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May 292014
 

Memorial Day Feast

What a week and what a BBQ we had! Wanted to get this in yesterday however, with a very bad storm yesterday afternoon that produced hail and a long power outage, I got delayed.
It was so nice having the kids down from Indiana and their son on leave from the Air Force base, and then granddaughter and her family to join in the festivities! The house is now back to quiet and I have not had to cook any food as we had a ton left overs.

Scott - Shawnee - Gunner

Scott – Shawnee – Gunner

Always been one to way over cook as I never want anyone to go home hungry, a lesson drilled in my head ever since I can remember. Of course, if all my buddies out there in cyber-world had shown up at Regina’s Kitchen like they said, I wouldn’t have had so much food left, where were you guys anyhow?  Kenny was glad when I told him that the chicken was finally used up but we are still munching on potato salad, corn and corn bread. All of the dishes I prepared, were old, tried and true recipes that I have been making with one exception, my granddaughter’s B’day cake.

She did get all the candles blown out..

She did get all the candles blown out..

I had found a recipe for a watermelon looking cake and thought I would try a little different approach to making it. I made a regular white cake from Swan’s cake flour, dyed half the batter red for the inside of the melon and left the other part white for the rind. To the red batter, I added some raisins to make the seeds and with some not to fond of raisins, I didn’t put enough in to make it realistic looking. I used tin foil to separate the rind from the center and when I pulled out the foil, the batter kinda blended in together in places causing it not to be perfect in any way. Then I made a simple cream cheese icing, dyed it green for the rind and slapped it together, and I mean slapped it as it wasn’t the prettiest cake I ever made, just too much going on in the kitchen. When she saw the cake, she asked me what it was and I told her it was a surprise for when she cut it open! It was one of those cakes that tasted much better than it looked, trust me!

Went great with homemade ice cream!

Went great with homemade ice cream!

 

The rest of our cookout included:
Deviled eggs, glazed chicken, BBQ ribs with a dry rub, cole slaw, fresh corn on the grill, potato salad, country corn bread, Kenny’s baked beans with cane syrup, Kielbasa sausage, and of course the cake with homemade ice cream! I think I covered it all……….

cookout and shawnee and hail 003

Kenny of course, covered cooking on the grill although, I did cook the meat off somewhat in the oven as the temps that day were extremely HOT outside hovering over 90 degrees and I figured that would at least cut down on the time on the grill! The girls and I handled what was left to do in the kitchen and then it was a race to the buffet to eat. Kenny said it seemed funny that it takes so long to prepare and then maybe a half an hour to eat. I’ve been trying to tell him that for years of cooking by myself………….the cooking and cleanup is always the worst!
But all in all, everyone enjoyed the hard work put into the meal and that’s all that counts! Hope you all had as great of a holiday as we did and maybe now we can get back to normal, well at least until the Fourth of July!

P.S. Anyone want a kitten as mama cat finally brought her litter out of the woods for us to see, they’re awfully cute but Kenny said we have more cats than we need…..yada, yada, yada!

 

Hiding under the porch.Missing the all white one.

Hiding under the porch.Missing the all white one.

Mar 132014
 

Boiled Or Grilled Corn Is The Question

Fresh corn is starting to come into our veggie stands and grocery stores here in Florida. When growing up in New York, our garden always gave us an abundance of fresh sweet yellow corn every summer, a lot of which ended up being canned for those long winter months ahead! I can remember sitting at the compost pit with my dad with just enough fresh picked ears for the evening dinner, shucking away and making sure that I got every, I mean every piece of silk removed as to not get a verbal whooping by mom or dad! For years I cooked corn on the cob the way my mom taught me, bring water to a boil, throw in the corn, turn off the heat cover and let sit for about 5 minutes, no longer, and I was always happy with it that way! I’ve read some recipes that tell you to boil it for 10 to 20 minutes and I always shook my head in amusement, didn’t they know that they were killing those precious treats by over cooking? It reminded me of a family member who put corned beef on an hour before dinner time and thought it would be ready, wow, so tough from under-cooking!

The only way to grill corn!

The only way to grill corn!

Now, years ago when Kenny came into my life, cooking corn on the grill became my way of life you might say, as I have seldom cooked corn on the stove top since, almost 26 years now! Wow, that doesn’t seem possible, why do the good times go so fast? Again, I have read many recipes for cooking corn on the grill. Yeah right, you pull back the husk, remove the silk and then you have to pull the husk back up and secure it before cooking on the BBQ! Kenny’s version is much simpler and I’ll tell you why. When you roast the corn without removing the silk first, the finished product allows the silk to just peel right off as easy as the husk, simple right? Husband cooks the corn over medium-hot coals about 4 to 5 inches above the heat source for about 35 minutes and turning about every 10 minutes or whenever the outer husk starts to char a little. His way of testing if it’s done is by squeezing to cob to see if the corn is tender! When he first cooked it this way for me, I thought for sure the corn would come out burnt and way over-cooked for my liking and I have to say, I was dead wrong! It is tender, not overly done, so juicy and still so sweet.

So with that I leave it up to you, boiled or roasted? Let me know you’re favorite way to do fresh corn-on-the-cob. Summer’s coming soon to all my friends up north and tonight again, we’ll be in the 30’s here in the Sunshine State! Enjoy………….

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