Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.

Neno

NOTES:
For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017


Grilled Corn on the Cob with House Rub

Share

Lobo
Moderator
Moderator

Posts : 18085
Thanked : 883
Join date : 2013-01-12

Grilled Corn on the Cob with House Rub

Post by Lobo on Sat 23 Jan 2016, 9:58 pm


Grilled Corn on the Cob with House Rub

Be the first to Write a Review
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
Joe Hargrave, owner of San Francisco–based restaurant Tacolicious, has been known to keep a bag of this all-purpose Mexican spice rub, known as recado, in his glove box. And indeed, it’s never a bad thing to have on hand. Luckily, it can be stored in an airtight container at room temperature for up to a month.



  • Printer Friendly Version






  • 982

Ingredients:


  • 2 Tbs. vegetable oil
  • 3 dried ancho chiles, stemmed and seeded
  • 3 dried chipotle chiles, stemmed and seeded
  • 2 Tbs. dried Mexican oregano
  • 15 garlic cloves, chopped
  • 3/4 cup (4 oz./125 g) kosher salt
  • 4 ears corn, shucked and silk removed
  • 1 Tbs. fresh lime juice, plus more if needed

Directions:

Line a plate with a paper towel. In a fry pan over medium heat, warm the oil. When the oil is hot, add the ancho chiles and fry, turning once, until puffy and crispy, about 1 minute per side, taking care not to burn them. Transfer the anchos to the paper towel–lined plate to drain. Repeat with the chipotle chiles. Let the chiles cool completely.

In a small dry fry pan over medium heat, toast the oregano, shaking the pan frequently to keep it from burning, until fragrant, about 1 minute. Transfer to a small dish and let cool completely.

Transfer the ancho chiles to a spice grinder, grind to a powder, and transfer to a small bowl. Repeat with the chipotle chiles, followed by the oregano. (If you cannot fit the chiles into your spice grinder or do not own a spice grinder, grind them and the oregano in the food processor in the next step.)

In a food processor, combine the garlic, salt, chiles and oregano and process until the mix has a fine, sandy consistency, similar to that of coffee grounds. If the mixture is too wet, spread the mixture on a baking sheet and let it sit overnight at room temperature, stirring it a few times.

Prepare a medium-hot fire in a grill.

Place the corn on the grill and cook, rotating the ears a quarter turn every 2 to 3 minutes, until the corn is nicely marked and the kernels are tender, about 10 minutes total. Remove from the grill and cut each ear in half.

In a large bowl, mix together 2 Tbs. of the spice mixture with the lime juice. Add the corn and toss until evenly coated. Cut some kernels from one of the ears, taste, and adjust with more of the spice rub and lime juice as needed. Serve immediately. Serves 4 to 6.

Tacolicious, San Francisco, CA.

    Current date/time is Sat 10 Dec 2016, 8:43 am