Heirloom Tomato Salad with Grilled Asparagus and Corn

I think I’m having some issues with denial.

Yup, I am in complete denial of the fact that summer is over and autumn is bearing down on us.

By the way. I strongly prefer the word autumn to the word fall. It just sounds so much more rich and important. Shocking. I’m off track.

The point is, autumn is now in our midst and so are the last days of my favorite summer things. Goodbye watermelon. Goodbye leaving work and still having hours of sunlight. Goodbye tan lines. And worst of all, good bye my dear heirloom tomatoes and fresh summer corn. You will all be dearly missed.

I’m sending them off with one last hurrah. Together.

And it is a damn tasty hurrah.

You will need…

2 ears summer corn in the husk (I found this pretty and tasty red corn)

3 tablespoons heirloom tomatoes, chopped into 1 inch cubes

1 lb asparagus, rough ends removed

1 small yellow onion, thinly sliced

¼ cup apple cider vinegar

1 tablespoon honey

2 tablespoons olive oil, divided

Salt and pepper to taste

Start by combining preheating your grill to a medium heat.

Set the corn in some water and let the husk soak for about 30 minutes.

Combine the vinegar and honey in a small bowl. Stir well and add in the onions. Set them aside to soak in the vinegar, stirring every so often.

After the corn has soaked, add it to the grill and cook for 20 to 30 minutes on the grill. Grill until the corn is cooked through with light grill marks, turning every five minutes.

While the corn is cooking, season the tomatoes well with salt and pepper and set them aside.

When the corn has about 5 minutes left, lightly coat the asparagus with the remaining olive oil and season well with salt and pepper.

Grill the asparagus for about 5 minutes until they are tender and lightly grilled.

Remove the corn and asparagus and allow them to slightly.

Slice the corn off the cob and chop the asparagus into 1 inch pieces.

Pour the onions and vinegar in with the tomatoes. Add in the corn and asparagus and toss well.

Serve warm, at room temperature or cold.

Love and Beer Floats

Angela  

Heirloom Tomato Salad with Grilled Asparagus and Corn

2 ears summer corn in the husk (I found this pretty and tasty red corn)

3 tablespoons heirloom tomatoes, chopped into 1 inch cubes

1 lb asparagus, rough ends removed

1 small yellow onion, thinly sliced

¼ cup apple cider vinegar

1 tablespoon honey

2 tablespoons olive oil, divided

Salt and pepper to taste

Start by combining preheating your grill to a medium heat.

Set the corn in some water and let the husk soak for about 30 minutes.

Combine the vinegar and honey in a small bowl. Stir well and add in the onions. Set them aside to soak in the vinegar, stirring every so often.

After the corn has soaked, add it to the grill and cook for 20 to 30 minutes on the grill. Grill until the corn is cooked through with light grill marks, turning every five minutes.

While the corn is cooking, season the tomatoes well with salt and pepper and set them aside.

When the corn has about 5 minutes left, lightly coat the asparagus with the remaining olive oil and season well with salt and pepper.

Grill the asparagus for about 5 minutes until they are tender and lightly grilled.

Remove the corn and asparagus and allow them to slightly.

Slice the corn off the cob and chop the asparagus into 1 inch pieces.

Pour the onions and vinegar in with the tomatoes. Add in the corn and asparagus and toss well.

Serve warm, at room temperature or cold. 

Herb Butter Grilled Lamb Chops with Summer Squash

I deserve some sort of punishment. I’ve been a bad blogger. Before I let you sentence me to something ridiculous like ten year peeling potatoes or trimming the ends of one million green beans, at least let me plead my case.

For starters, work has been insane. I know, I know. People always say that. But seriously, I went into work on Sunday. ON. A. SUNDAY. When did I become one of those people who work on the weekends just to get caught up? Whenever it happened, I don’t think I like it. Don’t get me wrong, I’m learning and growing, but oh my is it rough sometimes.

Things got a little more complicated last week when Wes moved into a new place and I was his trusty assistant. The good news about the move is that he moved into an awesome little one bedroom that we are both really excited about. The bad part about the move is that we moved till two on Friday moment and then decided (and by decided I mean I made us) to paint his vaulted ceilings. Genius. Straight Genius.

At this point, I’m pretty sleepy, with way more work to do, but nothing could keep me away from the kitchen.

Between the work and boxes and painting, I needed some Zen time in the kitchen and manning the grill.

And this is what came from it

You will need…

8 medium sized lamb chops

2 small zucchini, halved and thinly sliced

2 small yellow summer squash, halved and thinly sliced

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 red bell pepper, chopped

2 ears of corn in the husk

10 tablespoons garlicy lemon and marjoram butter

Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.

Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.

While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. 

Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.

Lay out the veggies on a platter, top with lamb chops and serve hot.

Love and Beer Floats

Angela  

Herb Butter Grilled Lamb Chops with Summer Squash

8 medium sized lamb chops

2 small zucchini, halved and thinly sliced

2 small yellow summer squash, halved and thinly sliced

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 red bell pepper, chopped

2 ears of corn in the husk

10 tablespoons garlicy lemon and marjoram butter

Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.

Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.

While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.

Lay out the veggies on a platter, top with lamb chops and serve hot.

Avocado and Grilled Corn Salad

Hi! Work is crazy. Too tired to type. Working long, hectic days.

Sleepy.

Must. Share. Tasty. Salsa.

Make for your next BBQ.

You will need…

2 Hass avocados, diced

1 ear of corn, in the husk and soaking in water for 1 hour

¼ cup finely chopped red onion

1 medium jalapeno, seeded and finely chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.

While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.

When the corn is done, remove the husk and allow the corn to cool slightly. 

Cut the corn from the cob and toss with the avocado mixture.

Combine well and serve with your favorite chips or on a taco.

Love and Beer Floats

Angela 

Avocado and Grilled Corn Salad

2 Hass avocados, diced

1 ear of corn, in the husk and soaking in water for 1 hour

¼ cup finely chopped red onion

1 medium jalapeno, seeded and finely chopped

1 tablespoon fresh lime juice

Salt and pepper to taste

Start by preheating your grill.

When the grill is hot, grill the corn until kernels are tender. About 25 minutes. Turning every 5 minutes.

While the corn is grilling, combine the avocado, onion, jalapeno, and lime juice. Season with well with salt and pepper.

When the corn is done, remove the husk and allow the corn to cool slightly. Cut the corn from the cob and toss with the avocado mixture.

Combine well and serve with your favorite chips or on a taco. 

Grilled Corn and Nectarine Salad

You know, I don’t like to brag.

Ha. Wait, yes I do.

Especially when it is about my family.

Tonight, the whole family, all five us are headed up north because my youngest brother Joshua was nominated for the MVP of college water polo. Only three men and three women were nominated and so we will rage in his honor all weekend.

And I will eat and drink and be merry in his honor. Letting someone else do the cooking.

You should make this tasty salad in his honor this weekend!

You will need…

4 ears of corn, in the husks and soaked for at least 1 hour in water

2 avocados, diced

2 cups cherry tomatoes, halved

1 small red onion, diced

4 nectarines, halved and pit removed

1 cucumber, chopped

1 teaspoon cumin

6 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon garlic powder

¼ cup fresh cilantro, finely chopped

Salt and pepper to taste.

Start by heating your grill to a medium high heat.

Add your soaked corn to the grill and cook them for about 25 minutes, rotating a couple times to cook all sides of the corn evenly.

While the corn is cooking, lightly drizzle the nectarine flesh with 1 tablespoon of olive oil and season them with the cumin, salt and pepper.

Grill the nectarines flesh side down for 5 to 7 minutes. Just to get good grill marks.

Remove them and the corn from grill and let cool.

While they are cooling, combine the avocado, onion, tomato and cucumber in a large bowl.

When the corn and nectarines have cooled, slice the corn from the cob and chop the nectarines into bit sized pieces.

Add them to the bowl with the other veggies and toss well.

In a small bowl, combine the remaining olive oil, vinegar, garlic powder, cilantro, salt and pepper to taste.

Whisk until the mixture is completely combined and drizzle it over the salad.

Toss till everything is dressed and serve at room temperature or cool it slightly if it’s nice and hot out.

Love and Beer Floats

Angela

Grilled Corn and Nectarine Salad

4 ears of corn, in the husks and soaked for at least 1 hour in water

2 avocados, diced

2 cups cherry tomatoes, halved

1 small red onion, diced

4 nectarines, halved and pit removed

1 cucumber, chopped

1 teaspoon cumin

6 tablespoons olive oil, divided

2 tablespoons red wine vinegar

1 teaspoon garlic powder

¼ cup fresh cilantro, finely chopped

Salt and pepper to taste.

Start by heating your grill to a medium high heat.

 Add your soaked corn to the grill and cook them for about 25 minutes, rotating a couple times to cook all sides of the corn evenly.

 While the corn is cooking, lightly drizzle the nectarine flesh with 1 tablespoon of olive oil and season them with the cumin, salt and pepper.

 Grill the nectarines flesh side down for 5 to 7 minutes. Just to get good grill marks.

 Remove them and the corn from grill and let cool.

 While they are cooling, combine the avocado, onion, tomato and cucumber in a large bowl.

 When the corn and nectarines have cooled, slice the corn from the cob and chop the nectarines into bit sized pieces.

 Add them to the bowl with the other veggies and toss well.

 In a small bowl, combine the remaining olive oil, vinegar, garlic powder, cilantro, salt and pepper to taste.

 Whisk until the mixture is completely combined and drizzle it over the salad.

 Toss till everything is dressed and serve at room temperature or cool it slightly if it’s nice and hot out. 

Cornbread

In the state of Texas, it is illegal to eat chili with out cornbread.

Illegal. Total misdemeanor.

That’s a bold faced lie. But it should be a law. For everyone.

If you don’t eat chili with cornbread, you should be stoned, or tasered, or pistol-whipped.

Can you tell I’m a little cranky?

Sorry, I’m better now. I took the stick out.

The chili I made the other day was really tasty. But this cornbread helped to take it to the next level. Level amazeballs.

I highly recommend this any time you make chili, or whenever you are in a corny mood.

Hehe. Corny mood. Get it?

Yeah, I killed it.

You will need it…

5 tablespoons unsalted butter, plus a little more to butter the pan

¾ cup all-purpose flour

¾ cup yellow cornmeal

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup buttermilk (shaken)

2 large eggs

¾ cup sugar

1 cup corn kernels (optional)

Start by preheating your oven to 425 degrees F and position the rack in the middle of the oven.

Then, melt the butter in the microwave in 15 second intervals until the butter is completely melted.

Set it aside to cool.

IN a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

Then, in a large bowl, or the base of a stand mixer, mix together the buttermilk, eggs and sugar.

Add in the melted butter.

Slowly mix in the flour and cornmeal mixture until it is just combined.

Mix in the corn kernels and pour the batter in your buttered baking pan of choice.

Bake the cornbread just until it begins to brown and a toothpick comes out of the center clean. 20-25 minutes.

Cool for 10 minutes and serve with butter and CHILI!

Love and Beer Floats

Angela

Cornbread

5 tablespoons unsalted butter, plus a little more to butter the pan

¾ cup all-purpose flour

¾ cup yellow cornmeal

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

1 cup buttermilk (shaken)

2 large eggs

¾ cup sugar

1 cup corn kernels (optional)

Start by preheating your oven to 425 degrees F and position the rack in the middle of the oven.

Then, melt the butter in the microwave in 15 second intervals until the butter is completely melted.

Set it aside to cool.

In a bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

Then, in a large bowl, or the base of a stand mixer, mix together the buttermilk, eggs and sugar.

Add in the melted butter.

Slowly mix in the flour and cornmeal mixture until it is just combined.

Mix in the corn kernels and pour the batter in your buttered baking pan of choice.

Bake the cornbread just until it begins to brown and a toothpick comes out of the center clean. 20-25 minutes.

Cool for 10 minutes and serve with butter and CHILI!