Grilled Spicy Corn on the Cob
4 large ears sweet corn, husks removed
1/4 cup butter, melted
2 teaspoons dried thyme
1 tablespoon hot pepper sauce
1 teaspoon chicken bouillon granules
1/4 cup chopped seeded jalapeno peppers
Place each ear of corn on a double thickness of heavy-duty foil (about 18×12 inches) Combine butter, thyme, hot pepper sauce and bouillon granules. Brush over corn; sprinkle each with 1 tablespoon jalapeno. Seal tightly. Grill, covered, over medium heat until corn is tender, 15-20 minutes. Open carefully to allow steam to escape. 4 servings.
Creamy Dilled Cucumber Salad
2 English cucumbers, thinly sliced
1 teaspoon salt
1 1/2 cups(12 ounces) sour cream
1/4 cup thinly sliced red onion
1/4 cup snipped fresh dill
2 tablespoons white vinegar
2 garlic cloves, minced
1 teaspoon sugar
1 teaspoon coarsely ground pepper
Place cucumbers in a colander over a bowl; sprinkle with salt and toss. Let stand 15 minutes. Squeeze and blot dry with paper towels.
In a large bowl, combine the remaining ingredients; stir in cucumbers. Refrigerate, covered, at least 1 hour. Makes 6 servings.
Zucchini Cakes with Herb Sour Cream
Herb Sour Cream:
2 cups sour cream
1 tablespoon minced fresh chives
1 tablespoon chopped fresh dill
Zucchini Cakes:
3 cups shredded zucchini
2 cups bread crumbs
1/4 cup grated parmesan cheese
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
Kosher salt and freshly ground pepper
4 large eggs
1/2 cup buttermilk
1/4 cup vegetable oil
Make the herb sour cream: Whisk the sour cream, chives and dill together. Set aside.
Mix the zucchini, bread crumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream. Serves 6 to 8
Happy Cooking!!!
