Grilled

Grilled Corn on the Cob with Chile and Lime

Grilled Corn on the Cob with Chile and Lime
Cuisine: American
Recipe type: Veggie
Serves: 4

Prep time: 
Cook time: 
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Ingredients
  • 4 cobs of fresh corn, shucked, trimming the end and leaving the stem intact
  • 2 tablespoons butter
  • ½ teaspoon lime zest
  • 1 teaspoon lime juice
  • 3 tablespoons grated Parmesan
  • 1 teaspoon cayenne
  • Salt and pepper to taste

Instructions
  1. Preheat an outdoor grill or grill pan over high heat.
  2. Grill the corn, turning occasionally, until the kernels begin to char on all sides, about 15 minutes in total.
  3. Spread an even amount of butter on each cob of corn and season with salt and pepper.
  4. Sprinkle the cobs with an even amount of lime zest and juice, Parmesan, and cayenne.
  5. Serve immediately.Grilled Corn on the Cob with Chile and Lime

 

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Honey and Ponzu Glazed Roasted Carrots

Honey and Ponzu Glazed Roasted Carrots
Recipe type: Vegaterian
Serves: 6

Prep time: 
Cook time: 
Total time: 

Ingredients
  • 2 bunches carrots
  • 1 tbs. olive oil
  • 1 tbs. sesame oil
  • 2 tbs. ponzu
  • 2 ½ tbs. honey
  • Salt and pepper

Instructions
  1. Chop of the leafy carrot tops and scrub well.
  2. Toss the carrots in the olive oil, sesame oil, salt and black pepper. Place the carrots on a rimmed baking sheet.
  3. Slide the carrots into a preheated 425 degree oven and roast for 15 minutes. Meanwhile prepare the glaze by mixing the ponzu with the honey.
  4. Remove the carrots from the oven and drizzle on the glaze. Toss to coat and place the carrots back into the oven for 10-15 more minutes. Just give them another toss halfway through.Honey and Ponzu Glazed Roasted Carrots

 

Garlic Grilled Tomatoes

Ingredients:

  • 10 mediun sized Tomatoes
  • 10 Garlic Cloves
  • Olive Oil
  • Thyme
  • Sage
  • Oregano

Method:

  1. Finely chop Garlic and leafs (Thyme, Sage, Oregano).
  2. In a Bowl, mix all the ingredients except of the tomatoes. Whisk well.
  3. Cut the tomatoes in half and pour the mix over it.
  4. Grill to taste on a frying pan on a high heat.

From http://prouditaliancook.blogspot.com/2012/05/let-grilling-begin.html

 

Post thanks to Albert hood – The Edmonton Painters http://www.theedmontonpainters.com/