Text 29918, 69 rader
Skriven 2015-08-12 04:15:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 1836
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Corn w/Honey-Ginger Barbecue Sauce
 Categories: Vegetables, Sauces, Chilies
      Yield: 8 servings
 
  1 1/4 c  Warm Honey-Ginger Barbecue
           - Sauce
     16    Ears of corn; shucked
      2 tb Vegetable oil
      1 ts Salt

MMMMM----------------HONEY-GINGER BARBECUE SAUCE---------------------
  1 1/2 c  Apple cider vinegar
    1/2 c  Mild honey
    1/2 c  Ketchup
  1 1/2 tb Trappey's hot sauce
      4 lg Garlic cloves; minced
      2 tb Minced peeled ginger
      1 ts Salt
 
  Prepare Honey-Ginger Barbecue Sauce and divide equally
  into two bowls.
  
  Stir together all sauce ingredients in a 2 to 2 1/2 quart
  heavy saucepan and briskly simmer, uncovered, stirring
  occasionally, until thickened and reduced to about 1 1/4
  cups, 25 to 30 minutes. (Stir frequently toward end of
  cooking to prevent sticking.)
  
  Prepare grill for direct-heat cooking over medium-hot
  charcoal (medium-high for gas).
  
  Drizzle corn with oil on a large rimmed baking sheet, and
  sprinkle evenly with salt. Lightly rub oil and salt into
  corn.
  
  Oil grill rack, then grill corn (covered only if using
  gas), turning frequently, until lightly browned and
  tender, 6 to 8 minutes. Move corn to different positions
  on grill if hot spots are present. Brush corn with some of
  prepared sauce and grill, turning, until sauce is hot, 1
  to 2 minutes. Serve with reserved sauce.
  
  COOKS' NOTES: Corn can be shucked 2 hours ahead.
  
  If grilling both the corn and the Grilled Shrimp with
  Honey-Ginger Barbecue Sauce grill the corn first, then
  keep it warm on a tray loosely covered with foil. If you
  are using hardwood charcoal, you don't want more than
  about 1 layer of charcoal for the corn because more will
  cause it to burn before it cooks through. When the corn is
  done, add more charcoal to grill the shrimp.
  
  by Alexis Touchet
  
  Gourmet Live | July 2012
  
  Yield: Serves 8
  
  MM Format by Dave Drum - 12 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There's nothing like a good steak - unfortunately this wasn't one.
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