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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Corn with Sorghum Butter

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Corn with Sorghum Butter Empty Corn with Sorghum Butter

    Post by Lobo Tue 02 Feb 2016, 10:05 pm

    Corn with Sorghum Butter Img38l
    Corn with Sorghum Butter
    Corn with Sorghum Butter Translucent
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    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Servings: 6
    For American grilling enthusiasts, grilled fresh corn on the cob with a dollop of flavored butter is the ultimate roll-up-your-sleeves-and-dig-in kind of food. It can be a generous side dish to fish, meat or poultry on the grill. 






    • 17

    Ingredients:


    • 16 Tbs. (2 sticks) unsalted butter, at room temperature, plus 3 Tbs. butter, melted 
    • Juice of 1 lemon 
    • Salt, to taste 
    • 2 Tbs. sweet sorghum syrup or molasses 
    • 6 ears of corn, husks and silk removed 
    • Freshly ground pepper, to taste 

    Directions:

    To make the sorghum butter, in a bowl, whisk the 16 Tbs. butter until smooth. Whisk in the lemon juice and a pinch of salt. Add the syrup in a slow, steady stream, whisking constantly until incorporated. Scrape the butter onto a piece of parchment paper and shape into a rough log. Fold the paper over the butter, rolling it gently to close. Press a ruler against the seam and pull the loose end of the paper while applying pressure against the ruler to form the butter into a straight log. Refrigerate the log for 30 minutes or freeze for 10 minutes.

    Soak the corn in ice water to cover for 10 minutes. Drain the corn and pat dry with paper towels. Brush with some of the melted butter and season with salt and pepper.

    Prepare a medium-hot fire in a grill. Brush and oil the grill grate.

    Grill the corn directly over medium-high heat, turning often and basting as needed with the remaining melted butter, until lightly charred and caramelized on all sides, about 20 minutes.

    Transfer the corn to a platter. Unwrap the sorghum butter, place it on a butter dish and serve with the hot corn. Serves 6.

    Adapted from Williams-Sonoma On the Grill, by Willie Cooper (Oxmoor House, 2009).

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