Charred Corn Guacamole with Corn Chips
I love the smoky flavor and crunch that grilled corn gives to the buttery flavor and texture of avocado. This guacamole also goes well atop grilled fish and chicken. The corn in this recipe is
Charred Corn Guacamole with Corn Chips
actually grilled twiceonce to cook it through and secondly to get a nice char on the outside to add extra smoky flavor and great texture to the guacamole. See photograph on page 80.
4 ears Perfectly Grilled Corn (See Below)
4 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 ripe Hass avocados, peeled, pitted, and diced
1 serrano chile, finely diced
1 small red onion, finely diced
Juice of 1 lime
14 cup chopped fresh cilantro leaves
Blue, yellow, and white corn chips, for serving
1. Heat your grill to high.
2. Brush the ears of grilled corn with 2 tablespoons of the oil and season with salt and pepper. Grill the ears until they are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the cobs (See below).
3. Place the avocados in a medium bowl and mash slightly with a fork. Add the corn kernels, serrano, onion, lime juice, cilantro, the remaining 2 tablespoons oil, and salt and pepper to taste and gently stir to combine. Serve with corn chips for dipping.
Perfectly Grilled Corn
8 ears corn
1)Heat your grill to medium.
2)Pull the outer husks down each ear to the stalk end. Strip away the silk from each ear of corn by hand. Fold the husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes.
3)Remove the corn from the water and shake off the excess. Place the corn on the grill, close the cover, and grill for 15 to 20 minutes, turning every 5 minutes, or until the kernels are tender when pierced with a pairing knife.
4)Remove the husks from the cobs before eating the corn.
"Old Bay" Grilled Steak Fries
Old Bay is a spice blend originally used in the Chesapeake Bay area and made famous for its use in shrimp, crab, and other seafood dishes. It may be traditionally used in seafood dishes,
but I like to play with that notion a little bit and use it to spice up a side dish and these steak fries certainly fit the bill. While the actual recipe for Old Bay is a carefully guarded secret, this homemade spice mixture has all of those favorite flavors: celery, mustard, bay leaf, and ginger. Serve these with Grilled Lobster Rolls with LemonBlack Pepper Mayonnaise (page 135) or Perfectly Grilled Whole Lobsters (page 127).
1 tablespoon ground bay leaves
212 teaspoons celery salt
112 teaspoons dry mustard
1 teaspoon sweet Spanish paprika
1 teaspoon ground black pepper
12 teaspoon ground white pepper
12 teaspoon ground nutmeg
12 teaspoon ground cloves
14 teaspoon ground allspice
14 teaspoon ground ginger
14 teaspoon crushed red chile flakes
14 teaspoon ground cardamom
6 Idaho potatoes, scrubbed
12 cup canola oil
Chopped fresh chives, for garnish (optional)
Fresh flat-leaf parsley leaves, for garnish (optional)
1. Combine the bay, celery salt, mustard, paprika, black and white peppers, nutmeg, cloves, allspice, ginger, chile flakes, and cardamom in a small bowl.
2. Put the potatoes in a pot of salted cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender, but still firm, about 10 minutes. Drain and let cool before cutting each potato lengthwise into 8 thick slices or spears.
3. Heat your grill to high.
4. Brush the potatoes with the oil and season with the spice rub. Grill until golden brown on both sides and cooked through, 3 to 5 minutes. Serve sprinkled with chives and parsley, if desired.
"From the book: BOBBY FLAYS GRILL IT by Bobby Flay with Stephanie Banyas and Sally Jackson. Copyright © 2008 by Boy Meets Grill. Published by Clarkson Potter/Publishers, a division of Random House, Inc."