Serve with shredded cheese and a dollop of sour cream.
As Corny as Monsieur Lavoie’s Advice on Love Grilled Corn on the Cob
Soak corn in husks in cold water for at least 4 hours. Grill until husks are charred. Peel, butter, add some salt, and enjoy!
Annie’s Hot (But Not Too Crispy) Chicken Wings
1 stick (½ cup) butter
2 teaspoons chopped garlic
1 teaspoon cayenne pepper
1½ cups cayenne pepper hot sauce (or any hot sauce of your choice)
1 teaspoon chili powder
½ teaspoon Cajun seasoning
1 teaspoon hot salt
2 ounces bourbon
3 pounds chicken wings
Note: adjust spicy ingredients up or down according to your taste
Heat oven to 350°F. In sauce pan, melt the butter and saute the garlic. Add remaining ingredients, except chicken, and cook until bubbly. Turn down heat and simmer for 5 minutes. Toss wings in sauce and bake for 45–60 minutes.
Eve’s Divine Mac ’n’ Three Cheese
Serves 6 to 8
1 pound elbow macaroni
1 cup dry bread crumbs
¼ cup grated Parmesan
¼ cup fresh flat-leaf parsley, finely chopped (optional)
¼ cup olive oil
2 teaspoons kosher salt
¼ teaspoon black pepper
5 tablespoons unsalted butter, plus more for the baking dish
1 medium onion, finely chopped
½ cup all-purpose flour
6 cups whole milk
2 cups grated sharp Cheddar
1½ cups grated Gruyère
Heat oven to 400° F. Butter a casserole or 9"× 13" baking dish. Cook the macaroni 2 minutes less than the package directions so it is still a bit firm. Drain and rinse under cold water. Meanwhile, in a small bowl, combine the bread crumbs, Parmesan, parsley, oil, ½ teaspoon of the salt, and the pepper; set aside. Melt the butter in a saucepan over medium heat. Add the onion and cook, stirring, for 4 minutes. Sprinkle the flour over mixture. Cook, stirring constantly for 3 minutes (the mixture will begin to clump). While stirring, slowly add the milk. Cook, stirring occasionally, until slightly thickened, about 7 minutes. Add the Cheddar, Gruyere, and the remaining salt and cook, stirring, until thick and creamy, about 5 minutes more. Stir in the drained macaroni. Transfer to the baking dish and top with the bread crumb mixture. Bake until golden and bubbling around the edges, 25 to 30 minutes.
Damien’s (Organic!) Horseradish Slaw
Serves 4
2 tablespoons organic sour cream
1 tablespoon organic plain yogurt
1 tablespoon prepared horseradish
2½ teaspoons cider vinegar
½ teaspoon salt
½ teaspoon black pepper
1 small head organic napa cabbage, shredded (about 5 cups)
1 organic granny smith apple, cut into matchstick sized strips
1 bunch organic scallions, thinly sliced
In a large bowl, whisk together the sour cream, yogurt, horseradish, vinegar, salt, and pepper. Add the cabbage, apples, and scallions, and toss to combine.
Marc’s Zesty Burgers
Serves 4
2 tablespoons fresh lemon juice
1 teaspoon low-sodium soy sauce
¾ teaspoon honey
1 large shallot, finely chopped
½ teaspoon dried oregano
¼ teaspoon cayenne pepper
3 tablespoons extra-virgin olive oil
1 pound ground beef
4 hamburger buns, warmed
1 cup arugula
1 beefsteak tomato, sliced
In a medium bowl, whisk together the lemon juice, soy sauce, honey, shallot, oregano, and cayenne. Slowly add the oil in a thin stream, whisking constantly until emulsified. Spoon out and reserve 2 tablespoons of the sauce. Add the ground beef to the bowl and mix to combine. Use your hands to form 4 patties. Heat the skillet to medium-high and cook the burgers to desired doneness, 3 to 4 minutes per side for medium. Transfer the burgers to the buns, drizzle with the reserved sauce, and top with arugula and tomato. Serve with chips if desired.
Hot off the Grill Ice Cream Sundae for Emma, Lucy, Doris, Gloria, Wendy, Rosemary, Alice, and Little Ricky
1 pound ripe peaches
3 tablespoons lemon juice
1½ cups honey
¼ teaspoon ginger (or cinnamon)
¼ teaspoon allspice
Drop peaches in boiling water for 1–2 minutes. Drain and peel. Chop peaches. In a large bowl, combine peaches with lemon juice, honey, and spices. Place the mixture in double layer of foil and grill for approximately 20–25 minutes. Serve over ice cream.
The Bellywasher’s Mojito
Serves 1
3 fresh mint sprigs
2 teaspoons sugar
3 tablespoons fresh lime juice
Ice
1½ ounces light rum
Club soda
Limes (for garnish)
In a tall glass, crush 2 sprigs of the mint with a fork. Add the sugar and lime juice. Stir thoroughly. Top with ice. Add the rum and mix. Top off with chilled club soda. Add a lime slice and the remaining mint, and serve.
Dead Men Don't Get the Munchies Page 24