butter, lime zest, lime juice, chipotle and adobo sauce (or ground chipotle) and salt in a small bowl. Carefully unwrap the corn. Serve with the butter.
2 medium zucchini, peeled
3/4 cup raw tahini
1/2 cup raw hulled sesame seeds
4 cloves of garlic
1/2 cup lemon juice
2 tbsp organic cold-pressed olive oil
1 tsp salt
1 tsp paprika
1 tsp ground cumin
1/2 fresh jalapeño pepper, finely chopped OR
1/4 tsp cayenne pepper AND/OR
1/2 cup chopped green onion
Powder sesame seeds in a spice mill, coffee grinder, food processor, or blender.
Add all ingredients (except green onion) into a food processor and blend until smooth.
Stir in green onion if desired. Serve with a drizzle of first cold pressed organic
olive oil and good raw organic olives.
1 15-ounce can chickpeas, rinsed well and drained
1/3 cup well-stirred tahini
4-5 tablespoons fresh lemon juice (about 2 lemons)
2 tablespoons extra-virgin olive oil, divided
1 large garlic clove, peeled and thinly sliced
fine sea salt
freshly ground black pepper
1-2 tablespoons hot water
8 mint leaves, thinly sliced
TOASTED PITA CHIPS:
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cumin
1/8 teaspoon fine sea salt
3 6-inch pitas, cut into eighths
2 tablespoons extra-virgin olive oil
For Hummus: In the bowl of a food processor, combine chickpeas, tahini, 4 tablespoons lemon juice, 1 tablespoon oil, garlic and 1 1/2 teaspoons salt and a generous grinding of pepper. Blend until smooth. Add water, if desired, to thin hummus to your liking. Transfer to an airtight container and chill for at least 4 hours to allow flavors to blend, then adjust seasonings, if desired.
For Pita Chips: Heat oven to 425°F with rack in middle. Line a baking sheet with parchment paper.
In a small bowl, stir together cayenne pepper, cumin and salt. Spread pita triangles onto baking sheet in a single layer. Bake for 3 minutes. Remove baking sheet from oven; brush triangles with oil and sprinkle with cayenne mixture. Continue to bake until edges of chips are crispy and centers are still soft, about 3 minutes more.
Spread hummus on a plate; drizzle with remaining tablespoon oil and sprinkle with mint. Serve with warm pita chips.
about this recipe
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