Thursday, May 26, 2011


Summer is fast approaching and this brings lots of amazing seasonal veggies and at low prices, woohoo! It's a common thing for our family to roast corn on the grill quite often and it's well know that my husband likes to give us a scare of something catching fire too. A few years ago he almost set our house on fire when the corn husk caught on fire and was burning the fat drippings. Well now we don't leave the husks on just to tell you. 

Tonight was an easy dinner roasted corn and BBQ turkey burgers. We put our turkey burgers (Kirkland brand) in Hawaiian rolls and threw tomatoes and cilantro on them, yum! I also made my own version of a brown Betty, it satisfied my gooey apple craving.

Tips for roasting corn
  • We take the husks off- it really doesn't taste any different.
  • soak the naked cobs for at least 1 hour before throwing on the grill, it helps them to not burn quickly
  • Good old butter, salt and pepper is the best. But try your hand at some herb butters or even cilantro and chili butter. Take any combo you like and mix it into softened butter and let chill in the fridge to hold its shape until you are ready to use it.
  • While they cook on the grill close the lid for a few minutes so that it creates steam and a nice all over grill effect.
  • Now dive into this splendor of summer.

Brown Tally

3-4 Large Golden Delicious Apples, peeled and sliced to 1/4 inch thick
10-12 graham crackers- or any leftover french loaf toasted and cut into small crouton size
10 Tb. sliced butter
1/2 cup brown sugar
1 whole lemon- you'll just need all the juice
2 Tsp. cinnamon
1/2 Tsp. Nutmeg

Mix the sliced apples with the lemon juice, brown sugar, cinnamon and nutmeg in a bowl. In your lightly greased baking dish crush up half the graham crackers into the bottom and lay 5 of the slices of butter down on top. Add your apple mixture on top of cracker crumbs. Add the last crumbled crackers on top of the apples and lay the rest of the butter down over the crumbs evenly spread out. Cover with foil and bake at 425 for 35 mins. Take the foil off and let bake for another 10-15 mins. until the top is golden brown and the dish is bubbling! 

Really it can't get any easier than this. If you have a gooey apple craving like me and didn't have time to make a pie crust and get fancy this is great. I mention if you wanted to use any other crumb mixture, go for it! It really needs to be crunchy but able to absorb the juices and get caramelized. I had a vision of toasted chunks of brioche or a nice french baguette. You let me know how it comes out!!! Serve with homemade whip cream or of course ice cream.

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