Best Way To Cook Corn on the Cob

I know summer is almost over, but there is still time to enjoy delicious, fresh corn. Corn on the Cob is one of my favorite summer treats, however I never really knew the best method of cooking it until last week. I did a Google search and found the best method for cooking corn on the cob ever from the Fannie Farmer Cookbook. I have often been disappointed by different methods of cooking this "easy" dish, but this one made the perfect corn on the cob, not once but twice! Every family has their own way of doing this, but from now on this is the Sean & Joey way! Enjoy!!!

Instructions

Just before cooking, husk the corn, pull off the silky threads, and cut out any blemishes with a pointed knife. Drop the corn into a large pot filled with boiling salted water. Cover the pot and let the water return to a boil again, then turn off the heat and keep the pot covered. After about 5 minutes, remove enough ears for a first serving. You can keep the remaining corn warm in the water for another 10 minutes without its becoming tough. Serve with lots of butter and salt.

Guacamole

Being from California we grew up with avocados. Guacamole is a staple of any party and goes just right with my Cinco de Mayo theme. This is a fairly straight-forward recipe. What I really like about it is that the lime juice really keeps the guacamole from turning brown. I totally forgot to put the cilantro in last time, so if you don't like cilantro just leave it out.

Ingredients

• 6 ripe avocados
• 3 limes, juiced
• 1 medium yellow onion, chopped
• 1 garlic clove, smashed then minced
• 2 serrano chiles, cut into rounds
• 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Instructions

Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.

Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

Easy Spanish Rice

I have not always been a huge fan of Spanish Rice, but this recipe is delicious. It goes perfectly with the enchiladas below.

I use canned diced green chilies rather than bell pepper. They just seem to add a better flavor the the entire dish.

This takes a bit longer than you would think. Browning the rice beforehand always takes me about 20 minutes. It's well worth the wait, though.

Ingredients

• 1 cup uncooked rice
• 1 medium onion, chopped (I like onions so I used a large one)
• 2 tablespoons vegetable oil (I used olive oil)
• 2 1/2 cups water
• 1 (8 ounce) can tomato sauce
• 1 small green bell pepper, chopped (or 1 small can diced green chilies)
  
• 1 1/2 teaspoons salt
• 3/4 teaspoon chili powder
• 1/8 teaspoon garlic powder

Instructions

1. In a large skillet, heat the oil over medium heat.
2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
3. Stir in remaining ingredients and bring to a boil.
4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

Serves 6 - 8

Braised Cabbage

My friend, Tom, hates cabbage. Apparently he has some unique college roommate experience that has turned him off it for life. Well, I bet you think I will tell you, "Oh my God, he made this cabbage and he can't get enough!" Well, no, this is more of a challenge to him.

This really is the best cabbage I have ever had. The vinegar must really make a difference. Also, don't cook it too long. I was never a cabbage fan, either, but after this I have changed my mind. (By the way, this goes with the Ultimate Pork Roast. Thanks, Tyler!!!!)

Ingredients

• 1 tablespoon vinegar, such as cider, white wine or even sherry
• 1 large head Savoy cabbage, quartered, cored, leaves separated and torn into large pieces
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 bunch fresh chives, chopped
• Salt and freshly ground black pepper

Directions

Bring a big pot of water to a boil over high heat adding 2 to 4 tablespoons of salt to make the water taste like the sea. Add the vinegar, and then the cabbage and boil over high heat until the cabbage is wilted (don't overcook it - it should still have tooth), 2 to 3 minutes. Drain, then toss in a bowl with the butter, oil, the parsley, chives, and salt and pepper, to taste.

Cold Sesame Noodles

This is the complete meal. I know you might not like salmon, but I still encourage you to try the Pan-Roasted Soy-Lacquered Salmon with these noodles. However, Kitten told me that although she hated fish, she would love to try these noodles with some sort of beef dish. Okay, honey, you go to town!

These really are the yummiest noodles. I will say, though, if you make these in the blender, put the liquids in beforehand and gradually add the peanut butter. My blender just couldn't cut it otherwise. If you have a food processor make it in that! Thanks to Tyler for the yummo side dish. If you are reheating, you can have these either hot or cold. I like them cold, Joey likes them hot.

I made the sauce the night before to save time. Tyler never makes a 30-Minute Meal, so cutting any corner is welcome!

Ingredients

• 1 pound Chinese egg noodles or spaghetti
• Kosher salt
• 1 (1-inch) piece fresh ginger, peeled and chopped
• 3 cloves garlic, smashed
• 2 tablespoons light brown sugar
• 1 cup creamy peanut butter
• 3 tablespoons rice wine vinegar
• 3 tablespoons low-sodium soy sauce
• 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
• 1 tablespoon toasted sesame oil
• 6 tablespoons water
• 2 scallions, sliced thin
• 1 tablespoon toasted sesame seeds, for garnish
• Fresh cilantro leaves, for garnish

Directions

Cook the noodles in large pot of boiling salted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cool. Drain the noodles well and transfer to a wide bowl.

In a blender, add the ginger, garlic, sugar, peanut butter, vinegar, soy sauce, chili sauce, sesame oil, and water.

Process until the mixture is smooth. Put the blender jar into the refrigerator and let it chill for about 1/2 hour. Pour the peanut sauce over the noodles and toss until well coated. Serve garnished with the scallions, sesame seeds, and cilantro.

Spicy Pickled Cucumbers

What an amazing accompaniment to the Soy-Lacquered Salmon! There is really nothing else these delicious cucumbers would go with. This reminds me of the tsukemono I used have in Japan, but this is a bit spicier. Okay, I actually over did the spicy part a bit the last time I made this. I couldn't find Thai Chiles so I got Serrano Chiles instead. Not totally bad, but if you don't like SPICY, not a good replacement. If you can't find the Thai Chiles I would go with a Jalapeño or one of those colored chilies they have at the market. My version was so spicy that even Joey could tell. (We will follow up soon with details regarding Joey's inability to taste or smell at the moment.)

This can totally be made the night before and actually it's better that way.

As always, thanks to Tyler Florence for a great dish. Love that man. Love his food!

Ingredients

• 4 kirby cucumbers or 2 regular cucumbers, sliced thin
• 2 fresh red Thai chiles, seeded and sliced thin
• 1 handful fresh mint
• 1/2 cup rice wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt

Directions

Combine all the ingredients in a bowl and mix well. Let sit for at least 1 hour for the flavors to blend. Taste and adjust the seasoning. Will keep in the refrigerator for 3 days.