|
Greetings!
Take a listen! Last Saturday I was a guest on Eat, Drink & Be
Happier, the local radio show hosted by Salty's Chef Jeremy McLachlan. The time flew by as we talked about Seattle's farmers markets, women who
grill, and the infamous high fructose corn syrup. Chef Jeremy archives all his shows here and it's easy to click play and loose an afternoon listening to them all. Have fun! Naomi
"Building Community Through Cuisine" |
Poat
Dot
Grilled Corn with Sweet and Salty Oil
|
|
 Here's how to make the grilled corn Jeremy and I raved about on his radio show, and that a I later did a demo for at Kirkland Uncorked. This Cambodian recipe is fast becoming my summer 2010 favorite.
Poat Dot
From Savoring Southeast Asia, by Joyce Jue, 2000
- 6 ears of corn,
husks and silk removed Vegetable oil for
brushing, plus 2 tablespoons - 2 tablespoons
fish sauce - 2 tablespoons
water - 1½ tablespoons
sugar - 1 teaspoon salt - 2 green onions,
white parts only, thinly sliced
1. Prepare
a fire in a charcoal grill or preheat an ungreased cast-iron frying pan over
medium heat.
2. Very lightly brush the corn with oil and set on the grill rack or
in the frying pan. Cook, turning every 2-3 minutes until the kernels are tender
and nicely charred, 12-15 minutes total. Keep warm
2. Meanwhile,
in a bowl, stir together the fish sauce, water, sugar and salt until the sugar
dissolves. In a small saucepan over medium heat, warm the 2 tablespoons oil
until it is almost smoking. Carefully pour the fish sauce mixture into the hot
oil. It will spatter a bit. Add the green onions and simmer until the sauce
begins to thicken with large bubbles, about 30 seconds. Remove from the heat
and let cool.
|
