Thats right ladies and gentlemen...I have now completed 50 recipes! I can't believe it, can you?!? While I still have 450 to go, when I don't think about that this feels like a awesome feat to have accomplished. I was worried when I started working that I would fall behind in this blog and with cooking, but I've done pretty well. While I'm still glad I didn't put a time limit on this challenge I think I'm on track to finish in a timely manner. Not that I can see the end in sight AT ALL, but thats ok, for now I am relishing in 50 recipes completed! How awesome is that? I've had so much fun so far with this challenge and I am excited to see what the rest has in store. Just looking through the cookbooks, I see lots of adventures in my future, so hopefully you will all continue on this journey with me. Now ONTO the food...
While our men were on a manly backpacking weekend, my good friend Kate and I took the opportunity to have some serious girl time. I'm lucky that she enjoys cooking as well, because she was more than happy to help. This was a somewhat impromptu meal, but I managed to fit in two recipes from the challenge which in itself was a complete success. Since we have so much leftover BBQ sauce and since it is SO tasty, we decided on an awesome barbecue meal. The recipes from the book were grilled corn as well as a napa cabbage salad and we served this with BBQ chicken and grilled potatoes. VERY delicious. There will be no Logan rating for this post, so Kate will have to leave her guest rating in the comments. :) Thanks for such a fun night Kate!
Grilled Corn on the Cob
4 ears of corn
vegetable oil for grates
1 T butter, cut into 4 parts
chili powder or paprika (we used chili powder)
Peel back the corn husks, leaving them attached at the base of the ear. Remove and discard the silk; pull the husks back over the corn. Place the ears in a large bowl or pot; cover with cold water. Let soak for about 10 min.
Preheat grill to high; lightly oil the grates. Drain the corn. Arrange ears on the grill. Cover and cook, turning occasionally until the husks are slightly charred and the corn is tender, 15-20min.
Remove from the grill. Holding the bottom of each hot ear with a towel, peel back the husks and coat the kernels with butter. Season with s&p and chili powder. Serves 4.
Napa Cabbage Salad with Peanuts and Ginger
2 T rice-wine vinegar
1 T dijon mustard
1 T grated peeled fresh ginger
3 T vegetable oil (I used olive)
1 tsp toasted sesame oil
1/2 head napa cabbage, cored and cut into bit sized pieces
1 red bell pepper thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped roasted unsalted peanuts
In a small bowl whisk together vinegar, mustard, ginger and both oils until dressing is smooth and combined. Season with salt and pepper.
In a large bowl, combine cabbage, bell pepper, cilantro and peanuts. Add dressing to taste and toss to combine. Serves 4 as a starter.
Serve with a great bottle of wine!